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The residual blood content of meat—A review
Author(s) -
Warriss Paul D.
Publication year - 1977
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740280509
Subject(s) - confusion , residual , food science , chemistry , psychology , mathematics , algorithm , psychoanalysis
There seems to be no unequivocal experimental evidence to support the widely held view that the efficiency of bleeding out of slaughter animals affects the eating or keeping qualities of meat. Neither are the effects of different slaughter procedures on bleeding efficiency clear, due partly to confusion over the relationship between the residual blood content of meat and the amount of blood lost at slaughter and partly to differences in the methodology used by various authors. As yet no really accurate and specific technique for determining whole blood in meat has been described.