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Feather release force and rigor mortis development in soft-scaled broilers stunned with carbon dioxide or electricity
| dc.creator | Krupala, Jason Kyle | |
| dc.date.accessioned | 2012-06-07T22:53:05Z | |
| dc.date.available | 2012-06-07T22:53:05Z | |
| dc.date.created | 1998 | |
| dc.date.issued | 1998 | |
| dc.identifier.uri | https://hdl.handle.net/1969.1/ETD-TAMU-1998-THESIS-K78 | |
| dc.description | Due to the character of the original source materials and the nature of batch digitization, quality control issues may be present in this document. Please report any quality issues you encounter to digital@library.tamu.edu, referencing the URI of the item. | en |
| dc.description | Includes bibliographical references: p. 30-36. | en |
| dc.description.abstract | Broilers were stunned with carbon dioxide or Micrographics. electricity prior to slaughter to evaluate feather release force (FRF), and shear value, pH, and R-value of Pectoralis. Broilers (n = 72) were stunned using an electrical saline stunner (35 mA, 7 s) or a shackle-line carbon dioxide gas stunning tunnel (15 to 40% CO2 gradient for 90 s). After bleeding for 90 s, the broilers were scalded with a soft scald (53 C for 120 s) or a softer scald (53 C for 90 s). Within 2 min after scalding, feathers from the right femoral feather tract were removed perpendicularly using a force gauge to evaluate FRF. Following evisceration and chilling, breast fillets were harvested at 1.5 h postmortem for pH, R-value, and cooked meat shear value. The results indicated that there were no significant (P > .05) differences in FRF, shear value, pH, or R-value due to stunning method. FRF results indicated that there were no significant differences between the two stunning treatments (CO2 and electrical) for either scalding treatment. However, the FRF for the soft scald was higher than that for the softer scald. These results suggest that this carbon dioxide stunning method does not influence FRF, the necessary scalding conditions, or rigor mortis development relative to electrical stunning. | en |
| dc.format.medium | electronic | en |
| dc.format.mimetype | application/pdf | |
| dc.language.iso | en_US | |
| dc.publisher | Texas A&M University | |
| dc.rights | This thesis was part of a retrospective digitization project authorized by the Texas A&M University Libraries in 2008. Copyright remains vested with the author(s). It is the user's responsibility to secure permission from the copyright holder(s) for re-use of the work beyond the provision of Fair Use. | en |
| dc.subject | food science and technology. | en |
| dc.subject | Major food science and technology. | en |
| dc.title | Feather release force and rigor mortis development in soft-scaled broilers stunned with carbon dioxide or electricity | en |
| dc.type | Thesis | en |
| thesis.degree.discipline | food science and technology | en |
| thesis.degree.name | M.S. | en |
| thesis.degree.level | Masters | en |
| dc.type.genre | thesis | en |
| dc.type.material | text | en |
| dc.format.digitalOrigin | reformatted digital | en |
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