آثار الدم المتبقية بالذبائح على الجودة التكنولوجية للحوم الدواجن(pHu)

BOURBAB MOHAMED, Idaomar Mohamed

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 in poultry, this study compares the pHu level in poultry both perfectly and imperfectly bled. At 3˚C 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˚C 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 analysis of pHu in summer and winter. Residual blood of the poultry is responsible for high values of pHu therefore the deterioration of all type of meat quality.


Keywords


Meat Quality, Residual Blood, Poultry, Meat pHu, Perfectly Bled (PS), Imperfectly Bled (IB)

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