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Dragoev SG. Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health. Foods 2024; 13:797. [PMID: 38472909 DOI: 10.3390/foods13050797] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2024] [Revised: 02/07/2024] [Accepted: 02/13/2024] [Indexed: 03/14/2024] Open
Abstract
The issue of lipid changes in muscle foods under the action of atmospheric oxygen has captured the attention of researchers for over a century. Lipid oxidative processes initiate during the slaughtering of animals and persist throughout subsequent technological processing and storage of the finished product. The oxidation of lipids in muscle foods is a phenomenon extensively deliberated in the scientific community, acknowledged as one of the pivotal factors affecting their quality, safety, and human health. This review delves into the nature of lipid oxidation in muscle foods, highlighting mechanisms of free radical initiation and the propagation of oxidative processes. Special attention is given to the natural antioxidant protective system and dietary factors influencing the stability of muscle lipids. The review traces mechanisms inhibiting oxidative processes, exploring how changes in lipid oxidative substrates, prooxidant activity, and the antioxidant protective system play a role. A critical review of the oxidative stability and safety of meat products is provided. The impact of oxidative processes on the quality of muscle foods, including flavour, aroma, taste, colour, and texture, is scrutinised. Additionally, the review monitors the effect of oxidised muscle foods on human health, particularly in relation to the autooxidation of cholesterol. Associations with coronary cardiovascular disease, brain stroke, and carcinogenesis linked to oxidative stress, and various infections are discussed. Further studies are also needed to formulate appropriate technological solutions to reduce the risk of chemical hazards caused by the initiation and development of lipid peroxidation processes in muscle foods.
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Affiliation(s)
- Stefan G Dragoev
- Department of Meat and Fish Technology, Technological Faculty, University of Food Technologies, 26 Maritza Blvd., 4002 Plovdiv, Bulgaria
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Usman I, Sana S, Afzaal M, Imran A, Saeed F, Ahmed A, Shah YA, Munir M, Ateeq H, Afzal A, Azam I, Ejaz A, Nayik GA, Khan MR. Advances and challenges in conventional and modern techniques for halal food authentication: A review. Food Sci Nutr 2024; 12:1430-1443. [PMID: 38455157 PMCID: PMC10916607 DOI: 10.1002/fsn3.3870] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 11/05/2023] [Accepted: 11/13/2023] [Indexed: 03/09/2024] Open
Abstract
Food is one of the most necessary needs since human civilization. For Muslims, it is mandatory to consume halal food. From a halal authentication perspective, adulteration of food products is an emerging challenge worldwide. The demand for halal food consumption has resulted in an ever-increasing need for halal product validity. In the market, there are several food products in which actual ingredients and their source are not mentioned on the label and cannot be observed by the naked eye. Commonly nonhalal items include pig derivatives like lard, pork, and gelatin derivatives, dead meats, alcohol, blood, and prohibited animals. Purposely, various conventional and modern methods offer precise approaches to ensure the halalness and wholesomeness of food products. Conventional methods are physiochemical (dielectric) and electrophoresis. At the same time, modern techniques include high-pressure liquid chromatography (HPLC), gas chromatography (GC), electronic nose (E-Nose), polymerase chain reaction (PCR), enzyme-linked immunosorbent assay (ELISA), differential scanning calorimetry (DSC), nuclear magnetic resonance (NMR), near-infrared (NIR) spectroscopy, and Fourier transform infrared (FTIR) spectroscopy. This review intends to give an extensive and updated overview of conventional and modern analytical methods for ensuring food halal authenticity.
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Affiliation(s)
- Ifrah Usman
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
- University Institute of Food Science and Technology, The University of LahoreLahorePakistan
| | - Saima Sana
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Muhammad Afzaal
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Ali Imran
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Farhan Saeed
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Aftab Ahmed
- Department of Nutritional SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Yasir Abbas Shah
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Muniba Munir
- National Institute for Biotechnology & Genetic Engineering FaisalabadFaisalabadPakistan
| | - Huda Ateeq
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Atka Afzal
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Iqra Azam
- Department of Food SciencesGovernment College Women University FaisalabadFaisalabadPakistan
| | - Afaf Ejaz
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Gulzar Ahmad Nayik
- Department of Food Science and TechnologyGovernment Degree College ShopianShopianJammu and KashmirIndia
| | - Mahbubar Rahman Khan
- Department of Food Processing and PreservationHajee Mohammad Danesh Science & Technology UniversityBangladesh
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Govindaiah PM, Maheswarappa NB, Banerjee R, Mishra BP, Manohar BB, Dasoju S. Traditional halal meat production without stunning versus commercial slaughter with electrical stunning of slow-growing broiler chicken: impact on meat quality and proteome changes. Poult Sci 2023; 102:103033. [PMID: 37708767 PMCID: PMC10506100 DOI: 10.1016/j.psj.2023.103033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 08/10/2023] [Accepted: 08/11/2023] [Indexed: 09/16/2023] Open
Abstract
Impact of traditional halal meat production without stunning (NST) and commercial slaughter with electrical stunning (ST) of 100 slow-growing broiler chicken on blood plasma and different biochemical, enzymatic, hormonal, meat quality, and proteomic changes was evaluated. The results revealed lower (P < 0.05) postmortem pH values and higher redness (a*) scores for ST samples relative to NST group. Myofibrillar fragmentation index and bleeding efficiency (%) were lower (P < 0.05) in ST compared to NST samples. The ST group had higher (P < 0.05) creatinine, total protein, alanine aminotransferase (ALT), and triiodothyronine (T3) than NST group, however, no difference (P > 0.05) in blood glucose, lactate dehydrogenase (LDH), creatine kinase (CK), thyroxine (T4), cortisol, and aspartate aminotransferase (AST) was observed relative to NST samples. The 2-dimensional gel electrophoresis (2-DE) coupled to MALDI-TOF MS of meat samples has identified 14 differentially abundant proteins between 2 groups. Proteins demonstrating positive correlation with stress namely adenylate kinase isoenzyme-1, Rho guanine nucleotide exchange factor (NST), and apolipoprotein A-I (ST) were overabundant. From the current study, it is concluded that electrical stunning of broilers prior to slaughter or traditional halal slaughter without stunning does not adversely affect the meat quality.
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Affiliation(s)
- Prasad M Govindaiah
- Division of Livestock Products Technology, ICAR- Indian Veterinary Research Institute, Bareilly, Uttar Pradesh 243122, India
| | - Naveena B Maheswarappa
- Meat Proteomics Lab, ICAR-National Meat Research Institute, Hyderabad, Telangana 500092, India.
| | - Rituparna Banerjee
- Meat Proteomics Lab, ICAR-National Meat Research Institute, Hyderabad, Telangana 500092, India
| | - Bidyut Prava Mishra
- Department of Livestock Products Technology, N.T.R. College of Veterinary Sciences, SVVU, Gannavaram, Andhra Pradesh 521101, India
| | - Balaji B Manohar
- Meat Proteomics Lab, ICAR-National Meat Research Institute, Hyderabad, Telangana 500092, India
| | - Sowmya Dasoju
- Meat Proteomics Lab, ICAR-National Meat Research Institute, Hyderabad, Telangana 500092, India
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Bouzraa S, Agüera EI, Requena F, Rodríguez I, Serrano S. Influence of the Slaughter Method on the Hygienic Quality of Beef Cattle Meat and Animal Welfare Biomarkers. Animals (Basel) 2023; 13:ani13061014. [PMID: 36978555 PMCID: PMC10044570 DOI: 10.3390/ani13061014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2023] [Revised: 03/02/2023] [Accepted: 03/07/2023] [Indexed: 03/16/2023] Open
Abstract
The main objective of this research was to carry out a comparative study between different types of slaughter in beef cattle with and without stunning. In addition, the hygienic quality of the obtained meat was determined through microbiological analysis and the animal welfare at the time of slaughtering was assessed by means of physiological parameters. A total of 52 blood samples collected at the slaughterhouse during slaughter (10 for each type of slaughter: regular, halal, and halal with stunning; 10 at the time of resting; and 12 from rotating box slaughter) were analysed for physiological parameters indicating animal welfare status, namely, glucose, cortisol, lactate dehydrogenase (LDH) and creatine kinase (CK). In addition, the meat from 30 of the above animals was analysed for aerobic mesophilic bacteria, enterobacteria and coliforms. Moreover, a radiological study of the possible skull damage due to the non-penetrative captive bolt used at the time of stunning in the halal rite slaughter was carried out. A significance difference (p < 0.05) in the microbiological counts per type of slaughter was observed. It was proven that the amounts of glucose, LDH, CK, and cortisol in plasma were influenced (p < 0.05) by the type of slaughter. The halal rite slaughter using stunning with a non-penetrative captive bolt resulted in the best hygienic quality of meat and obtained the lowest values for all animal welfare biomarkers.
