A comparison of bleeding efficiency, microbiological quality and lipid oxidation in goats subjected to conscious halal slaughter and slaughter following minimal anesthesia
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 anesthesi...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2015
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| Online Access: | http://psasir.upm.edu.my/id/eprint/43475/ http://psasir.upm.edu.my/id/eprint/43475/1/abstract.pdf |
| _version_ | 1848850238579671040 |
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| author | Sabow, Azad Behnan Sazili, Awis Qurni Idrus, Zulkifli Goh, Yong Meng Ab Kadir, Mohd Zainal Abidin Abdulla, Nazim Rasul Nakyinsige, Khadijah Kaka, Ubedullah Adeyemi, Kazeem Dauda |
| author_facet | Sabow, Azad Behnan Sazili, Awis Qurni Idrus, Zulkifli Goh, Yong Meng Ab Kadir, Mohd Zainal Abidin Abdulla, Nazim Rasul Nakyinsige, Khadijah Kaka, Ubedullah Adeyemi, Kazeem Dauda |
| author_sort | Sabow, Azad Behnan |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-15T10:03:07Z |
| format | Article |
| id | upm-43475 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T10:03:07Z |
| publishDate | 2015 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-434752017-05-04T11:44:51Z http://psasir.upm.edu.my/id/eprint/43475/ A comparison of bleeding efficiency, microbiological quality and lipid oxidation in goats subjected to conscious halal slaughter and slaughter following minimal anesthesia Sabow, Azad Behnan Sazili, Awis Qurni Idrus, Zulkifli Goh, Yong Meng Ab Kadir, Mohd Zainal Abidin Abdulla, Nazim Rasul Nakyinsige, Khadijah Kaka, Ubedullah Adeyemi, Kazeem Dauda 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. Elsevier 2015 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/43475/1/abstract.pdf 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 http://www.sciencedirect.com/science/article/pii/S0309174015000418 10.1016/j.meatsci.2015.02.004 |
| spellingShingle | Sabow, Azad Behnan Sazili, Awis Qurni Idrus, Zulkifli Goh, Yong Meng Ab Kadir, Mohd Zainal Abidin Abdulla, Nazim Rasul Nakyinsige, Khadijah Kaka, Ubedullah Adeyemi, Kazeem Dauda A comparison of bleeding efficiency, microbiological quality and lipid oxidation in goats subjected to conscious halal slaughter and slaughter following minimal anesthesia |
| title | A comparison of bleeding efficiency, microbiological quality and lipid oxidation in goats subjected to conscious halal slaughter and slaughter following minimal anesthesia |
| title_full | A comparison of bleeding efficiency, microbiological quality and lipid oxidation in goats subjected to conscious halal slaughter and slaughter following minimal anesthesia |
| title_fullStr | A comparison of bleeding efficiency, microbiological quality and lipid oxidation in goats subjected to conscious halal slaughter and slaughter following minimal anesthesia |
| title_full_unstemmed | A comparison of bleeding efficiency, microbiological quality and lipid oxidation in goats subjected to conscious halal slaughter and slaughter following minimal anesthesia |
| title_short | A comparison of bleeding efficiency, microbiological quality and lipid oxidation in goats subjected to conscious halal slaughter and slaughter following minimal anesthesia |
| title_sort | comparison of bleeding efficiency, microbiological quality and lipid oxidation in goats subjected to conscious halal slaughter and slaughter following minimal anesthesia |
| url | http://psasir.upm.edu.my/id/eprint/43475/ http://psasir.upm.edu.my/id/eprint/43475/ http://psasir.upm.edu.my/id/eprint/43475/ http://psasir.upm.edu.my/id/eprint/43475/1/abstract.pdf |