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Studies were conducted to investigate the effects of electrical stunning and hot boning on selected characteristics of broiler breast muscle. Electrical stunning resulted in a significantly higher muscle pH up to 1 h postmortem after which no difference between stunned and nonstunned birds was noted. Electrical stunning also produced a significantly greater emulsification capacity but had no effect on sarcomere length, percentage moisture, water holding capacity, cook loss or percentage protein. Hot boning resulted in significantly shorter sarcomere lengths and increased meat toughness, but electrical stunning appeared to ameliorate these adverse effects. Hot boning also caused a significant decrease in percentage moisture and emulsification capacity.
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KIM et al. (1988) studied this question.
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