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Affiliation(s)
- Said Bouzraa
- Food Science and Technology Department, Faculty of Veterinary, University of Córdoba, 14071 Córdoba, Spain
- EGCH_Halal Institute Spain S.L., 14002 Córdoba, Spain
| | - Estrella I. Agüera
- Cellular Biology, Physiology, and Immunology Department, Faculty of Veterinary, University of Córdoba, 14071 Córdoba, Spain
| | - Francisco Requena
- Cellular Biology, Physiology, and Immunology Department, Faculty of Veterinary, University of Córdoba, 14071 Córdoba, Spain
- Correspondence: ; Tel.: +34-957-218683
| | - Inmaculada Rodríguez
- Food Science and Technology Department, Faculty of Veterinary, University of Córdoba, 14071 Córdoba, Spain
| | - Salud Serrano
- Food Science and Technology Department, Faculty of Veterinary, University of Córdoba, 14071 Córdoba, Spain
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Decision Tree of Materials: A Model of Halal Control Point (HCP) Identification in Small-Scale Bakery to Support Halal Certification. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:5244586. [PMID: 35465217 PMCID: PMC9019479 DOI: 10.1155/2022/5244586] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/25/2021] [Accepted: 03/12/2022] [Indexed: 11/30/2022]
Abstract
A bakery is a business that bakes flour-based foods, including bread, cookies, cakes, pastries, and pies, and sells them. Some bakeries are also categorized as large scale, medium scale, and small scale. Halal embraces all food category; bakery product can satisfy the challenge and opportunity of halal food segment market. The small-scale bakery will benefit from creating a halal certification to attract new customers. The first stage of submission for halal certification is identifying Halal Control Points (HCP) of materials and production. The material tracing uses a decision tree. The purpose of this study is to identify HCP in materials and production processes and provide alternative improvements. Identification of HCP in material decision trees to determine contains non-HCP (halal) material, HCP material, and haram (forbidden) material. Happy Cake bakery uses 75% non-HCP (halal) materials and 25% HCP (noncertified halal) materials from 80 ingredients. Bakery Canggi Fully has 83.3% halal materials and 16.6% noncertified halal materials from 24 ingredients. Bakery MacCheese has 79% of halal materials and 21% of noncertified halal materials from 43 ingredients. The decision tree makes it very easy to identify the halal status of ingredients. The HCP ingredients need to be replaced with clearly halal ingredients. Substitution of HCP material to halal-certified ingredients may affect production costs, product quality, and profit. Therefore, it is necessary to choose a suitable halal material. Halal certification requires a high commitment of small-scale bakery businesses.
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Ng PC, Ahmad Ruslan NAS, Chin LX, Ahmad M, Abu Hanifah S, Abdullah Z, Khor SM. Recent advances in halal food authentication: Challenges and strategies. J Food Sci 2021; 87:8-35. [PMID: 34954819 DOI: 10.1111/1750-3841.15998] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2021] [Revised: 10/12/2021] [Accepted: 11/02/2021] [Indexed: 11/28/2022]
Abstract
Increasing public awareness of food quality and safety has prompted a rapid increase in food authentication of halal food, which covers the production method, technical processing, identification of undeclared components, and species substitution in halal food products. This urges for extensive research into analytical methods to obtain accurate and reliable results for monitoring and controlling the authenticity of halal food. Nonetheless, authentication of halal food is often challenging because of the complex nature of food and the increasing number of food adulterants that cause detection difficulties. This review provides a comprehensive and impartial overview of recent studies on the analytical techniques used in the analysis of halal food authenticity (from 1980 to the present, but there has been no significant trend in the choice of techniques for authentication of halal food during this period). Additionally, this review highlights the classification of different methodologies based on validity measures that provide valuable information for future developments in advanced technology. In addition, methodological developments, and novel emerging techniques as well as their implementations have been explored in the evaluation of halal food authentication. This includes food categories that require halal authentication, illustrating the advantages and disadvantages as well as shortcomings during the use of all approaches in the halal food industry.
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Affiliation(s)
- Pei Chi Ng
- Department of Chemistry, Faculty of Science, Universiti Malaya, Kuala Lumpur, Malaysia
| | | | - Ling Xuan Chin
- Department of Chemistry, Faculty of Science, Universiti Malaya, Kuala Lumpur, Malaysia
| | - Musa Ahmad
- Chemical Technology Program, Faculty of Science and Technology, Universiti Sains Islam Malaysia, Bandar Baru Nilai, Malaysia
| | - Sharina Abu Hanifah
- Department of Chemical Sciences, Universiti Kebangsaan Malaysia, Bangi, Malaysia
| | - Zanariah Abdullah
- Department of Chemistry, Faculty of Science, Universiti Malaya, Kuala Lumpur, Malaysia
| | - Sook Mei Khor
- Department of Chemistry, Faculty of Science, Universiti Malaya, Kuala Lumpur, Malaysia
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Othman AH, Goh YM, Mohamed Mustapha N, Raghazli R, Kaka U, Imlan JC, Abubakar AA, Abdullah R. Physiological and electroencephalographic changes in goats subjected to transportation, lairage, and slaughter. Anim Sci J 2021; 92:e13610. [PMID: 34390058 DOI: 10.1111/asj.13610] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2020] [Revised: 04/15/2021] [Accepted: 05/25/2021] [Indexed: 01/13/2023]
Abstract
This preliminary trial investigated the effect of transportation and lairage periods on physiological parameters of goats subjected to slaughter. Nine male Boer cross goats aged 8-12 months were transported for 6 h and kept at lairage for 3, 6, or 16 h (n = 3). Blood samples were collected at pre- (pre-T) and post-transportation (post-T), and post-slaughter (post-S) for determination of hematological parameters, serum enzyme, protein, and cortisol concentrations. Electroencephalogram readings were taken at pre-T, post-T, pre-slaughter (pre-S), and post-S to determine the median frequency (F50 ) and total power (Ptot) values. At post-T, there were manifestations of stress leukogram; increase in hematocrit, total protein, and muscle enzyme concentrations; and decrease in Ptot (p < 0.05). The high pre-T cortisol concentration suggests that the goats were already under stress before transportation. Stress leukogram became less evident after lairage, indicating that the goats had recovered from the stress of transportation. Although the Ptot increased at post-S especially following 3 h of lairage, F50 values at post-S did not differ from pre-L, suggesting that the pre-slaughter stress may have affected the pain threshold. It is suggested that after 6 h of transportation, goats should ideally be placed in lairage for a minimum period of 3 h before slaughter.
