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British Poultry Science Volume 38, 1997 - Issue 2
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Meat and egg science

Effect of the method of killing, interval between killing and neck cutting and blood vessels cut on blood loss in broilers

A. B. M. Raj Division of Food Animal Science, University of Bristol, Langford, BS18 7DY, England
&
S. P. Johnson Division of Food Animal Science, University of Bristol, Langford, BS18 7DY, England
Pages 190-194 | Accepted 13 Sep 1996, Published online: 08 Nov 2007

Citations (16)

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Read on this site (2)

M.A. Grashorn. (2010) Research into poultry meat quality. British Poultry Science 51:sup1, pages 60-67.
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Céile Berri. (2000) Variability of sensory and processing qualities of poultry meat. World's Poultry Science Journal 56:3, pages 209-224.
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Articles from other publishers (14)

R.C. Osborne, C.E. Harris, R.J. Buhr & B.H. Kiepper. (2024) Impact of stunning method on blood loss in broilers during exsanguination with 2 different neck cut methods. Journal of Applied Poultry Research 33:1, pages 100385.
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R.C. Osborne, C.E. Harris, R.J. Buhr & B.H. Kiepper. (2023) Impact of exsanguination method on blood loss in broilers. Journal of Applied Poultry Research 32:4, pages 100380.
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M.L. Hutchison, D. Harrison, M.A. Tchòrzewska, S. González-Bodí, R.H. Madden, J.E.L. Corry & V.M. Allen. (2022) Quantitative Determination of Campylobacter on Broilers along 22 United Kingdom Processing Lines To Identify Potential Process Control Points and Cross-Contamination from Colonized to Uncolonized Flocks. Journal of Food Protection 85:12, pages 1696-1707.
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A.B. Sabow, K. Nakyinsige, K.D. Adeyemi, A.Q. Sazili, C.B. Johnson, J. Webster & M.M. Farouk. (2017) High frequency pre-slaughter electrical stunning in ruminants and poultry for halal meat production: A review. Livestock Science 202, pages 124-134.
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B.A. Patterson, S.K. Matarneh, K.M. Stufft, R.H. Preisser, H. Shi, D.E. Gerrard, E.M. England, T.L. Scheffler, E.C. Stewart & S. Eilert. (2017) Pectoralis major muscle of turkey displays divergent function as correlated with meat quality. Poultry Science 96:5, pages 1492-1503.
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A Fuseini, TG Knowles, JA Lines, PJ Hadley & SB Wotton. (2023) The stunning and slaughter of cattle within the EU: a review of the current situation with regard to the halal market. Animal Welfare 25:3, pages 365-376.
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M.W. Schilling, Y. Vizzier-Thaxton & C.Z. Alvarado. 2014. Encyclopedia of Meat Sciences. Encyclopedia of Meat Sciences 303 308 .
X. Fernandez, E. Lahirigoyen, A. Auvergne, C. Molette & M. Bouillier-Oudot. (2010) The effects of stunning methods on product qualities in force-fed ducks and geese. 1. Carcass downgrading and meat quality. Animal 4:1, pages 128-138.
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. (2004) Opinion of the Scientific Panel on Animal Health and Welfare (AHAW) on a request from the Commission related to welfare aspects of the main systems of stunning and killing the main commercial species of animals. EFSA Journal 2:7, pages 45.
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A.B.M. Raj. 2004. Poultry Meat Processing and Quality. Poultry Meat Processing and Quality 65 89 .
S. Barbut. 2004. Encyclopedia of Meat Sciences. Encyclopedia of Meat Sciences 1255 1261 .
Shai Barbut. 2001. Poultry Products Processing. Poultry Products Processing.
Shai Barbut. 2001. Poultry Products Processing. Poultry Products Processing.
M Mouchoniere, G Le Pottier & X Fernandez. (1999) The effect of current frequency during waterbath stunning on the physical recovery and rate and extent of bleed out in turkeys. Poultry Science 78:3, pages 485-489.
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