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Broiler stunning methods and their effects on welfare, rigor mortis, and meat quality

Published online by Cambridge University Press:  25 February 2013

P. JOSEPH ,
M.W. SCHILLING ,
J.B. WILLIAMS ,
V. RADHAKRISHNAN ,
V. BATTULA ,
K. CHRISTENSEN ,
Y. VIZZIER-THAXTON  and
T.B. SCHMIDT
P. JOSEPH
Affiliation:
Department of Food Science, Nutrition, and Health Promotion, Box 9805, Mississippi State University, Mississippi State, MS 39762, USA
M.W. SCHILLING*
Affiliation:
Department of Food Science, Nutrition, and Health Promotion, Box 9805, Mississippi State University, Mississippi State, MS 39762, USA
J.B. WILLIAMS
Affiliation:
Department of Food Science, Nutrition, and Health Promotion, Box 9805, Mississippi State University, Mississippi State, MS 39762, USA
V. RADHAKRISHNAN
Affiliation:
Johnsonville Sausage LLC, Sheboygan, WI 53085, USA
V. BATTULA
Affiliation:
Department of Food Science, Nutrition, and Health Promotion, Box 9805, Mississippi State University, Mississippi State, MS 39762, USA
K. CHRISTENSEN
Affiliation:
O.K. Industries, P.O. Box 1119, Fort Smith AR, 72902, USA
Y. VIZZIER-THAXTON
Affiliation:
Department of Poultry Science, Center for Food Animal Wellbeing, 1260 W. Maple POSC 0-202, University of Arkansas, Fayetteville, AR 72701, USA
T.B. SCHMIDT
Affiliation:
Department of Animal and Dairy Sciences, Box 9815, Mississippi State University, Mississippi State, MS 39762, USA
*
Corresponding author: schilling@foodscience.msstate.edu
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Abstract

Broiler stunning is conducted to produce a rapid onset of insensibility prior to slaughter. Though most broiler plants use electrical stunning applications, gas stunning, and low-atmosphere pressure stunning are also available for commercial applications. All three of these stunning methods are able to meet animal welfare requirements and produce meat with acceptable quality. However, each method differs in their mechanisms of stunning, rigor mortis patterns, and physical meat characteristics. In addition, gas stunning and low-atmosphere pressure stunning have received interest over the past decade as part of an effort to further improve animal welfare. Researchers have reported that gas and low-atmosphere pressure stunning both have potential advantages over electrical stunning with respect to broiler welfare and deboning time, which has been attributed to shackling post-stunning. This review paper will focus on these three stunning methods and their impact on animal welfare, physiology, rigor mortis patterns, carcass characteristics, and meat quality.

Keywords

broiler stunningelectrical stunninggas stunninglow-atmosphere pressure stunningwelfarerigor mortismeat quality
Type
Reviews
Information
World's Poultry Science Journal , Volume 69 , Issue 1 , March 2013 , pp. 99 - 112
Copyright
Copyright © World's Poultry Science Association 2013

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