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Affiliation(s)
- Azalea-Hani Othman
- Department of Veterinary Pathology and Microbiology, Faculty of Veterinary Medicine, University Putra Malaysia, Serdang, Malaysia
| | - Yong Meng Goh
- Department of Veterinary Preclinical Studies, Faculty of Veterinary Medicine, University Putra Malaysia, Serdang, Malaysia.,Institute of Tropical Agriculture and Food Security, University Putra Malaysia, Serdang, Malaysia
| | - Noordin Mohamed Mustapha
- Department of Veterinary Pathology and Microbiology, Faculty of Veterinary Medicine, University Putra Malaysia, Serdang, Malaysia
| | - Razlina Raghazli
- Department of Veterinary Preclinical Studies, Faculty of Veterinary Medicine, University Putra Malaysia, Serdang, Malaysia.,Department of Veterinary Services, Ministry of Agriculture and Food Industry, Putrajaya, Malaysia
| | - Ubedullah Kaka
- Institute of Tropical Agriculture and Food Security, University Putra Malaysia, Serdang, Malaysia
| | - Jurhamid Columbres Imlan
- Institute of Tropical Agriculture and Food Security, University Putra Malaysia, Serdang, Malaysia.,Department of Animal Science, College of Agriculture, University of Southern Mindanao, Kabacan, The Philippines
| | - Ahmed Abubakar Abubakar
- Institute of Tropical Agriculture and Food Security, University Putra Malaysia, Serdang, Malaysia
| | - Rasedee Abdullah
- Department of Veterinary Laboratory Diagnosis, Faculty of Veterinary Medicine, University Putra Malaysia, Serdang, Malaysia
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Abstract
Social pressure on increased protection and welfare of animals results mainly from the initiative of people living in the urbanized parts of the world. The respect for the right to freedom of religion, which is indisputably one of the fundamental liberal rights, must be taken into account. The right to freedom to religion also includes the right to follow a religion’s dietary recommendations. The aim of the literature analysis was to systematize the knowledge on the ethical aspects and quality of meat obtained from carcasses of animals subjected to conventional and ritual slaughter. Consistent with the importance of ritual slaughter for humans of two major faiths (Islam and Judaism), it is important that scientists be objective when evaluating these practices from an animal welfare and meat quality point of view. To evaluate the welfare of the slaughtered animal, it is necessary to openly discuss ritual slaughter and the improvement of its methods. The quality of meat and the degree of bleeding of animals do not always correlate with the ritual slaughter method used.
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Khan MI, Haleem A, Khan S. Examining the link between Halal supply chain management and sustainability. INTERNATIONAL JOURNAL OF PRODUCTIVITY AND PERFORMANCE MANAGEMENT 2021. [DOI: 10.1108/ijppm-07-2019-0354] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Purpose
Halal supply chain management (HSCM) is an emerging research area and is in the early stage of evolution. This study aims to identify 11 critical factors towards effective management of a Halal supply chain (HSC) and provides a framework for the HSCM by evaluating Halal practices' impact on sustainability performance measures empirically.
Design/methodology/approach
A structured questionnaire-based survey has been carried out to collect data for analysis. The statistical analysis is accomplished by exploiting merits of factor analysis and structural equation modelling (SEM).
Findings
The results imply that out of 11 critical factors, nine factors on effective management of the HSC are statistically significant, and impacts of two critical factors are positive but statistically insignificant. In the structural model, the path coefficient of all success indicators are positive and statistically significant. In terms of the path coefficient of sustainable performance measures of HSC, all three dimensions, economic, environmental and social, are positive and statistically significant.
Research limitations/implications
The research extends Halal and supply chain management's literature by proposing Halal as a standard quality control system, as it focuses on wholesome consumption. Effective management of the HSC is positively related to the firms' sustainable performance, thus helping managers make the organisation sustainable in the long term.
Practical implications
The research extends the literature of Halal and supply chain management by proposing Halal as a standard quality control system, which focuses on wholesome consumption. Effective management of the HSC is positively related to the sustainable performance of the firms, thus helps managers in making the organisation sustainable in the long term.
Originality/value
The result of the study underlines that sustainable performance measures are embedded in HSCM. This research develops a new paradigm in the research of HSCM and sustainability.
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Jiang X, Wu M, Dong W, Rao Q, Huo H, Han Q. Monoclonal antibody-based sandwich enzyme-linked immunosorbent assay for porcine hemoglobin quantification. Food Chem 2020; 324:126880. [PMID: 32344349 DOI: 10.1016/j.foodchem.2020.126880] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2019] [Revised: 04/06/2020] [Accepted: 04/19/2020] [Indexed: 10/24/2022]
Abstract
The major objective of this study was to establish a monoclonal antibody (mAb)-based sandwich enzyme-linked immunosorbent assay (ELISA) for the quantification of porcine hemoglobin (PHb) in raw meat products. Before assay development, two mAbs immunoreactive to PHb β subunit with different epitopes were characterized. The optimized immunoassay was specific to PHb and had a wide PHb working range from 15.6 µg/mL to 3,000 µg/mL and high reproducibility with low coefficient of variations (CV < 20%). Through this assay, the estimated PHb residuals in pork loin and shoulder meats were 0.4 mg/g and 1.1 mg/g, respectively. In addition, this immunoassay could effectively quantify PHb in laboratory-spiked meats (pork loin, pork shoulder, and turkey breast) with acceptable recovery. Overall, this is the first mAb-based sandwich ELISA that is suitable for the government, food industry, and third-party authority to monitor PHb residuals or porcine blood adulteration in raw pork and pork-free meat products.
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Affiliation(s)
- Xingyi Jiang
- Department of Nutrition, Food and Exercise Sciences, Florida State University, Tallahassee, FL 32306, USA
| | - Meng Wu
- Institute of Biology, Hebei Academy of Sciences, Shijiazhuang, Hebei 050081, China
| | - Weiya Dong
- Hebei Animal Disease Prevention and Control Center, Shijiazhuang, Hebei 050050, China
| | - Qinchun Rao
- Department of Nutrition, Food and Exercise Sciences, Florida State University, Tallahassee, FL 32306, USA.
| | - Huiling Huo
- Hebei Institute of Veterinary Drug Control, Shijiazhuang, Hebei 050035, China
| | - Qingan Han
- Hebei Animal Disease Prevention and Control Center, Shijiazhuang, Hebei 050050, China
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Imlan JC, Kaka U, Goh YM, Idrus Z, Awad EA, Abubakar AA, Ahmad T, Nizamuddin HNQ, Sazili AQ. Effects of Slaughter Knife Sharpness on Blood Biochemical and Electroencephalogram Changes in Cattle. Animals (Basel) 2020; 10:ani10040579. [PMID: 32235510 PMCID: PMC7222384 DOI: 10.3390/ani10040579] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2020] [Revised: 02/25/2020] [Accepted: 03/03/2020] [Indexed: 12/23/2022] Open
Abstract
Simple Summary The role of knife sharpness in slaughtering animals, from the perspective of animal welfare, is likely subconsciously ignored by the masses involved in the abattoir industry. This might be due to the difficulty in objectively quantifying the sharpness of a knife. Furthermore, a small incremental improvement in sharpness might result in a huge productivity trade-off at the abattoir when the slaughterman needs to dedicate more time to sharpen their blades in between slaughters. This study attempts to assess the effects of sharp and commercial sharp knives on the pain and stress levels of animals. After objectively measuring the sharpness of knives with an ANAGO® sharpness tester, animals were slaughtered with commercial sharp and sharp knives. The results obtained from blood and brain activities related to pain and stress revealed that the two sharpness levels had different effects on the stress and pain level in animals, suggesting that the sharp knife produced the least amount of stress and pain in animals compared to those slaughtered using a commercial sharp knife. Abstract The sharpness of the knife used for slaughter is of the utmost importance from an animal welfare perspective. The quantification of knife sharpness is almost impossible in abattoirs. The sharpness of the knife blade used to slaughter an animal, as well as its effects on animals’ pain and stress levels, is an important area of investigation that needs to be addressed. The objective of this study was to evaluate the effects of knife sharpness on blood biochemical parameters, plasma catecholamines, and electroencephalographic (EEG) responses. Twenty Brahman crossbred steers were either subjected to slaughter with a sharp knife (n = 10) or a commercial sharp knife (n = 10); knife sharpness was measured with the ANAGO® sharpness tester. There was significant increase in adrenaline (p < 0.0001), glucose (p = 0.0167), creatinine kinase (p = 0.0123) and lactate dehydrogenase (p = 0.0151) at post-slaughter compared to pre-slaughter in commercial sharp knife group than in thesharp knife group. A significant increase was observed in the median frequency (p < 0.0001) and total power (p < 0.0001) of the EEG, the parameters for pain and stress, in the animals slaughtered with the commercial sharp knife than those slaughtered with the sharp knife. Thus, EEG results also supported the hormonal and biochemical results. From the results, it is concluded that animals slaughtered with a sharp knife experienced the least amount of pain and stress compared to those slaughtered with a commercial sharp knife.
