Effects of delayed broiler carcass processing on breast meat quality

Authors: Bowker, Brian; Zhuang, Hong

Submitted to: Poultry Science Association Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 6/7/2023
Publication Date: 7/10/2023
Citation: Bowker, B.C., Zhuang, H. 2023. Effects of delayed broiler carcass processing on breast meat quality. Poultry Science Association Meeting Abstract. 102/246.

Interpretive Summary:

Technical Abstract: In modern broiler production systems, live birds are transported to large commercial processing facilities where they are slaughtered. During this last stage of production, the cumulative effects of numerous antemortem and postmortem factors influence the quality characteristics of broiler carcasses and meat products. Recently, investigators have explored the idea of shifting the broiler stunning and killing steps from the commercial processing facility to on-farm. Slaughtering broilers on-farm would eliminate potential animal welfare concerns associated with transporting live birds to processing facilities. However, on-farm slaughter would result in a time delay between the stunning-bleeding steps and the scalding-picking-evisceration steps of the slaughter process. Recent trials conducted in both pilot plant and commercial processing facilities assessed the effects of on-farm slaughter (and by default delayed processing) on breast meat quality. In a pilot plant study, broilers were stunned using different methods (electrical, gas, low atmospheric pressure stunning) and processed after a 2 h delay between stunning-bleeding and scalding steps. In a commercial plant study, broilers were electrically stunned, bled, and then subjected to a 2, 4, or 6 h delay before proceeding through the remaining processing steps. Delayed processing does not seem to affect ultimate meat pH. Shear force data suggest that delayed processing may improve cooked breast meat texture. The effects of delayed processing on the water-holding capacity of the meat as determined by drip loss, cook loss, and freeze/thaw loss are minor but vary and may depend on the duration of the delay in processing and type of stunning. The greatest impact of delayed processing on breast meat quality seems to be on the visual characteristics of the meat. Delayed processing of broiler carcasses results in a greater proportion of breast fillets with areas of red discoloration on the cranial end of the raw fillets. However, this discoloration is not visually discernable in cooked and/or marinated breast fillets and is minimized after a freeze/thaw cycle. Further research is needed to investigate how bird stunning, storage conditions during the delayed bleed-out period, and subsequent carcass chilling and handling methods can be optimized to ensure meat quality, particularly as it relates to potential meat discoloration. However, current data suggest that on-farm broiler slaughter and delaying the time between initial broiler slaughtering steps (stunning-bleeding) and subsequent carcass processing steps may be possible without negatively impacting breast meat quality.