IPB University Expert: Stress in Sacrificial Animals Reduces Meat Quality
Attention to the health of sacrificial animals can have a direct impact on the quality of the meat consumed by the public. One factor that is often overlooked is the stress experienced by animals prior to slaughter.
Dr drh Supratikno, an expert in veterinary anatomy and animal behavior from IPB University, reminds us that stress in sacrificial animals significantly impacts the quality of the meat produced. Animals that are agitated during slaughter are at risk of yielding meat that is less healthy and of lower quality.
Scientifically, Dr Supratikno explains that stress triggers blood vessel constriction, resulting in incomplete blood drainage during slaughter. Additionally, excessive stress depletes muscle glycogen, which disrupts lactic acid formation.
“Without sufficient lactic acid, the meat’s pH remains high, leading to dark, firm, and dry (DFD)” he said.
Stress can also cause bruising on the meat due to the animal thrashing around.
These conditions not only reduce the visual quality and texture of the meat but also have a potential impact on shelf life and consumer acceptance. This is because meat in DFD condition generally spoils more quickly.
Therefore, he shared tips on recognizing signs of stress in animals, namely restlessness, excessive drooling, a tail tucked between the hind legs, alert eyes, and gasping for breath.
By recognizing these symptoms early on, animals can be managed better prior to slaughter, thereby minimizing the risk of reduced meat quality.
To minimize this risk, Dr Supratikno also provided four handling tips: avoid using high-frequency loudspeakers, reduce crowds of people around the animals, avoid wearing bright-colored clothing (red/orange), and ensure that slaughterers are properly trained so that the process proceeds quickly and in accordance with Islamic law.
These simple measures are an important part of ensuring that the qurbani process not only fulfills religious requirements but also produces high quality, safe, and edible meat for the general public. (IAAS/EXC)
