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British Poultry Science Volume 32, 1991 - Issue 4
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Meat and egg science

Effect of argon stunning, rapid chilling and early filleting on texture of broiler breast meat

A. B. Mohan Raj Department of Meat Animal Science, School of Veterinary Science, University of Bristol, Langford, BS18 7DY, UK
&
N. G. Gregory Department of Meat Animal Science, School of Veterinary Science, University of Bristol, Langford, BS18 7DY, UK
Pages 741-746 | Received 11 Dec 1990, Published online: 08 Nov 2007

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P. Joseph, M.W. Schilling, J.B. Williams, V. Radhakrishnan, V. Battula, K. Christensen, Y. Vizzier-Thaxton & T.B. Schmidt. (2013) Broiler stunning methods and their effects on welfare, rigor mortis, and meat quality. World's Poultry Science Journal 69:1, pages 99-112.
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N. F. S. Gault, C. Burns, E.L.C. Tolland & D.J. Kilpatrick. (2000) Effect of some electrical stimulation variables on wing flapping, post-mortem glycolysis and eating quality characteristics of broiler Pectoralis major muscle. British Poultry Science 41:3, pages 293-299.
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A. B. M. Raj, L. J. Wilkins, R. I. Richardson, S. P. Johnson & S. B. Wotton. (1997) Carcase and meat quality in broilers either killed with a gas mixture or stunned with an electric current under commercial processing conditions. British Poultry Science 38:2, pages 169-174.
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A. B. M. Raj. (1994) Effect of stunning method, carcase chilling temperature and filleting time on the texture of turkey breast meat. British Poultry Science 35:1, pages 77-89.
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Articles from other publishers (6)

Thomas C. Gent, Sabine Gebhardt-Henrich, Sarah-Lina Aagaard Schild, Abdulsatar Abdel Rahman & Michael J. Toscano. (2020) Evaluation of Poultry Stunning with Low Atmospheric Pressure, Carbon Dioxide or Nitrogen Using a Single Aversion Testing Paradigm. Animals 10:8, pages 1308.
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Lisa McKee. 2007. Handbook of Meat, Poultry and Seafood Quality. Handbook of Meat, Poultry and Seafood Quality 429 438 .
A.B.M. Raj. 2004. Poultry Meat Processing and Quality. Poultry Meat Processing and Quality 65 89 .
D.H.F Robb, A.J Phillips & S.C Kestin. (2003) Evaluation of methods for determining the prevalence of blood spots in smoked Atlantic salmon and the effect of exsanguination method on prevalence of blood spots. Aquaculture 217:1-4, pages 125-138.
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AR Sams & CS Dzuik. (1999) Meat quality and rigor mortis development in broiler chickens with gas-induced anoxia and postmortem electrical stimulation. Poultry Science 78:10, pages 1472-1476.
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DL Fletcher. (1999) Slaughter technology. Poultry Science 78:2, pages 277-281.
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