Kesim Sırasında Farklı Frekanslarda Alternatif ve Doğru Akım Uygulamalarının Etlik Piliçlerin Bazı Et Kalite Özellikleri Üzerine Etkisi

Bu çalışma, etlik piliçlerin kesim öncesi bilinçsizleştirilmesinin bazı et kalite özellikleri üzerindeki etkilerini belirlemek için yürütülmüştür. Toplam 144 adet piliç 9 gruba ayrılmıştır. Piliçlere 4 saniye süreyle 120 mA seviyesinde, farklı tipte (AC ve pDC) ve farklı frekanslarda (50, 200, 400 ve 1000 Hz) elektrik akımı uygulanmıştır. Daha sonra, piliçlerden alınan göğüs eti örneklerinde pH ve renk ölçümleri yapılmıştır. Aynı zamanda, bu etlerin duyusal özellikleri de 49 panelist tarafından değerlendirilmiştir. Sonuçlar, kesim sırasında uygulanan akım tipi ve frekans değerlerinin piliç etlerinin pH ve renk özellikleri üzerinde önemli bir etki yaratmadığını ortaya koymuştur. Ancak, piliç etinin pH, renk ve bazı duyusal özellikleri birlikte değerlendirildiğinde, kesim sırasında uygulanabilecek en uygun elektriksel değerin pDC 400 Hz olduğu belirlenmiştir.Anahtar kelimeler: Etlik piliç, bilinçsizleştirme, akım tipi, frekans, et kalitesi

Anahtar Kelimeler:

Etlik piliç, bilinçsizleştirme, akım tipi, frekans, et kalitesi

-

This study was conducted to determine the effect of pre-slaughtering electrical stunning on some meat quality characteristics of broilers. In total, 144 broiler chickens were divided into 9 groups. Chickens were applied the electrical current in the different types (AC and pDC) in various frequencies (50, 200, 400 and 1000 Hz) of 120 mA during 4s. Then, pH and color in samples of breast meat taken from chickens were measured. Also, the sensory properties of these meats were evaluated by 49 panelists. The results had revealed that the effects of frequencies and current types applied during the slaughtering on the characteristics of pH and color of breast meat of chickens were not significant. But, when the values of pH and color of chicken meat were considered together with some sensory properties, it was determined that the most appropriate electrical value to be applied during the slaughtering was pDC 400 Hz

Keywords:

Broiler, stunning, current type, frequencies, meat quality,

PDF

___

Akşit, M., Önenç, A. Yalcin, S. 2003. A survey on poultry slaughterhouses in Turkey: Incidence of carcas defects and meat quality related stunning voltage. XVIth European Symposium on the Quality of Poultry Meat. 23-26th September 2003, Saint-Brieuc – Ploufragan, Cotes d’Armor –France, s 463-468.
Barker, R. 2007. Electrical water bath stunning parameters. http://www.hsa.org.uk/Resources/Electrical%20waterbath%20stunning%20parameters.pdf (18 Mayıs 2013)
Bilgili, S. F. 1992. Electrical stunning of broiler. Basic concepts and carcass quality implications. The Journal Applied Poultry Resarch 1: 135–146.
Bilgili, S. F. 1999. Recent advantages in electrical stunning. Poultry Sci. 78: 282-286
Craig, E. W., Fletcher D. L. 1997. A Comparison of high current and low voltage electrical stunning systems on broiler breast rigor development and meat quality. Poultry Sci. 76: 1178–1181
Fletcher D. L. 1999. Colour variation in commercially packaged broiler breast fillets. Journal of Applied Poultry Sci. 8: 67-69
Gregory, N. G., Wilkins L. J. 1989. Effect of slaughter method on bleeding efficiency in chickens. Journal of the Science of Food and Agriculture 47: 13–20.
Griffiths, G. L., Purcell, D. A. 1984. A survey of slaughter procedures used in chicken processing plants. Aust. Vet. Journal Sci. 61: 399–401
Heath, G. E., Thaler, A. M., James, W. O. 1994. A survey of stunning methods currently used during slaughter of poultry in commercial poultry plants. Journal Applied Poultry Resarch 3: 297–300
Kuenzel, W. J., Ingling, A. 1977. A comparison of plate and brine stunners, AC and DC circuits for maximizing bleed-out in processed poultry. Poult. Sci. 56: 2087–2090
Lambooji, E., Gerritzen, M., A. Stunning systems of poultry species. http://www.cabi.org/animalscience/Uploads/File/AnimalScience/additionalFiles/WPSA2007/16_Lambooij%20Bert.pdf (10 Şubat 2013)
Papinaho, P. A., Fletcher, D. L. 1995. Effect of stunning amperage on broiler breast muscle rigor development and meat quality. Poultry Sci. 74: 1527–1532.
Papinaho, P. A., Fletcher, D. L. 1996. The effects of stunning amperage and deboning time on early rigor development and breast meat quality of broilers. Poultry Sci. 75: 672–676
Raj, A.B.M., O’Callaghan, M. 2004. Effects of electrical water bath stunning current frequencies on the spontaneous electro encephalogram and somato sensory evoked potentials in hens. British Poultry Sci. 45(2): 230–236
Schutt-Abraham, I., Wormuth, H. J. Fessel, J. 1983. Electrical stunning of poultry in view of animal welfare and meat production. Ed. G. Eikelenboom. Stunning of Animals for Slaughter. Martinus Nijhoff
Pulishers s. 187–196
SPSS, 2009. SPSS for Windows Release 18.0, SPSS Inc.