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Affiliation(s)
- Jurhamid Columbres Imlan
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (J.C.I.); (U.K.); (Y.-M.G.); (Z.I.); (E.A.A.); (A.A.A.)
- Department of Animal Science, College of Agriculture, University of Southern Mindanao, Cotabato 9407, Philippines
| | - Ubedullah Kaka
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (J.C.I.); (U.K.); (Y.-M.G.); (Z.I.); (E.A.A.); (A.A.A.)
- Department of Companion Animal Medicine and Surgery, Faculty of Veterinary Medicine, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Yong-Meng Goh
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (J.C.I.); (U.K.); (Y.-M.G.); (Z.I.); (E.A.A.); (A.A.A.)
- Department of Preclinical Sciences, Faculty of Veterinary Medicine, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Zulkifli Idrus
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (J.C.I.); (U.K.); (Y.-M.G.); (Z.I.); (E.A.A.); (A.A.A.)
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia;
| | - Elmutaz Atta Awad
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (J.C.I.); (U.K.); (Y.-M.G.); (Z.I.); (E.A.A.); (A.A.A.)
- Preclinical Department, Universiti Malaysia Kelantan, Pengkalan Chepa 16100, Kelantan, Malaysia
| | - Ahmed Abubakar Abubakar
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (J.C.I.); (U.K.); (Y.-M.G.); (Z.I.); (E.A.A.); (A.A.A.)
| | - Tanbir Ahmad
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia;
- ICAR- Indian Veterinary Research Institute (IVRI), Izatnagar, Bareilly 243122, India
| | | | - Awis Qurni Sazili
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (J.C.I.); (U.K.); (Y.-M.G.); (Z.I.); (E.A.A.); (A.A.A.)
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia;
- Halal Products Research Institute, Universiti Putra Malaysia, Putra Infoport, Serdang 43400, Selangor, Malaysia
- Correspondence:
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Cao C, Xiao Z, Ge C, Wu Y. Application and Research Progress of Proteomics in Chicken Meat Quality and Identification: A Review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1733594] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Changwei Cao
- College of Food Science, Sichuan Agricultural University, Ya’ An, Sichuan, China
| | - Zhichao Xiao
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan, China
| | - Changrong Ge
- Yunnan Agricultural University, Kunming, Yunnan, China
| | - Yinglong Wu
- College of Food Science, Sichuan Agricultural University, Ya’ An, Sichuan, China
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Coelho TLS, Braga FMS, Silva NMC, Dantas C, Lopes Júnior CA, de Sousa SAA, Vieira EC. Optimization of the protein extraction method of goat meat using factorial design and response surface methodology. Food Chem 2019; 281:63-70. [DOI: 10.1016/j.foodchem.2018.12.055] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2018] [Revised: 11/06/2018] [Accepted: 12/09/2018] [Indexed: 02/05/2023]
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14
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Salim APAA, Suman SP, Viana FM, Monteiro MLG, Panzenhagen PHN, Canto ACVCS, Conte-Junior CA. Harvest Method Influences Color Stability of Longissimus Lumborum Steaks from Bos indicus Cattle. MEAT AND MUSCLE BIOLOGY 2019. [DOI: 10.22175/mmb2018.07.0021] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023] Open
Abstract
Brazil is a major beef exporter to countries where religious slaughter without stunning is mandatory. Fresh beef color influences consumers’ purchase decisions, and harvest method influences beef quality attributes, such as color, water holding capacity, pH, and lipid oxidation. Beef color is a breed-specific trait, and the excitable temperament of Bos indicus cattle can affect fresh meat color. Nonetheless, the effects of harvest method on color and oxidative stabilities of beef from Bos indicus cattle have not been investigated yet. Therefore, our objective was to evaluate the impact of harvest method on color and oxidative stabilities of longissimus lumborum (LL) steaks from Bos indicus beef cattle. The LL muscles (24 h post-mortem) were obtained from 12 Nellore bull carcasses, harvested by either captive bolt stunning (CBP; n = 6) or without stunning (NST; n = 6). The muscles were fabricated into 2.54-cm steaks, aerobically packaged, and stored for 9 d at 4°C in darkness. Myoglobin concentration was analyzed on d 0, whereas pH, instrumental color, lipid oxidation, and water holding capacity were evaluated on d 0, 3, 6, and 9. While CBP and NST steaks exhibited similar (P > 0.05) myoglobin concentration (4.84 mg/g in CBP; 4.84 mg/g in NST), CBP steaks exhibited greater (P < 0.05) surface redness and color stability than their NST counterparts throughout the storage. On the other hand, NST steaks exhibited greater (P < 0.05) pH, yellowness, and water holding capacity than CBP steaks. Overall, the lightness and lipid oxidation were greater (P < 0.05) in NST steaks than their CBP counterparts. These results indicated that harvest method influences surface discoloration and oxidative stability of fresh LL steaks from Bos indicus cattle.
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Affiliation(s)
| | | | - Fernanda M. Viana
- Universidade Federal do Rio de Janeiro Instituto de Quimica, Centro de Tecnologia
| | - Maria Lucia G. Monteiro
- Universidade Federal Fluminense Departamento de Tecnologia de Alimentos, Faculdade de Veterinaria
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Kiran M, Naveena BM, Smrutirekha M, Baswa Reddy P, Rituparna B, Praveen Kumar Y, Venkatesh C, Rapole S. Traditional halal slaughter without stunning versus slaughter with electrical stunning of sheep (Ovis aries). Meat Sci 2018; 148:127-136. [PMID: 30388477 DOI: 10.1016/j.meatsci.2018.10.011] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2018] [Revised: 10/12/2018] [Accepted: 10/13/2018] [Indexed: 10/28/2022]
Abstract
Thirty Nellore crossbred male sheep (Ovis aries) were divided into two groups of 15 animals each and subjected to either pre-slaughter electrical stunning followed by slaughter (ST) or traditional halal slaughter without stunning (NST) to investigate the changes in blood biochemical parameters, meat quality and proteomic profile. Higher (P < .05) pH, water holding capacity and Warner-Bratzler shear force were observed in meat from stunned sheep. Quantitative proteomic approach using DIGE was employed to find a panel of protein markers that could differentiate ST and NST muscle proteome. Comparison of muscle proteome of ST and NST samples by 2D-DIGE and MALDI-TOF/TOF MS analysis revealed 46 significant (P < .05) differentially expressed proteins. Our analysis revealed changes in the abundance of proteins involved in catalytic, structural, and stress related process. Current study has demonstrated variation meat quality and identified important proteins that correlate with meat texture and pre-slaughter stress in sheep that are slaughtered without and with electrical stunning.
