Quality Assessment of &amp;lt;italic&amp;gt;Longissimus&amp;lt;/italic&amp;gt; and &amp;lt;italic&amp;gt;Semitendinosus&amp;lt;/italic&amp;gt; Muscles from Beef Cattle Subjected to Non-penetrative and Penetrative Percussive Stunning Methods

Sazili, Awis Qurni; Norbaiyah, B.; Zulkifli, I.; Goh, Yong Meng; Lotfi, Mahshid; Small, Alison

doi:10.5713/ajas.2012.12563

Cited by 21 publications

(13 citation statements)

References 35 publications

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“…(Table 4). These results parallel previously conducted research on the impact of stun methods on cooking loss and Warner-Bratzler shear force for nonpenetrating or penetrating captive bolt stunned beef (Sazili et al, 2013). However, other investigators have identified significant differences in cooking loss and Warner-Bratzler shear force between unstunned, electrically stunned, and captive bolt stunned beef (Önenç and Kaya, 2004).…”

Section: Resultssupporting

confidence: 86%

Assessment of nonpenetrating captive bolt stunning followed by electrical induction of cardiac arrest in veal calves1

Bartz

Collins

Stoddard

et al. 2015

Journal of Animal Science

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The purpose of this study was to evaluate the impact of nonpenetrating captive bolt stunning followed by electrical induction of cardiac arrest on veal calf welfare, veal quality, and blood yield. Ninety calves from the same farm were randomly assigned to 1 of 2 treatment groups in a balanced unpaired comparison design. The first treatment group (the "head-only" method-application of the pneumatic nonpenetrating stun to the frontal plate of the skull at the intersection of 2 imaginary lines extending from the lateral canthus to the opposite poll [CONTROL]) was stunned with a nonpenetrating captive bolt gun ( = 45). The second group ( = 45) was stunned with a nonpenetrating captive bolt gun followed by secondary electrical induction of cardiac arrest (the "head/heart" method-initial application of the pneumatic nonpenetrating captive bolt stun followed by 1 s application of an electrical stun to the ventral region of the ribcage directly caudal to the junction of the humerus and scapula while the stunned calf was in lateral recumbence [HEAD/HEART]). Stunning efficacy was the indicator of animal welfare used in this study. All calves were instantly rendered insensible by the initial stun and did not display common indicators of return to consciousness. For meat quality evaluation, all samples were collected from the 12th rib region of the longissimus thoracis. Meat samples were evaluated for color, drip loss, ultimate pH, cook loss, and Warner-Bratzler shear force. The L* values (measure of meat color lightness) were darker ( < 0.05) in the HEAD/HEART group (45.08 ± 0.72) than the CONTROL group (47.10 ± 0.72). There were no differences ( > 0.05) observed in a* (redness) and b* (yellowness) values between treatments. No differences ( > 0.05) were observed in drip loss, ultimate pH, cook loss, and Warner-Bratzler shear force. The blood yield from the CONTROL group (7,217.9 ± 143.5 g) was greater ( < 0.05) than that from the HEAD/HEART group (6,656.4 ± 143.5 g). Overall, the data indicated no difference between the CONTROL and HEAD/HEART groups with regard to animal welfare because the initial stun was effective in all calves. However, longissimus thoracis L* and blood yield were negatively impacted by the HEAD/HEART method. The data in this study suggest that secondary induction of cardiac arrest is not necessary with effective nonpenetrating captive bolt stunning in veal calves.

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Section: Resultssupporting

confidence: 86%

Assessment of nonpenetrating captive bolt stunning followed by electrical induction of cardiac arrest in veal calves1

Bartz

Collins

Stoddard

et al. 2015

Journal of Animal Science

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“…Shear force values for both treatments reduced with aging time. The improvement of tenderness in meat could be due to rigor resolution caused by the actions of the enzymes through the breakdown of collagen binding muscle fibers together under postmortem conditions Li et al, 2012;Sazili et al, 2013).…”

Section: Shear Force Valuesmentioning

confidence: 99%

Comparison of carcass and meat quality in goats subjected to preslaughter head-only electrical stunning or slaughtered without stunning

Lokman

Sabow

Abubakar

et al. 2016

CyTA - Journal of Food

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The effects of slaughter without stunning in comparison with head-only electrical stunning (HOES) on carcass hemorrhages and meat quality in goats were evaluated. Sixteen Boer crossbred bucks were subjected to either non-stun (NS) or HOES (1 A, for 3 s at 50 Hz). Meat quality traits such as pH, water holding capacity (WHC), color, tenderness, myofibril fragmentation index (MFI) and sarcomere length were assessed on semitendinosus (ST) muscle, while the incidences of hemorrhage were morphologically examined on shoulders and legs of each carcass. The results indicate no differences (p > 0.05) in meat quality traits between NS and HOES goats. However, carcasses obtained from the head-only electrically stunned goats had higher (p < 0.05) incidence of hemorrhages than those slaughtered without stunning. HOES prior slaughter increased carcass hemorrhages without adversely affecting meat quality traits in goats.

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“…; Anil ; Sazili et al . ; Nakyinsige et al . ,b), most works were conducted in poultry, sheep and cattle.…”

Section: Introductionmentioning

confidence: 99%

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

Sabow

Sazili

Zulkifli

et al. 2015

Animal Science Journal

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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.

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Quality Assessment of <italic>Longissimus</italic> and <italic>Semitendinosus</italic> Muscles from Beef Cattle Subjected to Non-penetrative and Penetrative Percussive Stunning Methods

Cited by 21 publications

References 35 publications

Assessment of nonpenetrating captive bolt stunning followed by electrical induction of cardiac arrest in veal calves1

Assessment of nonpenetrating captive bolt stunning followed by electrical induction of cardiac arrest in veal calves1

Comparison of carcass and meat quality in goats subjected to preslaughter head-only electrical stunning or slaughtered without stunning

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

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