Physico‐chemical characteristics of Longissimus lumborum muscle in goats subjected to halal slaughter and anesthesia (halothane) pre‐slaughter

Abstract

This study assessed the effect of halal slaughter and anesthesia pre-slaughter followed by bleeding on meat quality characteristics of goats. Eleven male Boer cross goats were divided into two groups and subjected to either halal slaughter (HS) or anesthesia with halothane and propofol pre-slaughter (AS). At pre-rigor, HS had significantly lower (P < 0.05) muscle pH and glycogen than AS. However, no significant difference was observed in the pH and glycogen content between the treatments on 1, 3 and 7 days post mortem. The drip loss of HS was significantly lower (P < 0.05) than that of AS at all aging periods. Treatment had no effect on sarcomere length, myofibrillar fragmentation index and shear force values, loss of thiol groups and degradation of major myofibrillar proteins. It can be concluded that HS did not have deleterious effect on meat quality traits of goat when compared to AS.

Skeletal muscle proteome and meat quality of broiler chickens subjected to gas stunning prior slaughter or slaughtered without stunning

“…This could be attributed to the postmortem muscle structural breakdown caused by the disruption of the channels through which water is lost, resulting in the formation of a 'sponge effect' that traps the water and prevents it from getting lost (Farouk et al, 2014). The present observation corroborates the findings of Sabow et al (2015b) who observed a decrease in the cooking loss of chevon as postmortem storage progressed.…”

“…Regardless of slaughter method, drip loss increased (P < 0.05) as postmortem storage continued. This observation could be due to the degradation of myofibrillar proteins by endogenous proteases, thus affecting the ability of muscle to hold water Sabow et al, 2015b). Similar finding was observed during postmortem conditioning of broiler chickens Savenije et al, 2002).…”

“…Drip loss was determined as described by Sabow et al (2015b). Approximately 30 g of muscle sample (n = 25 for each slaughter group) was weighed (W1) at 7 min postmortem, vacuum packed and stored in a chiller (4°C).…”

“…Cooking loss was determined as described by Sabow et al (2015b). Chunked muscle samples (n = 25 for each slaughter group at each of 7 min, 4 h and 24 h postmortem) of approximately 30 g were weighed and recorded as W1, held in polyethylene bags, vacuum packaged and subsequently submerged in 80°C water bath until the core temperature of the muscles reached 80°C.…”

“…Changes in postmortem muscle pH resulted from the conversion of muscle glycogen to lactate through anaerobic glycolysis (Sabow et al, 2015b). Hence, the amount of glycogen at death may influence the rate and extent of anaerobic glycolysis, which would in turn determine the ultimate pH and other meat quality traits .…”