Influence of Kosher (Shechita) and conventional slaughter techniques on shear force, drip and cooking loss of beef

Agbeniga, Babatunde; Webb, E.C.; O’Neill, H.A.

doi:10.4314/sajas.v43i5.18

Cited by 10 publications

(16 citation statements)

References 19 publications

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“…Agbeniga et al 33 & Mast et al, 34 findings agreed with this study. However, Nakyinsige et al 8 & Linares et al 11 observed no significant differences between stunned and non-stunned meat.…”

Section: Meat Textural Analysis (Shear Force)supporting

confidence: 91%

The Effect of Non-Stunned and Stunned Halal Slaughter Method on Broiler Breast Meat Quality

MM¹

2015

MOJFPT

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Purpose: This study was designed to investigate the effect of pre-slaughter treatment, i.e. stunned vs. non-stunned, on the quality attributes of Halal broiler breast meat.Design/methodology/approach: Samples of non-stunned broiler breast meat (n=10) and stunned broiler breast meat (n=10) which have undergone the Halal slaughter method were analysed on the quality parameters of protein solubility, emulsion activity index, emulsion stability index, pH, water holding capacity (drip loss and cooking loss), texture (shear force textural analysis), meat colour (L, a, b analysis) and sensory evaluation. The results were then analysed for statistical differences using the Mann-Whitney Test on SPSS. Findings:The study revealed that stunned meat had a significantly higher protein solubility compared to non-stunned meat (p<0.05). However, no significant differences were found between the two samples for emulsion activity index, emulsion stability index, pH and water holding capacity. Texture analysis revealed that cooked samples of stunned meat was significantly tougher than cooked samples of non-stunned meat (p<0.05). This correlated with sensory analysis where the non-stunned meat was preferred on overall. Non-stunned meat samples exhibited significantly lower lightness (L*) and yellowness values (b*) and significantly higher redness (a*) and Chroma (C*) values as compared to stunned meat (p<0.05). Research limitations/implications:Further analysis on glycogen content, lactic acid content and measurements of proteolytic activity (cathepsins and calpains) could be undertaken to further support the study. A trained panel using a scoring method with a bigger sample group could be undertaken for more detailed sensory analysis. Originality/value:There are studies comparing different stunning methods on broiler meat quality but no present study comparing non-stunning and stunning on Halal broiler meat quality.Keywords: halal slaughter, stunning, non-stunning, poultry meat, broiler meat, meat quality MOJ Food Processing & Technology Research Article Open AccessThe effect of non-stunned and stunned halal slaughter method on broiler breast meat quality conditions such as PSE (pale, soft and exudative) or DFD (dark, firm and dry) as well as meat toughness manifested in the eating quality. If animals are mishandled pre-slaughter, blood splashes and hemorrhages can also be observed. While there are existing studies comparing the effects of non-stunning and stunning on the animal, these studies only cover red meat and game meat. Studies conducted by Nakyinsige et al., 8 Verlade et al. 9 & Vergara et al. 10 on rabbit meat and lamb meat respectively showed that there were considerable differences in meat quality between non-stunned and stunned meat. In addition, studies conducted by Linares et al., 11 Onen C et al. 12 & Goksoy et al., 13 on lamb, cattle and broiler meat respectively also showed differences in meat quality between the uses of different stunning methods. However, there are not sufficient studies undertaken on wh...

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Section: Meat Textural Analysis (Shear Force)supporting

confidence: 91%

The Effect of Non-Stunned and Stunned Halal Slaughter Method on Broiler Breast Meat Quality

MM¹

2015

MOJFPT

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“…The finding that slaughter method did not affect drip loss, WHC, cooking loss and shear force agree with earlier reports [ 17 , 44 , 45 ]. Overall, the high pH (6.4–6.8), WHC, and low drip loss, a *, b *, and chroma values reported across slaughter methods are a characteristic of a dark firm and dry (DFD) meat [ 46 , 47 ].…”

Section: Discussionsupporting

confidence: 93%

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

Chimonyo

Mapiye

2021

Animals

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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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“…Kosher slaughtering, a routine procedure in Israel and other countries [ 34 ], offers particular advantages for genetic analysis of BRD. Kosher slaughtering involves two steps: The actual slaughter, and then a close and detailed examination of the lungs of the slaughtered animals for adhesions.…”

Section: Introductionmentioning

confidence: 99%

The Use of Kosher Phenotyping for Mapping QTL Affecting Susceptibility to Bovine Respiratory Disease

et al. 2016

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Bovine respiratory disease (BRD) is the leading cause of morbidity and mortality in feedlot cattle, caused by multiple pathogens that become more virulent in response to stress. As clinical signs often go undetected and various preventive strategies failed, identification of genes affecting BRD is essential for selection for resistance. Selective DNA pooling (SDP) was applied in a genome wide association study (GWAS) to map BRD QTLs in Israeli Holstein male calves. Kosher scoring of lung adhesions was used to allocate 122 and 62 animals to High (Glatt Kosher) and Low (Non-Kosher) resistant groups, respectively. Genotyping was performed using the Illumina BovineHD BeadChip according to the Infinium protocol. Moving average of -logP was used to map QTLs and Log drop was used to define their boundaries (QTLRs). The combined procedure was efficient for high resolution mapping. Nineteen QTLRs distributed over 13 autosomes were found, some overlapping previous studies. The QTLRs contain polymorphic functional and expression candidate genes to affect kosher status, with putative immunological and wound healing activities. Kosher phenotyping was shown to be a reliable means to map QTLs affecting BRD morbidity.

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Influence of Kosher (Shechita) and conventional slaughter techniques on shear force, drip and cooking loss of beef

Cited by 10 publications

References 19 publications

The Effect of Non-Stunned and Stunned Halal Slaughter Method on Broiler Breast Meat Quality

The Effect of Non-Stunned and Stunned Halal Slaughter Method on Broiler Breast Meat Quality

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

The Use of Kosher Phenotyping for Mapping QTL Affecting Susceptibility to Bovine Respiratory Disease

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