The aim of this study was to evaluate several quality characteristics of meat obtained from 20 Limousine calves slaughtered either according to conventional methods (n=10) or by the Islamic ritual slaughtering procedure (n=10). After 7 days of ageing under vacuum, pH, drip loss, colour and oxymyoglobin percentage were measured on longissimus dorsi muscle after 2h, 2 and 6 days of storage to study their evolution. With conventional slaughter pH remained stable until the 6 th day of storage, while with ritual slaughter it increased from the 2 nd to 6 th day of storage. Drip loss increased considerably from the 2 nd to 6 th day of storage in conventional slaughter, while in ritual slaughter the drip loss increase was lower. Meat colour was not influenced by the slaughtering system but only by the different lengths of storage.

Effect of Islamic ritual slaughter on beef quality

RUSSO, CLAUDIA;PREZIUSO, GIOVANNA
2009-01-01

Abstract

The aim of this study was to evaluate several quality characteristics of meat obtained from 20 Limousine calves slaughtered either according to conventional methods (n=10) or by the Islamic ritual slaughtering procedure (n=10). After 7 days of ageing under vacuum, pH, drip loss, colour and oxymyoglobin percentage were measured on longissimus dorsi muscle after 2h, 2 and 6 days of storage to study their evolution. With conventional slaughter pH remained stable until the 6 th day of storage, while with ritual slaughter it increased from the 2 nd to 6 th day of storage. Drip loss increased considerably from the 2 nd to 6 th day of storage in conventional slaughter, while in ritual slaughter the drip loss increase was lower. Meat colour was not influenced by the slaughtering system but only by the different lengths of storage.
2009
D'Agata, M; Russo, Claudia; Preziuso, Giovanna
File in questo prodotto:
Non ci sono file associati a questo prodotto.

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11568/196324
 Attenzione

Attenzione! I dati visualizzati non sono stati sottoposti a validazione da parte dell'ateneo

Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 15
  • ???jsp.display-item.citation.isi??? 11
social impact