Meat quality assessment in goats subjected to conscious halal slaughter and slaughter following minimal anaesthesia
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-rig...
| Main Authors: | , , , , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
2015
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| Online Access: | http://psasir.upm.edu.my/id/eprint/59070/ http://psasir.upm.edu.my/id/eprint/59070/1/40-4.pdf |
| _version_ | 1848853820028747776 |
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| author | Sabow, Azad Behnan Sazili, Awis Qurni Idrus, Zulkifli Goh, Yong Meng Ab Kadir, Mohd Zainal Abidin Adeyemi, Kazeem Dauda |
| author_facet | Sabow, Azad Behnan Sazili, Awis Qurni Idrus, Zulkifli Goh, Yong Meng Ab Kadir, Mohd Zainal Abidin 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 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. |
| first_indexed | 2025-11-15T11:00:02Z |
| format | Conference or Workshop Item |
| id | upm-59070 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T11:00:02Z |
| publishDate | 2015 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-590702018-02-22T00:13:41Z http://psasir.upm.edu.my/id/eprint/59070/ Meat quality assessment in goats subjected to conscious halal slaughter and slaughter following minimal anaesthesia Sabow, Azad Behnan Sazili, Awis Qurni Idrus, Zulkifli Goh, Yong Meng Ab Kadir, Mohd Zainal Abidin Adeyemi, Kazeem Dauda 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. 2015 Conference or Workshop Item PeerReviewed text en http://psasir.upm.edu.my/id/eprint/59070/1/40-4.pdf 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). |
| spellingShingle | Sabow, Azad Behnan Sazili, Awis Qurni Idrus, Zulkifli Goh, Yong Meng Ab Kadir, Mohd Zainal Abidin Adeyemi, Kazeem Dauda Meat quality assessment in goats subjected to conscious halal slaughter and slaughter following minimal anaesthesia |
| title | Meat quality assessment in goats subjected to conscious halal slaughter and slaughter following minimal anaesthesia |
| title_full | Meat quality assessment in goats subjected to conscious halal slaughter and slaughter following minimal anaesthesia |
| title_fullStr | Meat quality assessment in goats subjected to conscious halal slaughter and slaughter following minimal anaesthesia |
| title_full_unstemmed | Meat quality assessment in goats subjected to conscious halal slaughter and slaughter following minimal anaesthesia |
| title_short | Meat quality assessment in goats subjected to conscious halal slaughter and slaughter following minimal anaesthesia |
| title_sort | meat quality assessment in goats subjected to conscious halal slaughter and slaughter following minimal anaesthesia |
| url | http://psasir.upm.edu.my/id/eprint/59070/ http://psasir.upm.edu.my/id/eprint/59070/1/40-4.pdf |