Influence of Kosher (Shechita) and conventional slaughter techniques on shear force, drip and cooking loss of beef

Abstract

The objective of this study was to evaluate the effects of Kosher (Shechita) and conventional slaughter methods on shear force, drip and cooking losses of beef (m. longissimus dorsi samples) from South African feedlot cattle. Results revealed significantly lower shear force values for meat samples from cattle slaughtered by the Kosher method compared to those from cattle slaughtered by the conventional slaughter method. Cooking loss was significantly higher for meat samples from cattle slaughtered in the conventional way compared to those from cattle slaughtered by Kosher method. However, no significant difference was observed for drip loss between slaughter methods. These findings suggest that captive bolt stunning before sticking resulted in higher cooking losses and yielded less tender meat compared to the Kosher slaughter method.

Keywords: Sticking, stunning, tenderness, water holding capacity, yield