Influence of pre-slaughter rest duration on carcass and meat quality of indigenous chicken stressed by transport
Paper Details
Influence of pre-slaughter rest duration on carcass and meat quality of indigenous chicken stressed by transport
Abstract
Mastering the influence of pre-slaughter stress on animal products is crucial. The study aimed to improve carcass and meat qualities of local chicken slaughtered after transport stress. Forty-eight (48) local chickens of 6-7 months divided into four homogenous groups were used. Group A wasn’t transported before slaughter while groups B, C and D underwent 2 hours of transportation and were respectively slaughtered after 4, 2 and 0 hours of rest. Carcass quality and meat organoleptic and technological quality were evaluated. Carcass quality didn’t vary. Control chickens’ pH was lower than that of 4-hour of rest chickens also lower than that of 2-hour of rest chickens at 1, 4, 8, 12, 20 and 24 hours. Meanwhile, pH was similar in 4-hour-rest chickens and those slaughtered without rest. Thigh pH trend was almost similar at several times. But at 12 hours, control and 4-hour-rest chickens showed similar thigh pH lower than those of the other groups that were equal. 2-hour-rest chickens had the lowest drip loss while it was similar in the other 3 groups. On the first day and at 24 hours, lightness in breast and thigh were similar for control and 4-hour-rest chickens. Thigh red index was lower and similar in control and 2-hour-rest chickens the first day and in addition, in 4-hour-rest birds at 24 hours. However, it was similar in the three transported groups. Thus, after 2 hours of transportation of local chicken, a 4-hour-rest starts to improve meat organoleptic and technological qualities while a 2-hour-rest is detrimental.
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Assouan Gabriel Bonou, Kafui Almaz Giovanni Atinmadjegangni, Serge Gbênagnon Ahounou, Kocou Aimé Edenakpo, Hoeness Inaudi Nassi Guidi, Chakirath Folakè Arikè Salifou, Issaka Abdou Karim Youssao (2025), Influence of pre-slaughter rest duration on carcass and meat quality of indigenous chicken stressed by transport; IJB, V26, N5, May, P34-48
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