Storage conditions: The rate at whi

Storage conditions: The rate at which carcasses are
chilled after slaughter has influence on meat quality.
Speeding up the rate of chilling will help reduce microbial
growth on the carcass surface because the generation time
for microorganisms increases at lower temperatures. Fast
chilling also reduces evaporative weight loss, reduce the
manifestation of pale soft exudative meat, improve lean
color and water holding capacity, all of which would have
had negative effect on meat quality (Warriss, 2000;
Adzitey and Nurul, 2011). Furthermore, the rate at which
temperature drops after slaughter has influence on the
enzyme activity, because enzyme activities are
temperature dependent. Therefore different cooling rates affects pH fall through lactic acid production, the
disappearance of adenosine triphosphate (ATP) and
creatine phosphate, and hasten up the occurrence of rigor
mortis (Warriss, 2000). Chilling can also result in weight
loss. Stanisz et al. (2009) reported a weight loss of 4.51,
3.95, 3.05, and 2.35, for white improved, 1/4 boer and 3/4
white improve, 1/2 boer and 1/2 white improve, and 3/4
boer and 1/4 white improve kids, respectively slaughtered
after 24 h of chilling at 2-4°C.