Characterization of properly slaughtered and non properly slaughtered chicken

• Main Authors: Saeed Rabih , Almur Abdelkreem, Kasim Rawther, Mumtaj Begam, Ibrahim, Taib, Burhanudin, Zainal Arif
• Format: Conference or Workshop Item
• Published: 2012
• Subjects: TK Electrical engineering. Electronics Nuclear engineering
• Online Access: http://ieeexplore.ieee.org/xpl/articleDetails.jsp?arnumber=6163850; http://eprints.utp.edu.my/8408/

Meat is considered as a source of high quality protein for humans. One of the most effective parameters which influence the quality of meat is the residual blood in the meat after slaughtering the animal. Blood is a good medium for microorganisms to grow and poison or deteriorate the meat. The prope...