Broiler stunning methods and their effects on welfare, rigor mortis, and meat quality

P. JosephDepartment of Food Science, Nutrition, and Health Promotion, Box 9805, Mississippi State University, Mississippi State, MS39762, USA

M.W. SchillingDepartment of Food Science, Nutrition, and Health Promotion, Box 9805, Mississippi State University, Mississippi State, MS39762, USACorrespondence[email protected]

J.B. WilliamsDepartment of Food Science, Nutrition, and Health Promotion, Box 9805, Mississippi State University, Mississippi State, MS39762, USA

V. RadhakrishnanJohnsonville Sausage LLC, Sheboygan, WI53085, USA

V. BattulaDepartment of Food Science, Nutrition, and Health Promotion, Box 9805, Mississippi State University, Mississippi State, MS39762, USA

K. ChristensenO.K. Industries, P.O. Box 1119, Fort SmithAR, 72902, USA

Y. Vizzier-ThaxtonDepartment of Poultry Science, Center for Food Animal Wellbeing, 1260 W. Maple POSC 0–202, University of Arkansas, Fayetteville, AR72701, USA

T.B. SchmidtDepartment of Animal and Dairy Sciences, Box 9815, Mississippi State University, Mississippi State, MS39762, USA

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Abstract

Broiler stunning is conducted to produce a rapid onset of insensibility prior to slaughter. Though most broiler plants use electrical stunning applications, gas stunning, and low-atmosphere pressure stunning are also available for commercial applications. All three of these stunning methods are able to meet animal welfare requirements and produce meat with acceptable quality. However, each method differs in their mechanisms of stunning, rigor mortis patterns, and physical meat characteristics. In addition, gas stunning and low-atmosphere pressure stunning have received interest over the past decade as part of an effort to further improve animal welfare. Researchers have reported that gas and low-atmosphere pressure stunning both have potential advantages over electrical stunning with respect to broiler welfare and deboning time, which has been attributed to shackling post-stunning. This review paper will focus on these three stunning methods and their impact on animal welfare, physiology, rigor mortis patterns, carcass characteristics, and meat quality.

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