Cargando…

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...

Descripción completa

Detalles Bibliográficos
Autores principales: Sabow, Azad Behnan, Zulkifli, Idrus, Goh, Yong Meng, Ab Kadir, Mohd Zainal Abidin, Kaka, Ubedullah, Imlan, Jurhamid Columbres, Abubakar, Ahmed Abubakar, Adeyemi, Kazeem Dauda, Sazili, Awis Qurni
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2016
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4817978/
https://www.ncbi.nlm.nih.gov/pubmed/27035716
http://dx.doi.org/10.1371/journal.pone.0152661
_version_ 1782424948601520128
author Sabow, Azad Behnan
Zulkifli, Idrus
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
Zulkifli, Idrus
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
collection PubMed
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.
format Online
Article
Text
id pubmed-4817978
institution National Center for Biotechnology Information
language English
publishDate 2016
publisher Public Library of Science
record_format MEDLINE/PubMed
spelling pubmed-48179782016-04-19 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 Zulkifli, Idrus Goh, Yong Meng Ab Kadir, Mohd Zainal Abidin Kaka, Ubedullah Imlan, Jurhamid Columbres Abubakar, Ahmed Abubakar Adeyemi, Kazeem Dauda Sazili, Awis Qurni PLoS One Research Article 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 2016-04-01 /pmc/articles/PMC4817978/ /pubmed/27035716 http://dx.doi.org/10.1371/journal.pone.0152661 Text en © 2016 Sabow et al http://creativecommons.org/licenses/by/4.0/ This is an open access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) , which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
spellingShingle Research Article
Sabow, Azad Behnan
Zulkifli, Idrus
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
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4817978/
https://www.ncbi.nlm.nih.gov/pubmed/27035716
http://dx.doi.org/10.1371/journal.pone.0152661
work_keys_str_mv AT sabowazadbehnan bleedingefficiencymicrobiologicalqualityandoxidativestabilityofmeatfromgoatssubjectedtoslaughterwithoutstunningincomparisonwithdifferentmethodsofpreslaughterelectricalstunning
AT zulkifliidrus bleedingefficiencymicrobiologicalqualityandoxidativestabilityofmeatfromgoatssubjectedtoslaughterwithoutstunningincomparisonwithdifferentmethodsofpreslaughterelectricalstunning
AT gohyongmeng bleedingefficiencymicrobiologicalqualityandoxidativestabilityofmeatfromgoatssubjectedtoslaughterwithoutstunningincomparisonwithdifferentmethodsofpreslaughterelectricalstunning
AT abkadirmohdzainalabidin bleedingefficiencymicrobiologicalqualityandoxidativestabilityofmeatfromgoatssubjectedtoslaughterwithoutstunningincomparisonwithdifferentmethodsofpreslaughterelectricalstunning
AT kakaubedullah bleedingefficiencymicrobiologicalqualityandoxidativestabilityofmeatfromgoatssubjectedtoslaughterwithoutstunningincomparisonwithdifferentmethodsofpreslaughterelectricalstunning
AT imlanjurhamidcolumbres bleedingefficiencymicrobiologicalqualityandoxidativestabilityofmeatfromgoatssubjectedtoslaughterwithoutstunningincomparisonwithdifferentmethodsofpreslaughterelectricalstunning
AT abubakarahmedabubakar bleedingefficiencymicrobiologicalqualityandoxidativestabilityofmeatfromgoatssubjectedtoslaughterwithoutstunningincomparisonwithdifferentmethodsofpreslaughterelectricalstunning
AT adeyemikazeemdauda bleedingefficiencymicrobiologicalqualityandoxidativestabilityofmeatfromgoatssubjectedtoslaughterwithoutstunningincomparisonwithdifferentmethodsofpreslaughterelectricalstunning
AT saziliawisqurni bleedingefficiencymicrobiologicalqualityandoxidativestabilityofmeatfromgoatssubjectedtoslaughterwithoutstunningincomparisonwithdifferentmethodsofpreslaughterelectricalstunning