Friday, May 22, 2015

Red chicken meat, anyone?

Dr Abe V Rotor

Chicken meat is always known as white meat. But some people like it red.  The Philippine chicken, native or mixed bred, is preferred over foreign breeds raised for fastfood outlets.  

This is what old folks do it. 

Hold the head of the chicken with one hand, and the other hand at the base of the neck.  With one quick twist detach the skull from the first vertebral bone (atlas). 

The chicken is instantly killed without struggle. The blood is not drained - unlike in conventional dressing – which explains the red meat of the chicken. 

Another advantage is that the chicken did not put a struggle  which would otherwise shoot up hormones undesirable to meat quality and effect on the consumer.   

No comments: