Investigation of Fluid Characteristic of Chicken Blood

• Main Author: Loi Kuan Wai
• Format: Undergraduate Final Project Report
• Language: English
• Published: 2019
• Online Access: http://discol.umk.edu.my/id/eprint/4544/1/LOI%20KUAN%20WAI.pdf; http://discol.umk.edu.my/id/eprint/4544/

Blood is always a medium for the growth of microorganism. Blood agar is an example that microorganism can grow on it. Enriched agar is providing more nutrients for the microbes to grow faster and to be used in lab for observing hemolytic pathogen. Therefore, slaughter houses in that should pay attention to the cleanliness of the slaughter houses as which is a source of blood. If the cleanliness is not being taken care, contamination food will cause certain disease to the public. This study focused on the cleaning of the chicken blood, collect chicken blood from live chicken, relate the effect of temperature with the viscosity of the chicken blood. Viscosity is tested by using vibration viscometer. The constraint of the chicken for taking blood is required. Correlation r, will be calculated and P<0.05 will be the significance level. The result of this study is that temperature is negatively significant correlated with the viscosity of chicken blood and the average time for completely collect the chicken blood is 28.7 minutes. Chicken blood is easy to be cleaned when the blood is coagulated in water or in liquid form, but difficult to be cleaned when the blood coagulated and stick on the surface of container. In conclusion, the cleaning of the blood should be done before the blood coagulated and the temperature is significant correlated with viscosity chicken blood.