Bleeding efficiency, microbiological quality and oxidative stability of meat from goats subjected to slaughter without stunning in comparison with different methods of pre-slaughter electrical stunning
The influence of pre-slaughter electrical stunning techniques and slaughter without stunning on bleeding efficiency and shelf life of chevon during a 14 d postmortem aging were assessed. Thirty two Boer crossbred bucks were randomly assigned to four slaughtering techniques viz slaughter without stun...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Public Library of Science
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/52389/ http://psasir.upm.edu.my/id/eprint/52389/1/52389.PDF |
| _version_ | 1848852091896856576 |
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| author | Sabow, Azad Behnan Idrus, Zulkifli Goh, Yong Meng Ab Kadir, Mohd Zainal Abidin Kaka, Ubedullah Imlan, Jurhamid Columbres Abubakar, Ahmed Abubakar Adeyemi, Kazeem Dauda Sazili, Awis Qurni |
| author_facet | Sabow, Azad Behnan Idrus, Zulkifli Goh, Yong Meng Ab Kadir, Mohd Zainal Abidin Kaka, Ubedullah Imlan, Jurhamid Columbres Abubakar, Ahmed Abubakar Adeyemi, Kazeem Dauda Sazili, Awis Qurni |
| author_sort | Sabow, Azad Behnan |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The influence of pre-slaughter electrical stunning techniques and slaughter without stunning on bleeding efficiency and shelf life of chevon during a 14 d postmortem aging were assessed. Thirty two Boer crossbred bucks were randomly assigned to four slaughtering techniques viz slaughter without stunning (SWS), low frequency head-only electrical stunning (LFHO; 1 A for 3 s at a frequency of 50 Hz), low frequency head-to-back electrical stunning (LFHB; 1 A for 3 s at a frequency of 50 Hz) and high frequency head-to-back electrical stunning (HFHB; 1 A for 3 s at a frequency of 850 Hz). The SWS, LFHO and HFHB goats had higher (p<0.05) blood loss and lower residual hemoglobin in muscle compared to LFHB. The LFHB meat had higher (p<0.05) TBARS value than other treatments on d 7 and 14 d postmortem. Slaughtering methods had no effect on protein oxidation. Higher bacterial counts were observed in LFHB meat compared to those from SWS, LFHO and HFHB after 3 d postmortem. Results indicate that the low bleed-out in LFHB lowered the lipid oxidative stability and microbiological quality of chevon during aging. |
| first_indexed | 2025-11-15T10:32:34Z |
| format | Article |
| id | upm-52389 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T10:32:34Z |
| publishDate | 2016 |
| publisher | Public Library of Science |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-523892017-06-06T08:15:55Z http://psasir.upm.edu.my/id/eprint/52389/ Bleeding efficiency, microbiological quality and oxidative stability of meat from goats subjected to slaughter without stunning in comparison with different methods of pre-slaughter electrical stunning Sabow, Azad Behnan Idrus, Zulkifli Goh, Yong Meng Ab Kadir, Mohd Zainal Abidin Kaka, Ubedullah Imlan, Jurhamid Columbres Abubakar, Ahmed Abubakar Adeyemi, Kazeem Dauda Sazili, Awis Qurni The influence of pre-slaughter electrical stunning techniques and slaughter without stunning on bleeding efficiency and shelf life of chevon during a 14 d postmortem aging were assessed. Thirty two Boer crossbred bucks were randomly assigned to four slaughtering techniques viz slaughter without stunning (SWS), low frequency head-only electrical stunning (LFHO; 1 A for 3 s at a frequency of 50 Hz), low frequency head-to-back electrical stunning (LFHB; 1 A for 3 s at a frequency of 50 Hz) and high frequency head-to-back electrical stunning (HFHB; 1 A for 3 s at a frequency of 850 Hz). The SWS, LFHO and HFHB goats had higher (p<0.05) blood loss and lower residual hemoglobin in muscle compared to LFHB. The LFHB meat had higher (p<0.05) TBARS value than other treatments on d 7 and 14 d postmortem. Slaughtering methods had no effect on protein oxidation. Higher bacterial counts were observed in LFHB meat compared to those from SWS, LFHO and HFHB after 3 d postmortem. Results indicate that the low bleed-out in LFHB lowered the lipid oxidative stability and microbiological quality of chevon during aging. Public Library of Science 2016 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/52389/1/52389.PDF Sabow, Azad Behnan and Idrus, Zulkifli and Goh, Yong Meng and Ab Kadir, Mohd Zainal Abidin and Kaka, Ubedullah and Imlan, Jurhamid Columbres and Abubakar, Ahmed Abubakar and Adeyemi, Kazeem Dauda and Sazili, Awis Qurni (2016) Bleeding efficiency, microbiological quality and oxidative stability of meat from goats subjected to slaughter without stunning in comparison with different methods of pre-slaughter electrical stunning. PLOS ONE, 11 (4). art. no. e0152661. pp. 1-18. ISSN 1932-6203 http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0152661 10.1371/journal.pone.0152661 |
| spellingShingle | Sabow, Azad Behnan Idrus, Zulkifli Goh, Yong Meng Ab Kadir, Mohd Zainal Abidin Kaka, Ubedullah Imlan, Jurhamid Columbres Abubakar, Ahmed Abubakar Adeyemi, Kazeem Dauda Sazili, Awis Qurni Bleeding efficiency, microbiological quality and oxidative stability of meat from goats subjected to slaughter without stunning in comparison with different methods of pre-slaughter electrical stunning |
| title | Bleeding efficiency, microbiological quality and oxidative stability of meat from goats subjected to slaughter without stunning in comparison with different methods of pre-slaughter electrical stunning |
| title_full | Bleeding efficiency, microbiological quality and oxidative stability of meat from goats subjected to slaughter without stunning in comparison with different methods of pre-slaughter electrical stunning |
| title_fullStr | Bleeding efficiency, microbiological quality and oxidative stability of meat from goats subjected to slaughter without stunning in comparison with different methods of pre-slaughter electrical stunning |
| title_full_unstemmed | Bleeding efficiency, microbiological quality and oxidative stability of meat from goats subjected to slaughter without stunning in comparison with different methods of pre-slaughter electrical stunning |
| title_short | Bleeding efficiency, microbiological quality and oxidative stability of meat from goats subjected to slaughter without stunning in comparison with different methods of pre-slaughter electrical stunning |
| title_sort | bleeding efficiency, microbiological quality and oxidative stability of meat from goats subjected to slaughter without stunning in comparison with different methods of pre-slaughter electrical stunning |
| url | http://psasir.upm.edu.my/id/eprint/52389/ http://psasir.upm.edu.my/id/eprint/52389/ http://psasir.upm.edu.my/id/eprint/52389/ http://psasir.upm.edu.my/id/eprint/52389/1/52389.PDF |