Influence of Halal Slaughter on the Colour, Odour, Flavour, and Textural Properties of Beef

Abstract

This study aimed to compare different cattle slaughter methods, with and without stunning, and their impact on the sensory attributes and textural properties of beef. A total of 45 meat samples were collected at the slaughterhouse. Fifteen samples were taken from the Transversus abdominis muscle (five per slaughter method), and thirty samples were taken from the pectoralis muscle (ten per slaughter method). Sensory and instrumental analyses were conducted to assess odour, flavour, colour, water-holding capacity, and texture. The results indicated that beef from halal slaughter with reversible stunning exhibited lower scores for urine and milk odours, metallic flavour, and red (a*) and yellow (b*) indices, but only in the Transversus abdominis muscle. No significant differences were observed among the methods for other measured parameters. Although religious slaughter without stunning remains legally permitted, it is controversial from an animal welfare perspective. Further research is necessary to develop stunning methods that align with religious requirements while ensuring high meat quality.