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.
A. A. Dunn, D. J. Kilpatrick and N. F. S. Gault, “Influence of Ultimate pH, Sarcomere Lengthand Cooking Loss on the Textural Variability of Cooked M. Pectoralis Major from Free Range and Standard Broilers,” British Poultry Science, Vol. 34, No. 4, 1993, pp. 663-675.
D. P. Cornforth, “Color and Its Importance,” In: A. M. Pearson and T. R. Dutson, Eds., Quality Attributes and Their Measurement in Meat, Poultry, and Fish Products, Chapman and Hall, London, 1994, pp. 34-78.
J. K. Northcutt, E. A. Foegeding and F. W. Edens, “Water-Holding Properties of Thermally Preconditioned Chicken Breast and Leg Meat,” Poultry Science, Vol. 73, No. 2, 1994, pp. 308-316. doi:10.3382/ps.0730308
C. Berri, N. Warcrenier, N. Millet and E. Le Bihan-Duval, “Effect of Selection Forimproved Body Composition on Muscle and Meat Characteristics of Broilers from Experimental and Commercial Lines,” Poultry Science, Vol. 80, No. 7, 2001, pp. 833-838.
M. Qiao, D. L.Fletcher, D. P.Smith and J. K.Northcutt, “The Effect of Broiler Breast Meat Color on pH, Moisture, Water-Holding Capacity, and Emulsification Capacity,” Poultry Science, Vol. 80, No. 5, 2001, pp. 676-680.
F. Abeni and G.Bergoglio, “Characterization of Different Strains of Broiler Chicken by Carcass Measurements, Chemical and Physical Parameters and NIRS on Breast Muscle,” Meat Science, Vol. 57, No. 2, 2001, pp. 133-137.
C. Berri, N. Wacrenier, N. Millet and E. Le Bihan-Duval, “Effect of Selection for Improved Body Composition on Muscle and Meat Characteristics of Broilers from Experimental and Commercial Lines,” Poultry Science, Vol. 80, No. 7, 2001, pp. 833-838.
V. Gigaud, E. Casenave, T. Bordeau, E. Baeza and C. Berri, “Inventory of Quality Problems Currently Faced Chicken Fillets in French Slaughterhouses,” Journal of 13th Muscle Science and Technology, Special Issue, 2010 p. 216.