How broiler meat quality influenced by halal and kosher slaughtering methods?

Abstract

The increasing global demand for broiler meat has highlighted the significance of religious slaughtering methods, such as Halal and Kosher, due to their impact on meat quality and consumer preferences. This study examines the effects of these methods on the quality of broiler meat, focusing on physicochemical nutritional properties, composition, and sensory attributes. A total of 25 birds were slaughtered using each method, and the resulting meat samples were analysed for moisture, ash, fat, protein content, pH, colour, texture, and sensory qualities. The results showed no significant differences between Halal and Kosher methods in moisture, ash, fat, and protein content. However, Halal meat exhibited higher pH and lightness values, which could influence its appearance and shelf life. Sensory evaluation revealed no significant differences in consumer preference, although Halal meat scored slightly higher in aroma, taste, and overall acceptability. While these findings align with some previous studies, the small sample size limits the generalizability and credibility of the results. Future research with larger sample sizes is necessary to validate these findings and provide a more comprehensive understanding of the differences between Halal and Kosher slaughtering methods. Ultimately, the choice between these methods may be driven more by religious and cultural beliefs than by significant differences in meat quality. This study affirms that both Halal and Kosher methods are effective in producing high-quality broiler meat, reflecting the diversity of dietary practices and the importance of respecting consumer preferences in the global market.