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Aung SH, Abeyrathne EDNS, Hossain MA, Jung DY, Kim HC, Jo C, Nam KC. Comparative Quality Traits, Flavor Compounds, and Metabolite Profile of Korean Native Black Goat Meat. Food Sci Anim Resour 2023; 43:639-658. [PMID: 37483995 PMCID: PMC10359836 DOI: 10.5851/kosfa.2023.e25] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2023] [Revised: 06/05/2023] [Accepted: 06/09/2023] [Indexed: 07/25/2023] Open
Abstract
Although goat meat has several health benefits than other red meats but comsumers reluctant it due to its unpleasant flavor. This study aimed to investigate the odorant of goat meat as well as compare the quality traits of meat regarding sex status. The loin meats [non-castrated male (NCM), castrated male (CM), and female (FM)] were collected and stored at 4°C in a laboratory refrigerator and analyzed on the 1st, 5th, and 8th consecutive days. The moisture content was the lowest and the protein content was highest in FM (p<0.05). Fat and ash content in NCM and FM were similar while lowest in CM. The CIE L* was significantly higher in NCM, but there were no significant differences of CIE a* and CIE b* within groups at initial day. The color intensity increased on the 5th storage day and decreased again after the 8th storage day, except in NCM. NCM displayed the highest thiobarbituric acid reactive substances value (p<0.05), whereas CM displayed a higher pH value than other groups throughout the storage period. Indole levels were the highest in NCM (0.031 mg/kg); however, skatole levels were not significant differences across all treatments (p>0.05). No significant difference was observed in the fatty acid composition between NCM and CM (p>0.05), whereas a significant difference was observed in FM (p<0.05). Most of the water-soluble metabolites showed significant differences between sexes. Overall, sex status effects on quality properties of meat and castration can improve the overall sensory acceptance by reducing goaty flavor of Korean native black goat meat.
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Affiliation(s)
- Shine Htet Aung
- Department of Animal Science and
Technology, Sunchon National University, Suncheon 57922,
Korea
- Department of Zoology, Kyaukse
University, Kyaukse 05151, Myanmar
| | - Edirisinghe Dewage Nalaka Sandun Abeyrathne
- Department of Animal Science and
Technology, Sunchon National University, Suncheon 57922,
Korea
- Department of Animal Science, Uva Wellassa
University, Badulla 90000, Sri Lanka
| | - Md. Altaf Hossain
- Department of Animal Science and
Technology, Sunchon National University, Suncheon 57922,
Korea
- Department of Applied Food Science and
Nutrition, Chattogram Veterinary and Animal Sciences
University, Chattogram 4225, Bangladesh
| | - Doo Yeon Jung
- Department of Agricultural Biotechnology,
Center for Food and Bioconvergence, and Research Institute of Agriculture
and Life Science, Seoul National University, Seoul 08826,
Korea
| | - Hyun Cheol Kim
- Department of Agricultural Biotechnology,
Center for Food and Bioconvergence, and Research Institute of Agriculture
and Life Science, Seoul National University, Seoul 08826,
Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology,
Center for Food and Bioconvergence, and Research Institute of Agriculture
and Life Science, Seoul National University, Seoul 08826,
Korea
| | - Ki-Chang Nam
- Department of Animal Science and
Technology, Sunchon National University, Suncheon 57922,
Korea
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de Figueiredo MJ, Grisi CVB, Santiago ÂM, Vieira EDA, Cordeiro AMTDM, Vilela AF, Viana AD, de Sousa S, Conrado LDS. Characterization and application of Croton blanchetianus Baill extract for lamb ribs preservation. Food Chem 2021; 373:131404. [PMID: 34715632 DOI: 10.1016/j.foodchem.2021.131404] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2021] [Revised: 09/27/2021] [Accepted: 09/28/2021] [Indexed: 12/31/2022]
Abstract
