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.
