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Effects of salinity and the use of shackle/leg sprays on the electrical conductivity of a commercial waterbath stunner for broilers

¹ The Minster Veterinary Practice, Salisbury Road, York YO26 4YN
² Division of Food Animal Science, School of Veterinary Science, University of Bristol, Langford, Bristol BS40 7DU

The effect of salinity and temperature on the electrical conductivity of a waterbath stunner was assessed in a commercial broiler processing plant. During a break in production, the waterbath was emptied and filled with either cold water, cold water plus sodium chloride, warm water, or warm water plus sodium chloride. Different concentrations of sodium chloride in distilled water at different temperatures were prepared in the laboratory and their conductivities were compared with the results obtained in the processing plant. No significant increase in conductivity was achieved through an increase in water temperature in either the laboratory or the processing plant, but there was an increase in conductivity after the addition of sodium chloride. However, the increase in conductivity was lost after 20 to 30 minutes of birds passing through the waterbath. The effects of the use, the location and the water temperature of the shackle/leg sprays on electrical conductivity were also studied, but under the conditions of the experiment none of these factors increased the electrical conductivity.