Effect Of Slaughtering Methods On Meat Quality Indicators, Chemical Changes And Microbiological Quality Of Broiler Chicken Meat
Slaughtering is the process of killing an animal for meat production. In involves blood drainage and the amount of blood retained is dependent on the effectiveness of slaughter. Experiments were conducted to determine the effect of slaughtering methods on meat quality indicators and changes that occ...
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| Summary: | Slaughtering is the process of killing an animal for meat production. In involves blood drainage and the amount of blood retained is dependent on the effectiveness of slaughter. Experiments were conducted to determine the effect of slaughtering methods on meat quality indicators and changes that occur in broiler chicken meat during refrigerated storage. A total of sixty broiler chickens of approximately the same weight and of marketable age were slaughtered using Halal and the Non-Halal method (NHM). In the first experiment, the effect of slaughtering methods was evaluated on the general meat quality indicators such as pH, colour (L*,a*,b*), drip loss and texture. It was observed that breast meat of chicken slaughtered using the NHM showed significantly (P≤0.05) higher pH (6.17) at 24 h post mortem, higher L* (52.07),a*(8.36), b*(19.20) values and greater drip loss (0.58%) than those chicken slaughtered using the HM. No significant differences (P≥0.05) were recorded for the texture (shear force) and cooking loss as a result of method of slaughtering used. All these parameters measured showed that the birds slaughtered by NHM experienced slaughter stress and high pH and high a* value is an indicator of residual blood in the poultry meat slaughtered by NHM. The effect of slaughtering by HM and NHM on chemical changes of chicken meat during 9 d storage at 4oC showed that haem iron content of chicken meat decreased with storage time but the values obtained for HM were significantly (P≤0.05) lower compared to NHM. The thiobarbituric acid reactive substances (TBARS) value which was used to determine the extent of lipid oxidation in meat sample during 9 days refrigerated storage showed a significantly (P≤0.05) lower value for HM compared to NHM. Protein degradation of meat samples during refrigerated storage evaluated using the SDS-PAGE showed similar patterns in both HM and NHM with molecular weight ranging from 44 to 146.8KDA at day 1. However, additional protein bands were obtained at day 9 of storage from both HM samples (from 29.1 to 146.8 KDa) and NHM samples (from 7.7 to 146KDa). The microbiological quality of the meat samples determined from total aerobic and lactic acid bacteria counts indicated that NHM meat samples recorded significantly higher (P≤0.05) microbial count during the 9 days storage period compared to HM meat samples. Genotypic identification of lactic acid bacteria which is a major spoilage bacteria in chicken meat samples under storage at 4oC showed Enterococcus spp as the most predominant genera in NHM samples. The results obtained from this study showed that methods of slaughtering had significant influence on the meat and keeping quality of meat from broiler chicken. |
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