ArticlePloS one2016
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.
Article in PloS one, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. An erratum has been issued. Cited by 13 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
13 citing papers in PubMed.
- The evaluation of animal welfare indicators based on transport duration and lighting differences in the slaughter of broiler chickens.Open veterinary journal · 2025Article
- Importance of Knife Sharpness during Slaughter: Shariah and Kosher Perspective and Scientific Validation.Animals : an open access journal from MDPI · 2023Review
- Article
- Application of Electroencephalography in Preslaughter Management: A Review.Animals : an open access journal from MDPI · 2022Review
- Assessment of Physicochemical Characteristics and Microbiological Quality in Broiler Chicken Breast Muscle (Foods (Basel, Switzerland) · 2021Article
- Effects of Farm Management Practices and Transport Time on Post-Mortem Changes ofFoods (Basel, Switzerland) · 2020Article
- Physico-Chemical Characteristics and Microbiological Quality of Broiler ChickenFoods (Basel, Switzerland) · 2020Article
- Evaluation of the Effects of Pre-Slaughter High-Frequency Electrical Stunning Current Intensities on Lipid Oxidative Stability and Antioxidant Capacity in the Liver of Yangzhou Goose (Animals : an open access journal from MDPI · 2020Article
- Comparison of Blood Loss and Meat Quality Characteristics in Korean Black Goat Subjected to Head-Only Electrical Stunning or without Stunning.Korean journal for food science of animal resources · 2018Article
- Article
- Article
- Comparison of myofibrillar protein degradation, antioxidant profile, fatty acids, metmyoglobin reducing activity, physicochemical properties and sensory attributes of gluteus medius and infraspinatus muscles in goats.Journal of animal science and technology · 2016Article
- Article
Corrections and comments
- Erratum issued
Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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.
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