Abstract
Abstract Three post-slaughter methods, electrical stimulation and immediate chilling (ES-IC), non-stimulation and delayed chilling (NS-DC), and non-stimulation and immediate chilling (NS-IC), were compared on uncastrated Beetal Bucks and Lohi Rams (n = 27/species) carcasses. This experiment intended to evaluate the conditions optimised for the small ruminant’s meat safety and quality. The microbiological safety, pH, temperature, instrumental color, drip loss, cooking loss, and Warner Bratzler shear force values were measured on M. longissimus thoracis (LT). The pH and temperature were recorded at 0, 1, 3, 6, 12, and 24 h post-slaughter. There was no cold shortening among the ES-IC and the NS-DC. The LT samples of NS-DC had higher color values than ES-IC. The species effect was significant (p 0.05) in drip and cooking losses. For microbial analysis, carcasses from ES-IC treatment had lower (p
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