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Indigenous Slaughter Techniques: Effects on Meat Physico-Chemical Characteristics of Nguni Goats

SIMPLE SUMMARY: In smallholder communal farming systems, Nguni people slaughter goats using indigenous methods which have cultural and spiritual significance to them. Nguni wethers were slaughtered using the transverse neck incision (TNI), suprasternal notch (SNP) and under the shoulder blade at the...

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Autores principales: Mdletshe, Zwelethu Mfanafuthi, Chimonyo, Michael, Mapiye, Cletos
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8002871/
https://www.ncbi.nlm.nih.gov/pubmed/33803498
http://dx.doi.org/10.3390/ani11030858
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author Mdletshe, Zwelethu Mfanafuthi
Chimonyo, Michael
Mapiye, Cletos
author_facet Mdletshe, Zwelethu Mfanafuthi
Chimonyo, Michael
Mapiye, Cletos
author_sort Mdletshe, Zwelethu Mfanafuthi
collection PubMed
description SIMPLE SUMMARY: In smallholder communal farming systems, Nguni people slaughter goats using indigenous methods which have cultural and spiritual significance to them. Nguni wethers were slaughtered using the transverse neck incision (TNI), suprasternal notch (SNP) and under the shoulder blade at the chest floor point of elbow piercing (CFP) to the direction of the heart to assess meat physico-chemical characteristics parameters. Nguni wethers slaughtered with the TNI and CFP methods produced meat with an acceptable appearance similar to goats slaughtered with the conventional standard procedures. ABSTRACT: To improve goat meat quality in rural communities, it is important to evaluate the effects of indigenous slaughter methods used by resource-limited farmers when performing traditional ceremonies on the meat physico-chemical characteristics. The current study assessed the effects of the meat physico-chemical characteristics of Nguni goats slaughtered with the transverse neck incision (TNI), suprasternal notch piercing (SNP) and the under shoulder blade piercing at the chest floor point of elbow (CFP) to the direction of the heart methods. Thirty Nguni weathers were randomly assigned to three slaughter treatments (10 goats/treatment). Musculus longissimus thoracis et lumborum (LTL) was sampled at post-mortem for physico-chemical characteristic measurements. Meat from wethers slaughtered with the SNP method had greater ultimate pH values than meat from wethers slaughtered with TNI and CFP slaughter methods. Wethers slaughtered with the SNP method had lower meat redness (a*), yellowness (b*), and chroma (C*) values than those slaughtered with TNI and CFP slaughter methods. Goat slaughter method did not affect meat drip loss, water holding capacity, cooking loss and shear force. Overall, Nguni wethers slaughtered with the TNI and CFP methods produced chevon with fresher meat appearance than those slaughtered using the SNP method.
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spelling pubmed-80028712021-03-28 Indigenous Slaughter Techniques: Effects on Meat Physico-Chemical Characteristics of Nguni Goats Mdletshe, Zwelethu Mfanafuthi Chimonyo, Michael Mapiye, Cletos Animals (Basel) Article SIMPLE SUMMARY: In smallholder communal farming systems, Nguni people slaughter goats using indigenous methods which have cultural and spiritual significance to them. Nguni wethers were slaughtered using the transverse neck incision (TNI), suprasternal notch (SNP) and under the shoulder blade at the chest floor point of elbow piercing (CFP) to the direction of the heart to assess meat physico-chemical characteristics parameters. Nguni wethers slaughtered with the TNI and CFP methods produced meat with an acceptable appearance similar to goats slaughtered with the conventional standard procedures. ABSTRACT: To improve goat meat quality in rural communities, it is important to evaluate the effects of indigenous slaughter methods used by resource-limited farmers when performing traditional ceremonies on the meat physico-chemical characteristics. The current study assessed the effects of the meat physico-chemical characteristics of Nguni goats slaughtered with the transverse neck incision (TNI), suprasternal notch piercing (SNP) and the under shoulder blade piercing at the chest floor point of elbow (CFP) to the direction of the heart methods. Thirty Nguni weathers were randomly assigned to three slaughter treatments (10 goats/treatment). Musculus longissimus thoracis et lumborum (LTL) was sampled at post-mortem for physico-chemical characteristic measurements. Meat from wethers slaughtered with the SNP method had greater ultimate pH values than meat from wethers slaughtered with TNI and CFP slaughter methods. Wethers slaughtered with the SNP method had lower meat redness (a*), yellowness (b*), and chroma (C*) values than those slaughtered with TNI and CFP slaughter methods. Goat slaughter method did not affect meat drip loss, water holding capacity, cooking loss and shear force. Overall, Nguni wethers slaughtered with the TNI and CFP methods produced chevon with fresher meat appearance than those slaughtered using the SNP method. MDPI 2021-03-18 /pmc/articles/PMC8002871/ /pubmed/33803498 http://dx.doi.org/10.3390/ani11030858 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) ).
spellingShingle Article
Mdletshe, Zwelethu Mfanafuthi
Chimonyo, Michael
Mapiye, Cletos
Indigenous Slaughter Techniques: Effects on Meat Physico-Chemical Characteristics of Nguni Goats
title Indigenous Slaughter Techniques: Effects on Meat Physico-Chemical Characteristics of Nguni Goats
title_full Indigenous Slaughter Techniques: Effects on Meat Physico-Chemical Characteristics of Nguni Goats
title_fullStr Indigenous Slaughter Techniques: Effects on Meat Physico-Chemical Characteristics of Nguni Goats
title_full_unstemmed Indigenous Slaughter Techniques: Effects on Meat Physico-Chemical Characteristics of Nguni Goats
title_short Indigenous Slaughter Techniques: Effects on Meat Physico-Chemical Characteristics of Nguni Goats
title_sort indigenous slaughter techniques: effects on meat physico-chemical characteristics of nguni goats
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8002871/
https://www.ncbi.nlm.nih.gov/pubmed/33803498
http://dx.doi.org/10.3390/ani11030858
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