Influence of electrical- and gas-stunned broilers on sensory characteristics and consumer acceptance during chilled storage.

Electrical stunning is the most common method of stunning in the poultry industry worldwide, but with a growing demand for prioritizing animal welfare, gas stunning can be an acceptable alternative. This study investigated the effect of electrical and gas stunning on the sensory characteristics and consumer acceptance of chicken breast meat in addition to the impact of packaging type during chilled storage on the flavor of chicken breasts (6 and 18 days for non-vacuum and vacuum packaged, respectively, at 4°C). On Day 0 postmortem, regular chicken consumers (n = 90) were asked to taste oven-baked (165°F, ∼40 min) electrical- and gas-stunned chicken breasts.