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Affiliation(s)
- M Kiran
- Department of Livestock Products Technology, Veterinary College, KVAFSU, Bidar 585401, Karnataka, India
| | - B M Naveena
- ICAR-National Research Centre on Meat, Chengicherla, Hyderabad 500092, Telangana, India.
| | - M Smrutirekha
- ICAR-National Research Centre on Meat, Chengicherla, Hyderabad 500092, Telangana, India
| | - P Baswa Reddy
- ICAR-National Research Centre on Meat, Chengicherla, Hyderabad 500092, Telangana, India
| | - Banerjee Rituparna
- ICAR-National Research Centre on Meat, Chengicherla, Hyderabad 500092, Telangana, India
| | - Y Praveen Kumar
- ICAR-National Research Centre on Meat, Chengicherla, Hyderabad 500092, Telangana, India
| | - Ch Venkatesh
- Proteomics Lab, National Centre for Cell Science, Pune 411007, Maharashtra, India
| | - Srikanth Rapole
- Proteomics Lab, National Centre for Cell Science, Pune 411007, Maharashtra, India
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Carrizosa E, Benito MJ, Ruiz-Moyano S, Hernández A, Villalobos MDC, Martín A, Córdoba MDG. Bacterial communities of fresh goat meat packaged in modified atmosphere. Food Microbiol 2017; 65:57-63. [DOI: 10.1016/j.fm.2017.01.023] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2016] [Revised: 01/23/2017] [Accepted: 01/25/2017] [Indexed: 01/08/2023]
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17
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Sabow A, Nakyinsige K, Adeyemi K, Sazili A, Johnson C, Webster J, Farouk M. High frequency pre-slaughter electrical stunning in ruminants and poultry for halal meat production: A review. Livest Sci 2017. [DOI: 10.1016/j.livsci.2017.05.021] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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18
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Qekwana DN, McCrindle CME, Oguttu JW, Grace D. Assessment of the Occupational Health and Food Safety Risks Associated with the Traditional Slaughter and Consumption of Goats in Gauteng, South Africa. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2017; 14:E420. [PMID: 28420084 PMCID: PMC5409621 DOI: 10.3390/ijerph14040420] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 03/08/2017] [Revised: 04/10/2017] [Accepted: 04/12/2017] [Indexed: 11/16/2022]
Abstract
BACKGROUND This study assessed the occupational health and food safety risks associated with the traditional slaughter of goats and the consumption of such meat in Tshwane, South Africa. METHODS A convenience sample of 105 respondents agreed to be interviewed using structured questionnaires. RESULTS A high proportion (62.64%) of practitioners admitted to not wearing protective clothing during slaughter. Slaughtering was mainly carried out by males (99%) with experience (62.2%). Forty-four percent of practitioners only changed the clothes they wore while slaughtering when they got home. During the actual slaughter, up to seven people may be involved. The majority (58.9%) of slaughters occurred early in the morning and none of the goats were stunned first. In 77.5% of cases, the health status of the persons who performed the slaughtering was not known. The majority (57.3%) of the slaughters were performed on a corrugated iron roof sheet (zinc plate). In 83.3% of the cases, the carcass was hung up to facilitate bleeding, flaying, and evisceration. Meat inspection was not practiced by any of the respondents. Throughout the slaughter process, the majority used the same knife (84.3) and 84.7% only cleaned the knife when it became soiled. A total of 52.0% of the respondents processed the carcass and cooked the meat immediately. The majority (80.0%) consumed the meat within 30 min of cooking. CONCLUSIONS Men are at a higher risk of occupational health hazards associated with traditional slaughter, which can be transferred to their households. Unhygienic methods of processing and the lack of any form of post-mortem examination increase the risk of food-borne illness following the consumption of such meat.
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Affiliation(s)
- Daniel N Qekwana
- Section Veterinary Public Health, Department of Paraclinical Sciences, Faculty of Veterinary Science, University of Pretoria, Private Bag X04, Onderstepoort, Pretoria 0110, South Africa.
| | - Cheryl M E McCrindle
- School of Health Systems and Public Health, Faculty of Health Sciences, University of Pretoria, Pretoria 0001, South Africa.
| | - James W Oguttu
- Department of Agriculture and Animal Health, College of Agriculture and Environmental Science, University of South Africa, Christiaan de Wet Rd. & Pioneer Avenue, Florida Park, Roodepoort 1710, Gauteng, South Africa.
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Sabow AB, Adeyemi KD, Idrus Z, Meng GY, Ab Kadir MZA, Kaka U, Aghwan ZA, Abubakar AA, Sazili AQ. Carcase characteristics and meat quality assessments in goats subjected to slaughter without stunning and slaughter following different methods of electrical stunning. ITALIAN JOURNAL OF ANIMAL SCIENCE 2017. [DOI: 10.1080/1828051x.2017.1291287] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Azad Behnan Sabow
- Department of Animal Science, Universiti Putra Malaysia, Selangor, Malaysia
- Department of Animal Resource, University of Salahaddin, Erbil, Iraq
| | - Kazeem Dauda Adeyemi
- Department of Animal Science, Universiti Putra Malaysia, Selangor, Malaysia
- Department of Animal Production, University of Ilorin, Ilorin, Nigeria
| | - Zulkifli Idrus
- Department of Animal Science, Universiti Putra Malaysia, Selangor, Malaysia
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Selangor, Malaysia
| | - Goh Yong Meng
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Selangor, Malaysia
- Department of Veterinary Preclinical Sciences, Universiti Putra Malaysia, Selangor, Malaysia
| | - Mohd Zainal Abidin Ab Kadir
- Department of Electrical and Electronic Engineering, Universiti Putra Malaysia, Selangor, Malaysia
- Centre for Electromagnetic and Lighting Protection Research, Universiti Putra Malaysia, Selangor, Malaysia
| | - Ubedullah Kaka
- Department of Veterinary Clinical Studies, Universiti Putra Malaysia, Selangor, Malaysia
- Department of Veterinary Surgery and Obstetrics, Sindh Agriculture University Tandojam, Sindh, Pakistan
| | - Zeiad Amjad Aghwan
- Halal Products Research Institute, Universiti Putra Malaysia, Selangor, Malaysia
- Department of Animal Science, University of Mosul, Mosul, Iraq
| | | | - Awis Qurni Sazili
- Department of Animal Science, Universiti Putra Malaysia, Selangor, Malaysia
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Selangor, Malaysia
- Halal Products Research Institute, Universiti Putra Malaysia, Selangor, Malaysia
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Kulig D, Zimoch-Korzycka A, Król Ż, Oziembłowski M, Jarmoluk A. Effect of Film-Forming Alginate/Chitosan Polyelectrolyte Complex on the Storage Quality of Pork. Molecules 2017; 22:E98. [PMID: 28067840 PMCID: PMC6155891 DOI: 10.3390/molecules22010098] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2016] [Revised: 12/25/2016] [Accepted: 01/04/2017] [Indexed: 12/17/2022] Open
Abstract
Meat is one of the most challenging food products in the context of maintaining quality and safety. The aim of this work was to improve the quality of raw/cooked meat by coating it with sodium alginate (A), chitosan (C), and sodium alginate-chitosan polyelectrolyte complex (PEC) hydrosols. Antioxidant properties of A, C, and PEC hydrosols were determined. Subsequently, total antioxidant capacity (TAC), sensory quality of raw/cooked pork coated with experimental hydrosols, and antimicrobial efficiency of those hydrosols on the surface microbiota were analysed. Application analyses of hydrosol were performed during 0, 7, and 14 days of refrigerated storage in MAP (modified atmosphere packaging). Ferric reducing antioxidant power (FRAP) and (2,2-diphenyll-picrylhydrazyl (DPPH) analysis confirmed the antioxidant properties of A, C, and PEC. Sample C (1.0%) was characterized by the highest DPPH value (174.67 μM Trolox/mL) of all variants. PEC samples consisted of A 0.3%/C 1.0% and A 0.6%/C 1.0% were characterized by the greatest FRAP value (~7.21 μM Fe2+/mL) of all variants. TAC losses caused by thermal treatment of meat were reduced by 45% by coating meat with experimental hydrosols. Application of PEC on the meat surface resulted in reducing the total number of micro-organisms, psychrotrophs, and lactic acid bacteria by about 61%, and yeast and molds by about 45% compared to control after a two-week storage.
