Differentiation Of Meat From Dead And Slaughtered Animals Based On Hemoglobin Content

Meat from dead animal is not good for human consumption. Slaughtering of animal results in 75-85% bleeding efficiency whereas dead animals do not bleed at all. Considering these views, this work aimed to develop a protocol for the differentiation of meat from dead and slaughtered animals based on hemoglobin content. Meat samples collected from dead and slaughtered layer, broiler and Sonali chickens and cattle were analyzed with two reagents viz. leucomalachite green (LMG) and tetramethyl benzidine (TMB). In brief, the muscle tissue was chopped, in triplicate, and placed in distilled water to liberate hemoglobin, which was allowed to react with hydrogen peroxide followed by reaction with LMG and TMB reagents for color production. The color output was graded by visual inspection as well as by measuring optical density on a spectrophotometer. The optical density ratios of meat from dead to slaughtered animals were 1.41±0.13, 1.89±0.43, 2.31±0.41, 2.01±34 with LMG and 4.76±1.13, 2.31±0.60, 6.55±0.25, 2.31±1.02 with TMB for white layer, brown layer, broiler and Sonali chickens, respectively. Meat from dead cattle produced blue color whereas that of slaughtered cattle produced green to light blue color. The intensity of color output was proportionate to the amount of hemoglobin content. The two chemicals, LMG and TMB, were equally effective in differentiating meat from dead and slaughtered animals. J. Bio-Sci. 32(1): 31-39, 2024