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

Author(s) : MOHAN RAJ A. B., GREGORY N. G.

Type of article: Article

Summary

Argon is used for stunning and the oxygen content does not exceed 2 %. The carcasses are chilled in ice for 30 min. Stunning combined with anoxia, followed by rapid chilling permits filleting one hour after slaughtering without side effects on meat texture.

Details

  • Original title: Effect of argon stunning, rapid chilling and early filleting on the texture of broiler breast meat.
  • Record ID : 1993-0318
  • Languages: English
  • Source: Br. Poult. Sci. - vol. 32 - n. 4
  • Publication date: 1991

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