육계 도축시 전기실신 방법이 육질에 미치는 영향

• 발행기관: 한국축산식품학회
• 저자명: 안종남 채현석 유영모 조수현 김영태 이종문 최양일
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제23권 제3호, 221~226쪽, 전체 6쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2003.09.30

영문 초록

This study investigated the effect of different electrical stunning methods on pH, water holding capacity(WHC), cooking loss(CL), meat color and blood spot rate in broilers. One-hundred and forty broiler chickens were slaughtered by 50, 63 and 90 voltage with same electrical frequency(255 Hz) and stunning time(5 sec) in commercial abattoir. The ultimate pH of leg muscle and WHC of breast muscle decreased with increasing the stunning voltage. However, there were no significant differences in ultimate pH, WHC and CL of breast muscle, and ultimate pH of leg muscle. Lightness(L^(*)) and yollowness(b^(*)) values of leg muscle stunned with 90V, 255Hz, 5 sec were higher than those stunned with 50V, 255 Hz for 5 sec(p

키워드

broiler electrical stunning meat color blood spot