THE INFLUENCE OF STUNNING PROCESSING PARAMETERS ON CHICKEN MEAT COLOUR

M.M. Ciobanu, Roxana Lazăr, Edi Piasentier, P.C. Boişteanu

Abstract
    The aim of this research was represented by the evaluation of the effects on the chicken meat colour determined by the parameters involved in the stunning process. In order to achieve the proposed goals, three experimental batches including ROSS 308 broiler chickens 42 days old, were constituted. The logistic was represented by the slaughtering technological line, allowing both the changing of the technological parameters involved in the stunning process for those three experimental batch constituted by 50 chicken/batch (L1: = 360 Hz, U = 70 V, I = 180 mA; L2: = 380 Hz, U = 85 V, I = 160 mA; L3: = 400 Hz, U = 100 V, I = 150 mA), and for the obtaining of the anatomical cutting main parts.
    The protocol aimed the measurement of three different areas for each meat specimens at a temperature of 8-10°C with a portable Minolta spectrophotometer CM-2600d. The calibration of the chromameter apparatus was performed before each series of measurements with a calibration device Minolta CM-A32.
    With respect to the muscle region, a pronounced luminosity was observed in chest meat, followed downwards by the luminosity of the upper and lower legs. For the complementary colours red - green (a*) coordinate, the lower threshold of the calculated averages was recorded in the upper legs of the chickens coming from L1 batch (0.77±0.211 units) and in the chest muscle coming from L2 batch (0.77±0.201 units), while a maximum value was recorded for the chest muscle of the L3 batch (2.54±0.349 units).
    The variations of redness average index within a range of 1.77 units was characteristic for the muscle with a light colour; the specimens collected from the L3 chicken batch showed a slight numerical superiority for this colorimetric parameter, given the occurring of the uneven PSE flaws.

Key words: stunning, luminosity, meat colour

INFLUENŢA PARAMETRILOR TEHNOLOGICI DE ASOMARE ASUPRA CULORII CĂRNII DE PUI

M.M. Ciobanu, Roxana Lazăr, Edi Piasentier, P.C. Boişteanu

Rezumat
    Cercetarea a avut ca obiectiv general evaluarea efectelor determinate de parametrii implicaţi ţn procesul tehnologic de asomare asupra culori cărnii de pui. Pentru realizarea studiului şi efectuarea experienţelor s-au format trei loturi experimentale, materialul biologic reprezentat de pui broiler "ROSS 308", cu vârsta de 42 zile. Linia tehnologică de abatorizare a constituit baza logistică ce a permis atât modificarea parametrilor tehnologici implicaţi ţn procesul de asomare, pentru cele trei loturi experimentale (L1: = 360 Hz, U = 70 V, I = 180 mA; L2: = 380 Hz, U = 85 V, I = 160 mA; L3: = 400 Hz, U = 100 V, I = 150 mA) constituite (cu 50 pui / lot experimental).
    Ca metodă, măsurarea propriu-zisă s-a realizat ţn trei zone diferite pentru fiecare eşantion de carne la temperatura de 8 - 10 °C cu spectrofotometrul portabil Minolta CM-2600d.
    Din perspectiva regiunii musculare s-a observat luminozitatea mai accentuată a cărnii pieptului, urmată ţn sens descendent valoric de luminozitatea pulpei superioare şi a celei inferioare. Pentru coordonata culorilor complementare roşu - verde (a*), pragul inferior al mediilor calculate a fost ţnregistrat la nivelul pulpei superioare a puilor lotului L1 (0,77±0,211 unităţi) şi pieptului lotului L2 (0,77±0,201 unităţi) iar cel maxim (2,54±0,349 unităţi) a aparţinut pieptului puilor lotului L3. Variaţiile mediilor indicelui de roşeaţă ţntr-un interval doar de 1,77 unităţi a caracterizat musculatura printr-o culoare deschisă, eşantioanele musculare provenite de la puii lotului L3 pentru toate regiunile tranşate manifestând o uşoară superioritate numerică pentru acest parametru colorimetric, ţn condiţiile apariţiei neuniforme a defectului PSE.

Cuvinte cheie: asomare, luminozitate, culoarea cărnii