Possibilities of Quality Management of Chicken Meat Produced in Polish Industrial Conditions Using an Own-Construction Device for Poultry Electric Stunning in a Water Bath-Reference-Cited by-同舟云学术

Possibilities of Quality Management of Chicken Meat Produced in Polish Industrial Conditions Using an Own-Construction Device for Poultry Electric Stunning in a Water Bath

Published:2024-06-29 Issue:13 Volume:14 Page:5700
ISSN:2076-3417
Container-title:Applied Sciences
language:en
Short-container-title:Applied Sciences

Author:

Banach Joanna Katarzyna¹^ORCID,Żywica Ryszard¹,Grzywińska-Rąpca Małgorzata²^ORCID

Affiliation:

1. Institute of Management and Quality, Faculty of Economics, University of Warmia and Mazury in Olsztyn, Michała Oczapowskiego 2, 10-719 Olsztyn, Poland

2. Department of Market and Consumption, Institute of Economics and Finance, Faculty of Economics, University of Warmia and Mazury in Olsztyn, Michała Oczapowskiego 2, 10-719 Olsztyn, Poland

Abstract

The aim of the research was to determine the possibilities for managing chicken meat (fillet) quality by applying the own-construction (OC) device for electrical stunning. We determined the effects based on selected technological and visual features of fillets, providing a measurable basis for producers to take preventive actions to improve meat quality management practices. The experimental material consisted of fillets from broiler chickens. The process of electrically stunning chickens in a water bath was carried out in Polish industrial conditions using two devices: own-construction (OC) and commercial from a Polish company (PLC). We determined the quality of fresh and stored meat (14 days/4 °C) based on technological characteristics (pH, color, tenderness) and visual assessment (number of small and large hemorrhages, defects). As a result, the use of the own-construction (OC) device compared to the commercial (PLC) one has a beneficial effect on: (1) reducing the number of hemorrhages, (2) increasing the share of high-quality fillet production by approx. 50%, (3) brightening and uniforming the color of fillets, and (4) improving the tenderness of fresh meat and maintaining it during 14 days of storage. The effects of using the OC device are beneficial for meat producers on the market.

Funder

Ministry of Science and Higher Education of Poland

Publisher

MDPI AG

Link

https://www.mdpi.com/2076-3417/14/13/5700/pdf

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