STUDY ON THE EFFECT OF SLAUGHTERING METHODS (HALAL AND NON-HALAL) AND FROZEN STORAGE ON QUALITY INDICATORS OF CHICKEN MEAT

Abstract

This study aims to investigate the effect of different slaughtering methods (Islamic Halal slaughter, Halal slaughter after stunning, and Non-Halal slaughter by suffocation) alongside frozen storage on various quality indicators of chicken meat. Conducted at the laboratories of the Faculty of Environmental Sciences and Marine Biology—Hadhramout University, and the Central Public Health Laboratories in Hadhramout Governorate, Yemen, this study adopted an experimental methodology based on structured laboratory trials to test hypotheses and interpret findings according to sound scientific principles. The results demonstrated that Halal slaughter without stunning yielded higher protein (15.13%–14.85%) and fat content (5.63%–5.00%) in the studied samples (fresh and after frozen storage, respectively) due to reduced degradation and oxidation processes. Conversely, these proportions decreased in Non-Halal slaughter owing to muscle stress and accelerated enzymatic degradation, which subsequently diminished the nutritional value. The study also revealed that meat from Halal slaughter maintained moderate pH values (~5.75–5.80) and a higher water-holding capacity (WHC), reflecting tissue integrity; these properties deteriorated in Non-Halal slaughter, accompanied by a slight rise in pH post-freezing due to poor bleeding efficiency and tissue damage. Meat subjected to Halal slaughter without stunning recorded the highest heme iron (Heme\ Fe) content (2.55 mg/100g) as a result of efficient bleeding, whereas it significantly dropped to 1.60 mg/100g in Non-Halal slaughter. Total Volatile Basic Nitrogen (TVB-N) (17.100%) was at its lowest level in Halal-slaughtered meat, gradually increasing after storage to 20.45%—yet remaining within acceptable limits—whereas it exhibited a sharp increase (spoilage indicator) in Non-Halal meat after freezing, reaching 20.23%. Water-holding capacity (WHC) registered a marked increase up to 89% in Halal slaughter, compared to a decrease to 80% in Non-Halal slaughter. Drip loss (8.00%) was lowest in Islamic Halal-slaughtered meat post-freezing and increased significantly to 11.50% in Non-Halal meat following frozen storage. The study recommends adopting Islamic Halal slaughter without stunning as the primary method in slaughterhouses to ensure optimal quality, nutritional value, and safety of chicken meat.