Effect of slaughter age and post-mortem days on meat quality of longissimus and semimembranosus muscles of Boer goats

被引：29

作者：

Abhijith, Archana ^{[1
]}

Warner, Robyn D. ^{[1
]}

Ha, Minh ^{[1
]}

Dunshea, Frank R. ^{[1
,2
]}

Leury, Brian J. ^{[1
]}

Zhang, Minghao ^{[1
]}

Joy, Aleena ^{[1
]}

Osei-Amponsah, Richard ^{[3
]}

Chauhan, Surinder S. ^{[1
]}

机构：

[1] Univ Melbourne, Sch Agr & Food, Parkville, Vic 3010, Australia

[2] Univ Leeds, Fac Biol Sci, Leeds LS2 9JT, W Yorkshire, England

[3] Univ Ghana, Sch Agr, Dept Anim Sci, Legon, Accra, Ghana

来源：

MEAT SCIENCE | 2021年 / 175卷

关键词：

pH decline; Retail meat quality; Lipid oxidation; TBARS; Total glycogen; LIPID OXIDATION; HIGH OXYGEN; AGING TIME; CARCASS CHARACTERISTICS; GROWTH-PERFORMANCE; COLOR STABILITY; EATING QUALITY; PRE-SLAUGHTER; LAMB MEAT; BEEF;

D O I：

10.1016/j.meatsci.2021.108466

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study investigated the effects of age of animal and days post-mortem (PM) on meat quality of Boer goats. Twenty-four (24) wether Boer goats of two age groups (2YO group: 2 years old and 9MO: 6-9 months, with 12 animals/group) were slaughtered in a commercial processing plant. The pH@Temp18 was estimated to be above 6 in both age groups with higher (P < 0.01) values in 2YO goats. The PM storage for 14 days reduced the shear force in both age groups (P < 0.01). 2YO goat muscles (longissimus and semimembranosus) exhibited higher (P < 0.01) Thiobarbituric acid reactive substance values (TBARS), indicating increased lipid oxidation. Glycogen (P < 0.01) and lactate content (20 min post-slaughter) in longissimus of 9MO were lower compared to 2YO, and total muscle glycogen concentration was lower (P < 0.01) in both age groups below the threshold levels. Hence, as hypothesized, age and days PM proved to play crucial roles on Boer meat quality.

引用

页数：9

共 69 条

[1] Halal Criteria Versus Conventional Slaughter Technology [J].

Abdullah, Fouad Ali Abdullah ;

Borilova, Gabriela ;

Steinhauserova, Iva .

ANIMALS, 2019, 9 (08)

[2]

Adeyemi Kazeem D., 2016, Journal of Animal Science and Technology, V58, P23, DOI 10.1186/s40781-016-0105-5

[3] Influence of Diet and Postmortem Ageing on Oxidative Stability of Lipids, Myoglobin and Myofibrillar Proteins and Quality Attributes of Gluteus Medius Muscle in Goats [J].

Adeyemi, Kazeem Dauda ;

Shittu, Rafiat Morolayo ;

Sabow, Azad Behnan ;

Ebrahimi, Mahdi ;

Sazili, Awis Qurni .

PLOS ONE, 2016, 11 (05)

[4] Lipid oxidation in meat: mechanisms and protective factors - a review [J].

Amaral, Ana Beatriz ;

da Silva, Marcondes Viana ;

da Silva Lannes, Suzana Caetano .

FOOD SCIENCE AND TECHNOLOGY, 2018, 38 :1-15

[5] Comparative assessment of heat stress induced changes in carcass traits, plasma leptin profile and skeletal muscle myostatin and HSP70 gene expression patterns between indigenous Osmanabadi and Salem Black goat breeds [J].

Archana, P. R. ;

Sejian, V. ;

Ruban, Wilfred ;

Bagath, M. ;

Krishnan, G. ;

Aleena, J. ;

Manjunathareddy, G. B. ;

Beena, V. ;

Bhatta, Raghavendra .

MEAT SCIENCE, 2018, 141 :66-80

[6] Effect of Slaughter Age on Muscle Fiber Composition, Intramuscular Connective Tissue, and Tenderness of Goat Meat during Post-Mortem Time [J].

Bakhsh, Allah ;

Hwang, Young-Hwa ;

Joo, Seon-Tea .

FOODS, 2019, 8 (11)

[7] Update of Meat Standards Australia and the cuts based grading scheme for beef and sheepmeat [J].

Bonny, Sarah P. F. ;

O'Reilly, Rachel A. ;

Pethick, David W. ;

Gardner, Graham E. ;

Hocquette, Jean-Francois ;

Pannier, Liselotte .

JOURNAL OF INTEGRATIVE AGRICULTURE, 2018, 17 (07) :1641-1654

[8] Growth performance, carcass traits and meat quality of bulls and heifers slaughtered at different ages [J].

Bures, D. ;

Barton, L. .

CZECH JOURNAL OF ANIMAL SCIENCE, 2012, 57 (01) :34-43

[9] Factors affecting the colour of lamb meat from the longissimus muscle during display: The influence of muscle weight and muscle oxidative capacity [J].

Calnan, H. B. ;

Jacob, R. H. ;

Pethick, D. W. ;

Gardner, G. E. .

MEAT SCIENCE, 2014, 96 (02) :1049-1057

[10] Flavour perception of oxidation in beef [J].

Campo, MM ;

Nute, GR ;

Hughes, SI ;

Enser, M ;

Wood, JD ;

Richardson, RI .

MEAT SCIENCE, 2006, 72 (02) :303-311

← 1 2 3 4 5 6 7 →