EVALUATION OF HAEMOGLOBIN AND MYOGLOBIN IN POULTRY SLAUGHTERED BY STUNNING AND KOSHER SLAUGHTER

摘要

The study was conducted to evaluate the differences in haemoglobin and myoglobin values in poultry slaughtered after previous stunning, improperly bled chickens and through the kosher slaughtering process. All poultry products were homogenized and haemoglobin and myoglobin levels were estimated from the homogenate for their respective levels. The results were compared and evaluated to determine which process was more effective in removing the blood.