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.
Highlights
The objective of this work is to show the effect of residual blood on the quality of chicken meat, when cattle are slaughtered, up 4.5% of body weight is removed with bleeding [1,2]
Residual blood of the poultry is responsible for high values of (L* A* B*) and high values of pHu the deterioration of the poultry Colour
In The first experiment, before evaluation, the samples were stored at 3 ̊C; we evaluated the growth of pHu of the perfectly bled poultry with the imperfectly bled one, for the comparison between the changes of pHu in the two substrates
Summary
The objective of this work is to show the effect of residual blood on the quality of chicken meat, when cattle are slaughtered, up 4.5% of body weight is removed with bleeding [1,2]. 60% of total blood volume is lost during bleeding of animals and from 20% to 25% in the viscera and the remaining 15% to 20% remaining in the bones and not more than 10% remains in the muscles [5]. This residual blood in the carcass is often associated with a meaty flavour and decreased shelf life [6]. Excessive haemorrhaging caused by different stunning and slaughter techniques can increase haemoglobin content in the muscle that can decrease shelf life by increasing oxidation [6]
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