Effects of preslaughter handling approach and aging on carcass and meat quality attributes in goats
Gamaleldin M. Suliman,
Abdullah N. Al-Owaimer,
Mohsen M. Alobre,
Ayman A. Swelum,
Maged A. Algaradi,
Hani Ba-Awadh,
Awis-Qurni Sazili,
Pavan Kumar,
Ubedullah Kaka
Affiliations
Gamaleldin M. Suliman
Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, 11451 Riyadh, P.O Box 2460, Saudi Arabia; Corresponding author.
Abdullah N. Al-Owaimer
Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, 11451 Riyadh, P.O Box 2460, Saudi Arabia
Mohsen M. Alobre
Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, 11451 Riyadh, P.O Box 2460, Saudi Arabia
Ayman A. Swelum
Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, 11451 Riyadh, P.O Box 2460, Saudi Arabia
Maged A. Algaradi
Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, 11451 Riyadh, P.O Box 2460, Saudi Arabia
Hani Ba-Awadh
Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, 11451 Riyadh, P.O Box 2460, Saudi Arabia
Awis-Qurni Sazili
Halal Products Research Institute, Putra Infoport, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
Pavan Kumar
Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
Ubedullah Kaka
Halal Products Research Institute, Putra Infoport, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Companion Animal and Surgery, Faculty of Veterinary Medicine, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
This study aimed to assess the impact of preslaughter handling method and aging on carcass and meat quality traits in goats. Twenty-seven male goats of Ardi breed were assigned into three treatment groups viz., the control (C), ear pulling (EP), and hind-leg pulling (HP). The carcasses were stored for post-mortem aging periods of 1, 7, and 14 days. On day 0 and the respective aging days, samples of the Longissimus thoracic et lumborum (LTL) muscles were collected and examined for various meat quality parameters. The preslaughter handling of goats significantly increase the total bacterial count, total Enterobacteriaceae count, and total Clostridium count. It also had a significant effect on the pH of LTL muscle during aging. A significantly lower values for pH were recorded in the treatment groups (EP and HP) as compared to the pH of the C group on day 1 of aging. Notably, both treatment groups were found to increase the shear force, hardness, and chewiness of the meat, ultimately compromising its quality. The proper treatment of meat animals, especially goats, is crucial for enhancing carcass and meat quality. Careful preslaughter handling practices by avoiding ear and hind-leg pulling can minimize negative impacts on the final product. Therefore, the significance of conducting this study lies in its potential to enhance animal welfare, improve meat quality, boost economic benefits for producers, and foster consumer confidence in meat products.
