The Study of Killing Process, Dissection, and Carcass Quality of Goats Meat in Krabi Province

Authors

  • Supinya Chujai Faculty of Veterinary Science, Rajamangala University of Technology Srivijaya.
  • Porntip Thongmanee Faculty of Veterinary Science, Rajamangala University of Technology Srivijaya.
  • Sirisak Cheechang Faculty of Veterinary Science, Rajamangala University of Technology Srivijaya.
  • Dhiravit Chantip Faculty of Veterinary Science, Rajamangala University of Technology Srivijaya.
  • Jiraporn Panapun Faculty of Veterinary Science, Rajamangala University of Technology Srivijaya.
  • Natsuda Raweewan Faculty of Veterinary Science, Rajamangala University of Technology Srivijaya.
  • Supitchaya Kleangpradit Faculty of Veterinary Science, Rajamangala University of Technology Srivijaya.

Keywords:

killing process, dissection, carcass quality, Krabi Province

Abstract

The purpose of this study was to examine the killing process, dissection and carcass quality of meat goats in Krabi Province including 20 of male bore-anglo-nubians with the age of 4, 6, 7, 8 and 9 months, and 8 of male local native goats with 2 and 4 years old. There are 4 slaughterhouses in Krabi Province where the killing process and goat meal samples were collected for studying. The killing process of these 4 slaughterhouses are performed by cutting the throat of the goat for getting rid of blood, taking out the offal, using fire to burn the goat hair, and trimming the carcass in response to the consumers’ needs. Regarding the goat meat consumption in Krabi Province, customers prefer to consume goat meat with bone by cutting offal and genital organs together for sale. After the killing process, one goat carcass lost about 10 percentage of its weight. Goats slaughtered at the age of 4-9 months weighed around 20-29 kilograms. The weight loss from the process was about 10 percent and the pH value of goat was 6.55 after 1 hour killing and 6.05 after soaking the carcass at the temperature of 3 Cº for 24 hours. The cost of cutting meat and cutting force is higher with the older goat. The nutritional values of protein and fat in meat are 50.78-75.00 and 4.70-13.48 percent, respectively.

Author Biographies

Supinya Chujai, Faculty of Veterinary Science, Rajamangala University of Technology Srivijaya.

Faculty of Veterinary Science, Rajamangala University of Technology Srivijaya, Thung Yai, Thung Yai, Nakhon Si Thammarat 80240, Thailand.

Porntip Thongmanee, Faculty of Veterinary Science, Rajamangala University of Technology Srivijaya.

Faculty of Veterinary Science, Rajamangala University of Technology Srivijaya, Thung Yai, Thung Yai, Nakhon Si Thammarat 80240, Thailand.

Sirisak Cheechang, Faculty of Veterinary Science, Rajamangala University of Technology Srivijaya.

Faculty of Veterinary Science, Rajamangala University of Technology Srivijaya, Thung Yai, Thung Yai, Nakhon Si Thammarat 80240, Thailand.

Dhiravit Chantip, Faculty of Veterinary Science, Rajamangala University of Technology Srivijaya.

Faculty of Veterinary Science, Rajamangala University of Technology Srivijaya, Thung Yai, Thung Yai, Nakhon Si Thammarat 80240, Thailand.

Jiraporn Panapun, Faculty of Veterinary Science, Rajamangala University of Technology Srivijaya.

Faculty of Veterinary Science, Rajamangala University of Technology Srivijaya, Thung Yai, Thung Yai, Nakhon Si Thammarat 80240, Thailand.

Natsuda Raweewan, Faculty of Veterinary Science, Rajamangala University of Technology Srivijaya.

Faculty of Veterinary Science, Rajamangala University of Technology Srivijaya, Thung Yai, Thung Yai, Nakhon Si Thammarat 80240, Thailand.

Supitchaya Kleangpradit, Faculty of Veterinary Science, Rajamangala University of Technology Srivijaya.

Faculty of Veterinary Science, Rajamangala University of Technology Srivijaya, Thung Yai, Thung Yai, Nakhon Si Thammarat 80240, Thailand.

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Published

2020-04-27

How to Cite

Chujai, S., Thongmanee, P., Cheechang, S., Chantip, D., Panapun, J., Raweewan, N., & Kleangpradit, S. (2020). The Study of Killing Process, Dissection, and Carcass Quality of Goats Meat in Krabi Province. Recent Science and Technology, 12(1), 86–94. Retrieved from https://li01.tci-thaijo.org/index.php/rmutsvrj/article/view/242042

Issue

Vol. 12 No. 1 (2020): January – April

Section

Research Article

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