Bleeding Efficiency and Meat Oxidative Stability and Microbiological Quality of New Zealand White Rabbits Subjected to Halal Slaughter without Stunning and Gas Stun-killing

Effects of different slaughtering methods on the biochemical characteristics and quality changes of tilapia (Oreochromis niloticus) during cold storage

Inappropriate slaughter methods can lead to differences in fish quality. In the past few years, few studies have focused on the effects of different slaughter methods on the postmortem effects of tilapia, especially the cold storage of tilapia after slaughter. The aim of this study was to investigate the effects of different slaughter methods on the biochemical characteristics and quality changes of tilapia during cold storage. In terms of blood and plasma parameters, the CS sample had lower levels of lactate dehydrogenase (LDH), cortisol (COR), and glucose (GLU) than the other samples. The results of K-value and FAAs showed that CS and ASCN groups were beneficial to prolong the freshness life of tilapia during cold storage. The texture properties of CS group were better. In summary, group CS is more conducive to prolonging the fresh life of refrigerated tilapia and is a recommended method of slaughter.

Decoding halal and jhatka slaughter: novel insights into welfare and protein biomarkers in slow-growing broiler chicken

BACKGROUND

The first evidence of blood biochemical and proteomic changes in slow-growing broiler chicken subjected to ritual slaughter like halal (HS) and jhatka (JS) without stunning and commercial slaughter with electrical stunning (ES) was decoded.

RESULTS

Significant stress indicators like cortisol and triiodothyronine were markedly elevated in JS birds, whereas increased (P < 0.05) levels of lactate dehydrogenase and creatine kinase were observed in JS and ES birds. Two-dimensional gel electrophoresis coupled to MALDI-TOF MS elucidated the overabundance of glyceraldehyde-3-phosphate dehydrogenase and l-lactate dehydrogenase that are positively correlated with stress in JS broilers. Bioinformatic analysis explored the multifaceted landscape of molecular functions.

CONCLUSION

The study has uncovered that ritual slaughter performed without stunning against commercial slaughter with ES practices elicit varying levels of stress as evident from blood biochemistry and novel protein markers. © 2024 Society of Chemical Industry.

Advanced Halal Authentication Methods and Technology for Addressing Non-Compliance Concerns in Halal Meat and Meat Products Supply Chain: A Review

Religious beliefs have a significant impact on consumer preferences, particularly in relation to food choices. Islam, like other religions, imposes specific dietary guidelines, notably regarding meat and meat products. However, ensuring compliance with halal standards across the entire meat and meat products supply chain presents considerable challenges. Instances of non-compliance, including improper slaughtering techniques, mislabeling, adulteration, and contamination, have caused concerns about the authenticity of halal status. To address these concerns, this review explores recent advancements in halal authentication methods and technology, focusing on practical objectives aimed at addressing non-compliance issues. It categorizes methods into four main areas of non-compliance concerns, providing a unique perspective compared to earlier reviews that primarily examined the progression of analytical methods. This classification offers a comprehensive analysis of the field's current status, facilitating the identification of research gaps and strategic recommendations for enhancing future halal authentication methods. Through the implementation of this novel approach, the review seeks to promote the development of a more robust framework for evaluating halal meat and meat products, safeguarding consumer trust and ensuring adherence to religious dietary guidelines in the future.

An innovative application developed to determine the blood output of chickens and its impact on the meat quality in poultry slaughtering

Optimizing blood loss during the slaughtering process is crucial for obtaining high-quality meat, as the presence of meat blood can lead to a reduction in shelf life and negative sensory evaluation by consumers. Moreover, the high water and nutritional content of the meat, along with its appropriate pH value, necessitate careful consideration of the remaining blood, as it can support microbial spoilage of chicken meat. In this context the effects of making an extra cut on conventionally halal-slaughtered broiler's leg which had an extra cut at the cartilage point where the drumstick and the claw part meet, before the bloodletting process were analysed. The results of the analysis indicate that making an additional cut on the drumsticks does not adversely affect the overall quality of chicken meat. Determination of peroxide value (PV) and thiobarbituric acid reactive substance (TBARS) analyses were performed to analyze the degree of lipid oxidation. The PV and the TBARS value were higher in the drumsticks which have extra cut compared to the uncut samples. L*, a*, and b* values of extra cut thigh meats are higher. However, considering the storage period, the ninth day values in the cut thigh meats were found to be lower than the first day results of the chickens drumsticks do not have an extra cut procedure. As the storage period of chicken drumsticks progressed, as expected, the L* value decreased, while a* value and b* value increased over time. As regards sexes of broilers, it was observed that the Pseudomonas spp of female broilers with extra cut in the cartilage tissue of their legs on d 1 was significantly higher than the male broilers. These findings suggest that this innovative method holds significant potential for widespread application.

