Skip to main content
ARS Home » Southeast Area » Athens, Georgia » U.S. National Poultry Research Center » Poultry Microbiological Safety and Processing Research Unit » Research » Publications at this Location » Publication #348105
Research Project: Production and Processing Intervention Strategies for Poultry Associated Foodborne Pathogens

Location: Poultry Microbiological Safety and Processing Research Unit

Title: Impact of low atmosphere pressure stunning of broilers on breast skin Salmonella and Campylobacter post-defeathering and breast fillet meat quality

Author
item BOURASSA, DIANNA - Auburn University
item Bowker, Brian
item Zhuang, Hong
item Buhr, Richard - Jeff

Submitted to: European Symposium on Quality of Poultry Meat
Publication Type: Abstract Only
Publication Acceptance Date: 4/30/2017
Publication Date: 9/3/2017
Citation: Bourassa, D.V., Bowker, B.C., Zhuang, H., Buhr, R.J. 2017. Impact of low atmosphere pressure stunning of broilers on breast skin Salmonella and Campylobacter post-defeathering and breast fillet meat quality [abstract]. European Symposium on Quality of Poultry Meat. p. 52.

Interpretive Summary: none

Technical Abstract: Low atmosphere pressure stun (LAPS) is a method of controlled atmosphere poultry slaughter that utilizes a decrease of atmospheric pressure (0.2 ATM) to induce unconsciousness and death. Following feed withdrawal periods of 4, 6, 8, or 10 hours, broilers were slaughtered using LAPS or electrical stunning (USA parameters). Prevalence of Salmonella and Campylobacter on post-defeathered breast skin and breast meat quality was assessed following carcass chilling with ice/water immersion or on ice pack. Direct plating revealed that from LAPS carcasses, no Salmonella (0/40) was detected compared to electrically stunned carcasses with 6+/40 carcasses. No significant differences in Salmonella recovery were detected following enrichment, for Campylobacter (95%+), or among feed withdrawal durations. Breast fillets from LAPS stunned birds had significantly lower pH at 0.25 to 2 hours postmortem, significantly lower L*, higher a*, and lower thaw loss than electrically stunned. Breast fillets from water immersion chilled carcasses had significantly lower temperature from 0.25 to 4 hours postmortem, resulting in higher pH at 1 and 2 hours postmortem and shorter sarcomere length when deboned at 2 hours postmortem. These results indicate that while considering broiler stunning and slaughter methods, both skin microbiological and meat quality ramifications should be assessed and evaluated.