Indigenous slaughter techniques : effects on meat physico-chemical characteristics of Nguni goats

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dc.contributor.authorMdletshe, Zwelethu Mfanafuthien_ZA
dc.contributor.authorChimonyo, Michaelen_ZA
dc.contributor.authorMapiye, Cletosen_ZA
dc.date.accessioned2022-01-04T12:08:27Z
dc.date.available2022-01-04T12:08:27Z
dc.date.issued2021-03-18
dc.descriptionCITATION: Mdletshe, Z. M., Chimonyo, M. & Mapiye, C. 2021. Indigenous slaughter techniques : effects on meat physico-chemical characteristics of Nguni goats. Animals, 11(3):858, doi:10.3390/ani11030858.en_ZA
dc.descriptionThe original publication is available at https://www.mdpi.comen_ZA
dc.description.abstractTo improve goat meat quality in rural communities, it is important to evaluate the effects of indigenous slaughter methods used by resource-limited farmers when performing traditional ceremonies on the meat physico-chemical characteristics. The current study assessed the effects of the meat physico-chemical characteristics of Nguni goats slaughtered with the transverse neck incision (TNI), suprasternal notch piercing (SNP) and the under shoulder blade piercing at the chest floor point of elbow (CFP) to the direction of the heart methods. Thirty Nguni weathers were randomly assigned to three slaughter treatments (10 goats/treatment). Musculus longissimus thoracis et lumborum (LTL) was sampled at post-mortem for physico-chemical characteristic measurements. Meat from wethers slaughtered with the SNP method had greater ultimate pH values than meat from wethers slaughtered with TNI and CFP slaughter methods. Wethers slaughtered with the SNP method had lower meat redness (a*), yellowness (b*), and chroma (C*) values than those slaughtered with TNI and CFP slaughter methods. Goat slaughter method did not affect meat drip loss, water holding capacity, cooking loss and shear force. Overall, Nguni wethers slaughtered with the TNI and CFP methods produced chevon with fresher meat appearance than those slaughtered using the SNP method.en_ZA
dc.description.urihttps://www.mdpi.com/2076-2615/11/3/858
dc.description.versionPublisher's versionen_ZA
dc.format.extent9 pages : illustrationsen_ZA
dc.identifier.citationMdletshe, Z. M., Chimonyo, M. & Mapiye, C. 2021. Indigenous slaughter techniques : effects on meat physico-chemical characteristics of Nguni goats. Animals, 11(3):858, doi:10.3390/ani11030858.en_ZA
dc.identifier.issn2076-2615 (online)
dc.identifier.otherdoi:10.3390/ani11030858
dc.identifier.urihttp://hdl.handle.net/10019.1/124041
dc.language.isoen_ZAen_ZA
dc.publisherMDPIen_ZA
dc.rights.holderAuthors retain copyrighten_ZA
dc.subjectNguni goatsen_ZA
dc.subjectIndigenous slaughter methodsen_ZA
dc.subjectSlaughtering livestocken_ZA
dc.subjectSuprasternal notch piercing slaughter methoden_ZA
dc.titleIndigenous slaughter techniques : effects on meat physico-chemical characteristics of Nguni goatsen_ZA
dc.typeArticleen_ZA
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