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Research
Influence of Slaughter Methods That Are Indigenous to Nguni People on Meat Physico-Chemical Characteristics of Goat Meat
Michael Chimonyo
University of KwaZulu-Natal School of Religion Philosophy and Classics
Corresponding Author
ORCiD: https://orcid.org/0000-0002-7767-2572
License:
This work is licensed under a CC BY 4.0 License. Read Full License
Background:
Resource-limited households in smallholder farming systems slaughter goats use indigenous methods for performing traditional ceremonies and meat consumption. Although extensive research has been done to determine the effect of slaughter methods on meat physico-chemical characteristics, there is paucity of informationon methods which are indigenous to Nguni people. Therefore,the objective of the study was to determine meat quality of Nguni goats slaughtered using indigenous slaughter methods.
Methods:
Thirty 15-18-month old wetherswere randomly assigned to three slaughter methods; transverse neck incision (TNI), suprasternal notch piercing (SNP) and under shoulder blade chest floor point of elbow piercing (CFP) to the direction of the heart. Post-mortem, them. longissimus thoracis et lumborum(LTL) was sampled for meat quality measurements.
Results:
Wethersslaughtered using the SNP method had greaterultimate pH values when compared with TNI and CFP slaughter methods. Wethers slaughtered using SNP method had greater rate of pH decline when compared with TNI and CFP slaughter methods. Whethers slaughtered using the SNP method had lower meat redness (a*), yellowness (b*), and chroma (C*) values when compared with TNI and CFP slaughter methods.Slaughter method had no effect (P≥ 0.05)on drip loss, water holding capacity,cooking lossand shear force.
Conclusions:
Overall, Nguni wethersslaughtered using theTNI and CFP methods produced chevonwithfresh meatappearance.
Keywords
chroma, suprasternal notch piercing, transverse neck incision, redness, ultimate pH, yellowness
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Research
Influence of Slaughter Methods That Are Indigenous to Nguni People on Meat Physico-Chemical Characteristics of Goat Meat
Michael Chimonyo
University of KwaZulu-Natal School of Religion Philosophy and Classics
Corresponding Author
ORCiD: https://orcid.org/0000-0002-7767-2572
Badges
Prescreen
This manuscript passed our Prescreen assessment
Complete author information
Appropriate declaration statements
Potential risks to human health
Prescreen
History
CURRENT STATUS: Posted
Version 1
Posted 08 Jun, 2020
No community comments so far
Metrics
Comments: 0
PDF Downloads: ...
HTML Views: ...
Subject Areas
Animal Science
License:
This work is licensed under a CC BY 4.0 License. Read Full License
Background:
Resource-limited households in smallholder farming systems slaughter goats use indigenous methods for performing traditional ceremonies and meat consumption. Although extensive research has been done to determine the effect of slaughter methods on meat physico-chemical characteristics, there is paucity of informationon methods which are indigenous to Nguni people. Therefore,the objective of the study was to determine meat quality of Nguni goats slaughtered using indigenous slaughter methods.
Methods:
Thirty 15-18-month old wetherswere randomly assigned to three slaughter methods; transverse neck incision (TNI), suprasternal notch piercing (SNP) and under shoulder blade chest floor point of elbow piercing (CFP) to the direction of the heart. Post-mortem, them. longissimus thoracis et lumborum(LTL) was sampled for meat quality measurements.
Results:
Wethersslaughtered using the SNP method had greaterultimate pH values when compared with TNI and CFP slaughter methods. Wethers slaughtered using SNP method had greater rate of pH decline when compared with TNI and CFP slaughter methods. Whethers slaughtered using the SNP method had lower meat redness (a*), yellowness (b*), and chroma (C*) values when compared with TNI and CFP slaughter methods.Slaughter method had no effect (P≥ 0.05)on drip loss, water holding capacity,cooking lossand shear force.
Conclusions:
Overall, Nguni wethersslaughtered using theTNI and CFP methods produced chevonwithfresh meatappearance.
Figure 1
Figure 2
Due to technical limitations, full-text HTML conversion of this manuscript could not be completed. However, the manuscript can be downloaded and accessed as a PDF.