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

Azad Behnan Sabow; Idrus Zulkifli; Yong Meng Goh; Mohd Zainal Abidin Ab Kadir; Ubedullah Kaka; Jurhamid Columbres Imlan; Ahmed Abubakar Abubakar; Kazeem Dauda Adeyemi; Awis Qurni Sazili

doi:10.1371/journal.pone.0152661

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. 2016 Apr 1;11(4):e0152661. doi: 10.1371/journal.pone.0152661. eCollection 2016.

Authors

Azad Behnan Sabow^{1

2}, Idrus Zulkifli^{1

3}, Yong Meng Goh^{3

4}, Mohd Zainal Abidin Ab Kadir^{5

6}, Ubedullah Kaka^{7

8}, Jurhamid Columbres Imlan¹, Ahmed Abubakar Abubakar¹, Kazeem Dauda Adeyemi^{1

9}, Awis Qurni Sazili^{1

3

10}

Affiliations

¹ Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
² Department of Animal Resource, University of Salahaddin, Erbil, Kurdistan Region, Iraq.
³ Institute of Tropical Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
⁴ Department of Veterinary Preclinical Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
⁵ Department of Electrical and Electronic Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
⁶ Centre for Electromagnetic and Lighting Protection Research, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
⁷ Department of Veterinary Clinical Studies, Faculty of Veterinary Medicine, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
⁸ Department of Veterinary Surgery and Obstetrics, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University Tandojam, Sindh, Pakistan.
⁹ Department of Animal Production, University of Ilorin, Ilorin, Nigeria.
¹⁰ Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.

Abstract

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.

Publication types

Comparative Study
Research Support, Non-U.S. Gov't

MeSH terms

Animals
Colony Count, Microbial
Goats
Meat Products / microbiology*
Oxidation-Reduction

Grants and funding

The authors thank the Ministry of Higher Education Malaysia for the financial support provided via the Universiti Putra Malaysia Grant (Project No. GP-IBT/2013/9409300). The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript."