Blood content of broiler chicken carcases prepared by different slaughter methods.


Two trials using broiler chickens were undertaken to determine if variations in commercial slaughter techniques affected either the appearance or the residual blood content of the carcases produced. In the first trial groups of broilers were either stunned (55, 80 or 105 volts), electrocuted (240 volts) or anaesthetised and the subsequent bleed-out volumes… (More)