Traditional halal meat production without stunning versus commercial slaughter with electrical stunning of slow-growing broiler chicken: impact on meat quality and proteome changes

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.

Stunning Compliance in Halal Slaughter: A Review of Current Scientific Knowledge

Muslim scholars are not unanimous on the issue of the application of stunning in the halal slaughtering of animals. Appropriate stunning makes animals unconscious instantaneously, thus avoiding unnecessary pain and stress during the slaughtering of animals. The present review comprehensively summarizes the available scientific literature on stunning methods in view of their halal compliance during the slaughter of animals. The issue of maximum blood loss, reversibility of consciousness, and animals remaining alive during the halal cut are the key determinants of approval of stunning in the halal slaughter. Further, missed stuns due to poor maintenance of equipment, improper applications, and poor restraining necessitates additional stunning attempts, which further aggravates pain and stress in animals. Scientific findings suggest that halal-compliant stunning technologies are reversible, do not kill animals prior to the halal cut, and do not obstruct blood loss. There is a need to carry out further research on the refinement of available stunning technologies and their application, proper restraints, proper identification of the death status of animals, and assurance of animal welfare in commercial halal meat production.

Are spiritual, ethical, and eating qualities of poultry meat influenced by current and frequency during electrical water bath stunning?

With the continuous rise of Muslim and Jewish populations and their increasing preference for ritually slaughtered poultry meat, the industry is forced to redefine its existing product-centric quality standard toward a new consumer-centric dimension of quality. The new dimension is mainly attributed to ensuring animal welfare and ethical treatment (ethical quality), spiritual quality (such as halal status, cleanliness), and eating quality standards set by religion. To meet consumer quality requirements while maintaining high production performance, the industry has incorporated newer technologies that are compatible with religious regulations such as stunning methods like electrical water bath stunning. However, the introduction of new techniques such as electrical water bath stunning has been met with mixed reactions. Some religious scholars have banned the use of any stunning methods in religious slaughter, as halal status is believed to be compromised in cases where birds have been stunned to death before slaughter. Nevertheless, some studies have shown the positive side of the electrical water bath stunning procedure in terms of preserving eating, ethical, and spiritual quality. Therefore, the present study aims to critically analyze the application of various aspects of electrical water bath stunning such as current intensity and frequency on various quality attributes, namely, ethical, spiritual, and eating quality of poultry meat.

Effect of halal and stunning slaughter methods on meat quality: A review

The handling and slaughtering processes for animals have a significant effect on meat quality. Islamic (halal) slaughter and many different stunning methods are used in the meat industry worldwide. The objective of the present review was to update the current literature and practices concerning halal slaughter and stunning methods, and their effects on meat quality. The present review used inductive reasoning and comparison between halal and stunning methods for the slaughtering of farm animals. Halal slaughter involves cutting the carotid arteries, jugular veins, oesophagus, and throat without stunning. Halal slaughter facilitates the draining of blood from the animal, which is necessary to produce high-quality meat with good conservation and increased shelf life. On the other hand, most stunning slaughter hinders the bleeding process in sheep and goats. The retained blood content may act as a suitable medium for the growth and multiplication of different kinds of harmful microorganisms and make badly bled meat hard to preserve. Proper halal slaughter has several advantages regarding meat quality in comparison to stunning methods, and requires greater management attention pre-, during, and post-slaughtering to maintain good welfare and the production of high-quality meat.

Influence of the Slaughter Method on the Hygienic Quality of Beef Cattle Meat and Animal Welfare Biomarkers

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.

