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dc.contributor.authorBehnan Sabow, Azad
dc.contributor.authorBehnan Sabow, Azad
dc.contributor.authorQurni Sazili, Awis
dc.contributor.authorAghwan, Zeiad Amjad
dc.contributor.authorZulkifli, Idrus
dc.contributor.authorMeng Goh, Yong
dc.contributor.authorAbidin Ab Kadir, Mohd Zainal
dc.contributor.authorNakyinsige, Khadijah
dc.contributor.authorKaka, Ubedullah
dc.contributor.authorDauda Adeyemi, Kazeem
dc.date.accessioned2022-11-30T10:17:29Z
dc.date.available2022-11-30T10:17:29Z
dc.date.issued2016
dc.identifier.citationSabow, AB, Sazili, AQ, Aghwan, ZA, Zulkifli, I., Goh, YM, Ab Kadir, MZA, ... & Adeyemi, KD (2016). Changes of microbial spoilage, lipid‐protein oxidation and physicochemical properties during post mortem refrigerated storage of goat meat. Animal Science Journal , 87 (6), 816-826. doi: 10.1111/asj.12496en_US
dc.identifier.other10.1111/asj.12496
dc.identifier.urihttps://nru.uncst.go.ug/handle/123456789/5542
dc.description.abstractExamined was the effect of post mortem refrigerated storage onmicrobial spoilage, lipid-protein oxidation and physicochemical traits of goat meat. Seven Boer bucks were slaughtered, eviscerated and aged for 24 h. The Longissimus lumborum (LL) and Semitendinosus (ST)muscleswere excised and subjected to 13 days post mortem refrigerated storage. The pH, lipid and protein oxidation, tenderness, color and drip loss were determined in LL while microbiological analysis was performed on ST. Bacterial counts generally increased with increasing aging time and the limit for fresh meat was reached at day 14 post mortem. Significant differences were observed in malondialdehyde (MDA) content at day 7 of storage. The thiol concentration significantly reduced as aging time increased. The band intensities of myosin heavy chain (MHC) and troponin-T significantly decreased as storage progressed, while actin remained relatively stable. After 14 days of aging, tenderness showed significant improvement while muscle pH and drip loss reduced with increase in storage time. Samples aged for 14 days had higher lightness (P<0.05) and lower (P<0.05) yellowness and redness. Post mortem refrigerated storage influenced oxidative and microbial stability and physico-chemical properties of goat meat.en_US
dc.language.isoenen_US
dc.publisherAnimal Science Journalen_US
dc.subjectGoat meaten_US
dc.subjectLipid–protein oxidationen_US
dc.subjectMicrobial spoilageen_US
dc.subjectPhysicochemical traitsen_US
dc.subjectRefrigerated storageen_US
dc.titleChanges of microbial spoilage, lipid-protein oxidation and physicochemical properties during post mortem refrigerated storage of goat meaten_US
dc.typeArticleen_US


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