The Effects of Residual Blood of Carcasses on Poultry Technological Quality

Abstract

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

Cortisol Hormone Concentration and Meat Quality of Beef Cattle Stunned by Captive Bolt Stun Gun before Slaughtering

“…This was presumably because the cattle were slaughtered properly and in healthy condition so that no hemoglobin (Hb) remained inside the meat. Mohamed & Mohamed (2012) explained that the presence of blood in carcass influences its aroma and shelf life of the meat. The physical state of the animal before slaughtering, stunning method, interval between stunning and bleeding, all diseases which debilitate the circulatory system, feverish, acute diseases promote generalized vasodilatation are several factors which responsible for bleeding efficiency (Petty et al, 1994).…”

Physiological Status of Stunned and Non-Stunned Broilers: Blood Profile, and Brain Histopathology

“…Blood Volume Measurement Shaw et al (2009), reported that the total blood in the body of chickens is 6% -10% of the total weight of the chicken. Mohamed and Mohamed (2012) reported that the blood that comes out during slaughter is about 30% -50% of the total blood in the body, in other words, the blood that comes out during slaughter is about 2.1% of the total body weight. The volume of bleeding of the stunned chickens in this study is far below the average blood volume.…”

A Preliminary Survey of Animal Handling and Cultural Slaughter Practices Among Kenyan Communities : Potential Influence on Meat Quality

“…The completeness of bleeding is another factor worth considering in any discussion on meat quality. Incomplete bleeding may leave much blood in muscles thereby discolouring the meat and consequently downgrading it [35]. However, complete blood removal is rarely achieved.…”