Pre-slaughter, slaughter and post-slaughter practices of slaughterhouse workers in Southeast, Nigeria: Animal welfare, meat quality, food safety and public health implications

BACKGROUND

Pre-slaughter stress or the welfare condition of food-producing animals (FPAs) and the slaughter practices of slaughterhouse workers (SHWs) are critically important for the safety and quality of meats processed in slaughterhouses (SHs). Consequently, this study determined the pre-slaughter, slaughter, and post-slaughter (PSP) practices of SHWsin four SHs in Southeast, Nigeria; and discussed the impacts on meat quality and safety.

METHODS

The PSP practices were determined by observation method. Additionally, a structured and validated closed-ended questionnaire was used to determine the knowledge of the SHWs on: the effects of poor welfare (preslaughter stress) on the quality and safety of meats produced, carcass/meat processing practices and modes of transmission of meat-borne zoonotic pathogens during carcass/meat processing. Finally, a systematic post-mortem inspection (PMI) was conducted on cattle, pigs and goats slaughtered, and economic losses accruable from condemned carcasses/meats were estimated.

RESULTS

Food-producing animals were transported to the SHs or held in the lairage under inhumane conditions. A pig being conveyed to one of the SHs was seen gasping for air, as it was firmly tied on motorbike at the thoracic and abdominal regions. Fatigued cattle were forcefully dragged on the ground from the lairage to the killing floor. Cattle for slaughter were restrained, held in lateral recumbency and left groaning, due to extreme discomfort, for about one hour before slaughter. Stunning was not performed. Singed pig carcasses were dragged on the ground to the washing point. Although more than 50% of the respondents knew the modes of transmission of meat-borne zoonotic pathogens during meat processing, 71.3% of the SHWs processed carcasses on bare floor, 52.2% used same bowl of water to wash multiple carcasses while 72% did not wear personal protective equipment during meat/carcass processing. Processed meats were transported to meat shops in an unsanitary conditions, using open vans and tricycles. During the PMI, diseased carcasses/meats/organs were detected in 5.7% (83/1452), 2.1% (21/1006) and 0.8% (7/924) of the cattle, pig and goat carcasses inspected, respectively. Gross lesions pathognomonic of bovine tuberculosis, contagious bovine pleuro-pneumonia, fascioliasis and porcine cysticercosis were detected. Consequently, 391,089.2 kg of diseased meat/organs valued at 978 million Naira (235, 030 USD) were condemned. There were significant associations (p < 0.05) between educational level and the use of personal protective equipment (PPE) during slaughterhouse operations and knowledge that FPAs can harbour zoonotic pathogens (p = < 0.001) transmissible during carcass processing. Similarly, significant association was observed between working experience and use of PPE; and between geographical location of the respondents and knowledge that zoonotic pathogens in animals are transmissible during carcass processing or via the food chain.

CONCLUSION

The findings show that slaughter practices of SHWs have detrimental impacts on the quality and safety of meats processed for human consumption in Southeast, Nigeria. These findings underscore the need to: improve the welfare condition of slaughter-animals, mechanise abattoir operations, train and retrain the SHWs on hygienic carcass/meat processing practices. There is a need to adopt strict enforcement of food safety laws to promote meat quality, food safety and consequently promote the health of the public.

Longissimus dorsi Muscle's Chemical Composition, Fatty Acid Pattern, and Oxidative Stability in Korean Hanwoo Finishing Cattle Following Slaughtering and Stunning with or without Brain Disruption and State of Consciousness

