An innovative application developed to determine the blood output of chickens and its impact on the meat quality in poultry slaughtering.

Optimizing blood loss during the slaughtering process is crucial for obtaining high-quality meat, as the presence of meat blood can lead to a reduction in shelf life and negative sensory evaluation by consumers. Moreover, the high water and nutritional content of the meat, along with its appropriate pH value, necessitate careful consideration of the remaining blood, as it can support microbial spoilage of chicken meat. In this context the effects of making an extra cut on conventionally halal-slaughtered broiler's leg which had an extra cut at the cartilage point where the drumstick and the claw part meet, before the bloodletting process were analysed. The results of the analysis indicate that making an additional cut on the drumsticks does not adversely affect the overall quality of chicken meat. Determination of peroxide value (PV) and thiobarbituric acid reactive substance (TBARS) analyses were performed to analyze the degree of lipid oxidation. The PV and the TBARS value were higher in the drumsticks which have extra cut compared to the uncut samples. L*, a*, and b* values of extra cut thigh meats are higher. However, considering the storage period, the ninth day values in the cut thigh meats were found to be lower than the first day results of the chickens drumsticks do not have an extra cut procedure. As the storage period of chicken drumsticks progressed, as expected, the L* value decreased, while a* value and b* value increased over time. As regards sexes of broilers, it was observed that the Pseudomonas spp of female broilers with extra cut in the cartilage tissue of their legs on d 1 was significantly higher than the male broilers. These findings suggest that this innovative method holds significant potential for widespread application.