Effects of Low-Voltage and High-Frequency Electric Stun on Meat Quality of Yellow-Feather Broiler Chicken

This study chose the yellow-feather broiler chicken and utilized the orthogonal test to optimize the parameters of low-voltage high-frequency electric stunning(i.e. frequency,voltage,and duration)after incorporating with the chicken quality. The results of orthogonal test showed that voltage had an effect on the damage of chicken body,color,protein solubility and adenosine triphosphate(ATP)/adenosine diphosphate(ADP)content in the chicken meat;meanwhile,the frequency generally showed a greater effect on the texture and plasma corticosterone content in the chicken. Furthermore,the optimal electrical stunning parameters were determined as frequency of 900 Hz,voltage of 40 V,and the treatment time of 5 s. The low-voltage and high-frequency electrical stun reduced the chewiness,hardness,ATP/ADP content of post-slaughter chicken,and improved protein solubility and chicken quality. However,the disadvantages of the treatment also existed,including the increase of plasma corticosterone content,the severe stress response and ketone body damage during the slaughter,and the relatively large differences in chicken color.