Changes in pH, colour and the microbiology of black wildebeest (Connochaetes gnou) longissimus thoracis et lumborum (LTL) muscle with normal and high (DFD) muscle pH

被引：22

作者：

Shange, Nompumelelo ^{[1
,2
]}

Gouws, Pieter ^{[1
]}

Hoffman, Louwrens C. ^{[2
]}

机构：

[1] Stellenbosch Univ, Dept Food Sci, Private Bag X1, ZA-7602 Stellenbosch, South Africa

[2] Stellenbosch Univ, Dept Anim Sci, Private Bag X1, ZA-7602 Stellenbosch, South Africa

来源：

MEAT SCIENCE | 2019年 / 147卷

关键词：

Game meat; Venison; DFD; pH; Colour stability; Microbial changes; MEAT QUALITY; PACKAGING CONDITIONS; SHELF-LIFE; SPOILAGE; GAME; STORAGE; DARK; STABILITY; ANIMALS; VENISON;

D O I：

10.1016/j.meatsci.2018.08.021

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of pH and the spoilage of black wildebeest Longissimus thoracis et lumborum (LTL) muscles with normal (pH > 6.06) and high pH (DFD; pH < 6.06) was investigated for 12 days under refrigerated (5 +/- 1 degrees C) aerobic conditions. Results showed that pH affected colour, as initial values from Normal samples (L-star = 33.08, a(star) = 13.60, b(star) = 10.29, C-star = 17.10 and H-ab = 36.85) were greater than values for DFD meat (L-star = 27.21, a(star) = 11.10, b(star) = 6.97, C-star = 13.12 and H-ab = 32.08). Initial bacterial counts from DFD and Normal pH samples did not differ significantly. Over time, pH decreased for Normal and DFD samples until the 6th and 9th day, respectively, whilst both samples showed a significant decrease in redness and colour intensity. Aerobic bacteria and Enterobacteriaceae reached 7 log cfu/g > 4 days earlier than Normal pH samples and bacterial growth rate was > 1.09-fold faster in DFD than Normal meat.

引用

页码：13 / 19

页数：7

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