Characteristics of Thai Native Beef Slaughtered by Traditional Halal Method


  • Ari WIBOWO Departement of Animal Science, Agricultural Faculty, Mulawarman University, East Kalimantan Timur 75123
  • Worawan PANPIPAT Food Technology and Innovation Research Center of Excellence, Division of Agro-Industry, School of Agricultural Technology, Walailak University, Nakhon Si Thammarat 80161
  • Siriporn Riebroy KIM Food and Nutrition Program, Faculty of Agriculture, Kasetsart University, Bangkok 10900
  • Manat CHAIJAN Food Technology and Innovation Research Center of Excellence, Division of Agro-Industry, School of Agricultural Technology, Walailak University, Nakhon Si Thammarat 80161



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


Chemical 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.


Download data is not yet available.


Metrics Loading ...


ZA Aghwan, AU Bello, AA Abubakar, JC Imlan and AQ Sazili. Efficient halal bleeding, animal handling, and welfare: A holistic approach for meat quality. Meat Sci. 2016; 121, 420-8.

TL Desimone, RA Acheson, DR Woerner, TE Engle, LW Douglass and KE Belk. Nutrient analysis of the beef alternative merchandising cuts. Meat Sci. 2013; 93, 733-45.

RA Lawrie and DA Ledward. Lawrie’s Meat Science. Woodhead Publishing, Cambridge, 2006, p. 279-305.

M Oh, E Kim, B Jeon, Y Tang, MS Kim, H Seong and S Moon. Chemical compositions, free amino acid contents and antioxidant activities of Hanwoo (Bos taurus coreanae ) beef by cut. Meat Sci. 2016; 119, 16-21.

AOAC. Official Methods of Analysis. Association of Official Analytical Chemists, Washington, DC, 2000.

A Ramos, MC Cabrera and A Saadoun. Bioaccessibility of Se, Cu, Zn, Mn and Fe, and heme iron content in unaged and aged meat of Hereford and Braford steers fed pasture. Meat Sci. 2012; 91, 116-24.

PD Warriss. The extraction of haem pigments from fresh meat. J. Food Technol. 1979; 14, 75-80.

C Faustman and A Phillips. Measurement of Discoloration in Fresh Meat. In: SJ Schwartz (ed.). Current Protocols in Food Analytical Chemistry. John Wiley and Sons Inc, New York, 2001.

J Tang, C Faustman and TA Hoagland. Krzywicki revisited: Equations for spectrophotometric determination of myoglobin redox forms in aqueous meat extracts. J. Food Sci. 2004; 69, 717-20.

CS Ng. Measurement of Free and Expressible Drips. In. H Hasegawa. (ed.). Manual on Analytical Methods and Procedure for Fish and Fish Products Laboratory. Southeast Asian Fisheries Development Center, Singapore, 1987, p. B3.1-B3.8

PP Purslow, S Oiseth, J Hughes and RD Warner. The structural basis of cooking loss in beef: Variations with temperature and ageing. Food Res. Intern. 2016; 89, 739-48.

E Onega, FRD Huidobro, E Miguel and B Bla. A comparison between two methods (Warner-Bratzler and texture profile analysis ) for testing either raw meat or cooked meat. Meat Sci. 2005; 69, 527-36.

RGD Steel and JH Torrie. Principle and Procedure of Statistics; a Biometrical Approach. MacGraw-Hill, New York, 1980.

MM Farouk, KM Pufpaff and M Amir. Industrial halal meat production and animal welfare: A review. Meat Sci. 2016; 120, 60-70.

NG Gregory, M von Wenzlawowicz, RM Alam, HM Anil, T Yeşildere and A Silva-Fletcher. False aneurysms in carotid arteries of cattle and water buffalo during shechita and halal slaughter. Meat Sci. 2008; 79, 285-8.

SB Pflanzer and PE de Felício. Moisture and fat content, marbling level and color of boneless rib cut from Nellore steers varying in maturity and fatness. Meat Sci. 2011; 87, 7-11.

CE Realini, SK Duckett, GW Brito, MD Rizza and DD Mattos. Effect of pasture vs. concentrate feeding with or without antioxidants on carcass characteristics, fatty acid composition, and quality of Uruguayan beef. Meat Sci. 2004; 66, 567-77.

MC Cabrera, A Ramos, A Saadoun and G Brito. Selenium, copper, zinc, iron and manganese content of seven meat cuts from Hereford and Braford steers fed pasture in Uruguay. Meat Sci. 2010; 84, 518-28.

G Lombardi-Boccia, S Lanzi and A Aguzzi. Aspects of meat quality: Trace elements and B vitamins in raw and cooked meats. J. Food Comp. Anal. 2005; 18, 39-46.

RO Mckeith, DA King, AL Grayson, SD Shackelford, KB Gehring, JW Savell and TL Wheeler. Mitochondrial abundance and efficiency contribute to lean color of dark cutting beef. Meat Sci. 2016; 116, 165-73.

RAMancini and R Ramanathan. Effects of postmortem storage time on color and mitochondria in beef. Meat Sci. 2014; 98, 65-70.

S Frimpong, G Gebresenbet, E Bobobee, ED Aklaku and IHamdu. Effect of transportation and pre-slaughter handling on welfare and meat quality of cattle: Case study of Kumasi abattoir, Ghana. Vet. Sci. 2014; 21, 174-91.

J Holdstock, JL Aalhus, BA Uttaro, O López-Campos, IL Larsen and HL Bruce. The impact of ultimate pH on muscle characteristics and sensory attributes of the longissimus thoracis within the dark cutting (Canada B4) beef carcass grade. Meat Sci. 2014; 98, 842-9.

A Onenc and A Kaya. The effects of electrical stunning and percussive captive bolt stunning on meat quality of cattle processed by Turkish slaughter procedures. Meat Sci. 2004; 66, 809-15.

TJ Gibson, N Dadios and NG Gregory. Effect of neck cut position on time to collapse in halal slaughtered cattle without stunning. Meat Sci. 2015; 110, 310-4.

E Huff-Lonergan and SM Lonergan. Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes. Meat Sci. 2005; 71, 194-204.

S Oillic, E Lemoine, J Gros and A Kondjoyan. Kinetic analysis of cooking losses from beef and other animal muscles heated in a water bath: Effect of sample dimensions and prior freezing and ageing. Meat Sci. 2011; 88, 338-46.

P Li, T Wang, Y Mao, Y Zhang, L Niu, R Liang X and Luo. Effect of ultimate pH on postmortem myofibrillar protein degradation and meat quality characteristics of Chinese yellow crossbreed cattle. Sci. World J. 2014; 2014, 174253.

JM Hughes, SK Oiseth, PP Purslow and RD Warner. A structural approach to understanding the interactions between colour, water-holding capacity and tenderness. Meat Sci. 2014; 98, 520-32.

S Pen, YH Brad, G Luc and OA Young. Effect of pre rigor stretching on beef tenderness development. Meat Sci. 2012; 92, 681-6.

J Tang, C Faustman, TA Hoagland, RA Mancini, M Seyfert and MC Hunt. Postmortem oxygen consumption by mitochondria and its effects on myoglobin form and stability. J. Agric. Food Chem. 2005; 53, 1223-30.




How to Cite

WIBOWO, A., PANPIPAT, W., KIM, S. R., & CHAIJAN, M. (2018). Characteristics of Thai Native Beef Slaughtered by Traditional Halal Method. Walailak Journal of Science and Technology (WJST), 16(7), 443–453.



Research Article