Evaluation of Quality and Safety Attributes of Slaughtered Versus Dead Chicken Birds Meat

Abstract

The adulteration of dead chicken meat with halal meat is a concern in Pakistan that can harm safety of meat as well as religious beliefs of the Muslims. Accordingly, the present study was conducted to evaluate slaughtering methods (Islamic and decapitation) with dead chicken meat on composition, quality and safety attributes. Purposely, (n=24) birds were slaughtered and (n=12) dead birds samples were collected and subjected to proximate, mineral and quality analysis including pH, color (L*, a*, b*), cooking loss, texture, as well as thiobarbituric acid reactive substances (TBARS), peroxide value (PV), haem and nonhaem iron. The results indicated ash content, minerals and oxidation parameters including TBARS, PV affected significantly (p<0.05). The highest Iron (Fe) and Magnesium (Mg) levels reported in dead bird meat were 14.21±0.99 and 959.62±2.11 whereas, the lowest in halal slaughtered bird's meat were 10.09±1.10 and 870.48±2.11, respectively. However, Manganese (Mn) was only detected in halal slaughtered bird meat. Likewise, pH of dead chicken meat was lowest among treatments however, L* was highest in halal slaughtered bird meat. Additionally, the lowest lipid oxidation and haem iron values reported in halal slaughtered meat were 0.32±0.02 and 2.32±0.21, lower than in decapitated and dead bird meat. Our findings draw lines between slaughtering methods and mineral analysis could be used for the differentiation of halal slaughtered meats with dead chicken meat.

Evaluation of colour and bleeding efficiency of imperfectly bled, scientifically slaughtered and cold slaughtered beef carcasses

“…On the final day of storage study, the L* value was lowest for CS samples (31.38 ± 1.19) and highest for SS samples (35.32 ± 0.32). Sohaib et al (2020) also reported a higher L* value for halal slaughtered bird meat compared to meat from dead and decapitated birds.…”

Development of distance paper-based devices and electrochemical sensors for food and cosmetic safety assessment

“…The maximum absorption spectrum shift from 514 to 566 nm of CA exhibited an interaction of CA and PEI, as seen in Figure S4. (Rohman & Windarsih, 2020), and animals slaughtered in an inappropriate manner (Mohd Yusoff et al, 2021;Sohaib et al, 2020), cannot be used in halal products. Therefore, the halal certification system has an important role in providing assurance to the Muslim consumer, especially for Muslims living in non-Muslim societies, in order to preserve their identity and fulfil Muslim religious obligations.…”