Possibilities of Implementing Sustainable Production of Chicken Meat by Applying an Innovative Device for Poultry Electric Stunning

Joanna Katarzyna Banach, Ryszard Żywica, Małgorzata Grzywińska-Rąpca and Renata Pietrzak-Fiećko ()
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Joanna Katarzyna Banach: Institute of Management and Quality Sciences, Faculty of Economics, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland
Ryszard Żywica: Institute of Management and Quality Sciences, Faculty of Economics, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland
Małgorzata Grzywińska-Rąpca: Department of Market and Consumption, Institute of Economics and Finance, Faculty of Economics, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland
Renata Pietrzak-Fiećko: Department of Commodity Science and Food Analysis, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland

Sustainability, 2024, vol. 16, issue 22, 1-15

Abstract: The aim of this research was to determine the feasibility of sustainable chicken meat production, using good- and low-quality raw material and two different devices (own construction—OC, and a Dutch company’s—DC) for electrical stunning at the slaughter stage. A statistical analysis was also performed to indicate which of the analyzed courses of action is the most important for the company to maintain a balance between the quality of produced meat (pH, number of hemorrhages—small and large, defectiveness, and color on the external and internal surfaces of the fillet and tenderloin), and environmental and economic aspects. It has been shown that the use of device OC for stunning poultry compared to the device DC has a positive effect on: (1) reducing the number of hemorrhages on the outer surface and inside of the fillet—mainly large hemorrhages, (2) increasing by ~50% the share of production of fillets without hemorrhages, and (3) brightening and unifying the color of the external and internal surfaces of the fillet and tenderloin. Taking the above into account, it was concluded that the goals of sustainable chicken meat production depend mainly on the type of stunning device used; therefore, it is recommended to replace the Dutch device (DC) currently used in the plant with an innovative device (OC). It is also recommended to use financial tools when concluding contracts with poultry breeders so that meat producers can implement the goals of the sustainable management policy already at the raw material stage.

Keywords: poultry meat; sustainable production; electrical stunning; hemorrhages; pH; color; quality improvement (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2024
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