WALAILAK JOURNAL OF SCIENCE AND TECHNOLOGY

Volume 16, No. 07, Month JULY, Year 2019, Pages 443 - 453

Characteristics of thai native beef slaughtered by traditional halal method

Ari WIBOWO, Worawan PANPIPAT, Siriporn Riebroy KIM, Manat CHAIJAN

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Over the decades, producers and consumers have been concerned about the way of handling, slaughtering, and processing beef cattle for providing meat as a Halal product [1]. Consumers are also focused on the quality and safety of meat produced by religious slaughter. Thus, providing meat based on religious slaughter and the nutritional content information from beef cuts are important [2]. The essence of nutritive content in red meat can be affected by several factors, such as the process of animal handling during production period, and the slaughtering method, which can affect the quality of the carcass and meat post-mortem. Pre-slaughter handling and the method of slaughter being used for slaughtering animals are the main factors determining the chemical composition and eating quality of beef. Additionally, the chemical composition and physicochemical properties of beef cuts are different depending on the muscle position, function, and activity from the anatomical and physiological points of view [3]. It has been reported that the chemical composition, physicochemical properties, and flavor characteristics of beef differ by the type of cut [4] Anatomical types of retail beef cuts generally have different nutritional compositions and physicochemical properties which contribute to the eating quality of beef [2,4]. For instance, loin, tenderloin, and rib cuts have a higher fat content compared to semitendinosus and knuckle, due to the type of action and position of each cut [3,4]. Furthermore, different contents of heme pigments, particularly myoglobin, can be found among muscle types, leading to variations in the color of retail cuts [3]. However, information regarding the chemical composition and physicochemical properties relating to eating quality of Thai native beef cuts prepared by traditional Halal method is scarce. Therefore, the objective of this study was to evaluate some chemical compositions and physicochemical properties of 3 retail cuts derived from different muscle locations, Semitendinosus (SET), Longissimus dorsi (LNG), and Vastus lateralis (knuckle; VAL), of Thai native beef slaughtered by the traditional Halal method (without stunning) from local Halal slaughter houses in Thasala, Nakhon Si Thammarat, Southern Thailand.

Keywords

Traditional Halal slaughter, Thai native beef, physicochemical properties, chemical composition

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