Influence of slaughter methods that are indigenous to Nguni people on meat physico- 1 chemical characteristics of goat meat

25 Background: Resource-limited smallholder 26 use indigenous methods for performing traditional ceremonies and meat consumption. 27 Although extensive research has been done to determine the effect of slaughter methods on 28 meat physico-chemical characteristics, there is paucity of information on methods which are 29 indigenous to Nguni people. Therefore, the objective of the study was to determine meat 30 quality of Nguni goats slaughtered using indigenous slaughter methods. 31 Methods: Thirty 15-18-month old wethers were randomly assigned to three slaughter 32 methods; transverse neck incision (TNI), suprasternal notch piercing (SNP) and under 33 shoulder blade chest floor point of elbow piercing (CFP) to the direction of the heart. Post- 34 mortem, the m. longissimus thoracis et lumborum (LTL) was sampled for meat quality 35 measurements. 36 Results: Wethers slaughtered using the SNP method had greater ultimate pH values when 37 compared with TNI and CFP slaughter methods. Wethers slaughtered using SNP method had 38 greater rate of pH decline when compared with TNI and CFP slaughter methods. Whethers 39 slaughtered using the SNP method had lower meat redness (a*), yellowness (b*), and chroma 40 (C*) values when compared with TNI and CFP slaughter methods. Slaughter method had no 41 effect (P ≥ 0.05) on drip loss, water holding capacity, cooking loss and shear force. 42 Conclusions: Overall, Nguni wethers slaughtered using the TNI and CFP methods produced 43 chevon with fresh meat appearance.


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In developing countries (e.g. Africa and the Middle East) where more than 90 % of the 52 world's goat population is found [1], goats are ranked as the second most important and 53 abundant livestock species following cattle. Such importance is due to their ability to graze 54 and browse poor quality forage, survive drought and saline conditions [2]. Furthermore, goats 55 have high profilicay making them a short term investment [3]. Goats are owned and kept by 56 farmers for meat (chevon), milk, manure, skins and hides [4]. Although goats are kept for 57 socio-economic purposes, the primary reason for keeping them is to use them for religious 58 and cultural puporses [5].

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In 2018, the world's total goat population was estimated at 1 billion with 40 % of these goats 61 found in Africa [1]. Southern Africa's total goat population contributes approximately 2 %, 62 where 50 % these goats are found in South Africa [6]. In South Africa, where the total goat 63 population is equally distributed between smallholder and commercial farming systems, more welfare advocates consider these methods as inhumane as no stunning is involved. Animal 77 rights activists trivialise the religious and cultural functions of these slaughter techniques.

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Immediately after slaughter and dressing, in most cases, the carcasses are stored under room 79 temperature conditions for 24 hours where they are hanged using hocks for them to cool 80 slowly, dry and allow maximum blood loss. This is important because consuming meat with 81 blood is prohibited as ancestors spirits do not accept meat with blood [11]. Offals are cleaned 82 and consumed on the day of slaughter as they are highly perishable.  quality. The objective of the current study was, therefore, to assess the effect of TNI, SNP 100 and CFP methods on meat physico-chemical characteristics from Nguni goats. It was 101 hypothesized that meat quality from Nguni goats slaughtered using indigenous slaughter 102 methods are comparable to that of goats slaughtered using conventional methods.  Figure 2B) and suprasternal notch piercing with a short spear (SNP; Figure   120 2C). Briefly, goats were slaughtered without stunning using either a sharp knife or a short  Goats were also allowed to bleed into a 5 litre (L) water bucket.

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Slaughter method had no effect (P ≥ 0.05) on initial meat pH (Table 1) and pH changes 222 (Figure 1), however its interaction with time was signficant (P ≤ 0.05 compared values of meat from goats slaughtered using TNI and CFP methods (Table 1).

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Slaughter method had no effect (P ≤ 0.05) on the lightness (L*) and hue (H*) coordinates of 237 meat (Table 1). Slaughter method had an effect (P ≤ 0.05) on chroma coordinates. Chroma 238 coordinates were highest for TNI followed by CFP and SNP slaughter methods. Chroma 239 coordinates for meat from goats slaughtered using SNP was lower (P ≤ 0.05) than those of 240 meat from TNI and CFP slaughter methods (Table 1). Slaughter method had no effect (P > 241 0.05) on drip loss, WHC, cooking loss and shear force. The finding that slaughter method had no effect on drip loss, WHC, cooking loss and shear