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Meat quality assessment in goats subjected to conscious halal slaughter and slaughter following minimal anaesthesia


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) Meat quality assessment in goats subjected to conscious halal slaughter and slaughter following minimal anaesthesia. In: 5th International Conference on Sustainable Animal Agriculture for Developing Countries (SAADC 2015), 27-30 Oct. 2015, Dusit Thani Pattaya Hotel, Thailand. (pp. 722-725).

Abstract / Synopsis

The study assessed the effect of conscious halal slaughter and slaughter following a minimal anaesthesia on quality of goat meat. Ten Boer cross bucks were divided into two groups and subjected to either halal slaughter without stunning (HS) or minimal anaesthesia prior to slaughter (AS). At pre-rigor, HS had significantly lower (p<0.05) muscle pH and glycogen than AS. The drip loss of HS was significantly lower (p<0.05) than that of AS. However, no significant difference was observed in the pH, glycogen content, MFI, cooking loss and colour between the treatments at 1and 7 d postmortem. In conclusion, goats slaughtered under fully consciousness and under minimal anaesthesia did not differ in physical and chemical quality of meat during the first seven days postmortem.


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Additional Metadata

Item Type: Conference or Workshop Item (Paper)
Divisions: Faculty of Agriculture
Faculty of Engineering
Faculty of Veterinary Medicine
Halal Products Research Institute
Institute of Tropical Agriculture
Keywords: Goat; Meat quality; Traditional halal slaughter; Minimal anaesthesia
Depositing User: Nabilah Mustapa
Date Deposited: 22 Feb 2018 08:13
Last Modified: 22 Feb 2018 08:13
URI: http://psasir.upm.edu.my/id/eprint/59070
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