Influence of Consciousness on Blood Loss during Slaughtering and Meat Quality Of Gallus gallus

Zaquan Hisyam Zainuddin, (2015) Influence of Consciousness on Blood Loss during Slaughtering and Meat Quality Of Gallus gallus. [Undergraduate Final Year Project Report] (Submitted)

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Abstract

Chicken meat plays a major role as protein source for human consumption. Chicken meat is categorized as perishable and potentially harmful food that contained bacteria, virus, parasite and other contaminating organisms. It may affect human health especially if handled poorly during slaughtering and transportation. Due to its increasing demand, the quality and halal status of slaughtered chicken becomes crucial and sometimes doubtful. It is due to the fact that when it comes to mass slaughtering, the handling process will not be taken carefully. Accordingly, the stunning of an animal before slaughter may raise controversies especially on its halal and kosher status. Fifteen broilers were treated with different types of stunning and slaughtering treatments. Then, the weight losses of broilers were determined and the drained blood was measured. The meat pH was measured at 10 minutes and 24 hours after exsanguination. The water holding capacity was measured through filter paper test, drip loss test and meat swelling test. Microbial test was conducted using serum collected from the drained blood. The quantitative data analysis method was used. Statistical Package for the Social Sciences (SPSS) for statistical analysis. Analysis of Variance (ANOVA) was used to compare the level of significance of consciousness on the blood loss, meat quality and microbial activity. The weight loss, blood loss and microbial activity assessment of controlled treatment was significantly higher \ than no air given and argon gas treatment. The meat quality assessments such as pH value, meat swelling capacity and water holding capacity using filter paper method and drip loss method showed no significant impact of consciousness during slaughtering process. Controlled treatment shows the best treatment of slaughtering process for the human consumption due to the halal and hygiene status since the amount of blood loss is higher compared to the other two treatments. From this study, it is recommended that the halal slaughtering is the best way to slaughter the chicken regarding to the halal and the hygiene status to consume.

Item Type: Undergraduate Final Year Project Report
Faculty: Faculty of Agro - Based Industry
Depositing User: En. Wahyudi Yusra Zulfin
Date Deposited: 15 Feb 2016 07:35
Last Modified: 15 Feb 2017 01:37
URI: http://umkeprints.umk.edu.my/id/eprint/4498
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