Cargando…

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...

Descripción completa

Detalles Bibliográficos
Autores principales:	Mdletshe, Zwelethu Mfanafuthi, Chimonyo, Michael, Mapiye, Cletos
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
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

Ejemplares similares

Effect of Indigenous Slaughter Methods on the Behavioural Response, Bleeding Efficiency and Cardiac Arrest of Nguni Goats
por: Mdletshe, Zwelethu Mfanafuthi, et al.
Publicado: (2020)

A gross margin analysis for Nguni cattle farmers in Limpopo Province, South Africa
por: Nkadimeng, Mapule Valencia, et al.
Publicado: (2021)

Relationship between faecal egg count and health status in Nguni goats reared on semi-arid rangelands
por: Ndlela, S. Z., et al.
Publicado: (2023)

Effects of various pre-slaughter weights on the physico-chemical qualities of pig meat
por: Povod, Mykola, et al.
Publicado: (2021)

Grazing system and floor type effects on blood biochemistry, growth and carcass characteristics of Nguni goats
por: Chikwanda, Allen Tapiwa, et al.
Publicado: (2017)

Physico-chemical Meat Qualities of Loin and Top Round Beef from Holstein Calves with Different Slaughtering Ages
por: Cho, Soohyun, et al.
Publicado: (2014)

Physicochemical Properties of Black Korean Goat Meat with Various Slaughter Ages
por: Choi, Da-Mi, et al.
Publicado: (2023)

Serbian Traditional Goat Cheese: Physico-Chemical, Sensory, Hygienic and Safety Characteristics
por: Mladenović, Katarina G., et al.
Publicado: (2021)

Bioavailability and Bioefficacy of Hemp By-Products in Ruminant Meat Production and Preservation: A Review
por: Semwogerere, Farouk, et al.
Publicado: (2020)

Indigenous knowledge to mitigate the challenges of ticks in goats: A systematic review
por: Mkwanazi, M.V., et al.
Publicado: (2021)

Bioavailability of bioactive phytochemicals in selected tissues and excreta from goats fed hempseed cake (Cannabis sativa L.) finisher diets
por: Semwogerere, Farouk, et al.
Publicado: (2023)

Welfare of sheep and goats at slaughter
por: Nielsen, Søren Saxmose, et al.
Publicado: (2021)

The Effect of Slaughter Age on Meat Quality of Male Kids of the Polish Carpathian Native Goat Breed
por: Kawęcka, Aldona, et al.
Publicado: (2022)

Indiscriminate slaughter of pregnant goats for meat in Enugu, Nigeria: Causes, prevalence, implications and ways-out
por: Ugwu, Patience C., et al.
Publicado: (2023)

Chemical Composition and Meat Quality Attributes of Indigenous Sheep and Goats from Traditional Production System in Tanzania
por: Shija, Dismas S., et al.
Publicado: (2013)

The Use of Concentrates Rich in Orange By-Products in Goat Feed and Its Effects on Physico-Chemical, Textural, Fatty Acids, Volatile Compounds and Sensory Characteristics of the Meat of Suckling Kids
por: Guzmán, José Luis, et al.
Publicado: (2020)

Mushroom–Legume-Based Minced Meat: Physico-Chemical and Sensory Properties
por: Mazumder, Md. Anisur Rahman, et al.
Publicado: (2023)

Impact of Diet Supplementation and Age at Slaughter on Carcass Characteristics of Creole Goats
por: Bambou, Jean-Christophe, et al.
Publicado: (2021)

The synergistic effect of ribose, carnosine, and ascorbic acid on the sensory and physico-chemical characteristics of minced bison meat
por: Aliani, Michel, et al.
Publicado: (2013)

Slaughter of pregnant goats for meat at Nsukka slaughterhouse and its economic implications: A public health concern
por: Okorie-Kanu, Onyinye Josephine, et al.
Publicado: (2018)

Preliminary Evaluation of Slaughter Value and Carcass Composition of Indigenous Sheep and Goats from Traditional Production System in Tanzania
por: Shija, Dismas S., et al.
Publicado: (2013)

Effects of cottonseed meal on slaughter performance, meat quality, and meat chemical composition in Jiangnan White goslings
por: Yu, J., et al.
Publicado: (2019)

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
por: Sabow, Azad Behnan, et al.
Publicado: (2016)

Effects of Mixed Bone and Brisket Meat on Physico-Chemical Characteristics of Shank Bone and Rib Extracts from Hanwoo
por: Choi, Hyung-Gyu, et al.
Publicado: (2016)

The effect of genotype and muscle type on the physico-chemical characteristics and taurine, carnosine and L-carnitine concentration in lamb meat
por: Radzik-Rant, Aurelia, et al.
Publicado: (2020)

Standardization of Shirishavaleha with reference to physico-chemical characteristics
por: Yadav, Shyamlal Singh, et al.
Publicado: (2011)

Physico-chemical characteristics of gamma-irradiated gelatin
por: Islam, Md. Minhajul, et al.
Publicado: (2014)

Growth and Slaughter Characteristics of Weaning Male Kids of Turkish Native Goat Breeds
por: ŞEN, Uğur, et al.
Publicado: (2021)

Genetic Differentiation of Chinese Indigenous Meat Goats Ascertained Using Microsatellite Information
por: Ling, Y. H., et al.
Publicado: (2012)

Correction: 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
Publicado: (2017)

Effects of Slaughter Age on Muscle Characteristics and Meat Quality Traits of Da-Heng Meat Type Birds
por: Li, Jingjing, et al.
Publicado: (2019)

Impact of Dietary Supplementation with Goji Berries (Lycium barbarum) on Microbiological Quality, Physico-Chemical, and Sensory Characteristics of Rabbit Meat
por: Castrica, Marta, et al.
Publicado: (2020)

Impact of Kosher Slaughter Methods of Heifers and Young Bulls on Physical and Chemical Properties of Their Meat
por: Żurek, Jagoda, et al.
Publicado: (2022)

Physiological indicators of stress and meat and carcass characteristics in tail bitten slaughter pigs
por: Valros, Anna, et al.
Publicado: (2013)

Influence of the Level of Sex Hormones in the Blood of Gilts on Slaughter Characteristics and Meat Quality
por: Tereszkiewicz, Krzysztof, et al.
Publicado: (2023)

Maiorchino Cheese: Physico-Chemical, Hygienic and Safety Characteristics
por: Conte, Francesca, et al.
Publicado: (2015)

Physico-chemical characteristics of evaporating respiratory fluid droplets
por: Vejerano, Eric P., et al.
Publicado: (2018)

Electroencephalogram and Physiological Responses as Affected by Slaughter Empathy in Goats
por: Kumar, Pavan, et al.
Publicado: (2023)

Physico-chemical methods
por: Reilly, Joseph, et al.
Publicado: (1948)

Effect of Slaughter Age on Muscle Fiber Composition, Intramuscular Connective Tissue, and Tenderness of Goat Meat during Post-Mortem Time
por: Bakhsh, Allah, et al.
Publicado: (2019)

Cannot write session to /tmp/vufind_sessions/sess_96rturc0q9jebme1vfr278gaoq