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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my-usim-ddms-12384 |
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uketd_dc |
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Universiti Sains Islam Malaysia |
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USIM Institutional Repository |
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Broilers (Chickens) Food Handling -- methods Slaughtering and slaughter Chickens -- microbiology |
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Broilers (Chickens) Food Handling -- methods Slaughtering and slaughter Chickens -- microbiology Ahmed Hafiz Oladipupo Effect Of Slaughtering Methods On Meat Quality Indicators, Chemical Changes And Microbiological Quality Of Broiler Chicken Meat |
| description |
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. |
| format |
Thesis |
| author |
Ahmed Hafiz Oladipupo |
| author_facet |
Ahmed Hafiz Oladipupo |
| author_sort |
Ahmed Hafiz Oladipupo |
| title |
Effect Of Slaughtering Methods On Meat Quality Indicators, Chemical Changes And Microbiological Quality Of Broiler Chicken Meat |
| title_short |
Effect Of Slaughtering Methods On Meat Quality Indicators, Chemical Changes And Microbiological Quality Of Broiler Chicken Meat |
| title_full |
Effect Of Slaughtering Methods On Meat Quality Indicators, Chemical Changes And Microbiological Quality Of Broiler Chicken Meat |
| title_fullStr |
Effect Of Slaughtering Methods On Meat Quality Indicators, Chemical Changes And Microbiological Quality Of Broiler Chicken Meat |
| title_full_unstemmed |
Effect Of Slaughtering Methods On Meat Quality Indicators, Chemical Changes And Microbiological Quality Of Broiler Chicken Meat |
| title_sort |
effect of slaughtering methods on meat quality indicators, chemical changes and microbiological quality of broiler chicken meat |
| granting_institution |
Universiti Sains Islam Malaysia |
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my-usim-ddms-123842024-05-29T19:36:31Z Effect Of Slaughtering Methods On Meat Quality Indicators, Chemical Changes And Microbiological Quality Of Broiler Chicken Meat Ahmed Hafiz Oladipupo 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. Universiti Sains Islam Malaysia 2015-06 Thesis en_US https://oarep.usim.edu.my/handle/123456789/12384 https://oarep.usim.edu.my/bitstreams/2f2bb791-895d-44cb-84e1-3e0a8ae53388/download 8a4605be74aa9ea9d79846c1fba20a33 https://oarep.usim.edu.my/bitstreams/76f6eb1b-e5dd-4c3f-bd9b-b88fad3e2191/download f16ed91c09ac186421102d22f56c1f87 https://oarep.usim.edu.my/bitstreams/8f7c6607-ae26-4a15-bad9-6948747c39c2/download 3fa4e2773f820c67cffd72d40946ed1f https://oarep.usim.edu.my/bitstreams/2a66d28e-20cc-42da-a2a8-9d2576f66211/download 73658f3e8a47dbcf89922bf7f3d6d586 https://oarep.usim.edu.my/bitstreams/433cfc55-5bd0-4a1b-b08e-5936b28a3d60/download 3d0ec608c9b5e727c57180937f9ab36d https://oarep.usim.edu.my/bitstreams/d7b814bb-a69f-4899-8d86-2092558a3072/download ed7ae8f239089ba3853665cda6092eb7 https://oarep.usim.edu.my/bitstreams/ca19735e-09b9-4d62-94c3-a0b9c92a3511/download ef7b4540ccba2dbce0fddd51d4957211 https://oarep.usim.edu.my/bitstreams/f0bf3be3-1fac-4461-91c9-b85c891ae3ce/download 89c4ee25379510454102461e61a984f8 https://oarep.usim.edu.my/bitstreams/f328d6ef-3926-44ed-a83d-8e639fa46261/download 6924d93185ec1ff4a8a5296cdb2440fe https://oarep.usim.edu.my/bitstreams/b41fe3c2-be66-4b1a-a5b6-c0e8e7ea90ff/download 67e0e4cf642f728cbfdd0a0174b38650 https://oarep.usim.edu.my/bitstreams/b39e507d-e651-4ed3-b72a-36a1c1c2fe50/download 68b329da9893e34099c7d8ad5cb9c940 https://oarep.usim.edu.my/bitstreams/b2d04994-a702-495f-8095-812842d7c428/download 24e648839aa31918bceb936aff170ec0 https://oarep.usim.edu.my/bitstreams/b4662e7e-056b-4d36-b053-f4f9aff54679/download 2228e977ebea8966e27929f43e39cb67 https://oarep.usim.edu.my/bitstreams/23a708a8-161f-49c9-bd83-8b83f338bfeb/download a0fa1f4054dc8804363acb0c624caf3a https://oarep.usim.edu.my/bitstreams/0ea9568e-a118-4130-985e-4ec144d3dda2/download 36c6f0b2061da514c400c0bc2749b5cf https://oarep.usim.edu.my/bitstreams/fdc8593e-e91c-49fd-8d35-03f21b3719e2/download 24e648839aa31918bceb936aff170ec0 https://oarep.usim.edu.my/bitstreams/384a1f9f-3e95-4b86-8906-a5309dee6b97/download 429079e52f342c49301a02e207bfde06 https://oarep.usim.edu.my/bitstreams/e7e8e682-8f18-4108-9911-29f31e2711ae/download e1c06d85ae7b8b032bef47e42e4c08f9 https://oarep.usim.edu.my/bitstreams/cc14ea61-f53e-42b5-84c3-98f4bcd1368a/download 79ea1886757ca90ee7643ee5d045e0fc Broilers (Chickens) Food Handling -- methods Slaughtering and slaughter Chickens -- microbiology |