Changes of microbial spoilage, lipid-protein oxidation and physicochemical properties during post mortem refrigerated storage of goat meat
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Date
2016
Journal Title
Journal ISSN
Volume Title
Publisher
Animal Science Journal
Abstract
Examined 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.
Description
Keywords
Goat meat, Lipid–protein oxidation, Microbial spoilage, Physicochemical traits, Refrigerated storage
Citation
Sabow, 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.12496