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Comparison of carcass and meat quality in goats subjected to pre-slaughter head-only electrical stunning or slaughtered without stunning


Citation

Lokman, Nur Sakinah and Sabow, Azad Behnan and Abubakar, Ahmed Abubakar and Adeyemi, Kazeem Dauda and Sazili, Awis Qurni (2017) Comparison of carcass and meat quality in goats subjected to pre-slaughter head-only electrical stunning or slaughtered without stunning. CyTA - Journal of Food, 15 (1). 99 - 104. ISSN 1947-6337; ESSN: 1947-6345

Abstract

The effects of slaughter without stunning in comparison with head-only electrical stunning (HOES) on carcass hemorrhages and meat quality in goats were evaluated. Sixteen Boer crossbred bucks were subjected to either non-stun (NS) or HOES (1 A, for 3 s at 50 Hz). Meat quality traits such as pH, water holding capacity (WHC), color, tenderness, myofibril fragmentation index (MFI) and sarcomere length were assessed on semitendinosus (ST) muscle, while the incidences of hemorrhage were morphologically examined on shoulders and legs of each carcass. The results indicate no differences (p> 0.05) in meat quality traits between NS and HOES goats. However, carcasses obtained from the head-only electrically stunned goats had higher (p< 0.05) incidence of hemorrhages than those slaughtered without stunning. HOES prior slaughter increased carcass hemorrhages without adversely affecting meat quality traits in goats.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Agriculture
Halal Products Research Institute
Institute of Tropical Agriculture
DOI Number: https://doi.org/10.1080/19476337.2016.1217049
Publisher: Taylor & Francis
Keywords: Goat; Hemorrhages; Head-only electrical stunning; Meat quality
Depositing User: Ms. Nida Hidayati Ghazali
Date Deposited: 13 Sep 2018 04:40
Last Modified: 13 Sep 2018 04:40
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1080/19476337.2016.1217049
URI: http://psasir.upm.edu.my/id/eprint/61178
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