2003. Effect of stunning and decapitation on broiler activity during bleeding, blood loss, carcass and breast meat quality. Poult. Sci

ABSTRACT Four experiments were conducted to de-termine the effects of electrical stunning and decapitation on bird activity as well as carcass and meat quality. In Experiment 1, broilers were subjected to one of four stun-ning and killing methods: no stun and neck cut, stun and neck cut, no stun and decapitation, and stun and decapitation. Birds were scored for severity of physical activity on a scale of 1 to 4 with 1 being no activity and 4 being severe wing flapping and muscular contractions. Carcasses were also scored for red wing tips and broken bones. In Experiments 2 to 4, all birds were stunned prior to neck cut or decapitation. Carcasses were scored as described in Experiment 1 as well as measurements of blood loss, feather removal, and breast meat pH, color, cook loss, and tenderness. Based on carcass activity in (Key words: carcass quality, decapitation, electrical stunning, meat quality