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The use of electrical water bath stunning for the 'humane' slaughter of poultry has drawn criticism from some animal welfare research scientists and animal welfare organizations throughout the world. During water bath stunning, birds are shackled and inverted prior to entry into an electrified water bath, current is passed from the head, through the body and legs to earth via stainless steel shackles. From a Halal perspective, the rules stipulate that the welfare of animals is protected at all times and that animals must be alive (not conscious) at the point of neck-cutting. Some Muslim authorities have therefore questioned the suitability of water bath stunning for Halal meat production due to its negative impact on animal welfare and the possibility of some birds dying prior to exsanguination. This paper examines possible welfare compromises during water bath stunning and how these may affect compatibility with the rules of Halal meat production.

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This study was conducted to test the fatty acid profile and some meat quality attributes of local breed of rabbits which were given diets formulated with palm kernel oil residue (PKOR), a by-product from manual extraction of palm kernel oil by cottage industries. The feed was compounded with or without PKOR replacing wheat bran at 0% (T1, control), 25% (T2), 50% (T3) and 100% (T4) in rabbit rations. At the end of the feeding trial, 48 (equal number of males and females) out of 144 rabbits fed, were selected and slaughtered. Data obtained were analysed using the Analysis of Variance (ANOVA). Rabbits fed with diets containing PKOR (T2 and T3) had higher liveweights, dressing percentages, warm and chilled carcass weights, than those fed conventional rabbit diets. Moreover, rabbits fed PKOR-based diets (T2 and T3) had higher fat contents and higher muscle weights than those fed on the conventional diets. Sensory evaluation indicated that meat of rabbits on the PKOR-based diets were juicier, more tender, and had better acceptability. The n-6/n-3 fatty acid ratios were higher, but saturation (S/P) and Atherogenic Index (AI) significantly decreased (p < 0.05) in meat of animals on T2 and T3 diets. In addition, the polyunsaturated fatty acid (PUFA) contents were significantly higher (p < 0.05) in the PKOR-fed, than rabbits fed with diets without PKOR. It can be concluded that PKOR could be used to replace up to 50% of wheat bran in rabbit diets to improve carcass and meat quality characteristics.

This study was conducted in search of meat extenders/filler, which would minimize excessive bulging (swelling at the centre) of beef and hamburgers so as to enhance their use in sandwiches. The potential of dehulled cowpea flour was evaluated in beef and hamburgers, to determine its effects on the sensory, physical and chemical characteristics of these products. The Black-eyed cowpea (Vigna unguiculata) variety was steam treated at 100°C, dehulled, sundried for 48 hours and ground into flour. Boneless beef and pork (6kg each) were minced and apportioned into four groups of 1.5kg each for the preparation of the burgers. The beef and hamburgers were formulated separately at four levels of cowpea flour inclusions; T1 (control; no cowpea flour), T2 (5%), T3 (7.5%) and T4 (10%) of minced meat, on weight basis. All other ingredients were added in equal amounts to the minced beef and mixed in a mechanical mixer, after which they were moulded manually using a cylindrical tube into uniform shapes and sizes, and stored in a chest freezer for 12 hours to harden, after which they were bagged and stored for analyses. The weights, thicknesses and diameters of the products were taken before, and after cooking to determine the physical changes in them. The crude protein, fat moisture and lipid peroxidation of the products were determined. The burgers were grilled in an oven to a core temperature of 70°C and served to a 15-member taste panel for evaluation. The results indicate that cowpea flour in burgers increases the crude protein content, reduces the crude fat content and has no negative effect on sensory and lipid peroxidation of these products. There were reductions in product bulging and shrinkage with an increase in cowpea flour inclusion. Cowpea flour is recommended for inclusion in beef and hamburgers up to 10% on weight basis.