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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...

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主要な著者: 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
フォーマット: 論文
言語:English
出版事項: Elsevier 2015
オンライン･アクセス:http://psasir.upm.edu.my/id/eprint/43475/1/abstract.pdf
http://psasir.upm.edu.my/id/eprint/43475/
http://www.sciencedirect.com/science/article/pii/S0309174015000418
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spelling my.upm.eprints.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
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
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.
format Article
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
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
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
title 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_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_sort comparison of bleeding efficiency, microbiological quality and lipid oxidation in goats subjected to conscious halal slaughter and slaughter following minimal anesthesia
publisher Elsevier
publishDate 2015
url http://psasir.upm.edu.my/id/eprint/43475/1/abstract.pdf
http://psasir.upm.edu.my/id/eprint/43475/
http://www.sciencedirect.com/science/article/pii/S0309174015000418
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score 13.251813

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