A team of researchers from the Faculty of Veterinary Medicine, Universitas Gadjah Mada (FKH UGM) is conducting a study on the effect of knife sharpness on the quality of chicken meat.
The research also highlights the role of certified halal slaughterers (juru sembelih halal or juleha) in ensuring both the quality of meat and animal welfare.
This study had been prepared for approximately one year, and the simultaneous slaughter was carried out on Sunday (Sep. 28) at Anas Broiler, a halal-certified poultry slaughterhouse in Ngaglik, Sleman, Yogyakarta.
The research team consists of Professor Pudji Astuti, Dr. Claude Mona Airin, and Professor Sarmin. The study also involves both certified and non-certified halal slaughterers.
According to Professor Pudji Astuti, several factors influence the quality of slaughtered meat, including slaughter methods, knife sharpness, and the slaughterer’s skills.
“At present, certified halal slaughterers are available. This certification ensures that a slaughterer follows the skills and standards recognized by the National Professional Certification Agency (BNSP),” said Professor Astuti on Monday (Sep. 29) at UGM.
However, Professor Astuti regretted that some poultry slaughterhouses still employ non-certified slaughterers. If a slaughterer is not certified, the chickens may experience excessive stress due to improper cutting techniques.
“Stress levels affect meat quality, such as corticosterone hormone levels, tenderness, and shelf life,” she explained.
Dr. Claude Mona Airin explained that the study compares slaughtering methods using sharp and less sharp knives performed by certified and non-certified slaughterers.
The parameters examined include stress hormone (corticosterone) levels, Superoxide Dismutase (SOD) enzyme activity, tenderness, and meat shrinkage.
In addition to the skills of slaughterers, knife sharpness became a central focus in this research. All knives used were new, but they received different treatments: one was sharpened after every 30 uses, while the other was left unsharpened.
“We used 40 chickens, with 10 for certified slaughterers using sharpened knives, 10 for certified slaughterers using unsharpened knives, 10 for non-certified slaughterers using sharpened knives, and 10 for non-certified slaughterers using unsharpened knives,” she added.
Professor Sarmin emphasized that halal slaughterer certification is expected to ensure the quality of slaughtering results, as the process follows sharia standards while considering animal welfare.
He further stressed that the public should be more aware that choosing meat is not only about price but also about the slaughtering process.
“This ongoing research aims to support community nutrition by providing quality chicken meat through proper slaughtering practices,” he concluded.
Author: Hanifah
Editor: Gusti Grehenson
Post-editor: Rajendra Arya
Photographs: Freepik and Jesi