No abstract

No abstract

No abstract

The effects of head-only electrical stunning method were compared with the effects of headtoback electrical stunning method. A total of 90 kivircik breed lambs were randomly allocated immediately prior to slaughter to one of three stunning treatments: control group (C), head only group (HO; 1.0 AAC for 3 s at a frequency of 50 Hz), head to back group (HB; 1,0 A- AC for3s ata frequency of 50 Hz) electrical stunning. Meat quality was assessed by examining pH, color as L, a, b values, water holding capacity (WHC) and shear force. The effect on meat quality was assessed in head-only electrically stunned, head to back electrically stunned and non-stunned lambs. Shear forces were not significantly different between treatments. However color (L*,a*,b*), water holding capacity (WHC) and muscle ultimate pH were found to be significantly higher (P<0.05) between the groups

No abstract

No abstract

The composition of muhlama, which consists of corn flour, butter, water, salt and either string, golot or minced curd cheese, was examined to determine its essential characteristics. Muhlama samples were collected from prominent Black Sea restaurants in Istanbul for sensory analysis and an evaluation of physicochemical properties. Sensory analysis was conducted on properties including appearance, texture, odour, flavour and aroma. Physicochemical properties such as pH, moisture, fat, fatty acid composition (saturated and unsaturated), protein, ash and energy were measured. The results of the physicochemical properties revealed pH (5.65), moisture (55.85 g/100 g), fat (13.6 g/100 g), fatty acid composition (saturated fatty acid: 1013.34 mg/kg, and unsaturated fatty acid: 286.14 mg/kg), protein (19.4 g/100 g), ash (1.34 g/100 g) and energy (239.18 kcal/100 g). The sensory analysis showed samples of light yellow colour, uniform and shiny in appearance, and a consistency in soft and smooth structure. The product had a unique flavour and aroma with the chemical structure of high energy value of the nutrient elements.

Religious slaughter methods which preclude the use of preslaughter stunning have been subject to controversy for many years. Three fundamental questions have been raised and need clarification: Does the preceeding handling of the animal cause undue stress, is the sticking wound during cutting and afterwards painful, and how long does it take before permanent insensibility is reached. This study has attempted to answer the first question about the stress of handling cattle and sheep prior to religious slaughter. Eight slaughter sheep previously fitted with jugular vein catheters for blood sampling were used. The first sample was taken in the holding pen and animals were transported to the University's slaughterhall (approx. 500m). The legs of sheep were tied together for restraint on arrival. A second sample was taken immediately prior to religious slaughter which was performed within 2 minutes. A third sample was taken from the exsanguinated blood from the wound made with a gash stick