Bleeding Efficiency And Keeping Quality in Broiler Chicken Meat Subjected to Two Slaughtering Methods

Abstract

The effects of traditional slaughter in comparison with decapitation on bleeding efficiency and shelf life of broiler breast meat during three days postmortem of aging were evaluated. Twenty male broiler chickens were subjected to either traditional slaughter or decapitation. The bleeding efficiency was determined in terms of blood loss and residual hemoglobin and myoglobin concentration in breast muscle while the shelf life of breast meat was performed through microbiological analysis and lipid oxidation. The results indicate no differences (p>0.05) in bleeding efficiency, microbiological quality and oxidative stability between the two methods. However, increased lipid oxidation and growth of microorganisms with storage time was observed in breast meat samples from both slaughter groups. In conclusion, slaughtering broiler chicken following traditional or decapitation procedure did not affect blood lost or residual blood and keeping quality of broiler breast meat.

Effect of Halal-Certified Slaughterhouses and Storage Time on Microbiology and Organoleptic Quality of Broiler Chicken Meat

“…Microbial contamination can decrease meat quality and reduce its shelf life (Sabow & Majeed, 2020). The average total plate count (TPC) of broiler chicken meat in this study ranged from 7.8 × 10 6 CFU/g to 9.4 × 10 6 CFU/g, with a general average of 9.9 × 10 6 CFU/g.…”

Cross Versus Purebred Thai Chickens Concerning Carcass Characteristics, Performance, and Frozen Meat Quality

“…The slaughtering process involved a calm approach, swiftly incising across the neck just below the jawline to sever the major blood vessels and trachea, followed the method of Sabow and Majeed, (2020) and Wattanachant et al (2005). A precise cut was made to ensure efficient bleeding.…”