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A comparison of bleeding efficiency, microbiological quality and lipid oxidation in goats subjected to conscious halal slaughter and slaughter following minimal anesthesia


Citation

Sabow, Azad Behnan and Sazili, Awis Qurni and Idrus, Zulkifli and Goh, Yong Meng and Ab Kadir, Mohd Zainal Abidin and Abdulla, Nazim Rasul and Nakyinsige, Khadijah and Kaka, Ubedullah and Adeyemi, Kazeem Dauda (2015) A comparison of bleeding efficiency, microbiological quality and lipid oxidation in goats subjected to conscious halal slaughter and slaughter following minimal anesthesia. Meat Science, 104. pp. 78-84. ISSN 0309-1740; ESSN: 1873-4138

Abstract / Synopsis

The study assessed the effect of conscious halal slaughter and slaughter following minimal anesthesia on bleeding efficiency of goats and keeping quality of goat meat. Ten Boer cross bucks were divided into two groups and subjected to either halal slaughter without stunning (HS) or minimal anesthesia prior to slaughter (AS). The blood lost during exsanguination was measured. Residual blood was further quantified by determination of hemoglobin and myoglobin content in longissimus lumborum muscle. Storage stability of the meat was evaluated by microbiological analysis and lipid oxidation. Blood loss at exsanguination, residual hemoglobin and lipid oxidation were not significantly different (p>0.05) between HS and AS. Lactic acid bacteria was the only microbe that was significantly elevated after 24h of storage at 4°C in the AS group. In conclusion, slaughtering goats under minimal anesthesia or fully conscious did not affect bleeding efficiency and keeping quality of goat meat.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Veterinary Medicine
Faculty of Agriculture
Faculty of Engineering
Halal Products Research Institute
DOI Number: https://doi.org/10.1016/j.meatsci.2015.02.004
Publisher: Elsevier
Keywords: Bleeding efficiency; Goats; Halal slaughter; Minimal anesthesia; Storage stability
Depositing User: Mohd Hafiz Che Mahasan
Date Deposited: 24 Jun 2016 15:56
Last Modified: 04 May 2017 19:44
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.meatsci.2015.02.004
URI: http://psasir.upm.edu.my/id/eprint/43475
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