Carcase downgrading of broiler chickens

Griffiths, G. L.; Nairn, M. E.

doi:10.1080/00071668408454885

Cited by 23 publications

(7 citation statements)

References 2 publications

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“…Samples from imperfectly bled carcasses also show a high value of L * (54.09) which produce a pale colour. These results are consistent with the observations of many authors [6,[20][21][22][23] in addition to biological factors reported by several authors [23][24][25][26] (genetic type of chicken) and the evolution time postmortem [27], the amount of residual blood is among the key factors affecting the quality of the poultry colour. Bruises, hemorrhages, and poor exsanguination efficiency can negatively affect colour of the meat and skin; these are major quality defects and are associated with undesirable discoloration and reduced shelf life [6].…”

Section: Colorimetric Analysessupporting

confidence: 93%

The Effects of Residual Blood of Carcasses on Poultry Technological Quality

Mohamed¹,

Mohamed²

2012

FNS

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The objective of this work is to show the effect of residual blood on the quality of chicken meat, work based on the hypothesis that increasing the concentration of residual blood would explain the observed quality degradation by several authors. Lots of chickens are killed with two different types of slaughter: Slaughter without stunning for a maximum flow of blood or bleeding perfect PS, shooting seals slight lead to keep almost all blood from the carcass or bleeding IS flawed. To prove the residual blood factors that are responsible for high pHu level and high values of (L* A* B*) in poultry, this study compares the pHu level and values of (L* A* B*) in poultry both perfectly and imperfectly bled. Samples from imperfectly bled carcasses show a high value average number of A* = 12.68 and B* = 16.85; and L* = 54.09 VS the average number of A* = 8.50 and B* = 14.43 and L* = 50.27. At 3℃ storage temperature, the average pHu of perfectly bled poultry was (5.7) which was significantly (P < 0.01) lower than the average pHu of imperfectly bled poultry (6.08). At 7℃ storage temperature, the average pHu of perfectly bled poultry was (6.07) which was significantly (P < 0.05) lower than the average pHu of imperfectly bled one (6.27). We found out the effect of season on the results of pHu measures, so we conducted aanalysis of pHu in summer and winter. Residual blood of the poultry is responsible for high values of (L* A* B*) and high values of pHu therefore the deterioration of the poultry Colour

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Section: Colorimetric Analysessupporting

confidence: 93%

The Effects of Residual Blood of Carcasses on Poultry Technological Quality

Mohamed¹,

Mohamed²

2012

FNS

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“…Factors influencing bleeding efficiency at sticking include; i) blood vessels that are severed, ii) size and patency of the sticking wound, iii) cardiac arrest at stunning, iv) orientation of the carcass – positioned horizontally or vertically, v) vasodilation or vasoconstriction in the capillary bed, vi) tonic muscle contractions squeezing blood capillaries and vessels, and vii) clonic activity causing movement of blood towards the sticking wound ( Gregory, 2005 ). Poor bleeding efficiency can negatively affect colour of the meat and is considered to be a major quality defect, which can even cause undesirable discoloration and short shelf life ( Griffiths and Nairn, 1984 ). Residual blood has also been associated with meat flavours.…”

Section: Resultsmentioning

confidence: 99%

Bleeding Efficiency and Meat Oxidative Stability and Microbiological Quality of New Zealand White Rabbits Subjected to Halal Slaughter without Stunning and Gas Stun-killing

Nakyinsige

Fatimah

Aghwan

et al. 2014

Asian Australas. J. Anim. Sci

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A study was conducted to compare the effect of halal slaughter without stunning and gas stun killing followed by bleeding on residual blood content and storage stability of rabbit meat. Eighty male New Zealand white rabbits were divided into two groups of 40 animals each and subjected to either halal slaughter without stunning (HS) or gas stun-kill (GK). The volume of blood lost during exsanguination was measured. Residual blood was further quantified by determination of haemoglobin content in Longissimus lumborum (LL) muscle. Storage stability of the meat was evaluated by microbiological analysis and measuring lipid oxidation in terms of thiobarbituric acid reactive substances (TBARS). HS resulted in significantly higher blood loss than GK. HS had significantly lower residual haemoglobin in LL muscle compared to GK. Slaughter method had no effect on rabbit meat lipid oxidation at 0, 1, and 3 d postmortem. However, at 5 and 8 days of storage at 4°C, significant differences (p<0.05) were found, with meat from the GK group exhibiting significantly higher levels of MDA than that from HS. At day 3, greater growth of Pseudomonas aeroginosa and E. coli were observed in the GK group (p<0.05) with B. thermosphacta and total aerobic counts remained unaffected by slaughter method. At days 5 and 7 postmortem, bacterial counts for all tested microbes were affected by slaughter method, with GK exhibiting significantly higher growth than HS. It can be concluded that slaughter method can affect keeping quality of rabbit meat, and HS may be a favourable option compared to GK due to high bleed out.

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“…In Canada, broilers are caught and handled manually and if this is undertaken carefully, injuries need not occur and most birds are not injured (Kettlewell and Turner 1985). However, manual catching and handling of broilers have the potential to cause trauma that can result in injuries (Jespersen 1982;Griffiths and Nairn 1984). These injuries are likely to cause pain and discomfort to the birds (Gentle 1992) and represent an economic loss due to condemnations, trimming of parts of the carcase (Hamdy et al 1961b), and sometimes mortality (Bayliss and Hinton 1990).…”

Section: Introductionmentioning

confidence: 99%

Rearing and handling injuries in broiler chickens and risk factors for wing injuries during loading

et al. 2020

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Some injuries to broilers occur during rearing, but most injuries occur during handling before slaughter. Records provided by a processing plant for loads transported over a 19-month period during 2009 and 2010 were examined. The median percentage of wing injuries per load was 5.7%; while injuries to the legs, breast or shoulders were all less than 1% per load. Risk factors for wing injuries were examined by considering the data from each load by handling event (i.e. loads originating from the same producer on the same date). A multilevel model with three levels: producer (n=86), handling event (n=1694) and load (n=4219) was fitted. The final model included: weight, sex, season, catching team, time of day at which loading began, speed of loading, and an interaction between speed of loading and time of day. Factors that reduced the risk of wing injuries were loading lighter birds, loads containing only cockerels and loading in the fall. The predicted percentage of wing injuries was relatively constant for slower loading speeds but was increased significantly when faster loading speeds were adopted during daytime (0700 to 1700 h). Identification of these risk factors can be used to adjust loading practices.

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Carcase downgrading of broiler chickens

Cited by 23 publications

References 2 publications

The Effects of Residual Blood of Carcasses on Poultry Technological Quality

The Effects of Residual Blood of Carcasses on Poultry Technological Quality

Bleeding Efficiency and Meat Oxidative Stability and Microbiological Quality of New Zealand White Rabbits Subjected to Halal Slaughter without Stunning and Gas Stun-killing

Rearing and handling injuries in broiler chickens and risk factors for wing injuries during loading

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