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Effect of Bleeding Time on Meat Quality and Shelf-Life of Broiler  

Chae H. S. (National Livestock Research Institute, RDA)
Ahn C. N. (National Livestock Research Institute, RDA)
Yoo Y. M. (National Livestock Research Institute, RDA)
Ham J. S. (National Livestock Research Institute, RDA)
Jeong S. G. (National Livestock Research Institute, RDA)
Lee J. M. (National Livestock Research Institute, RDA)
Choi Y. I. (Dept. of Animal Science, Chungbuk National University)
Publication Information
Korean Journal of Poultry Science / v.32, no.3, 2005 , pp. 187-193 More about this Journal
Abstract
This study was carried out to investigate the effect of the bleeding times(30sec., 90sec., 150sec.) at slaughtering process on meat quality and storage properties of broiler. The redness$(a^{\ast}\;value)$ of skin, wing, leg muscle decreased at high bleeding time(150sec.). However, there was no significant difference in breast muscle. WHC(water holding capacity) of breast muscle decreased from $63.64\%$ at low bleeding time(30sec.) to $61.06\%$ at high bleeding time. TBARS(thiobarbituric acid-reactive substance) values were 0.18 mgMA/kg at the low bleeding time, 0.16 mgMA/kg at the middle bleeding time(90sec.) and 0.21mgMA/kg high bleeding time on 3 days of storage. Total aerobic plate counts(TPC) were $6.25logCFU/cm^2$ at the low bleeding time, $6.25logCFU/cm^2$ at the middle bleeding time and $6.53logCFU/cm^2$ at the high bleeding time. The TPC was increased as the bleeding time increased. In conclusion, meat color of chicken were acceptable when the carcasses were slaughtered at the high bleeding time.
Keywords
broiler; slaughter; bleeding time; meat quality;
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