Development of tests to differentiate meat from unfit dead and properly slaughtered broiler chickens

Driven by unethical economic motives, certain meat processors mix or replace meat from dead broiler chickens with that from slaughtered birds. Unaware of this adulteration the consumers thereby expose themselves to severe health risks. The existing methods to differentiate dead or slaughtered chicken meat are costly, complicated to perform, and require skilled manpower. In contrast, few easy to perform and cost-effective tests can be best alternatives. Therefore, we have identified few simple and reliable tests for effective differentiation of slaughtered and dead chicken meat. For that, broiler chicken meat from halal (T1), jhatka (T2), dead on farm (T3), dead on arrival (T4), and mixed (T5-simulated adulteration, a mix of others at 25% each) was differentially analysed for the stress biomarker (cortisol), presence of chemical preservative (formalin), completeness of bleeding, level of marker metabolites, and by applying sodium dodecyl sulphate polyacrylamide gel electrophoresis test. The results showed a significant difference (p < 0.05) in cortisol (pg/mL), myoglobin (mg/g), haem iron (mg/100 g), and lactate dehydrogenase (U/L) content across the dead, slaughter, and mixed meat samples. This study concluded with few simple, user-friendly and cost-effective tests for differentiation of meat from dead and slaughtered broiler chicken to assure consumers safety.