**Background:** Pre- and post-slaughter handling can significantly affect meat quality and safety. With increasing global demand for meat and diverse religious/ritual requirements (e.g., halal), there is a need to evaluate slaughter methods that balance animal welfare, consumer preferences, and meat quality. This study investigated the effects of two slaughter methods—differing in brain disruption and state of consciousness at neck cutting—on the chemical composition, fatty acid profile, and storage quality of Longissimus dorsi muscle in Korean Hanwoo finishing cattle (KHFC).
**Methods:** Twenty-four KHFC (castrated males, 30.0 ± 1.0 months, 735.36 ± 28.93 kg) were assigned to two slaughter treatments (12 animals each, triplicate sampling per carcass): (1) SSUC: captive bolt stunning with brain/spinal cord disruption, chest sticking, and neck cutting in an unconscious state; (2) SSCS: captive bolt stunning without brain/spinal cord disruption, neck cutting in a conscious state (following halal principles, performed by a Muslim practitioner). After 24 h chilling at 2–4 °C, Longissimus dorsi samples were collected from the 12th–13th thoracic vertebrae. Proximate composition (AOAC methods), cholesterol content (Folch extraction with saponification), fatty acid profile (FAME synthesis by O'Fallon method), pH (digital pH meter), microbial load (Tryptic soy agar, 37°C/48h), and TBARS value (spectrophotometric, 530 nm) were measured. Storage quality was assessed at day 1, week 1, and week 2 at 4°C. Statistical analysis used SAS GLM with Student's t-test (p < 0.05 significant, p < 0.10 tendency).
**Key Results:** General carcass traits did not differ between groups. Proximate composition showed no differences in dry matter, crude protein, or crude fat; however, ash content was significantly higher in SSCS vs. SSUC (p < 0.05). Cholesterol content was not significantly different (52.83 vs. 47.17, p > 0.05). Among fatty acids, lauric acid (C12:0), myristic acid (C14:0), and myristoleic acid (C14:1n5) were significantly lower in SSCS (p < 0.05), but total SFA, UFA, MUFA, PUFA, and their ratios did not differ. During the 2nd week of storage, SSCS showed significantly higher pH (p < 0.05), a tendency toward lower microbial population (p < 0.10), and significantly lower TBARS value (p < 0.05) compared to SSUC. Correlation, RSQ, and intercept analyses among pH, microbial loads, and TBARS values showed variable relationships across storage periods.
**Clinical Implications:** The SSCS method (halal-compliant slaughter with conscious neck cutting) improved certain meat quality parameters, including higher ash content (potentially beneficial mineral profile), reduced specific saturated fatty acids (lauric, myristic, myristoleic), and enhanced storage stability (lower lipid oxidation, higher pH, and reduced microbial load tendency). These findings support the adoption of SSCS in the meat industry to meet both domestic and international consumer demands, particularly for halal markets, without compromising meat quality. The reduced TBARS values suggest better oxidative stability, which may extend shelf life and maintain meat quality during refrigerated storage. However, the authors note that further research is needed to elucidate the mechanisms behind the observed differences in ash content and fatty acid profiles.