A comparison of bleeding efficiency, microbiological quality and lipid oxidation in goats subjected to conscious halal slaughter and slaughter following minimal anesthesia

Sabow AB 1 , Sazili AQ 2 , Zulkifli I 3 , Goh YM 4 , Ab Kadir MZ 5 , Abdulla NR 1 Show all authors , Nakyinsige K 6 , Kaka U 7 , Adeyemi KD 8

Affiliations 

  • 1 Department of Animal Science, Faculty of Agriculture, Faculty of Veterinary Medicine, 43400 UPM Serdang, Selangor, Malaysia; Department of Animal Resource, University of Salahaddin, Erbil, Kurdistan Region, Iraq
  • 2 Department of Animal Science, Faculty of Agriculture, Faculty of Veterinary Medicine, 43400 UPM Serdang, Selangor, Malaysia; Halal Products Research Institute Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia. Electronic address: awis@upm.edu.my
  • 3 Department of Animal Science, Faculty of Agriculture, Faculty of Veterinary Medicine, 43400 UPM Serdang, Selangor, Malaysia; Institute of Tropical Agriculture, Faculty of Veterinary Medicine, 43400 UPM Serdang, Selangor, Malaysia
  • 4 Institute of Tropical Agriculture, Faculty of Veterinary Medicine, 43400 UPM Serdang, Selangor, Malaysia; Department of Veterinary Preclinical Sciences, Faculty of Veterinary Medicine, 43400 UPM Serdang, Selangor, Malaysia
  • 5 Department of Electrical and Electronic Engineering, Faculty of Engineering, 43400 UPM Serdang, Selangor, Malaysia; Centre for Electromagnetic and Lighting Protection Research (CELP), Malaysia
  • 6 Halal Products Research Institute Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Food Science and Nutrition, Islamic University in Uganda, P.O. Box 2555, Mbale, Uganda
  • 7 Department of Veterinary Clinical Studies, Faculty of Veterinary Medicine, 43400 UPM Serdang, Selangor, Malaysia; Department of Veterinary Surgery and Obstetrics, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University Tandojam, Sindh, Pakistan
  • 8 Department of Animal Science, Faculty of Agriculture, Faculty of Veterinary Medicine, 43400 UPM Serdang, Selangor, Malaysia; Department of Animal Production, University of Ilorin, Ilorin, Nigeria
Meat Sci, 2015 Jun;104:78-84.
PMID: 25732178 DOI: 10.1016/j.meatsci.2015.02.004

Abstract

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.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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