Abstract
Pre-slaughter conditions can interfere with the quality of meat. Proper stunning systems can minimize the occurrence of meat anomalies. The goal of this study was to assess the effects of electrical stunning parameters on the quality of turkey meat. Nine assays were conducted, with varying frequency, current, and voltage. The variables assessed in the assays were incidence of bruising, bleeding, blood splash and contusions, pH, color, water holding capacity, and shear force. A high incidence of bruising was observed in the breasts (25.0–57.1%) and carcasses (52.5–58.5%) of the turkeys. The pH of the turkey breasts ranged from 5.9 to 6.0 and the shear force ranged from 13.9 to 18.4 N. The frequencies had different effects on the assessed variables, leading to the formation of two groups: group 1—low frequencies (50–200 Hz) and group 2—high frequencies (633–1500 Hz). The incidence of anomalies in the turkey breast and carcasses was higher in group 1 than in group 2. The use of frequencies to stunning below 200 Hz tends to increase blood spots, fractures/contusions and bruising in turkey meat.
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Parteca, S., Tonial, I.B., do Prado, N.V. et al. Electrical stunning parameters: impact on the quality of turkey meat (Meleagris gallopavo). J Food Sci Technol 57, 2612–2618 (2020). https://doi.org/10.1007/s13197-020-04297-6
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DOI: https://doi.org/10.1007/s13197-020-04297-6