Religious slaughtering: Implications on pH and temperature of bovine carcasses |
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Authors: | Roberta Barrasso Edmondo Ceci Vincenzo Tufarelli Gaia Casalino Francesco Luposella Fanny Fustinoni Michela M Dimuccio Giancarlo Bozzo |
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Institution: | 1. Department of Veterinary Medicine, University of Bari “Aldo Moro”, 70010 Valenzano, Italy;2. Department of DETO-Section of Veterinary Science and Animal Production, University of Bari “Aldo Moro”, 70010 Valenzano, Italy;3. Postgraduate School in Inspection of Food of Animal Origin, Veterinary Medicine, “Aldo Moro”, 70010 Valenzano, Italy;4. Direction Départementale de la Cohésion Sociale et de la Protection des Populations des Vosges (DDCSPP88), Unité Productions Animales et Environnement, Parc Économique du Saut le Cerf, 4 Avenue du Rose Poirier, 88000 Épinal, France |
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Abstract: | The main objective of this study was to investigate the influence of different types of slaughtering on the variations of pH and temperature. Ninety entire male beef cattle, belonging to the Charolais breed, were distributed in three groups based on method of slaughtering. A total of 30 subjects (group K) were slaughtered without stunning, according to the Koscher rite; thirty bovines (group T) were stunned with a captive bolt gun, following the common slaughtering reported by Council Regulation (EC) 1099/2009; other thirty animals (group H) were slaughtered without stunning, based on Halal procedures. The temperature and pH values of carcasses were determined at 3, 6 and 24 h post-mortem, respectively. At 24 h post-mortem of the 30 carcasses evaluated for each group, muscle temperature decreased in all three types of slaughtering. In particular, the average temperature was 4.0, 4.9 and 3.0 °C for traditional, Halal and Koscher slaughtering, respectively. Moreover, at the same time step (24 h post-mortem), muscle pH decreased showing values equal to 5.72, 5.83, 5.81 for traditional, Halal and Koscher slaughtering, respectively. The findings of the present study may be useful to highlight the influence of slaughtering method on pH and, more generally, on meat quality. Additionally, our results show that, in slaughtering carried out without prior stunning, the carcass could be more susceptible to alterations because of the high pH values. |
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Keywords: | Beef cattle pH Temperature Halal slaughtering Koscher slaughtering Meat |
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