Influenza della stimolazione elettrica e del tempo di disosso post mortem sulla tenerezza delle carni (P. major) di pollo

Broiler carcasses were electrically stimulated at 100, 200 and 300V (50 Hz, 44s, 1 s on/1 s off) and compared with those unstimulated. P. major muscles (n=144) were boned at different post mortem times (3, 6 and 24h) prior to determine cooked meat shear values. Electrical stimulation improved the meat tenderness (1.9 vs. 2.5 kg/g, for stimulated and unstimulated carcasses respectively; P<0.01). The stimulated carcasses boned at 3h post mortem presented lower shear values (P<0.01) than those unstimulated boned at 3h, and similar to those at 6 and 24h. The voltage did not influence meat tenderness, however the uniformity was higher at 200 and 300 than 100V. This study established electrical stimulation of carcasses allows optimal tenderness of breast meat boned at 3h post mortem without need of further ageing periods.