This research evaluated the antioxidant, antimicrobial and toxicity potential of the leaf extract of Croton blanchetianus Baill (ExCb) and its effect on the conservation of lamb ribs. The ExCb (control treatment) revealed higher concentration of 2,5-dihydroxybenzoic acid (190.10 mg/g), catechin (84.10 mg/g), rosmarinic acid (56.01 mg/g), 4-hydroxybenzoic acid (52.05 mg/g) and myricetin (40.00 mg/g). And it showed high phenolic content (204.05 mg GAE/g), antioxidant potential (11.78 µg/mL by DPPH and 140.40 mmol Sulf Fer/g by FRAP) and antimicrobial activity with inhibition for Staphylococcus aureus, Listeria innocua, Salmonella enterica, Escherichia coli and Aspergillus flavus. However, it showed toxicity against brine shrimp (Artemia Salina) (LD50 of 66.26 μg/mL). The 2,5-dihydroxybenzoic acid was indicated as the main compound responsible for the toxicity of ExCb. After treatment in an oven at 110 °C for 15 min, the toxicity of ExCb was reduced by over 7 times, the compound 2,5-dihydroxybenzoic acid was not identified, and still maintained the phenolic compounds content of 94.35% and antioxidant activity compared to the control (without thermal treatment). The application of absorbent containing 50 mg/mL of ExCb added to the packaging maintained the quality and prevented the lipid oxidation of lamb ribs during 10 days of refrigerated storage.
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Affiliation(s)
- Maria José de Figueiredo
- Departamento de Gestão e Tecnologia Agroindustrial, Universidade Federal da Paraíba, Centro de Ciências Humanas, Sociais e Agrárias, 58220000 - Bananeiras, Paraiba, Brazil.
| | - Cristiani Viegas Brandão Grisi
- Programa de Pós-Graduação em Tecnologia Agroalimentar, Universidade Federal da Paraíba, Centro de Ciências Humanas, Sociais e Agrárias, 58220000 - Bananeiras, Paraiba, Brazil
| | - Ângela Maria Santiago
- Departamento de Química, Universidade Estadual da Paraiba, Campina Grande, Paraiba 58101000, Brazil
| | - Erica de Andrade Vieira
- Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Centro de Tecnologia, Universidade Federal da Paraíba, 58051900 João Pessoa, Paraiba, Brazil
| | - Angela Maria Tribuzy de Magalhães Cordeiro
- Programa de Pós-Graduação em Tecnologia Agroalimentar, Universidade Federal da Paraíba, Centro de Ciências Humanas, Sociais e Agrárias, 58220000 - Bananeiras, Paraiba, Brazil; Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Centro de Tecnologia, Universidade Federal da Paraíba, 58051900 João Pessoa, Paraiba, Brazil
| | - Anderson Ferreira Vilela
- Departamento de Gestão e Tecnologia Agroindustrial, Universidade Federal da Paraíba, Centro de Ciências Humanas, Sociais e Agrárias, 58220000 - Bananeiras, Paraiba, Brazil
| | - Arianne Dantas Viana
- Departamento de Gestão e Tecnologia Agroindustrial, Universidade Federal da Paraíba, Centro de Ciências Humanas, Sociais e Agrárias, 58220000 - Bananeiras, Paraiba, Brazil
| | - Solange de Sousa
- Departamento de Gestão e Tecnologia Agroindustrial, Universidade Federal da Paraíba, Centro de Ciências Humanas, Sociais e Agrárias, 58220000 - Bananeiras, Paraiba, Brazil; Programa de Pós-Graduação em Tecnologia Agroalimentar, Universidade Federal da Paraíba, Centro de Ciências Humanas, Sociais e Agrárias, 58220000 - Bananeiras, Paraiba, Brazil
| | - Líbia de Sousa Conrado
- Unidade Acadêmica de Engenharia Química, Universidade Federal de Campina Grande, Campina Grande, Paraiba 58429900, Brazil
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Prache S, Schreurs N, Guillier L. Review: Factors affecting sheep carcass and meat quality attributes. Animal 2021; 16 Suppl 1:100330. [PMID: 34400114 DOI: 10.1016/j.animal.2021.100330] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2020] [Revised: 05/26/2021] [Accepted: 05/28/2021] [Indexed: 12/17/2022] Open
Abstract
Sheep meat comes from a wide variety of farming systems utilising outdoor extensive to indoor intensive with animals of various ages at slaughter. In Europe, slaughter may occur from 4 weeks of age in suckling light lambs to adult ages. More than any other animal species used for meat production, there are strong country-specific preferences for sheep meat quality linked to production system characteristics such as dairy or grassland-based systems. This article critically reviews the current state of knowledge on factors affecting sheep carcass and meat quality. Quality has been broken down into six core attributes: commercial, organoleptic, nutritional, technological, safety and image, the