Physico-chemical characteristics of Longissimus lumborum muscle in goats subjected to halal slaughter and anesthesia (halothane) pre-slaughter.

This study assessed the effect of halal slaughter and anesthesia pre-slaughter followed by bleeding on meat quality characteristics of goats. Eleven male Boer cross goats were divided into two groups and subjected to either halal slaughter (HS) or anesthesia with halothane and propofol pre-slaughter (AS). At pre-rigor, HS had significantly lower (P < 0.05) muscle pH and glycogen than AS. However, no significant difference was observed in the pH and glycogen content between the treatments on 1, 3 and 7 days post mortem. The drip loss of HS was significantly lower (P < 0.05) than that of AS at all aging periods. Treatment had no effect on sarcomere length, myofibrillar fragmentation index and shear force values, loss of thiol groups and degradation of major myofibrillar proteins. It can be concluded that HS did not have deleterious effect on meat quality traits of goat when compared to AS.

[1]  Dejan Škorjanc,et al.  Predicting pork water-holding capacity with NIR spectroscopy in relation to different reference methods , 2010 .

[2]  G. Wu,et al.  The "sponge effect" hypothesis: an alternative explanation of the improvement in the waterholding capacity of meat with ageing. , 2012, Meat science.

[3]  P. D. Jolley.  Rabbit transport and its effects on meat quality. , 1990 .

[4]  A. Gilmour,et al.  The impact of homogenizer type and speed on the determination of myofibrillar fragmentation. , 2004, Meat science.

[5]  V. Santé-Lhoutellier,et al.  Higher drip loss is associated with protein oxidation. , 2012, Meat science.

[6]  Florence Bergeaud-Blackler.  New Challenges for Islamic Ritual Slaughter: A European Perspective , 2007 .

[7]  M. Modzelewska-Kapituła,et al.  Water holding capacity and collagen profile of bovine m. infraspinatus during postmortem ageing. , 2015, Meat science.

[8]  D. Mellor,et al.  Components of electroencephalographic responses to slaughter in halothane-anaesthetised calves: Effects of cutting neck tissues compared with major blood vessels , 2009, New Zealand veterinary journal.

[9]  J. McKinstry,et al.  Comparison of religious slaughter of sheep with methods that include pre-slaughter stunning, and the lack of differences in exsanguination, packed cell volume and meat quality parameters , 2004, Animal Welfare.

[10]  E. Bandman,et al.  An immunological method to assess protein degradation in post-mortem muscle. , 1988, Meat science.

[11]  K. Osoro,et al.  Identification of biomarkers of meat tenderisation and its use for early classification of Asturian beef into fast and late tenderising meat. , 2012, Journal of the science of food and agriculture.

[12]  I. Zulkifli,et al.  Changes in blood parameters and electroencephalogram of cattle as affected by different stunning and slaughter methods in cattle , 2014 .

[13]  M. M. Bradford.  A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. , 1976, Analytical biochemistry.

[14]  D. Mellor,et al.  Validation of the acute electroencephalographic responses of calves to noxious stimulus with scoop dehorning , 2007, New Zealand veterinary journal.

[15]  W. Al-Marzooqi,et al.  The influence of seasonal temperatures on meat quality characteristics of hot-boned, m. psoas major and minor, from goats and sheep. , 2008, Meat science.

[16]  L. Gallego,et al.  Meat quality in suckling lambs: effect of pre-slaughter handling. , 2005, Meat science.

[17]  A. Sazili,et al.  Effects of dietary antioxidants on the quality, fatty acid profile, and lipid oxidation of longissimus muscle in Kacang goat with aging time. , 2011, Meat science.

[18]  M. Bondø,et al.  Conditions for instant electrical stunning of farmed Atlantic cod after de-watering, maintenance of unconsciousness, effects of stress, and fillet quality — A comparison with AQUI-S™ , 2012 .

[19]  Y. H. Kim,et al.  Effect of pre rigor stretching on beef tenderness development. , 2012, Meat science.

[20]  K. Honikel,et al.  Reference methods for the assessment of physical characteristics of meat. , 1998, Meat science.

[21]  R. Marino,et al.  Proteolytic pattern of myofibrillar protein and meat tenderness as affected by breed and aging time. , 2013, Meat science.

[22]  Simon W. Jones,et al.  The relationship between slow and fast myosin heavy chain content, calpastatin and meat tenderness in different ovine skeletal muscles. , 2005, Meat science.

[23]  H. Paik,et al.  Effects of thawing temperature on the physicochemical properties of pre-rigor frozen chicken breast and leg muscles. , 2005, Meat science.

[24]  J. A. Mestre Prates,et al.  Contribution of major structural changes in myofibrils to rabbit meat tenderisation during ageing. , 2002, Meat science.

[25]  D. Cornforth,et al.  Effect of very fast chilling and aging time on ultra-structure and meat quality characteristics of Chinese Yellow cattle M. Longissimus lumborum. , 2012, Meat science.

[26]  M. Gispert,et al.  Effect of electrical stunning on meat and carcass quality in lambs. , 2003, Meat science.

[27]  L. Skibsted,et al.  Thiol oxidation and protein cross-link formation during chill storage of pork patties added essential oil of oregano, rosemary, or garlic. , 2013, Meat science.

[28]  A. Anjaneyulu,et al.  Effect of age and gender on the processing characteristics of buffalo meat. , 2009, Meat science.

[29]  E. Huff-Lonergan,et al.  Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes. , 2005, Meat science.

[30]  U. K. Laemmli,et al.  Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4 , 1970, Nature.

