Sains Malaysiana 49(8)(2020): 1947-1950

http://dx.doi.org/10.17576/jsm-2020-4908-16

Effect of Halal and Non-Halal Slaughtering Methods on Bacterial Contamination of Poultry Meat

(Kesan Cara Penyembelihan Halal dan Tidak Halal Kepada Pencemaran Bakteria Daging Ayam)

LOKMAN IDRIS HAKIM¹, NUR MAHIZA MD. ISA¹, SHAHIRA MOHD TAHIR¹ & EMMANUEL BUSAYO IBITOYE²*

¹Faculty of Veterinary Medicine, Universiti Putra Malaysia, 43400 Serdang, Selangor Darul Ehsan, Malaysia

²Department of Theriogenology and Animal Production, Faculty of Veterinary Medicine, PMB 2346 Usmanu Danfodiyo University Sokoto, Nigeria

Diserahkan: 15 Januari 2020/Diterima: 8 April 2020

ABSTRACT

This study was designed to investigate and compare the effect of halal (Islamic rules) and non-halal (non-Islamic rules) slaughtering methods on the quality characteristics of chicken. Ten village chickens weighing 0.9 - 1 kg of the same age and farm management were involved; five of them were slaughtered using the halal method, while the other five were slaughtered using the non-halal method by cutting only one side of the jugular vein and carotid artery. Bleeding time, death time, the volume of blood loss, microbial count of Standard Plate Count (SPC) and Coliform Plate Count (CPC) were determined immediately at and post-slaughtering. There was no significant difference in the microbial count of CPC between both slaughtering methods. Bleeding time, death time and SPC results for non-halal slaughtered chickens were significantly (p<0.05) higher than the halal slaughtered chickens, while the volume of blood lost was found significantly (p<0.05) lower for non-halal slaughtered chickens. These data suggested that non-halal slaughtered chickens could contain more residual blood in the meat that can lead to an increase in bacterial counts, consequently shortened shelf life.

Keywords: Chicken meat; halal slaughter; microbial count; residual blood; village chicken

ABSTRAK

Kajian ini dijalankan untuk mengkaji dan membandingkan kesan kaedah penyembelihan secara halal (hukum Islam) dan tidak halal (hukum bukan Islam) kepada kualiti ayam. Sepuluh ekor ayam kampungdengan berat 0.9 - 1 kg pada usia serta pengurusan yang sama terlibat dalam kajian ini; lima daripadanya disembelih secara halal, manakala selebihnya disembelih secara tidak halal dengan memotong vena jugulum dan arteri karotid. Tempoh pendarahan, waktu kematian, isi padu kehilangan darah, kiraan mikrob berdasarkan Kiraan Plat Piawai (SPC) dan Kiraan Plat Koliform (CPC) ditentukan pada dan pasca penyembelihan. Tidak terdapat perbezaan signifikan pada kiraan mikrob CPC antara kedua-dua kaedah penyembelihan. Tempoh pendarahan, waktu kematian dan keputusan SPC untuk penyembelihan tidak halal adalah signifikan (p<0.05) iaitu tinggi daripada penyembelihan ayam secara halal, isi padu kehilangan darah pula didapati secara signifikannya (p<0.05) rendah bagi ayam yang disembelih secara tidak halal. Data ini menunjukkan ayam yang disembelih secara tidak halal mempunyai lebihan darah yang lebih tinggi pada dagingnya yang menyebabkan peningkatan kiraan bakteria yang seterusnya memendekkan hayat simpanannya.

Kata kunci: Ayam kampung; daging ayam; kiraan mikrob; lebihan darah; penyembelihan halal

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*Pengarang untuk surat-menyurat; email: eb.ibitoye@gmail.com