Goat carcasses

To study the effect of different weaning systems on carcass traits of Tellicherry goats 42 Tellicherry kids were allocated to three treatment groups viz. Group 1- Late weaning (at three month); Group 2- Mid weaning (at two month) and Group 3- Early weaning (at one month). Different weaning system had non-significant (p>0.05) effect on pre-slaughter weight, empty live body weight, carcass weight, dressing percentage and carcass length.

5p kethamoi7 26-08-2020 23 2   Download

The present study was undertaken to find the infection rate of Cysticercus tenuicollis in goats slaughtered at Bareilly slaughter house. The chemical and biochemical profile of thirty five randomly collected C. tenuicollis cysts was determined including calcium, phosphorus, glucose, creatinine, triglyceride and activities of two enzymes ALT and AST. Out of a total of 382 goat carcasses examined, 88 (23.01%) were found harbouring C. tenuicollis, with 86.36% in abdominal cavity attached to omentum and mesentry, 11.36% to outer surface of liver and 2.26% diaphragm.

6p angicungduoc5 14-06-2020 15 0   Download

Meat is a highly perishable food which is easily susceptible to microbial contamination. There are various factors which affect the freshness of the meat the most important factors are storage temperature, time of exposure of meat to extrinsic factors and handling of carcass during and after slaughter. Hence a study was conducted to compare the microbial load in chevon carcass hanged at room temperature for 6 hours and at chiller temperature for 30 hours. Twenty four numbers of 6 months old tellicherry young male goats were selected and they were slaughtered by the standard procedure.

7p nguaconbaynhay5 16-05-2020 8 0   Download

The properties of fresh goat meat in relation with post-mortem handling conditions were evaluated. There are various factors which affect the freshness of the meat the most important factors are storage temperature, time of exposure of meat to extrinsic factors and handling of carcass during and after slaughter. Hence a study was conducted to compare the physico chemical characteristics of chevon carcass hanged at room temperature for 6 hours and at chiller temperature for 30 hours.

8p trinhthamhodang3 12-02-2020 25 0   Download

A study was carried out to evaluate the microbial quality of goat carcasses at Dallma island slaughterhouse in Alzafraa District, UAE, during June 2017. A total of 284 swab samples were collected from 40 carcasses for identification of the isolates and bacterial total viable counts (TVCs). Cotton swab samples were also collected from knives and hands of workers used in the slaughter process. The study found that predominant bacterial isolates at Dallma were E.

9p kequaidan2 11-12-2019 6 0   Download