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Physico-chemical characteristics of Longissimus lumborum muscle in goats subjected to halal slaughter and anesthesia (halothane) pre-slaughter


Citation

Sabow, Azad Behnan and Sazili, Awis Qurni and Idrus, Zulkifli and Goh, Yong Meng and Ab Kadir, Mohd Zainal Abidin and Adeyemi, Kazeem Dauda (2015) Physico-chemical characteristics of Longissimus lumborum muscle in goats subjected to halal slaughter and anesthesia (halothane) pre-slaughter. Animal Science Journal, 86 (12). pp. 981-991. ISSN 1344-3941; ESSN: 1740-0929

Abstract / Synopsis

This study assessed the effect of halal slaughter and anesthesia pre-slaughter followed by bleeding on meat quality characteristics of goats. Eleven male Boer cross goats were divided into two groups and subjected to either halal slaughter (HS) or anesthesia with halothane and propofol pre-slaughter (AS). At pre-rigor, HS had significantly lower (P < 0.05) muscle pH and glycogen than AS. However, no significant difference was observed in the pH and glycogen content between the treatments on 1, 3 and 7 days post mortem. The drip loss of HS was significantly lower (P < 0.05) than that of AS at all aging periods. Treatment had no effect on sarcomere length, myofibrillar fragmentation index and shear force values, loss of thiol groups and degradation of major myofibrillar proteins. It can be concluded that HS did not have deleterious effect on meat quality traits of goat when compared to AS.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Agriculture
Faculty of Engineering
Faculty of Veterinary Medicine
Halal Products Research Institute
DOI Number: https://doi.org/10.1111/asj.12385
Publisher: Japanese Society of Animal Science
Keywords: Goat; Halal slaughter; Meat quality; Minimal anesthesia
Depositing User: Nurul Ainie Mokhtar
Date Deposited: 18 Feb 2016 16:59
Last Modified: 04 May 2017 19:39
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1111/asj.12385
URI: http://psasir.upm.edu.my/id/eprint/34928
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