latter covering aspects of ethics, culture and environment associated with the way the meat is produced and its origin, which are particularly valued in the many quality labels in Europe. The quality of meat is built but can also deteriorate along the continuum from the conception of the animal to the consumer. Our review pinpoints critical periods, such as the gestation and the preslaughter and slaughter periods, and key factors, such as the animal diet, via its direct effect on the fatty acid profile, the antioxidant and volatile content, and indirect effects mediated via the age of the animal. It also pinpoints methodological difficulties in predicting organoleptic attributes, particularly odour and flavour. Potential antagonisms between different dimensions of quality are highlighted. For example, pasture-feeding has positive effects on the image and nutritional attributes (through its effect on the fatty acid profile of meat lipids), but it increases the risk of off-odours and off-flavours for sensitive consumersand the variability in meat quality linked to variability of animal age at slaughter. The orientation towards more agro-ecological, low-input farming systems may therefore present benefits for the image and nutritional properties of the meat, but also risks for the commercial (insufficient carcass fatness, feed deficiencies at key periods of the production cycle, irregularity in supply), organoleptic (stronger flavour and darker colour of the meat) and variability of sheep carcass and meat quality. Furthermore, the genetic selection for lean meat yield has been effective in producing carcasses that yield more meat, but at a penalty to the intramuscular fat content and eating quality of the meat, and making it more difficult to finish lambs on grass. Various tools to assess and predict quality are in development to better consider the various dimensions of quality in consumer information, payment to farmers and genetic selection.
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Affiliation(s)
- S Prache
- Université d'Auvergne, INRA, Vetagro Sup, UMR Herbivores, 63122 St-Genès-Champanelle, France.
| | - N Schreurs
- Animal Science, School of Agriculture and Environment, PN433, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand
| | - L Guillier
- Université Paris Est, Anses, Risk Assessment Department, 94701 Maisons-Alfort, France
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Watkins PJ, Jaborek JR, Teng F, Day L, Castada HZ, Baringer S, Wick M. Branched chain fatty acids in the flavour of sheep and goat milk and meat: A review. Small Rumin Res 2021. [DOI: 10.1016/j.smallrumres.2021.106398] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Wassie T, Zeng F, Jiang X, Liu G, Kasimu H, Ling S, Girmay S. Effect of Kisspeptin-54 immunization on performance, carcass characteristics, meat quality and safety of Yiling goats. Meat Sci 2020; 166:108139. [PMID: 32289558 DOI: 10.1016/j.meatsci.2020.108139] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2019] [Revised: 03/08/2020] [Accepted: 04/04/2020] [Indexed: 02/07/2023]
Abstract
This study aimed to evaluate the effects of kisspeptin-54 immunocastration vaccine on performance, carcass characteristics, meat quality, and safety of Yiling goats. Thirty buck goats were randomly assigned into three groups: PVAX-B2L-Kisspeptin-54-asd immunized (PBK-asd), control, and surgically castrated. PBK-asd immunization significantly stimulated serum anti-kisspeptin antibody production and reduced testosterone hormone compared with the control group (p < .05). Interestingly, PBK-asd plasmid did not integrate into the host genome and had no significant effect on growth hormone, body weight, and average daily gain (ADG). Conversely, surgical castration significantly reduced ADG and carcass weight compared to the control group. Furthermore, PBK-asd immunization did not affect carcass characteristics (dressing percentage, loin area, and fat thickness) and meat quality traits (pH, color, cooking loss, drip loss, and shearing force). These results indicate that the Kisspeptin-54 DNA vaccine is safe and has potential to be used as an alternative to surgical castration for goats without negatively affecting carcass and meat quality.
