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. doi:10.1080/00071669308417625

has been cited by the following article:

• TITLE: The Effects of Residual Blood of Carcasses on Poultry Technological Quality

  AUTHORS: Bourbab Mohamed, Idaomar Mohamed

  KEYWORDS: Meat Quality; Residual Blood; Poultry; Meat Colour; Meat pHu; Perfectly Bled (PS); Imperfectly Bled (IB)

  JOURNAL NAME: Food and Nutrition Sciences, Vol.3 No.10, October 12, 2012

  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