Handling during pre- and post-slaughter conditions can affect the quality and safety of meat. An experiment was conducted to compare slaughtering with or without a state of consciousness on Longissimus dorsi muscle's proximate composition, cholesterol content, fatty acid profile, and storage quality (pH, microbiology, and thiobarbituric acid reactive substances (TBARS) value) in Korean Hanwoo finishing cattle (KHFC). Twenty-four KHFC (three replications of four animals per replicate) were slaughtered following two methods: (1) SSUC: slaughtering by applying captive bolt stunning, brain disruption, and neck cutting with the animal in an unconscious state; and (2) SSCS: slaughtering by applying captive bolt stunning, without brain disruption, and neck cutting with the animal in a conscious state. General carcass traits, proximate composition (exempting higher ash content), and cholesterol content of the Longissimus dorsi muscle did not differ between slaughter treatments (SSCS vs. SSUS) (p > 0.05). The total SFA, UFA, PUFA, and MUFA values did not change for those subjected to different slaughtering types; however, some particular SFA values, namely lauric, myristic, and myristoleic acid, were diminished for the SSCS method as compared with the SSUC method (p < 0.05). The Longissimus dorsi muscle's pH value was elevated (p < 0.05), the microbial population tended to be diminished (p < 0.10), and the TBARS value was suppressed for the SSCS method relative to that of the SSUC method during 2 weeks of storage (p < 0.05). Thus, compared with the SSUC method, the SSCS method ensured splendid storage quality with some positive influence on the proximate composition (total ash content) and fatty acid profile (some specific saturated fatty acids) of the Longissimus dorsi muscle of KHFC.

3D Printing of Meat Following Supercritical Fluid Extraction

With the spread of COVID-19, understanding the spread of food poisoning, managing food materials related to chronic diseases, food ingredients’ reliability, and non-face-to-face or untact delivery methods are rapidly emerging. A new field of meat research has been introduced for hygienic and healthy recipes to maintain freshness and control personalized ingredients using supercritical processes and 3D printing technology. Supercritical fluid extraction processes (SCF) and untact 3D printing technology will replace traditional meat freshness assessment based on color change according to the degree of oxidation of myoglobin in meat. SCF processes safely and quickly remove residual blood from meat and control fat and cholesterol that may be harmful to the human body. SCF-processed, high-viscosity meats are printed remotely through repeated IoT system variable experiments in WEB-CLOUD between UTEP in Texas, USA, and Korea University in Seoul, Korea. The SCF process in this study confirmed a weight reduction of 8.5% to 22.5%, depending on the temperature, pressure, and SCF process time. Under conditions of a tip size of 1.0 × 10⁻³ m, a shear rate of 200/s, and a maximum pressing force of 170 N, a 1000 cm³ SCF-processed meat was successfully 3D printed at the other site by transmitting G-code through web.

Impact of stunning before slaughter on expression of skeletal muscles proteome in sheep

The commercial production of halal and kosher meat and controversy surrounding the slaughter without stunning is rapidly growing across the globe. Huge global market for halal and kosher meat warrants conciliation of religious practices and animal welfare for the betterment of meat industry. In the present study, we investigated changes in muscle proteome of sheep (Ovis aries) subjected to either electrical stunning and slaughtering or slaughter without any stunning (halal). The 2DE gel analysis detected approximately 377 protein spots in which 243 (119 up regulated and 124 down regulated) protein spots were significantly (p ≤ 0.05) differentially expressed with a fold change ratio ≥1.5/≤1.5. The in-gel digestion and MALDI-TOF/TOF MS analysis of statistically significant protein spots revealed 35 differentially abundant proteins out of which 26 were up-regulated and 9 were down-regulated. The study demonstrated that slaughtering of sheep without stunning resulted in changes in the abundance of proteins involved in catalytic, structural, and stress related processes. This understanding of protein alterations in sheep slaughtered with and without stunning have the potential to act as possible signature for animal welfare index.

Conventional versus Ritual Slaughter–Ethical Aspects and Meat Quality

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.

Slaughter Conditions and Slaughtering of Pregnant Cows in Southeast Nigeria: Implications to Meat Quality, Food Safety and Security