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Affiliation(s)
- Teketay Wassie
- Key Laboratory of Agricultural Animal Genetics, Breeding and Reproduction of Ministry of Education, Huazhong Agricultural University, Wuhan 430070, People's Republic of China
| | - Fanmei Zeng
- Key Laboratory of Agricultural Animal Genetics, Breeding and Reproduction of Ministry of Education, Huazhong Agricultural University, Wuhan 430070, People's Republic of China
| | - Xunping Jiang
- Key Laboratory of Agricultural Animal Genetics, Breeding and Reproduction of Ministry of Education, Huazhong Agricultural University, Wuhan 430070, People's Republic of China; Laboratory of Sheep and Goat Genetics, Breeding and Reproduction, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan 430070, People's Republic of China.
| | - Guiqiong Liu
- Key Laboratory of Agricultural Animal Genetics, Breeding and Reproduction of Ministry of Education, Huazhong Agricultural University, Wuhan 430070, People's Republic of China; Laboratory of Sheep and Goat Genetics, Breeding and Reproduction, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan 430070, People's Republic of China
| | - Hailati Kasimu
- Key Laboratory of Agricultural Animal Genetics, Breeding and Reproduction of Ministry of Education, Huazhong Agricultural University, Wuhan 430070, People's Republic of China
| | - Sun Ling
- Key Laboratory of Agricultural Animal Genetics, Breeding and Reproduction of Ministry of Education, Huazhong Agricultural University, Wuhan 430070, People's Republic of China
| | - Shishay Girmay
- Key Laboratory of Agricultural Animal Genetics, Breeding and Reproduction of Ministry of Education, Huazhong Agricultural University, Wuhan 430070, People's Republic of China
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Gkarane V, Allen P, Brunton NP, Gravador RS, Claffey NA, Harrison SM, Diskin MG, Fahey AG, Farmer LJ, Moloney AP, Monahan FJ. Volatile and sensory analysis to discriminate meat from lambs fed different concentrate-based diets. ANIMAL PRODUCTION SCIENCE 2020. [DOI: 10.1071/an19349] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Context
Diet is one the most important pre-slaughter factors that potentially influences meat quality, but its effect on flavour quality remains equivocal.
Aim
The aim of the present study was to investigate the effect of diet composition on the flavour and sensory quality of meat from Texel × Scottish Blackface ram lambs.
Methods
Groups of 11 lambs were assigned to one of the following four dietary treatments for 54 days before slaughter: a concentrate containing barley, maize and soybean (C treatment); C supplemented with a saturated fat source (Megalac®); C supplemented with protected linseed oil; a by-product-based diet containing citrus pulp, distillers grain and soybean. Samples of cooked M. longissimus thoracis et lumborum were subjected to volatile analysis involving solid-phase microextraction followed by gas chromatography–mass spectrometry and to sensory analysis performed by a trained panel.
Key results
Univariate analysis of volatile data and sensory data showed few differences due to dietary treatments. However, multivariate analysis of the volatile data, and to a lesser extent the sensory profile data, showed potential to discriminate between lamb meat samples, on the basis of the different dietary treatments.
Conclusions
The inclusion of certain dietary ingredients in the diets of lambs to enhance the nutritional profile of lamb meat (through increasing n-3 fatty acid content) or to reduce feed-formulation costs (through the use of by-products) has minor effects on sensory quality but permits some discrimination between dietary treatments following the application of multivariate analysis.
Implications
The application of the findings is in allowing lamb producers to use alternative feed types without affecting the sensory quality of lamb negatively, but with the potential to discriminate lamb meat on the basis of its dietary background.
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