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Affiliation(s)
- Dominika Kulig
- Department of Animal Products Technology and Quality Management, Wroclaw University of Environmental and Life Sciences, Chelmonskiego Street 37, 51-630 Wroclaw, Poland.
| | - Anna Zimoch-Korzycka
- Department of Animal Products Technology and Quality Management, Wroclaw University of Environmental and Life Sciences, Chelmonskiego Street 37, 51-630 Wroclaw, Poland.
| | - Żaneta Król
- Department of Animal Products Technology and Quality Management, Wroclaw University of Environmental and Life Sciences, Chelmonskiego Street 37, 51-630 Wroclaw, Poland.
| | - Maciej Oziembłowski
- Department of Animal Products Technology and Quality Management, Wroclaw University of Environmental and Life Sciences, Chelmonskiego Street 37, 51-630 Wroclaw, Poland.
| | - Andrzej Jarmoluk
- Department of Animal Products Technology and Quality Management, Wroclaw University of Environmental and Life Sciences, Chelmonskiego Street 37, 51-630 Wroclaw, Poland.
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Lokman NS, Sabow AB, Abubakar AA, Adeyemi KD, Sazili AQ. Comparison of carcass and meat quality in goats subjected to preslaughter head-only electrical stunning or slaughtered without stunning. CYTA - JOURNAL OF FOOD 2016. [DOI: 10.1080/19476337.2016.1217049] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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22
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Blood parameters and electroencephalographic responses of goats to slaughter without stunning. Meat Sci 2016; 121:148-155. [DOI: 10.1016/j.meatsci.2016.05.009] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2015] [Revised: 05/11/2016] [Accepted: 05/16/2016] [Indexed: 01/03/2023]
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Assessment of bacterial superficial contamination in classical or ritually slaughtered cattle using metagenetics and microbiological analysis. Int J Food Microbiol 2016; 247:79-86. [PMID: 27756497 DOI: 10.1016/j.ijfoodmicro.2016.10.013] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2015] [Revised: 09/09/2016] [Accepted: 10/10/2016] [Indexed: 12/21/2022]
Abstract
The aim of this study was to investigate the influence of the slaughter technique (Halal vs Classical slaughter) on the superficial contamination of cattle carcasses, by using traditional microbiological procedures and 16S rDNA metagenetics. The purpose was also to investigate the neck area to identify bacteria originating from the digestive or the respiratory tract. Twenty bovine carcasses (10 from each group) were swabbed at the slaughterhouse, where both slaughtering methods are practiced. Two swabbing areas were chosen: one "legal" zone of 1600cm2 (composed of zones from rump, flank, brisket and forelimb) and locally on the neck area (200cm2). Samples were submitted to classical microbiology for aerobic Total Viable Counts (TVC) at 30°C and Enterobacteriaceae counts, while metagenetic analysis was performed on the same samples. The classical microbiological results revealed no significant differences between both slaughtering practices; with values between 3.95 and 4.87log CFU/100cm2 and 0.49 and 1.94log CFU/100cm2, for TVC and Enterobacteriaceae respectively. Analysis of pyrosequencing data showed that differences in the bacterial population abundance between slaughtering methods were mainly observed in the "legal" swabbing zone compared to the neck area. Bacterial genera belonging to the Actinobacteria phylum were more abundant in the "legal" swabbing zone in "Halal" samples, while Brevibacterium and Corynebacterium were encountered more in "Halal" samples, in all swabbing areas. This was also the case for Firmicutes bacterial populations (families of Aerococcaceae, Planococcaceae). Except for Planococcoceae, the analysis of Operational Taxonomic Unit (OTU) abundances of bacteria from the digestive or respiratory tract revealed no differences between groups. In conclusion, the slaughtering method does not influence the superficial microbiological pattern in terms of specific microbiological markers of the digestive or respiratory tract. However, precise analysis of taxonomy at the genus level taxonomy highlights differences between swabbing areas. Although not clearly proven in this study, differences in hygiene practices used during both slaughtering protocols could explain the differences in contamination between carcasses from both slaughtering groups.
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Adeyemi KD, Shittu RM, Sabow AB, Karim R, Sazili AQ. Myofibrillar Protein, Lipid and Myoglobin Oxidation, Antioxidant Profile, Physicochemical and Sensory Properties ofCaprine longissimus thoracisduringPostmortemConditioning. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13076] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Kazeem Dauda Adeyemi
- Faculty of Agriculture, Department of Animal Science; Universiti Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
- Department of Animal Production; University of Ilorin; Ilorin PMB 1515 Nigeria
| | - Rafiat Morolayo Shittu
- Faculty of Food Science and Technology, Department of Food Technology; Universiti Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
| | - Azad Behnan Sabow
- Faculty of Agriculture, Department of Animal Science; Universiti Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
- Department of Animal Resource; University of Salahaddin; Erbil Kurdistan Region Iraq
| | - Roselina Karim
- Faculty of Food Science and Technology, Department of Food Technology; Universiti Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
| | - Awis Qurni Sazili
- Faculty of Agriculture, Department of Animal Science; Universiti Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
- Halal Products Research Institute; Universiti Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
- Laboratory of Animal Production; Institute of Tropical Agriculture, Universiti Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
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Adeyemi KD, Shittu RM, Sabow AB, Abubakar AA, Karim R, Karsani SA, Sazili AQ. Comparison of myofibrillar protein degradation, antioxidant profile, fatty acids, metmyoglobin reducing activity, physicochemical properties and sensory attributes of gluteus medius and infraspinatus muscles in goats. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2016; 58:23. [PMID: 27307997 PMCID: PMC4908769 DOI: 10.1186/s40781-016-0105-5] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/05/2015] [Accepted: 05/07/2016] [Indexed: 01/16/2023]
Abstract
BACKGROUND The functionality of myofibrillar proteins is a major factor influencing the quality attributes of muscle foods. Nonetheless, the relationships between muscle type and oxidative changes in chevon during ageing are meagrely elucidated. Postmortem changes in antioxidant status and physicochemical properties of glycolytic gluteus medius (GM) and oxidative infraspinatus (IS) muscles in goats were compared. METHODS Twenty Boer bucks (9-10 months old, body weight of 36.9 ± 0.725 kg) were slaughtered and the carcasses were subjected to chill storage (4 ± 0.5 °C). Analyses were conducted on GM and IS muscles sampled on 0, 1, 4 and 7 d postmortem. RESULTS Chill storage did not affect the antioxidant enzyme activities in both muscles. The IS had greater (P < 0.05) superoxide dismutase and catalase activities than GM. Carotenoid and tocopherol contents did not differ between muscles but decreased (P < 0.05) over storage. The IS had higher (P < 0.05) glycogen and ultimate pH and lower (P < 0.05) shear force and cooking loss than GM. The carbonyl content, % metmyoglobin, drip loss and TBARS increased (P < 0.05) while free thiol, metmyoglobin reducing activity (MRA), shear force and myoglobin decreased (P < 0.05) over storage. Muscle type had no effect (P > 0.05) on free thiol, MRA and TBARS. The GM had lower (P < 0.05) redness on d 0 and 1 than IS while the IS had greater carbonyl, % metmyoglobin and drip loss than GM on d 7. The reflective density of slow myosin heavy chain (MHC) was higher (P < 0.05) while the density of fast MHC and actin was lower (P < 0.05) in IS than GM. Regardless of muscle type, the density of MHC decreased (P < 0.05) while that of actin was stable over storage. Nonetheless, the degradation of fast and slow MHC was greater (P < 0.05) in IS than GM. Muscle type had no effect (P > 0.05) on consumer preference for flavour, juiciness and overall acceptability. However, IS had higher (P < 0.05) tenderness score than GM on d 1 and 4 postmortem. Intramuscular fat was higher (P < 0.05) in IS compared with GM. Fatty acid composition did not differ between the muscles. However, GM had lower (P < 0.05) n-6/n-3 ratio than IS. The n-3 and n-6 PUFA declined (P < 0.05) while the SFA increased (P < 0.05) over storage. CONCLUSION The changes in myofibrillar proteins and physicochemical properties of goat meat during postmortem chill storage are muscle-dependent.
