Effects of restraining method with or without stunning on the physicochemical properties of broiler breast and thigh muscles
A study was conducted to determine the effects of restraint and stunning methods on the physicochemical properties of Pectoralis major (breast) and Iliotibialis (thigh) muscles of broiler chickens. Sixty Cobb 500 broilers were randomly assigned to a 2 × 2 factorial arrangement in a completely random...
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| Format: | Conference or Workshop Item |
| Language: | English |
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Faculty of Animal Husbandry, Brawijaya University
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/66600/ http://psasir.upm.edu.my/id/eprint/66600/1/SAADC-2017-6.pdf |
| _version_ | 1848855614938152960 |
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| author | Ismail, Siti Nadirah Sazili, Awis Qurni Idrus, Zulkifli Goh, Yong Meng Mohamed, Elmutaz Atta Awad Mohd Zulkifli, Nur Afzanisa |
| author_facet | Ismail, Siti Nadirah Sazili, Awis Qurni Idrus, Zulkifli Goh, Yong Meng Mohamed, Elmutaz Atta Awad Mohd Zulkifli, Nur Afzanisa |
| author_sort | Ismail, Siti Nadirah |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | A study was conducted to determine the effects of restraint and stunning methods on the physicochemical properties of Pectoralis major (breast) and Iliotibialis (thigh) muscles of broiler chickens. Sixty Cobb 500 broilers were randomly assigned to a 2 × 2 factorial arrangement in a completely randomized design with 15 birds in each treatment group. The birds were assigned to two restraint methods (shackle and cone) and two stunning methods (unstunned and stunned). Samples of breast and thigh muscles at 24 h postmortem were analyzed for pH, drip and cooking loss, shear force, and color. Meat pH and color of breast muscle were significantly (P<0.05) affected by the restraint method. Shackled restrained birds had lower breast meat pH, redness, and yellowness compared to cone restrained birds. However, none of the physicochemical properties of thigh muscle was affected by restraint method. The results demonstrate that restraint and stunning methods affect meat pH and color values of broiler breast muscle but did not affect the physicochemical properties of thigh muscle. |
| first_indexed | 2025-11-15T11:28:34Z |
| format | Conference or Workshop Item |
| id | upm-66600 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T11:28:34Z |
| publishDate | 2017 |
| publisher | Faculty of Animal Husbandry, Brawijaya University |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-666002019-03-03T23:59:43Z http://psasir.upm.edu.my/id/eprint/66600/ Effects of restraining method with or without stunning on the physicochemical properties of broiler breast and thigh muscles Ismail, Siti Nadirah Sazili, Awis Qurni Idrus, Zulkifli Goh, Yong Meng Mohamed, Elmutaz Atta Awad Mohd Zulkifli, Nur Afzanisa A study was conducted to determine the effects of restraint and stunning methods on the physicochemical properties of Pectoralis major (breast) and Iliotibialis (thigh) muscles of broiler chickens. Sixty Cobb 500 broilers were randomly assigned to a 2 × 2 factorial arrangement in a completely randomized design with 15 birds in each treatment group. The birds were assigned to two restraint methods (shackle and cone) and two stunning methods (unstunned and stunned). Samples of breast and thigh muscles at 24 h postmortem were analyzed for pH, drip and cooking loss, shear force, and color. Meat pH and color of breast muscle were significantly (P<0.05) affected by the restraint method. Shackled restrained birds had lower breast meat pH, redness, and yellowness compared to cone restrained birds. However, none of the physicochemical properties of thigh muscle was affected by restraint method. The results demonstrate that restraint and stunning methods affect meat pH and color values of broiler breast muscle but did not affect the physicochemical properties of thigh muscle. Faculty of Animal Husbandry, Brawijaya University 2017 Conference or Workshop Item PeerReviewed text en http://psasir.upm.edu.my/id/eprint/66600/1/SAADC-2017-6.pdf Ismail, Siti Nadirah and Sazili, Awis Qurni and Idrus, Zulkifli and Goh, Yong Meng and Mohamed, Elmutaz Atta Awad and Mohd Zulkifli, Nur Afzanisa (2017) Effects of restraining method with or without stunning on the physicochemical properties of broiler breast and thigh muscles. In: 6th International Conference on Sustainable Animal Agriculture for Developing Countries (SAADC 2017), 16-19 Oct. 2017, The Singhasari Resort, Batu City, Indonesia. (pp. 383-386). |
| spellingShingle | Ismail, Siti Nadirah Sazili, Awis Qurni Idrus, Zulkifli Goh, Yong Meng Mohamed, Elmutaz Atta Awad Mohd Zulkifli, Nur Afzanisa Effects of restraining method with or without stunning on the physicochemical properties of broiler breast and thigh muscles |
| title | Effects of restraining method with or without stunning on the physicochemical properties of broiler breast and thigh muscles |
| title_full | Effects of restraining method with or without stunning on the physicochemical properties of broiler breast and thigh muscles |
| title_fullStr | Effects of restraining method with or without stunning on the physicochemical properties of broiler breast and thigh muscles |
| title_full_unstemmed | Effects of restraining method with or without stunning on the physicochemical properties of broiler breast and thigh muscles |
| title_short | Effects of restraining method with or without stunning on the physicochemical properties of broiler breast and thigh muscles |
| title_sort | effects of restraining method with or without stunning on the physicochemical properties of broiler breast and thigh muscles |
| url | http://psasir.upm.edu.my/id/eprint/66600/ http://psasir.upm.edu.my/id/eprint/66600/1/SAADC-2017-6.pdf |