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Ali M, Park JY, Lee SY, Choi YS, Nam KC. Physicochemical and microbial characteristics of longissimus lumborum and biceps femoris muscles in Korean native black goat with wet-aging time. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2021; 63:149-159. [PMID: 33987592 PMCID: PMC7882841 DOI: 10.5187/jast.2021.e14] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 08/19/2020] [Revised: 10/14/2020] [Accepted: 11/07/2020] [Indexed: 11/20/2022]
Abstract
This study examined the effects of different wet-aging times on the
physicochemical characteristics and microbial profile of longissimus
lumborum (LL) and biceps femoris (BF) muscles from
Korean native black goat (KNBG) meat. The water holding capacity (WHC), pH,
cooking loss, shear force, meat color, free amino acid, total bacteria, and
coliform count of KNGB meat were analyzed at 0, 5, 10, and 15 days of wet-aging
at 4°C under vacuum packaging. The results showed that different
wet-aging times led to significant pH variations between the muscles throughout
the aging period. The wet-aging time did not affect the WHC and cooking loss in
meat from the LL muscle. In the BF muscle, however, meat wet-aged for five days
had a significantly higher WHC and less cooking loss than meat aged for 0, 10,
and 15 days. The meat from the LL muscle wet-aged for five days produced
tenderer meat (low shear force value) than the unaged meat (p
< 0.05). Moreover, the color was similar in the LL muscle regardless of
the number of aging days. In the BF muscle, the redness (a*) was higher in the
meat wet-aged for 15 days compared to that aged for 0, 5, and 10 days
(p < 0.05). Regardless of the muscles, an increase
in wet-aging time led to an increase in the total free amino acids contents in
both muscles (p < 0.05). On the other hand, the
tasty/bitter amino acid ratio was significantly higher for five days of wet-aged
meat than 10 and 15 days of aging from the BF muscle. In addition, regardless of
the muscles, the total bacteria and coliform counts were significantly lower for
five days of wet-aged meat than 10 and 15 days of aging (p
< 0.05). Therefore, chevon wet-aged for five days is an optimal aging
period under vacuum packaging that fortifies meat quality with a minimal
microbial negative defect.
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Affiliation(s)
- Mahabbat Ali
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea.,Department of Animal Production and Management, Sher-e-Bangla Agricultural University, Dhaka 1207, Bangladesh
| | - Ji-Young Park
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | - Seong-Yun Lee
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | - Young-Sun Choi
- Jeollanamdo Agricultural Research and Extension Services, Gangjin 59213, Korea
| | - Ki-Chang Nam
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
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Myosin heavy chain isoforms expression, calpain system and quality characteristics of different muscles in goats. Food Chem 2020; 321:126677. [PMID: 32247180 DOI: 10.1016/j.foodchem.2020.126677] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2018] [Revised: 03/20/2020] [Accepted: 03/21/2020] [Indexed: 12/22/2022]
Abstract
Myosin heavy chain (MHC) isoforms in goat muscles and their possible relationships with meat quality have not been fully elucidated. This study characterized the MHC isoforms in different caprine muscles using sodium dodecyl sulphate glycerol gel electrophoresis (SDS-GGE). The relationships between MHC isoforms, calpain systems and meat quality characteristics of different muscles in goats were examined. Four muscles, namely infraspinatus (IF), longissimus dorsi (LD), psoas major (PM) and supraspinatus (SS) were obtained from ten Boer crossbred bucks (7-10 months old; 26.5 ± 3.5 kg, BW). The percentages of MHC I, MHC IIa and MHC IIx in SS, IF, PM and LD were 47.2, 38.3, 32.1, 11.9; 28.0, 42.1, 33.0, 36.4; and 24.8, 19.6, 34.9 and 51.7, respectively. IF and SS had higher levels of calpastatin, total collagen and insoluble collagen contents than did PM and LD. PM had longer sarcomere length than did other muscles. LD had higher collagen solubility, troponin-T degradation products and glycogen content than did other muscles. These results infer that variable fiber-type composition could account partially for the differences in the physicochemical properties of goat muscles.
