ABSTRACT
The implementation of the head-only electrical stunning procedure in poultry processing has been aimed at enhancing eating, ethical, and religious quality. However, inconsistencies in voltage and frequency standardization, along with variations in previous research outcomes, have led to numerous cases of both under-stunned and over-stunned birds. Thus, this study aimed to comprehensively evaluate the effects of varying voltages and frequencies during electrical water bath stunning on carcass quality, meat attributes, and textural properties in broiler chickens. A cohort of 240 healthy female broilers (Cobb 500, 42-days-old, 2 kg ± 0.1 kg) was meticulously selected from a commercial farm. The birds underwent exposure to different stunning voltages (2.5, 10.5, 30, and 40 V) and frequencies (50 and 300 Hz). Subsequent analyses were conducted on meat samples to assess physicochemical properties, carcass quality, and textural attributes. The findings revealed a higher incidence of petechial hemorrhage (P < 0.05) in birds stunned at 10.5 V compared to other voltage. Notably, no broken bones were recorded in birds subjected to high voltages (30 and 40 V). Low frequency (50 Hz) significantly increased the occurrence of petechial hemorrhage and simultaneously resulted in pectoralis major muscle with decreased redness (a*). Birds subjected to the 10.5 V stunning treatment exhibited a lower cooking loss percentage. Significant interactions between voltage and ageing (V × A) were observed. Birds stunned at 30 V and aged for 7 d displayed highest drip loss compared to a one-day ageing period across different voltage levels. This interaction also impacted pH values, with birds subjected to 10.5 V showing significantly lower (P < 0.05) pH at d 7 of ageing. The meat hardness was influenced by the V × A interaction, wherein birds stunned at 10.5 V exhibited lower hardness after one day of ageing compared to other voltage levels. Red wing tips, lightness (L*), adhesiveness, and resilience were also significantly impacted (P < 0.05) by the interaction between frequency and voltage. A notable 3-way interaction was observed for gumminess and chewiness (F × V × A), where the 2-way interaction between frequency and voltage (F × V) affected both parameters differently at various ageing periods. Additionally, there was a significant interaction (P < 0.05) between frequency and voltage influencing shear strength and yellowness.
ABSTRACT
This experimental study aims to examine the partial discharge (PD) properties of palm oil and coconut oil (CO) based aluminum oxide (Al2O3) nanofluids with and without surfactants. The type of surfactant used in this study was sodium dodecyl sulfate (SDS). The volume concentrations range of Al2O3 dispersed in oil samples was varied from 0.001% to 0.05%. The ratio of surfactants to nanoparticles was set to 1:2. In total, two different types of refined, bleached and deodorized palm oil (RBDPO) and one type of CO were measured for PD. Mineral oil (MO) was also examined for comparison purpose. PDIV measurements for all samples were carried out based on rising voltage method whereby a needle-sphere electrode configuration with a gap distance of 50 mm was chosen in this study. Al2O3 improves the PDIVs of RBDPO, CO and MO whereby the highest improvements of PDIVs are 34%, 39.3% and 27%. The PD amplitude and repetition rate of RBDPO improve by 38% and 81% while for CO, it can increase up to 65% and 80% respectively. The improvement of PD amplitude and repetition rate for MO are 18% and 95%, regardless with and without SDS. Without SDS, the presence of Al2O3 could cause 26%, 75% and 65% reductions of the average emission of light signals for RBDPOA, RBDPOB and CO with the improvement of PD characteristics but both events do not correlate at the same volume concentration of Al2O3. On the other hand, the average emission of light signal levels of the oils increases with the introduction of SDS. The emission of light signal in MO does not correlate with the PD characteristics improvement either with or without SDS.
