Influence of Slaughter Methods That Are Indigenous to Nguni People on Meat Physico-Chemical Characteristics of Goat Meat

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Abstract Background:Resource-limited households in smallholder farming systems slaughter goats use indigenous methods for performing traditional ceremonies and meat consumption. Although extensive research has been done to determine the effect of slaughter methods on meat physico-chemical characteristics, there is paucity of informationon methods which are indigenous to Nguni people. Therefore,the objective of the study was to determine meat quality of Nguni goats slaughtered using indigenous slaughter methods. Methods:Thirty 15-18-month old wetherswere randomly assigned to three slaughter methods; transverse neck incision (TNI), suprasternal notch piercing (SNP) and under shoulder blade chest floor point of elbow piercing (CFP) to the direction of the heart. Post-mortem, them. longissimus thoracis et lumborum(LTL) was sampled for meat quality measurements. Results:Wethersslaughtered using the SNP method had greaterultimate pH values when compared with TNI and CFP slaughter methods. Wethers slaughtered using SNP method had greater rate of pH decline when compared with TNI and CFP slaughter methods. Whethers slaughtered using the SNP method had lower meat redness (a*), yellowness (b*), and chroma (C*) values when compared with TNI and CFP slaughter methods.Slaughter method had no effect (P≥ 0.05)on drip loss, water holding capacity,cooking lossand shear force. Conclusions:Overall, Nguni wethersslaughtered using theTNI and CFP methods produced chevonwithfresh meatappearance.

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