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Effect Of Slaughtering Methods On Meat Quality Indicators, Chemical Changes And Microbiological Quality Of Broiler Chicken Meat During Refrigerated Storage

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dc.contributor.authorAhmed Hafiz Oen_US
dc.contributor.authorZaiton Hassanen_US
dc.contributor.authorMohd Nazmi Abdul Manapen_US
dc.date.accessioned2024-05-28T03:38:56Z
dc.date.available2024-05-28T03:38:56Z
dc.date.issued2015
dc.description.abstractSlaughtering is a process of bringing an animal to a quick painless death. It involves throat cutting for maximum blood drainage and the amount of blood retained is dependent on the method of slaughter. This study investigated the effect of slaughtering method (Halal and Chinese methods) on meat quality indicators and shelf life of broiler chicken breast meat. Quality indicators such as pH, drip loss and colour (L*, a*, b*) were significantly (P˂0.05) higher for birds slaughtered with the Chinese method (pH= 6.17, L*= 56.42, a*= 8.36, b*= 19.2, drip loss= 0.58) than the halal method. There were no differences in cook loss, thaw loss and toughness obtained from both slaughtering methods. Iron (Fe) content for birds slaughtered using Chinese method was 13.77 mg/kg which was significantly higher than those slaughtered using the halal method (10.00 mg/kg). The haem iron content were 2.55 and 3.25 mg/100g sample respectively for birds slaughtered using both halal and Chinese methods and this decreased during storage at 40C for 9 days. Higher microbial count after 9 days of refrigerated storage (6.28 cfu/g) were recorded for birds slaughtered using Chinese method as compared with the halal method (5.05 cfu/g). Results from this study indicate that method of slaughter for poultry significantly affects the quality and shelf life of meat produced. Keywords -broiler chicken, quality indicators, chemical changes, microbiological quality, slaughtering methods.en_US
dc.identifier.citationIOSR Journal of Agriculture and Veterinary Science (IOSR-JAVS) e-ISSN: 2319-2380, p-ISSN: 2319-2372. Volume 8, Issue 9 Ver. I (Sep. 2015), PP 12-17 www.iosrjournals.orgen_US
dc.identifier.doi10.9790/2380-08911217
dc.identifier.epage17
dc.identifier.issn2319-2380
dc.identifier.issue9
dc.identifier.other888-4
dc.identifier.spage12
dc.identifier.urihttps://www.iosrjournals.org/iosr-javs/papers/vol8-issue9/Version-1/C08911217.pdf
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/4865
dc.identifier.volume8
dc.language.isoenen_US
dc.publisherThe International Organization of Scientific Researchen_US
dc.relation.ispartofIOSR Journal of Agriculture and Veterinary Scienceen_US
dc.subjectbroiler chicken,en_US
dc.subjectquality indicators,en_US
dc.subjectchemical changes,en_US
dc.subjectmicrobiological quality,en_US
dc.subjectslaughtering methodsen_US
dc.titleEffect Of Slaughtering Methods On Meat Quality Indicators, Chemical Changes And Microbiological Quality Of Broiler Chicken Meat During Refrigerated Storageen_US
dc.typeArticleen_US
dspace.entity.typePublication

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