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

Autor:	Nur Sakinah Lokman, Azad Behnan Sabow, Ahmed Abubakar Abubakar, Kazeem Dauda Adeyemi, Awis Qurni Sazili
Jazyk:	English<br />Spanish; Castilian
Rok vydání:	2017
Předmět:	Goat hemorrhages head-only electrical stunning meat quality Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Zdroj:	CyTA - Journal of Food, Vol 15, Iss 1, Pp 99-104 (2017)
Druh dokumentu:	article
ISSN:	1947-6337 1947-6345 19476337
DOI:	10.1080/19476337.2016.1217049
Popis:	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
Databáze:	Directory of Open Access Journals
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