|Buhr, Richard - Jeff|
Submitted to: Journal of Applied Poultry Research
Publication Type: Abstract only
Publication Acceptance Date: 12/1/2000
Publication Date: 10/1/2002
Citation: DICKENS, J.A., LYON, C.E., BUHR, R.J. THE EFFECTS OF ELECTRICAL STIMULATION DURING EXSANGUINATION ON TENDERNESS AND COOK LOSS OF BREAST FILLETS FROM SPENT HENS DEBONED AT TWO OR TWENTY FOUR HOURS. POULTRY SCIENCE. 2002.v.11:111-116 Interpretive Summary: Abstract Only.
Technical Abstract: Electrical stimulation of broiler carcasses during bleed out has been shown affect the functional properties of breast fillets (Pectoralis), but little work has been reported on spent hens. This study evaluated the effects of electrical stimulation on the objective texture and cook loss of hen meat deboned after 2 and 24 h post evisceration. Hens were electrically stunned d15 V pulsated direct current and killed using commercial equipment. Birds were then either bled for 90 sec or allowed to bleed for 15 sec and then stimulated for 60 sec with 200 V alternating current, one sec on, one sec o for 60 sec during exsanguination. Carcasses were then scalded for 2.5 min 56 C, defeathered, eviscerated, and chilled in agitated ice baths at 1 C fo h. When carcasses were removed from the chiller the right fillet was debon weighed, vacuum-bagged and held at 4 C until the next morning. The carcass with the left fillet attached was held on ice for and additional 22 h. The enext morning the left fillet was deboned, weighed, and vacuum-bagged in preparation for cooking. All fillets were cooked at 85 C for 45 min, tempe to room temperature, drained, weighed, and then two adjacent 1.9 cm strips and trimmed to a thickness of 1.9 cm. Shear values were determined using a Warner-Bratzler shear device. Electrical stimulation resulted in 50% lower shear values for fillets deboned at 2 h (6.8 kg = tender) compared to the n stimulated fillets (13.8 kg = tough). Cook loss was 1.8% less for stimulat fillets (22.6%) compared to non-stimulated fillets (24.4%). There were no significant differences in shear values or cook loss values for fillets deboned at 24 h.