Blood Retained by Chicken Carcasses and Cut-Up Parts as Influenced by Slaughter Method

Abstract INTRODUCTION INTEREST in the removal of blood from animals which are to serve as food antedates the birth of Christ. Moses, among others, prescribed a ritual in order to obtain maximum blood loss when slaughtering animals. Orthodox Jews presently advocate that blood vessels be cut away from the forequarters and hindquarters of larger animals to further ensure adequate blood removal. These customs stem from the precept forbidding the consumption of blood. Some of the rituals of slaughter have persisted through the centuries while others have fallen victim to the expediency of newer techniques. Today the most economical slaughter technique, one that reduces time, labor, or product waste is likely to be adopted by processors as long as the volume of blood lost by the animal is considered adequate. A chicken carcass is considered adequately bled if it does not exhibit redness on the skin surface, engorgement of the visceral blood …