The increase in the slaughter of pregnant cows (SPCs) for meat (except as may be approved by veterinarians on health grounds to salvage the animal) is unethical. SPCs for meat is also counterproductive, detrimental to food security, and may enhance zoonotic disease transmission. In this context, therefore, this current study examined slaughter conditions and the slaughtering of pregnant cows, and the implications for meat quality, food safety, and food security in Southeast Nigeria. The direct observational method was employed to examine the slaughterhouse activities, from when the cattle arrived at the lairage to the post-slaughter stage. A pre-tested and validated closed-ended-questionnaire was used to elicit information on causes of the SPCs and the method of disposal of eviscerated foetuses. Pregnancy status of cows slaughtered was determined by palpation followed by visual examination of the eviscerated and longitudinal incised uteri. The study lasted for six months during which 851 cows out of 1931 slaughtered cattle were surveyed. Assessment/decision-making protocol of slaughterhouse conditions, welfare conditions of slaughter-cattle, reasons for sale or slaughter of pregnant cows, distribution of pregnant cows slaughtered, method of disposal of eviscerated foetuses, and estimated economic losses of SPCs were delineated. Of the 851 cows examined, 17.4% (148/851) were pregnant while 43.2% (64/148) of the total foetuses recovered were in their third trimester. Major reasons adduced for SPCs by proportion of involved respondents were: ignorance of the animals' pregnancy status (69.7%, 83/119), high demand for beef (61.3%, 73/119), preference for large-sized cattle (47.9%, 57/119), economic hardship (52.1%, 62/119) and diseases conditions (42.9%. 51/119). The conduct of SPCs for meat would not be profitable. This is because within six months, an estimated loss of about 44,000 kg of beef, equivalent to ₦ 70.1 million or $186,400 would be associated with SPCs and the consequential foetal wastages. If losses were to be replicated nationwide across slaughterhouses, 4.3 tons of beef estimated at ₦ 8.6 billion or $23 million would be wasted. Improving slaughter conditions and the welfare of slaughter-cattle in Nigerian slaughterhouses through advocacy, training of slaughterhouse workers, and strict implementation of laws promoting humane slaughter practices is imperative. Preventing SPCs for meat and inhumane slaughter practices at the slaughterhouse would enhance the welfare needs of slaughter cattle, grow the national herd size, and improve meat safety as well as food security.

Carcass Characteristics, Proximate Composition, Fatty Acid Profile, and Oxidative Stability of Pectoralis major and Flexor cruris medialis Muscle of Broiler Chicken Subjected to with or without Level of Electrical Stunning, Slaughter, and Subsequent Bleeding

Simple Summary

The rapid growth in the global and Muslim population has increased the demand for ritually obtained meat, creating a scope of the global meat business. Pre- and post-slaughter practices are of concern in the global meat industries. Therefore, this study examined four types of slaughter, applied with or without a level of electrical stunning, halal neck cutting, and subsequent bleeding (LSHS, MSHS, and HSHS vs. NSHS). Treatments were as follows: (1) NSHS (without electrical stunning, halal neck cut, and subsequent bleeding was for 180 s), (2) LSHS (electrically stunned at 250 mA for 5 s, halal neck cut, and subsequent bleeding was for 180 s), (3) MSHS (electrically stunned at 500 mA for 10 s, halal neck cut, and subsequent bleeding was for 180 s), and (4) HSHS (electrically stunned at 1000 mA for 20 s, halal neck cut, and subsequent bleeding was for 180 s). Slaughtering practices were evaluated in broiler chickens to determine if they influence the carcass characteristics, livability, bleeding out, Pectoralis major and Flexorcruris medialis proximate composition, cholesterol content, fatty acid profile, post-mortem pH, microbial loads, and oxidative stability. With or without stunning, halal neck cutting and subsequent bleeding did not have a significant negative impact on the nutritional aspects, such as proximate composition, cholesterol content, and fatty acid profile, or post-mortem pH, microbial loads except for a variation in some carcass characteristics, livability, bleeding out, and oxidative stability during post-mortem. Since the pre-slaughter conscious state of the animal/bird and post-slaughter bleeding are ritual demands in this process, higher livability and higher bleed out was exhibited in NSHS and LSHS, and there was no large negative impact on nutritional aspects. Therefore, the meat industry can consider without stunning (NSHS) or short-time electrical stunning (LSHS) to capture the global meat market.

