Browsing by Author "Qurni Sazili, Awis"

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    Changes of microbial spoilage, lipid-protein oxidation and physicochemical properties during post mortem refrigerated storage of goat meat
    (Animal Science Journal, 2016) Behnan Sabow, Azad; Behnan Sabow, Azad; Qurni Sazili, Awis; Aghwan, Zeiad Amjad; Zulkifli, Idrus; Meng Goh, Yong; Abidin Ab Kadir, Mohd Zainal; Nakyinsige, Khadijah; Kaka, Ubedullah; Dauda Adeyemi, Kazeem
    Examined was the effect of post mortem refrigerated storage onmicrobial spoilage, lipid-protein oxidation and physicochemical traits of goat meat. Seven Boer bucks were slaughtered, eviscerated and aged for 24 h. The Longissimus lumborum (LL) and Semitendinosus (ST)muscleswere excised and subjected to 13 days post mortem refrigerated storage. The pH, lipid and protein oxidation, tenderness, color and drip loss were determined in LL while microbiological analysis was performed on ST. Bacterial counts generally increased with increasing aging time and the limit for fresh meat was reached at day 14 post mortem. Significant differences were observed in malondialdehyde (MDA) content at day 7 of storage. The thiol concentration significantly reduced as aging time increased. The band intensities of myosin heavy chain (MHC) and troponin-T significantly decreased as storage progressed, while actin remained relatively stable. After 14 days of aging, tenderness showed significant improvement while muscle pH and drip loss reduced with increase in storage time. Samples aged for 14 days had higher lightness (P<0.05) and lower (P<0.05) yellowness and redness. Post mortem refrigerated storage influenced oxidative and microbial stability and physico-chemical properties of goat meat.
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    Halal authenticity issues in meat and meat products
    (Meat science, 2012) Nakyinsige, Khadijah; Bin Che Man, Yaakob; Qurni Sazili, Awis
    In the recent years, Muslims have become increasingly concerned about the meat they eat. Proper product description is very crucial for consumers to make informed choices and to ensure fair trade, particularly in the ever growing halal food market. Globally, Muslim consumers are concerned about a number of issues concerning meat and meat products such as pork substitution, undeclared blood plasma, use of prohibited ingredients, pork intestine casings and non-halal methods of slaughter. Analytical techniques which are appropriate and specific have been developed to deal with particular issues. The most suitable technique for any particular sample is often determined by the nature of the sample itself. This paper sets out to identify what makes meat halal, highlight the halal authenticity issues that occur in meat and meat products and provide an overview of the possible analytical methods for halal authentication of meat and meat products.
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    Meat quality and animal welfare: Religious and scientific perspectives
    (Woodhead Publishing, 2018) Qurni Sazili, Awis; Adeyemi, Kazeem Dauda; Sabow, Azad Behnan; Nakyinsige, Khadijah
    Farm animal welfare entails ensuring the well-being of the individual animal by preventing unnecessary animal suffering, ensuring a good quality of life and a humane death (Gregory, 1998; Grandin, 2010a,b). Animal welfare is only applicable to living animals because dead animals cannot suffer. Nonetheless, the manner, circumstance, and reason for animal death are subject to welfare concerns and could affect meat quality (Gregory, 2005; Anil, 2012). Slaughtering is regulated by strict policies, animal welfare, working conditions, and food hygiene and safety (Gregory, 1998; Farouk, 2013). The suitability of the commonly used methods is dependent on religious ideology, livestock species, consumer demands, the availability of facilities, and economic considerations (Anil, 2012; Farouk et al., 2014). Slaughter techniques, if not effectively and efficiently applied, could compromise animal welfare and operators’ safety and can hinder meat quality and safety (Gregory, 1998; Farouk et al., 2014). Current slaughter methods are broadly categorized into two, namely conventional and religious slaughtering techniques. Conventional slaughter involves the application of stunning (electrical, gas, and mechanical) prior to neck, while religious slaughter involves the killing of animals by neck cut using a sharp knife in accordance to religious prescriptions (Anil, 2012; Farouk, 2013). Regardless of slaughter method, consumers generally demand for conventional meat quality attributes (Farouk et al., 2014; Sabow et al., 2016). Nonetheless, in addition to conventional quality, spiritual quality is important for those who consume meat from religiously slaughtered animals (Farouk et al., 2014). When applied correctly, stunning improves animal welfare (Gregory, 1998; Anil, 2012). However, stunning could have adverse effects on carcass and meat quality and could pose public health concerns