Comparison of Dry and Wet De-Feathering Methods on the Quality Characteristics and Shelf Life of Broiler Carcasses

In poultry slaughterhouses, carcasses can be contaminated with microorganisms at various points during the slaughtering processes, affecting some quality characteristics and shelf life of chicken meat. The present study was conducted to investigate effects different de-feathering methods on meat broiler chickens. Forty male broilers 42 days age (Ross 308) were used in experiment. After slaughtering, they divided into 2 groups first group de-feathered by simple dry plucking method (DPM) other a classic wet (CWM). 5 fillets drumsticks from each treatment analyzed 0, 3, 5, 7th storage time. water holding capacity (WHC), color, pH Warner-Bratzler shear force value (W-BSFV) for raw samples. Total aerobic mesophilic bacteria, total psychrophilic numbers assessed critically food safety such as coliform E. coli, Enterococcus spp. Campylobacter also, presence Salmonella determined. results indicated that skin colors yellower color darker DPM than CWM. On hand, no significant detected WHC W-BSFV higher CWM (P<0.01), but there differences between values two groups. microorganism levels, however, influenced significantly (P<0.01) shortened, due high microbial load group. It is concluded may low farms which produce consumers who prefer yellow-skinned expense reduction increased load.