Mississippi State University
Schilling, Wes M.
Date of Degree
Graduate Thesis - Open Access
Food Science and Technology
Master of Science
College of Agriculture and Life Sciences
Department of Food Science, Nutrition and Health Promotion
A randomized complete block design with three replications (n=432, 72 broilers per treatment) was utilized to evaluate the effects of electrical (ES) and low atmosphere pressure stunning (LAPS) on the quality of broiler breast meat deboned at 0.75, 2, and 4h postmortem. The L* values were lower (P<0.05) for LAPS than ES at 4 h and 2 h deboning times. Shear force did not differ (P>0.05) between stun methods but decreased (P<0.05) as deboning time increased. Consumers were clustered into 8 groups based on preference and liking of samples. Sixtyive percent of consumers (3 clusters) liked all broiler breast treatments. Within these three clusters, some consumers preferred (P<0.05) 4 h deboned samples over those deboned at 2 h (Cluster 7), and other consumers preferred (P<0.05) those deboned at 2 h over 4 h samples (Cluster 6). Data reveals that both stunning methods provide high quality breast meat with minimal product differences.
Battula, Vamsidhar, "The effects of low atmosphere stunning and deboning time on broiler breast meat quality" (2008). Theses and Dissertations. 4424.