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Physico-chemical changes and microbiological quality of refrigerated broiler chicken meat slaughtered by two different methods

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dc.FundingDetailsUniversiti Sains Islam Malaysia Universiti Sains Islam Malaysia
dc.FundingDetailsThe authors would like to sincerely thank the faculty of Science and technology Universiti Sains Islam Malaysia (USIM) for providing funding and necessary logistics for this research work.
dc.contributor.affiliationsInstitute of Halal Research and Management (IHRAM)
dc.contributor.affiliationsFaculty of Science and Technology
dc.contributor.affiliationsUniversiti Sains Islam Malaysia (USIM)
dc.contributor.authorAhmed H.O.en_US
dc.contributor.authorHassan Z.en_US
dc.contributor.authorAbdul Manap M.N.en_US
dc.date.accessioned2024-05-29T02:05:00Z
dc.date.available2024-05-29T02:05:00Z
dc.date.issued2018
dc.description.abstractSlaughtering is the first step in meat processing. It involves killing an animal for the production of meat. Effectiveness of slaughter is determined by the amount of blood removed from the animal. This study aimed to compare the chemical changes and microbiological quality of broiler chicken meat slaughtered by Halal and Non-Halal slaughter methods during refrigerated storage. A total of sixty (60) broiler chickens were slaughtered by: i) Neck cutting (NC) - by severing the jugular veins, carotid arteries, trachea and the oesophagus according to the Islamic ritual method of slaughter and (ii) Neck poking (NP) - by poking the neck of the bird with a sharp object. Residual blood was quantified by measuring the haem iron content in the breast meat samples. Storage stability of chicken meat was evaluated by measuring the extent of lipid oxidation determined by thiobarbituric acid reactive substances (TBARS) and by assessing the microbiological quality of the meat. Haem iron content decreased significantly (P < 0.05) during 9-day storage at 4�C. Haem iron content ranged between 1.31-2.55 mg/100g sample and 2.05- 3.25 mg/100g sample in neck cut and neck poked chickens respectively. Slaughter method had no significant effect (P > 0.05) on chicken meat lipid oxidation at 1, 3, and 9 day of storage at 4�C. However, at 5 and 7 day of storage, significant differences (P < 0.05) were observed, with neck poked meat samples recording significantly higher levels of malondaldehyde (MDA) than that from neck cut samples. A significantly (P < 0.05) higher total viable count (TVC) and lactic acid bacteria (LAB) count were observed in neck poked samples as compared to the neck cut samples throughout the storage time. The total viable count and LAB counts reached the highest value of 6.28 log10 CFU/g and 3.93 log10 CFU/g respectively after 9 d of refrigerated storage in neck poked meat samples as compared to 5.26 log10 CFU/g and 3.76 log10 CFU/g recorded in neck cut meat samples after 9 d of refrigerated storage respectively. This study showed that slaughter method had a positive effect on chemical changes and microbial quality of chicken meat during refrigerated storage. � All Rights Reserved.en_US
dc.description.natureFinalen_US
dc.identifier.epage920
dc.identifier.issn19854668
dc.identifier.issue3
dc.identifier.scopus2-s2.0-85049787941
dc.identifier.spage913
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85049787941&partnerID=40&md5=0968a2ae587c60164f6e36473e42e17e
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/10315
dc.identifier.volume25
dc.languageEnglish
dc.language.isoen_USen_US
dc.publisherUniversiti Putra Malaysiaen_US
dc.relation.ispartofInternational Food Research Journalen_US
dc.sourceScopus
dc.subjectBroiler chickenen_US
dc.subjectChemical changesen_US
dc.subjectMicrobiological qualityen_US
dc.subjectNeck cuttingen_US
dc.subjectNeck pokingen_US
dc.titlePhysico-chemical changes and microbiological quality of refrigerated broiler chicken meat slaughtered by two different methodsen_US
dc.typeArticleen_US
dspace.entity.typePublication

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