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Affiliation(s)
- Kazeem D Adeyemi
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia ; Department of Animal Production, University of Ilorin, PMB 1515 Ilorin, Nigeria
| | - Rafiat M Shittu
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia
| | - Azad B Sabow
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia ; Department of Animal Resource, University of Salahaddin, Erbil, Kurdistan Region Iraq
| | - Ahmed A Abubakar
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia
| | - Roselina Karim
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia
| | - Saiful A Karsani
- Institute of Biological Sciences, Faculty of Science, University of Malaya, Kuala Lumpur, Malaysia
| | - Awis Q Sazili
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia ; Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia ; Laboratory of Animal Production, Institute of Tropical Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia
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Influence of Diet and Postmortem Ageing on Oxidative Stability of Lipids, Myoglobin and Myofibrillar Proteins and Quality Attributes of Gluteus Medius Muscle in Goats. PLoS One 2016; 11:e0154603. [PMID: 27138001 PMCID: PMC4854458 DOI: 10.1371/journal.pone.0154603] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2015] [Accepted: 04/17/2016] [Indexed: 11/19/2022] Open
Abstract
This study appraised the effects of dietary blend of 80% canola oil and 20% palm oil and postmortem ageing on oxidative stability, fatty acids and quality attributes of gluteus medius (GM) muscle in goats. Twenty-four Boer bucks were randomly allotted to diet supplemented with 0, 4 and 8% oil blend, fed for 100 days and slaughtered, and the GM muscle was subjected to a 7 d chill storage (4±1°C). Diet had no effect (P> 0.05) on the colour, drip loss, thiobarbituric acid-reactive substances (TBARS) value, free thiol, carbonyl, myoglobin and metmyoglobin contents, metmyoglobin reducing activity (MRA), antioxidant enzyme activities and abundance of myosin heavy chain (MHC) and actin in the GM muscle in goats. The meat from goats fed 4 and 8% oil blend had higher (P< 0.05) concentration of α and γ-tocopherol and abundance of troponin T compared with that from the control goats. The GM muscle from the oil-supplemented goats had lower (P< 0.05) concentration of C16:0 and greater (P< 0.05) concentration of C18:1n-9, C18:3n-3 and C20:5n-3 compared with that from the control goats. Nonetheless, diet did not affect (P< 0.05) the total fatty acid in the GM muscle in goats. Regardless of the diet, the free thiol and myoglobin contents, concentration of tocopherol and total carotenoids, MHC and MRA in the GM muscle decreased (P< 0.05) while carbonyl content, TBARS, drip loss and metmyoglobin content increased over storage. Dietary blend of 80% canola oil and 20% palm oil beneficially altered tissue lipids without hampering the oxidative stability of chevon.
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Sabow AB, Zulkifli I, Goh YM, Ab Kadir MZA, Kaka U, Imlan JC, Abubakar AA, Adeyemi KD, Sazili AQ. Bleeding Efficiency, Microbiological Quality and Oxidative Stability of Meat from Goats Subjected to Slaughter without Stunning in Comparison with Different Methods of Pre-Slaughter Electrical Stunning. PLoS One 2016; 11:e0152661. [PMID: 27035716 PMCID: PMC4817978 DOI: 10.1371/journal.pone.0152661] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2015] [Accepted: 03/17/2016] [Indexed: 02/02/2023] Open
Abstract
The influence of pre-slaughter electrical stunning techniques and slaughter without stunning on bleeding efficiency and shelf life of chevon during a 14 d postmortem aging were assessed. Thirty two Boer crossbred bucks were randomly assigned to four slaughtering techniques viz slaughter without stunning (SWS), low frequency head-only electrical stunning (LFHO; 1 A for 3 s at a frequency of 50 Hz), low frequency head-to-back electrical stunning (LFHB; 1 A for 3 s at a frequency of 50 Hz) and high frequency head-to-back electrical stunning (HFHB; 1 A for 3 s at a frequency of 850 Hz). The SWS, LFHO and HFHB goats had higher (p<0.05) blood loss and lower residual hemoglobin in muscle compared to LFHB. The LFHB meat had higher (p<0.05) TBARS value than other treatments on d 7 and 14 d postmortem. Slaughtering methods had no effect on protein oxidation. Higher bacterial counts were observed in LFHB meat compared to those from SWS, LFHO and HFHB after 3 d postmortem. Results indicate that the low bleed-out in LFHB lowered the lipid oxidative stability and microbiological quality of chevon during aging.
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Affiliation(s)
- Azad Behnan Sabow
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
- Department of Animal Resource, University of Salahaddin, Erbil, Kurdistan Region, Iraq
| | - Idrus Zulkifli
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
- Institute of Tropical Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Yong Meng Goh
- Institute of Tropical Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
- Department of Veterinary Preclinical Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Mohd Zainal Abidin Ab Kadir
- Department of Electrical and Electronic Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
- Centre for Electromagnetic and Lighting Protection Research, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Ubedullah Kaka
- Department of Veterinary Clinical Studies, Faculty of Veterinary Medicine, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
- Department of Veterinary Surgery and Obstetrics, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University Tandojam, Sindh, Pakistan
| | - Jurhamid Columbres Imlan
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Ahmed Abubakar Abubakar
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Kazeem Dauda Adeyemi
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
- Department of Animal Production, University of Ilorin, Ilorin, Nigeria
| | - Awis Qurni Sazili
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
- Institute of Tropical Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
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Adeyemi KD, Sabow AB, Ebrahimi M, Samsudin AA, Sazili AQ. Fatty acid composition, cholesterol and antioxidant status of infraspinatus muscle, liver and kidney of goats fed blend of palm oil and canola oil. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.1080/1828051x.2016.1158081] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Adeyemi KD, Sabow AB, Abubakar A, Samsudin AA, Sazili AQ. Effects of dietary oil blend on fatty acid composition, oxidative stability and physicochemical properties of Longissimus thoracis et lumborum muscle in goats. Anim Sci J 2016; 87:1421-1432. [PMID: 26987458 DOI: 10.1111/asj.12597] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2015] [Revised: 11/01/2015] [Accepted: 12/07/2015] [Indexed: 01/02/2023]
Abstract
This study examined the effects of dietary blend of 80% canola oil and 20% palm oil (BCPO) on the physicochemical properties, antioxidant status, oxidative stability and fatty acid composition of Longissimus thoracis et lumborum (LTL) muscle from goats during chill storage. Over a 14-week feeding trial, 24 Boer bucks were randomly assigned to and supplemented with diets containing 0, 4 or 8% BCPO on a dry matter basis, slaughtered and the LTL was subjected to a 7 day chill storage. Neither diet nor post mortem ageing influenced (P > 0.05) antioxidant enzyme activities, chemical composition and cholesterol. Diet had no effect on the carbonyl content, free thiol content, water-holding capacity, tenderness, pH and glycogen. Oil-supplemented goats had higher (P < 0.05) C18:1 trans-11, C18:3n-3 and C20:5n-3, carotenoid, tocopherol and redness, and lower thiobarbituric acid reactive substances values than the control goats. Post mortem ageing decreased (P < 0.05) shear force and oxidative stability of chevon. No significant (P > 0.05) changes were found in the proportion of individual fatty acids throughout storage. Total polyunsaturated fatty acids (PUFA) decreased while total saturated fatty acids increased as storage progressed. Dietary BCPO enhanced n-3 PUFA without compromising the quality attributes of chevon.
