[ktlm]

Hi, I am a culinary student and need help with an extra credit question. I have googled and searched every kitchen lingo site i could find. I have dug in the forums and all the wikis. I cant find this anywhere. So the question is:

"What is the name of the excess blood in a bag of chicken?"

This may be a silly question but any help would be greatly appreciated.

Thanks, KT

[Suzanne]

It's not blood. Or rather, very little of it is blood, since blood is highly perishable and is drained out right after slaughter. It's water and myosin.

[Baxter_md]

Based on the following abstract of an article, I'm going with "chicken juice"


Title: Chicken juice, a food-based model system suitable to study survival of Campylobacter jejuni.

Personal Authors: Birk, T., Ingmer, H., Andersen, M. T., J<o>rgensen, K., Br<o>ndsted, L.

Author Affiliation: Department of Veterinary Microbiology, The Royal Veterinary and Agricultural University, Stigb<o>jlen 4, DK-1870 Frederiksberg C, Denmark.

Editors: No editors

Document Title: Letters in Applied Microbiology

Abstract:

Aims: The purpose of this study was to develop a food-based model system that resembles the environment that Campylobacter jejuni experiences on raw poultry products and use this model system to investigate growth and survival of the bacterium. Methods and Results: Chicken juice was collected from frozen chickens and subsequently cleared by centrifugation and subjected to sterile filtration. At low temperatures (5 and 10°C) C. jejuni NCTC11168 remained viable in chicken juice for a remarkably longer period of time than in the reference medium BHI. When exposed to heat stress (48°C) C. jejuni NCTC11168 also showed increased viability in chicken juice compared with the reference medium. Furthermore, agar plates made with chicken juice supported growth of four clinical isolates of C. jejuni and a C. jejuni strain obtained from chicken at both 37 and 42°C. Conclusions: Our work shows that minimal processed and sterilized chicken juice is an ideal environment for survival of C. jejuni and that it is useful as a food-based model system. Significance and Impact of the Study: The developed model system may contribute to the understanding of C. jejuni viability on poultry products and can be instrumental in the development of alternative preservation strategies.

Publisher: Blackwell Publishing

[ED BUCHANAN]

Originally Posted by ktlm

Hi, I am a culinary student and need help with an extra credit question. I have googled and searched every kitchen lingo site i could find. I have dug in the forums and all the wikis. I cant find this anywhere. So the question is:

"What is the name of the excess blood in a bag of chicken?"

This may be a silly question but any help would be greatly appreciated.

Thanks, KT

I do not think it is blood. I believe it to be soluble protein. and body fluids. My name for it would be run-off or body juices. When the birds are slaughtered they are bled out so that they last longer, and look better.

[Luc_H]

There is a common word in meat processing to describe watery discharge from meat during storage, it is called: purge.

(love Baxter_md's article by the way for chicken juice).
Here is an article for you that utilizes this term for chicken:
http://ps.fass.org/cgi/reprint/83/1/119.pdf

Luc H.

[Baxter_md]

KTLM -

So what was the answer?