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Assessing meat quality and textural properties of broiler chickens: the impact of voltage and frequency in reversible electrical water-bath stunning.
Poult Sci
July 2024
Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Selangor, Malaysia; Halal Products Research Institute, Putra Infoport, Universiti Putra Malaysia, Selangor, Malaysia. Electronic address:
The implementation of the head-only electrical stunning procedure in poultry processing has been aimed at enhancing eating, ethical, and religious quality. However, inconsistencies in voltage and frequency standardization, along with variations in previous research outcomes, have led to numerous cases of both under-stunned and over-stunned birds. Thus, this study aimed to comprehensively evaluate the effects of varying voltages and frequencies during electrical water bath stunning on carcass quality, meat attributes, and textural properties in broiler chickens.
View Article and Find Full Text PDFElectronarcosis of Nile tilapia (Oreochromis niloticus): Effects on Dynamic Physiological Balance and Meat Quality.
Recent Adv Food Nutr Agric
April 2024
Universidade Estadual do Oeste do Paraná. Rua da Faculdade, 354. Centro de Engenharias e Ciências Exatas. Toledo/PR. Brazil.
Introduction: Electronarcosis is the most commonly used stunning method for large animals, but its consequences in tilapia still need to be evaluated. The aim of the study was to evaluate the application of electronarcosis in the pre-slaughter stunning of Nile tilapia (Oreochromis ni-loticus) and verify its effects on dynamic physiological balance and meat quality.
Methods: Nile tilapia specimens, totaling 184, with an average weight of 247.
The Influence of Broilers' Body Weight on the Efficiency of Electrical Stunning and Meat Quality under Field Conditions.
Animals (Basel)
May 2021
Department of Veterinary Medicine and Animal Production, Unit of Food Hygiene, University of Naples Federico II, Via F. Delpino 1, 80137 Napoli, Italy.
Water-bath stunning represents the most-applied stunning system in poultry slaughtering, but within the European Union, specific indications on electric parameters that should be used, such as voltage, are missing. The objective of this study was to evaluate the efficiency of two commercially available types of electrical equipment (A and B) on broilers with different live body weights and the influence of the tested parameters on meat quality. Experimental trials in a European Union-approved slaughterhouse were carried out using two different stunners.
View Article and Find Full Text PDFHead-Only Stunning of Turkeys Part 2: Subjective and Objective Assessment of the Application of AC and DC Waveforms.
Animals (Basel)
January 2021
Bristol Veterinary School, University of Bristol, BS40 5DU Bristol, UK.
Electrical stunning is likely to remain an important stunning method for turkeys at slaughter. The purpose of this study is to understand the application of various waveforms of alternating current (AC) and pulsed direct currents (DC), head-only, to turkeys and to improve the effectiveness of handheld stunning of turkeys. We evaluated the effectiveness of stunning by documenting physical responses and recording electroencephalograms (EEGs).
View Article and Find Full Text PDFHead-Only Stunning of Turkeys Part 1: The Minimum Voltage Necessary to Break Down the Inherent High Resistance.
Animals (Basel)
December 2020
Bristol Veterinary School, University of Bristol, Bristol BS40 5DU, UK.
Pre-slaughter stunning is required for humane slaughter. For turkeys, head-only electrical stunning is most often used by small scale producers. To ensure immediate and effective stunning, the impedance (resistance) of the tissue of the head of the animal situated between the two electrodes needs to be overcome swiftly.
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