CONSEQUENCES OF SLAUGHTER METHODS ON THE HYGIENIC QUALITY OF MEAT

Abstract

The aim of the present study was to evaluate the impact of slaughter methods frequently used in Algeria on the stress of slaughter and its consequences on the quality of meat. Two groups of chickens of the same strain were chosen. The first group was slaughtered by the true Islamic technique and the second one without pronunciation of ritual "takbeer". The results of this study showed for the first time, the importance of "takbeer" in the reduction of stress of animal slaughtering. Significant differences of the parameters of stress, the quality of meat and meat offal were recorded between the two groups. A significant relationship between biological parameters was observed