Abstract

With an emphasis on the global meat market and considering the ritual requirements and quality aspects, four types of slaughtering treatments were compared: (1) NSHS (without electrical stunning, halal neck cut, and subsequent bleeding for 180 s), (2) LSHS (electrically stunned at 250 mA for five seconds, halal neck cut, and subsequent bleeding for 180 s), (3) MSHS (electrically stunned at 500 mA for 10 s, halal neck cut, and subsequent bleeding for 180 s), and (4) HSHS (electrically stunned at 1000 mA for 20 s, halal neck cut, and subsequent bleeding for 180 s). Four hundred 36 day-old Ross 308 broiler chickens (body weights of 1.4 to 1.8 kg) were divided into four random groups of 100 birds each (ten replicated pens of ten birds). This study examined the livability, bleeding out, Pectoralis major and Flexor cruris medialis proximate composition, cholesterol content, fatty acid profile and post-mortem pH, microbial loads, and oxidative stability. The livability and bleeding out were higher in NSHS and LSHS than MSHS and HSHS (p < 0.05). The Pectoralis major and Flexor cruris medialis proximate composition, cholesterol content and fatty acid profile, post-mortem pH, and microbial loads were unaffected by the slaughter treatments (p > 0.05), but the oxidative stability of Pectoralis major differed during the eight-day post-mortem period (p < 0.05). The results suggest that for capturing the global meat market, the meat industry can consider NSHS and LSHS because the ritual requirements are fulfilled, and there is no negative impact on the nutritional aspects.

Unique Approach of a Telemedicine System for CBD-Infused Foods

As medical cannabis is legalized, food safety management systems, including CBD (cannabidiol), have received attention from scientific and engineering perspectives. Observations attribute CBD changes in acidic environments and high temperatures to THC (tetrahydrocannabinol). The current research focuses on employing and optimizing 3D printers, specifically material extrusion additive manufacturing processes for telemedicine applications to safely and accurately deliver CBD-infused food. Soft meat is prepared by supercritical CO2 (SC-CO2) process and simultaneously infused with hemp oil for food printing. This study personalized the amount of CBD-infused food and analyzed its operating parameters based on a theoretical Hagen-Poiseuille equation and pressure drop. Head speed, direction change within a given time, pressure drops at tip or piston, the constant mass-flux in PTE (piston type extrusion), Vizo design (VD) with aesthetic elements, and head travel distance have been optimized. Between the University of Texas at El Paso in Texas, USA, and the Korea University in Seoul, Korea, repeated IoT system variable experiments through the web-cloud were limited to less than 1 min, including print time. The telemedicine system was first tried and successfully performed using CBD-infused foods. During this process, images, G-code, video, and text, including medical descriptions, were provided simultaneously with CBD-infused food.

Assessment of Physicochemical Characteristics and Microbiological Quality in Broiler Chicken Breast Muscle (Pectoralis major) Subjected to Different Temperatures and Lengths of Cold Transportation

Cold truck transportation is considered one of the most integral parts in a food processing chain. However, countless cases of product spoilage and food poisoning incidents have proven that temperature control during transport has been neglected. Literature on the impact of temperature during distribution is scarce. The objective of this study was to investigate the impact of various transportation temperatures and travel duration on the meat quality and microbial population of broiler chicken breast muscle. Sixty broiler chickens (42 days old) were slaughtered and eviscerated; they then had their breast muscles removed (each bird provided two breast muscle samples: left breast and right breast), which were wrapped in plastic film. All 120 packed boneless breasts (PBBs) were then placed at −18 °C for 24 h. After 24 h, the 60 PBB samples were subjected to transportation for 1 h at 4 °C (20 PBBs), 10 °C (20 PBBs), and 15 °C (20 PBBs) while the remaining 60 samples were transported for 5 h at 4 °C (20 PBBs), 10 °C (20 PBBs), and 15 °C (20 PBBs) before analyses. The samples transported at higher temperatures exhibited higher populations of coliform and Salmonella than those transported at lower temperatures. A significant impact of the transportation duration on the Salmonella population was only observed in samples transported at 4 °C for 5 h. However, a significant impact of transportation temperature on color was only recorded for the redness (a*) values, where the samples transported at higher temperatures exhibited higher redness (a*) values. Significant increases in lightness (L*) and yellowness (b*) values as well as decreases in redness (a*) and pH values were recorded in samples subjected to longer durations of transportation across all the temperatures observed in this study.

