Evaluation of Quality and Safety Attributes of Slaughtered Versus Dead Chicken Birds Meat

ABSTRACT The adulteration of dead chicken meat with halal meat is a concern in Pakistan that can harm safety of meat as well as religious beliefs of the Muslims. Accordingly, the present study was conducted to evaluate slaughtering methods (Islamic and decapitation) with dead chicken meat on composition, quality and safety attributes. Purposely, (n=24) birds were slaughtered and (n=12) dead birds samples were collected and subjected to proximate, mineral and quality analysis including pH, color (L*, a*, b*), cooking loss, texture, as well as thiobarbituric acid reactive substances (TBARS), peroxide value (PV), haem and non-haem iron. The results indicated ash content, minerals and oxidation parameters including TBARS, PV affected significantly (p