[31]  H. Vergara,et al.  Effect of different stunning systems on meat quality of light lamb. , 2007, Meat science.

[32]  J. E. Edwards,et al.  Genetic parameters for meat quality traits of Australian lamb meat. , 2014, Meat science.

[33]  M. Oliver,et al.  Effect of selection for growth rate on the ageing of myofibrils, meat texture properties and the muscle proteolytic potential of m. longissimus in rabbits. , 2006, Meat science.

[34]  H. J. Andersen,et al.  Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes--a review. , 2011, Meat science.

[35]  D. Gerrard,et al.  Postmortem titin proteolysis is influenced by sarcomere length in bovine muscle. , 2012, Journal of animal science.

[36]  G. Kannan,et al.  Effects of postmortem carcass electrical stimulation on goat meat quality characteristics , 2008 .

[37]  I. Zulkifli,et al.  Quality Assessment of Longissimus and Semitendinosus Muscles from Beef Cattle Subjected to Non-penetrative and Penetrative Percussive Stunning Methods , 2013, Asian-Australasian journal of animal sciences.

[38]  C. Winterbourn.  [26] Oxidative reactions of hemoglobin , 1990 .

[39]  G. Kannan,et al.  Meat quality in goats as influenced by dietary protein and energy levels, and postmortem aging , 2006 .

[40]  B. Nazli,et al.  Effect of different electrical stunning methods on meat quality of marmara Kivircik breed lamb in Turkey Republic , 2007 .

[41]  Guang-hong Zhou,et al.  Effect of final cooked temperature on tenderness, protein solubility and microstructure of duck breast muscle , 2013 .

[42]  D. Mellor,et al.  Electroencephalographic responses of halothane-anaesthetised calves to slaughter by ventral-neck incision without prior stunning , 2009, New Zealand veterinary journal.

[43]  R. Warner,et al.  The influence of the rate of pH decline on the rate of ageing for pork. I: interaction with method of suspension. , 2003, Meat science.

[44]  P. Lea,et al.  Biochemical, physical and sensory quality of ice-stored Atlantic cod (Gadus morhua) as affected by pre-slaughter stress, percussion stunning and AQUI-S™ anaesthesia , 2011 .

[45]  V. Santé-Lhoutellier,et al.  Effect of animal (lamb) diet and meat storage on myofibrillar protein oxidation and in vitro digestibility. , 2008, Meat science.

[46]  R. Cava,et al.  The crossbreeding of different Duroc lines with the Iberian pig affects colour and oxidative stability of meat during storage. , 2007, Meat science.

[47]  I. Zulkifli,et al.  Bleeding Efficiency and Meat Oxidative Stability and Microbiological Quality of New Zealand White Rabbits Subjected to Halal Slaughter without Stunning and Gas Stun-killing , 2014, Asian-Australasian journal of animal sciences.

[48]  P. Gatellier,et al.  Influence of dietary fat and vitamin E on antioxidant status of muscles of turkey. , 1999, Journal of agricultural and food chemistry.

[49]  Robyn D. Warner,et al.  Comparison of CO2 stunning with manual electrical stunning (50 Hz) of pigs on carcass and meat quality , 2002 .

[50]  J. Thompson,et al.  A research note on factors affecting the determination of myofibrillar fragmentation. , 2000, Meat science.

[51]  M. Koohmaraie.  Biochemical factors regulating the toughening and tenderization processes of meat. , 1996, Meat science.

[52]  Guang-hong Zhou,et al.  Influence of oxidation on myofibrillar proteins degradation from bovine via μ-calpain , 2012 .

[53]  A. Onenc,et al.  The effects of electrical stunning and percussive captive bolt stunning on meat quality of cattle processed by Turkish slaughter procedures. , 2004, Meat science.

[54]  I. Zulkifli,et al.  Stunning and animal welfare from Islamic and scientific perspectives. , 2013, Meat science.

[55]  M. Morzel,et al.  Chemical oxidation decreases proteolytic susceptibility of skeletal muscle myofibrillar proteins. , 2006, Meat science.

[56]  H. J. Andersen,et al.  Physiological and structural events post mortem of importance for drip loss in pork. , 2002, Meat science.

[57]  D. E. Goll,et al.  Is Z-disk degradation responsible for postmortem tenderization? , 1995, Journal of animal science.

[58]  D. Fremaut,et al.  Effect of grazing pastures of different botanical composition on antioxidant enzyme activities and oxidative stability of lamb meat. , 2007, Meat science.

[59]  J. Hartung,et al.  Effect of different carbon dioxide concentrations and exposure times in stunning of slaughter pigs: Impact on animal welfare and meat quality. , 2007, Meat science.

[60]  C. Ji,et al.  Development of breast muscle and meat quality in Arbor Acres broilers, Jingxing 100 crossbred chickens and Beijing fatty chickens. , 2007, Meat science.

[61]  J. A. Silva,et al.  Influence of ultimate pH on bovine meat tenderness during ageing. , 1999, Meat science.

[62]  A. Sazili,et al.  Halal and kosher slaughter methods and meat quality: a review. , 2014, Meat science.

[63]  I. Zulkifli,et al.  Influence of gas stunning and halal slaughter (no stunning) on rabbits welfare indicators and meat quality. , 2014, Meat science.

[64]  D. Gerrard,et al.  Sarcomere length influences postmortem proteolysis of excised bovine semitendinosus muscle. , 2008 .

[65]  D. Gerrard,et al.  High glycolytic potential does not predict low ultimate pH in pork. , 2013, Meat science.