SLAUGHTERING METHOD AFFECTS LIPID OXIDATION, MICROBIAL QUALITY, TEXTURAL PROPERTIES AND VOLATILE PROFILE OF CHICKEN PATTIES DURING STORAGE
Keywords:Halal slaughtering, hemoglobin, lipid oxidation, quality, chicken meat
Quality of cooked chicken patties obtained from various slaughtering methods including Halal method (HM), decapitation method (DM), conventional neck cut method (CM) and un-bled sample (UN) was monitored during 12 days of refrigerated storage. Cooked patties from HM chicken showed the lowest peroxide value (PV) and thiobarbituric acid reactive substances value (TBARS), compared with others (P<0.05). This was coincidental with the lowest abundance of hexanal and octanal contents detected by solid phase micro extraction–gas chromatography–mass spectrometry (SPME–GC–MS). After 12 days of storage, cooked patties from HM chicken had the lowest a* but the highest L* value and exhibited the highest hardness in comparison with other samples. For sensory property, the highest likeness score was observed for cooked patties from HM chicken (P<0.05). Additionally, mesophilic bacteria count (MBC) and psychrophilic bacteria count (PBC) were lowest in cooked patties from HM chicken (P<0.05). Thus, amongst different slaughtering methods tested, Halal slaughtering method was found to be more effective in maintaining the quality of cooked chicken patties during the refrigerated storage.