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Abstract
1. Eighty broilers were stunned with anoxia (< 2% oxygen) induced by argon and after evisceration, at 20 min post‐mortem, the carcases were chilled in slushed ice for 30 min. Twenty breasts were filleted at each time 1, 2, 3 and 24 h post‐mortem and aged overnight at 1°C.
2. An additional 40 broilers were stunned either by anoxia or by constant current electrical stunning (107 mA 50Hz) and their eviscerated carcases held overnight at 1°C prior to filleting at 24 h postmortem.
3. All the breast muscles (pectoralis major) were cooked at 24 h postmortem and their texture measured. The results indicated that the mean texture of breasts from the different stunning and filleting time treatments were similar, and there were no significant differences between them.
4. It is concluded that stunning with anoxia followed by a rapid chilling would enable the broiler carcases to be filleted at 1 h postmortem with no adverse effect on the texture of the meat.