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Affiliation(s)
- Kazeem Dauda Adeyemi
- Department of Animal Science, Faculty of Agriculture.,Department of Animal Production, University of Ilorin, PMB 1515, Ilorin, Nigeria
| | - Azad Behnan Sabow
- Department of Animal Science, Faculty of Agriculture.,Department of Animal Resource, University of Salahaddin, Erbil, Kurdistan Region, Iraq
| | | | | | - Awis Qurni Sazili
- Department of Animal Science, Faculty of Agriculture. , .,Halal Products Research Institute, UPM, 43400, Serdang, Malaysia. , .,Laboratory of Animal Production, Institute of Tropical Agriculture, Universiti Putra Malaysia, UPM, 43400, Serdang, Selangor, Malaysia. ,
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Sabow AB, Sazili AQ, Aghwan ZA, Zulkifli I, Goh YM, Ab Kadir MZA, Nakyinsige K, Kaka U, Adeyemi KD. Changes of microbial spoilage, lipid-protein oxidation and physicochemical properties during post mortem refrigerated storage of goat meat. Anim Sci J 2016; 87:816-26. [PMID: 26890722 DOI: 10.1111/asj.12496] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2015] [Revised: 06/03/2015] [Accepted: 06/08/2015] [Indexed: 11/29/2022]
Abstract
Examined was the effect of post mortem refrigerated storage on microbial spoilage, lipid-protein oxidation and physicochemical traits of goat meat. Seven Boer bucks were slaughtered, eviscerated and aged for 24 h. The Longissimus lumborum (LL) and Semitendinosus (ST) muscles were excised and subjected to 13 days post mortem refrigerated storage. The pH, lipid and protein oxidation, tenderness, color and drip loss were determined in LL while microbiological analysis was performed on ST. Bacterial counts generally increased with increasing aging time and the limit for fresh meat was reached at day 14 post mortem. Significant differences were observed in malondialdehyde (MDA) content at day 7 of storage. The thiol concentration significantly reduced as aging time increased. The band intensities of myosin heavy chain (MHC) and troponin-T significantly decreased as storage progressed, while actin remained relatively stable. After 14 days of aging, tenderness showed significant improvement while muscle pH and drip loss reduced with increase in storage time. Samples aged for 14 days had higher lightness (P < 0.05) and lower (P < 0.05) yellowness and redness. Post mortem refrigerated storage influenced oxidative and microbial stability and physico-chemical properties of goat meat.
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Affiliation(s)
- Azad Behnan Sabow
- Department of Animal Science, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.,Department of Animal Resource, University of Salahaddin, Erbil, Kurdistan Region, Iraq
| | - Awis Qurni Sazili
- Department of Animal Science, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.,Institute of Tropical Agriculture, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.,Halal Products Research Institute, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Zeiad Amjad Aghwan
- Department of Electrical and Electronic Engineering, Faculty of Engineering, Universiti Putra Malaysia, Selangor, Malaysia.,Department of Animal Science, College of Agriculture, University of Mosul, Mosul, Iraq
| | - Idrus Zulkifli
- Department of Animal Science, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.,Institute of Tropical Agriculture, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.,Halal Products Research Institute, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Yong Meng Goh
- Institute of Tropical Agriculture, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.,Department of Veterinary, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Mohd Zainal Abidin Ab Kadir
- Department of Electrical and Electronic Engineering, Faculty of Engineering, Universiti Putra Malaysia, Selangor, Malaysia.,Centre for Electromagnetic and Lighting Protection Research (CELP), Selangor, Malaysia
| | - Khadijah Nakyinsige
- Department of Animal Science, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.,Department of Food Science and Nutrition, Islamic University, Mbale, Uganda
| | - Ubedullah Kaka
- Department of Veterinary Clinical Studies, Preclinical Sciences, Faculty of Veterinary Medicine, Universiti Putra Malaysia, Selangor, Malaysia
| | - Kazeem Dauda Adeyemi
- Department of Animal Science, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.,Department of Animal Production, University of Ilorin, Ilorin, Nigeria
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Adeyemi KD, Sabow AB, Shittu RM, Karim R, Karsani SA, Sazili AQ. Impact of chill storage on antioxidant status, lipid and protein oxidation, color, drip loss and fatty acids of semimembranosus muscle in goats. CYTA - JOURNAL OF FOOD 2015. [DOI: 10.1080/19476337.2015.1114974] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Salwani M, Adeyemi K, Sarah S, Vejayan J, Zulkifli I, Sazili A. Skeletal muscle proteome and meat quality of broiler chickens subjected to gas stunning prior slaughter or slaughtered without stunning. CYTA - JOURNAL OF FOOD 2015. [DOI: 10.1080/19476337.2015.1112838] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Adeyemi KD, Sabow AB, Shittu RM, Karim R, Sazili AQ. Influence of dietary canola oil and palm oil blend and refrigerated storage on fatty acids, myofibrillar proteins, chemical composition, antioxidant profile and quality attributes of semimembranosus muscle in goats. J Anim Sci Biotechnol 2015; 6:51. [PMID: 26635960 PMCID: PMC4668711 DOI: 10.1186/s40104-015-0050-z] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2015] [Accepted: 11/17/2015] [Indexed: 12/19/2022] Open
Abstract
BACKGROUND Improving the unsaturated fatty acid content of ruminant meat is essential due to the generally saturated nature of fatty acids in ruminant meat and the negative effects this can have on human health. Nonetheless, enhancing the unsaturated fatty acid content of ruminant meat can have adverse effects on the shelf life and quality attributes of the meat. This study assessed the effects of dietary 80 % canola oil and 20 % palm oil blend (CPOB) on fatty acid composition, antioxidants, oxidative spoilage, cholesterol and physicochemical properties of semimembranosus (SM) muscle from goats. Twenty four Boer bucks were randomly assigned to diets containing on dry matter basis 0, 4 and 8 % CPOB, fed for 100 d and slaughtered. The carcasses were subjected to a 7 d postmortem refrigerated storage. All analyses were conducted on the SM muscle. RESULTS Diet had no effect (P > 0.05) on the concentration of free thiol and carbonyl and the band intensity of myosin heavy chain, actin and troponin T. The muscle glycogen, pH, water holding capacity, tenderness, glutathione peroxidase (GPX) activity, total carotenoid, δ-tocopherol, cholesterol and proximate composition did not differ (P > 0.05) between diets. The SM muscle from goats fed 4 and 8 % CPOB had lower (P < 0.05) concentration of C14:0 and C16:0 and higher (P < 0.05) concentration of C18:1 trans-11, C18:1ω-9, C18:3ω-3, C20:5ω-3 and C22:5ω-3 than the SM muscle from the control goats. Dietary CPOB increased (P < 0.05) the concentration of α and γ tocopherol and meat redness (a*) on d 1 and 4 postmortem. Regardless of diet, antioxidant vitamins, and shear force decreased (P < 0.05) while drip loss, lipid and protein oxidation increased (P < 0.05) as postmortem storage progressed. CONCLUSION Results evince that dietary CPOB can be used as a management tool to enhance the beneficial fatty acids and antioxidant contents of chevon without deleterious effects on its physicochemical properties and shelf life.
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Affiliation(s)
- Kazeem D. Adeyemi
- />Department of Animal Science, Faculty of Agriculture, 43400 UPM, Serdang, Selangor Malaysia
- />Department of Animal Production, University of Ilorin, PMB 1515, Ilorin, Nigeria
| | - Azad B. Sabow
- />Department of Animal Science, Faculty of Agriculture, 43400 UPM, Serdang, Selangor Malaysia
- />Department of Animal Resource, University of Salahaddin, Erbil, Kurdistan Region Iraq
| | - Rafiat M. Shittu
- />Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor Malaysia
| | - Roselina Karim
- />Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor Malaysia
| | - Awis Q. Sazili
- />Department of Animal Science, Faculty of Agriculture, 43400 UPM, Serdang, Selangor Malaysia
- />Halal Products Research Institute, 43400 UPM, Serdang, Selangor Malaysia
- />Laboratory of Animal Production, Institute of Tropical Agriculture, 43400 UPM, Serdang, Selangor Malaysia
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