Slaughter characteristics, meat yield and quality of chicken slaughtered by conventional and scientific methods were compared. There were significant differences between slaughtering methods in meat yield, extract release volume, thiobarbituric acid value, total plate count, psychrotropic counts with better results in scientifically processed birds. Meat from conventionally processed birds showed an early incipient spoilage due to high initial microbial load with low keeping qualities during refrigerated storage indicating that poor hygienic practices were followed during conventional method of processing.
Carcass traits, yield, chicken quality, scientific, conventional slaughter
