Comparison of carcass and meat quality in goats subjected to preslaughter head-only electrical stunning or slaughtered without stunning
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, wate...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/52388/ http://psasir.upm.edu.my/id/eprint/52388/1/Comparison%20of%20carcass%20and%20meat%20quality%20in%20goats%20subjected%20to%20preslaughter%20head-only%20electrical%20stunning%20or%20slaughtered%20without%20stunning.pdf |
| _version_ | 1848852091642052608 |
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| author | Lokman, Nur Sakinah Sabow, Azad Behnan Abubakar, Ahmed Abubakar Adeyemi, Kazeem Dauda Sazili, Awis Qurni |
| author_facet | Lokman, Nur Sakinah Sabow, Azad Behnan Abubakar, Ahmed Abubakar Adeyemi, Kazeem Dauda Sazili, Awis Qurni |
| author_sort | Lokman, Nur Sakinah |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-15T10:32:34Z |
| format | Article |
| id | upm-52388 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T10:32:34Z |
| publishDate | 2017 |
| publisher | Taylor & Francis |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-523882017-06-06T08:15:57Z http://psasir.upm.edu.my/id/eprint/52388/ Comparison of carcass and meat quality in goats subjected to preslaughter head-only electrical stunning or slaughtered without stunning Lokman, Nur Sakinah Sabow, Azad Behnan Abubakar, Ahmed Abubakar Adeyemi, Kazeem Dauda Sazili, Awis Qurni 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. Taylor & Francis 2017 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/52388/1/Comparison%20of%20carcass%20and%20meat%20quality%20in%20goats%20subjected%20to%20preslaughter%20head-only%20electrical%20stunning%20or%20slaughtered%20without%20stunning.pdf 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 preslaughter head-only electrical stunning or slaughtered without stunning. CyTA - Journal of Food, 15 (1). pp. 99-104. ISSN 1947-6337; ESSN: 1947-6345 http://www.tandfonline.com/doi/full/10.1080/19476337.2016.1217049 10.1080/19476337.2016.1217049 |
| spellingShingle | Lokman, Nur Sakinah Sabow, Azad Behnan Abubakar, Ahmed Abubakar Adeyemi, Kazeem Dauda Sazili, Awis Qurni Comparison of carcass and meat quality in goats subjected to preslaughter head-only electrical stunning or slaughtered without stunning |
| title | Comparison of carcass and meat quality in goats subjected to preslaughter head-only electrical stunning or slaughtered without stunning |
| title_full | Comparison of carcass and meat quality in goats subjected to preslaughter head-only electrical stunning or slaughtered without stunning |
| title_fullStr | Comparison of carcass and meat quality in goats subjected to preslaughter head-only electrical stunning or slaughtered without stunning |
| title_full_unstemmed | Comparison of carcass and meat quality in goats subjected to preslaughter head-only electrical stunning or slaughtered without stunning |
| title_short | Comparison of carcass and meat quality in goats subjected to preslaughter head-only electrical stunning or slaughtered without stunning |
| title_sort | comparison of carcass and meat quality in goats subjected to preslaughter head-only electrical stunning or slaughtered without stunning |
| url | http://psasir.upm.edu.my/id/eprint/52388/ http://psasir.upm.edu.my/id/eprint/52388/ http://psasir.upm.edu.my/id/eprint/52388/ http://psasir.upm.edu.my/id/eprint/52388/1/Comparison%20of%20carcass%20and%20meat%20quality%20in%20goats%20subjected%20to%20preslaughter%20head-only%20electrical%20stunning%20or%20slaughtered%20without%20stunning.pdf |