Monoclonal antibody-based sandwich enzyme-linked immunosorbent assay for porcine hemoglobin quantification

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 (P_Hb) in raw meat products. Before assay development, two mAbs immunoreactive to P_Hb β subunit with different epitopes were characterized. The optimized immunoassay was specific to P_Hb and had a wide P_Hb 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 P_Hb 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 P_Hb 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 P_Hb residuals or porcine blood adulteration in raw pork and pork-free meat products.

Slaughter practices of different faiths in different countries

This paper reviews many aspects of ritual and traditional slaughter methods used to produce meat for human consumption in different countries. Undoubtedly, meat is an important source of nutrients that are essential for human health. The global meat market has become increasingly interested in Islamic halal and Jewish kosher slaughter, in particular because of potential market opportunities. The requirement for unstunned slaughter or reversible pre-slaughter stunning makes religiously-based methods of animal slaughter unique. This study suggests a simple framework for a halal and tayyib meat supply chain for the Muslim community that also maintains meat quality and wholesomeness from farm to table as a model for the religious slaughter of animals.

Traditional halal slaughter without stunning versus slaughter with electrical stunning of sheep (Ovis aries)

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.

Assessment of the Occupational Health and Food Safety Risks Associated with the Traditional Slaughter and Consumption of Goats in Gauteng, South Africa

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.

Efficient halal bleeding, animal handling, and welfare: A holistic approach for meat quality

Traditional halal slaughter and other forms of religious slaughter are still an issue of debate. Opposing arguments related to pre-slaughter handling, stress and pain associated with restraint, whether the incision is painful or not, and the onset of unconsciousness have been put forward, but no consensus has been achieved. There is a need to strike a balance between halal bleeding in the light of science and animal welfare. There is a paucity of scientific data with respect to animal welfare, particularly the use of restraining devices, animal handling, and efficient halal bleeding. However, this review found that competent handling of animals, proper use of restraining devices, and the efficient bleeding process that follows halal slaughter maintains meat eating quality. In conclusion, halal bleeding, when carried out in accordance with recommended animal welfare procedures, will not only maintain the quality and wholesomeness of meat but could also potentially reduce suffering and pain. Maintained meat quality increases consumer satisfaction and food safety.

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

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.

Changes of microbial spoilage, lipid-protein oxidation and physicochemical properties during post mortem refrigerated storage of goat meat

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.

Physico-chemical characteristics of Longissimus lumborum muscle in goats subjected to halal slaughter and anesthesia (halothane) pre-slaughter

This study assessed the effect of halal slaughter and anesthesia pre-slaughter followed by bleeding on meat quality characteristics of goats. Eleven male Boer cross goats were divided into two groups and subjected to either halal slaughter (HS) or anesthesia with halothane and propofol pre-slaughter (AS). At pre-rigor, HS had significantly lower (P < 0.05) muscle pH and glycogen than AS. However, no significant difference was observed in the pH and glycogen content between the treatments on 1, 3 and 7 days post mortem. The drip loss of HS was significantly lower (P < 0.05) than that of AS at all aging periods. Treatment had no effect on sarcomere length, myofibrillar fragmentation index and shear force values, loss of thiol groups and degradation of major myofibrillar proteins. It can be concluded that HS did not have deleterious effect on meat quality traits of goat when compared to AS.

Development of microbial spoilage and lipid and protein oxidation in rabbit meat

This experiment aimed to determine microbial spoilage and lipid and protein oxidation during aerobic refrigerated (4°C) storage of rabbit meat. Forty male New Zealand white rabbits were slaughtered according to the Halal slaughter procedure. The hind limbs were used for microbial analysis while the Longissimus lumborum m. was used for determination of lipid and protein oxidation. Bacterial counts generally increased with aging time and the limit for fresh meat (10(8)cfu/g) was reached at d 7 postmortem. Significant differences in malondialdehyde content were observed after 3d of storage. The thiol concentration significantly decreased with increase in aging time. The band intensities of myosin heavy chain and troponin T significantly reduced with increased refrigerated storage while actin remained relatively stable. This study thus proposes protein oxidation as a potential deteriorative change in refrigerated rabbit meat along with microbial spoilage and lipid oxidation.