Characteristics of Thai Native Beef Slaughtered by Traditional Halal Method
Keywords:Traditional Halal slaughter, Thai native beef, physicochemical properties, chemical composition
AbstractChemical compositions and physicochemical properties relating to the eating quality of 3 beef cuts, Semitendinosus (SET), Longissimus dorsi (LNG), and Vastus lateralis (VAL), of Thai native beef cattle slaughtered by the traditional Halal method (without stunning) were reported. Chemical compositions varied depending on muscle type. VAL had the highest zinc content (30.99 mg/kg), whereas the highest iron content was found in LNG (15.93 mg/kg). VAL showed higher myoglobin content (2.67 mg/g) than LNG (2.54 mg/g) and SET (1.41 mg/g), respectively (P < 0.05). All cuts were categorized as dark cutting beef, in which deoxymyoglobin was the most predominant (55.67 - 59.89 %), and where pH (3 h) was quite high (6.26 - 6.93). VAL had the highest pH (24 h) of 6.4 (P < 0.05) compared to SET and LNG (pH (24 h) = 5.8). VAL tended to show the lowest expressible drip, with the lowest cooking loss, followed by SET and LNG, respectively. LNG had lower hardness than SET and VAL (P < 0.05). Therefore, differences of compositions and physicochemical properties of Thai native beef slaughtered by traditional Halal method were associated with muscle type.
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