Open AccessStudy of Sensory Characteristics of Poultry Meat Obtained With the Use of Modern Stunning Technology
Author(s) -
D. B. Shalginbayev,
Raushangul Uazhanova,
Л. В. Антипова,
T. A. Baibatyrov
Publication year - 2020
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/994/1/012015
Subject(s) - stunning , food science , broiler , sample (material) , biology , chemistry , medicine , chromatography , ischemia , cardiology
The article presents studies of color and aromatic characteristics of poultry meat samples obtained using the traditional method of stunning (using electric current) and gas stunning. Three samples of poultry meat (broiler) obtained by different methods of stunning different manufacturers are given: Kazakhstan, electrical stunning-1; Russia, gas stunning-2; Russia, electrical stunning -3. The meat was taken from 2 parts of the carcass: the round and the breast. Modern methods of studying color and aromatic characteristics allow to get adequate information about the processes occurring in poultry meat after slaughter and about the influence of stunning methods on the color characteristics and odor of meat. It is noted that the round meat has an identical color for all the studied samples. For breast meat, there is a slight decrease in the proportion of the red component of the color, the meat becomes grayer, while the color intensity of samples 1 and 3 decreases – for sample 1 by 17 %, for sample 3-by 11 %. The breast meat of the sample 2, despite the change in color intensity relative to the round of the same manufacturer, preserved. The results of studying the gas phase over meat samples did not show significant differences in the quality of meat. Comparison of the impact of stunning methods on the quality of meat proves that both methods are effective and contribute to the production of meat of excellent quality.