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British Poultry Science Volume 38, 1997 - Issue 2
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Meat and egg science

Carcase and meat quality in broilers either killed with a gas mixture or stunned with an electric current under commercial processing conditions

A. B. M. Raj Division of Food Animal Science, University of Bristol, Langford, BS18 7DY, England Fax:
,
L. J. Wilkins Division of Food Animal Science, University of Bristol, Langford, BS18 7DY, England Fax:
,
R. I. Richardson Division of Food Animal Science, University of Bristol, Langford, BS18 7DY, England Fax:
,
S. P. Johnson Division of Food Animal Science, University of Bristol, Langford, BS18 7DY, England Fax:
&
S. B. Wotton Division of Food Animal Science, University of Bristol, Langford, BS18 7DY, England Fax:
Pages 169-174 | Accepted 12 Aug 1996, Published online: 08 Nov 2007

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S. Mauri, Á. Guijarro, F. Peña, V. Domenech & C. Avilés. (2017) Relevance of age at slaughter on meat quality of turkeys stunned with CO2. British Poultry Science 58:6, pages 656-663.
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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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M. Ylä-Ajos, S. Tuominen, L. Hänninen, M. Ruusunen, E. Puolanne & A. Valros. (2012) Gas composition in controlled atmosphere stunning affects turkey meat quality traits. British Poultry Science 53:1, pages 47-56.
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A. Masoudi, M. Chaji, M. Bojarpour & Kh. Mirzadeh. (2011) Effects of different levels of date pits on performance, carcass characteristics and blood parameters of broiler chickens. Journal of Applied Animal Research 39:4, pages 399-405.
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D.E.F. McKeegan, S.M. Abeyesinghe, M.A. McLeman, J.C. Lowe, T.G.M. Demmers, R.P. White, R.W. Kranen, H. van Bemmel, J.A.C. Lankhaar & C.M. Wathes. (2007) Controlled atmosphere stunning of broiler chickens. II. Effects on behaviour, physiology and meat quality in a commercial processing plant. British Poultry Science 48:4, pages 430-442.
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Céile Berri. (2000) Variability of sensory and processing qualities of poultry meat. World's Poultry Science Journal 56:3, pages 209-224.
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A.B. M. RAJ, R.I. RICHARDSON, L.J. WILKINS & S.B. WOTTON. (1998) Carcase and meat quality in ducks killed with either gas mixtures or an electric current under commercial processing conditions. British Poultry Science 39:3, pages 404-407.
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Articles from other publishers (15)

Montana R. Riggs, Rüdiger Hauck, Bethany I. Baker-Cook, Rachel C. Osborne, Amrit Pal, Maria T. Bethonico Terra, Gracie Sims, Andrea Urrutia, Leticia Orellana-Galindo, Marco Reina, Juan F. DeVillena & Dianna V. Bourassa. (2023) Meat quality of broiler chickens processed using electrical and controlled atmosphere stunning systems. Poultry Science 102:3, pages 102422.
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Nasir Akbar Mir, Aasima Rafiq, Faneshwar Kumar, Vijay Singh & Vivek Shukla. (2017) Determinants of broiler chicken meat quality and factors affecting them: a review. Journal of Food Science and Technology 54:10, pages 2997-3009.
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M.W. Schilling, Y. Vizzier-Thaxton & C.Z. Alvarado. 2014. Encyclopedia of Meat Sciences. Encyclopedia of Meat Sciences 303 308 .
B. Min & D.U. Ahn. 2012. Advances in Meat, Poultry and Seafood Packaging. Advances in Meat, Poultry and Seafood Packaging 112 153 .
L. Xu, S.G. Wu, H.J. Zhang, L. Zhang, H.Y. Yue, F. Ji & G.H. Qi. (2011) Comparison of lipid oxidation, messenger ribonucleic acid levels of avian uncoupling protein, avian adenine nucleotide translocator, and avian peroxisome proliferator-activated receptor-γ coactivator-1α in skeletal muscles from electrical- and gas-stunned broilers. Poultry Science 90:9, pages 2069-2075.
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L. Xu, H.Y. Yue, S.G. Wu, H.J. Zhang, F. Ji, L. Zhang & G.H. Qi. (2011) Comparison of blood variables, fiber intensity, and muscle metabolites in hot-boned muscles from electrical- and gas-stunned broilers. Poultry Science 90:8, pages 1837-1843.
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Juana Fernández-López, Esther Sendra-Nadal & Estrella Sayas-Barberá. 2010. Handbook of Poultry Science and Technology. Handbook of Poultry Science and Technology 79 100 .
Alessandra Guidi & L. Castigliego. 2010. Handbook of Poultry Science and Technology. Handbook of Poultry Science and Technology 359 388 .
V. Battula, M.W. Schilling, Y. Vizzier-Thaxton, J.M. Behrends, J.B. Williams & T.B. Schmidt. (2008) The Effects of Low-Atmosphere Stunning and Deboning Time on Broiler Breast Meat Quality. Poultry Science 87:6, pages 1202-1210.
Crossref
. (2004) Opinion of the Scientific Panel on Animal Health and Welfare (AHAW) on a request from the Commission related to welfare aspects of the main systems of stunning and killing the main commercial species of animals. EFSA Journal 2:7, pages 45.
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A.B.M. Raj. 2004. Poultry Meat Processing and Quality. Poultry Meat Processing and Quality 65 89 .
B. Savenije, F.J. Schreurs, H.A. Winkelman-Goedhart, M.A. Gerritzen, J Korf & E. Lambooij. (2002) Effects of feed deprivation and electrical, gas, and captive needle stunning on early postmortem muscle metabolism and subsequent meat quality. Poultry Science 81:4, pages 561-571.
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C.C. Contreras & N.J. Beraquet. (2001) Electrical Stunning, Hot Boning, and Quality of Chicken Breast Meat. Poultry Science 80:4, pages 501-507.
Crossref
IS Kang & AR Sams. (1999) A comparison of texture and quality of breast fillets from broilers stunned by electricity and carbon dioxide on a shackle line or killed with carbon dioxide. Poultry Science 78:9, pages 1334-1337.
Crossref
AR Sams. (1999) Meat quality during processing. Poultry Science 78:5, pages 798-803.
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