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Application of tension to prerigor goat carcasses to improve cooked meat tenderness. Meat Sci 2019; 147:1-5. [DOI: 10.1016/j.meatsci.2018.08.018] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2018] [Revised: 08/23/2018] [Accepted: 08/24/2018] [Indexed: 11/20/2022]
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Berizi E, Shekarforoush SS, Hosseinzadeh S. Effects of Methanolic Pomegranate Peel Extract on the Chemical, Sensory, Textural, and Microbiological Properties of Gutted Rainbow Trout ( Oncorhynchus mykiss ) during Frozen Storage. J Food Prot 2016; 79:1700-1706. [PMID: 28221859 DOI: 10.4315/0362-028x.jfp-16-047] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The effects of methanolic pomegranate peel extract (MPPE) on the quality of gutted rainbow trout ( Oncorhynchus mykiss ) were examined periodically during 6 months of storage at -18°C. Fresh samples were dipped (ratio of fish to liquid, 1:2 [wt/vol]) in sterile water or in sterile water containing 1, 2, or 4% (wt/vol) MPPE and packed in low-density polyethylene pouches. The control and treated samples were analyzed monthly for microbiological, chemical, sensory, and textural characteristics. Microbial growth in samples was significantly reduced by MPPE treatment (P < 0.05). Smaller increases in the values for total volatile base nitrogen, peroxide, and thiobarbituric acid-reactive substances and better oxidative stability were also obtained. Moreover, higher organoleptic scores were recorded. However, regarding the general acceptability, the highest score was achieved in the 1% MPPE group. Greater hardness and chewiness were obtained with 4% MPPE (P < 0.05). Therefore, dipping fish in MPPE can be considered an effective method to extend the shelf life and the overall quality of the product.
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Affiliation(s)
- Enayat Berizi
- Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz 71345-1731, Iran
| | - Seyed Shahram Shekarforoush
- Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz 71345-1731, Iran
| | - Saeid Hosseinzadeh
- Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz 71345-1731, Iran
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Kannan G, Lee J, Kouakou B. Chevon quality enhancement: Trends in pre- and post-slaughter techniques. Small Rumin Res 2014. [DOI: 10.1016/j.smallrumres.2014.03.009] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Breeze J, Newbery T, Pope D, Midwinter MJ. The challenges in developing a finite element injury model of the neck to predict the penetration of explosively propelled projectiles. J ROY ARMY MED CORPS 2013; 160:220-5. [DOI: 10.1136/jramc-2013-000109] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Vaithiyanathan S, Naveena B, Muthukumar M, Girish P, Kondaiah N. Effect of dipping in pomegranate (Punica granatum) fruit juice phenolic solution on the shelf life of chicken meat under refrigerated storage (4°C). Meat Sci 2011; 88:409-14. [DOI: 10.1016/j.meatsci.2011.01.019] [Citation(s) in RCA: 98] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2010] [Revised: 12/18/2010] [Accepted: 01/23/2011] [Indexed: 11/15/2022]
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Kadim IT, Mahgoub O, Al-Marzooqi W, Khalaf S, Al-Sinawi SSH, Al-Amri I. Effects of transportation during the hot season, breed and electrical stimulation on histochemical and meat quality characteristics of goat longissimus muscle. Anim Sci J 2010; 81:352-61. [PMID: 20597893 DOI: 10.1111/j.1740-0929.2009.00722.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
The effects of transportation and electrical stimulation (90 V) on physiological, histochemical and meat quality characteristics of two breeds of Omani goats were assessed. Twenty 1-year-old male goats from each breed (Batina and Dhofari) were divided into two groups: 3 h transported during the hot season (42 degrees C day time temperature) and non-transported. Animals were blood-sampled before loading and prior to slaughter. Electrical stimulation was applied 20 min postmortem to 50% randomly selected carcasses of both breeds. Temperature and pH decline of the Longissimus was monitored. Ultimate pH, shear force, sarcomere length, myofibrillar fragmentation index, expressed juice, cooking loss and colour were measured from samples of Longissimus dorsi muscles. Electrical stimulation and transportation had a significant effect on most biochemical and meat quality characteristics of Longissimus dorsi. The transported goats had higher plasma cortisol (P < 0.01), adrenaline, nor-adrenaline and dopamine concentrations (P < 0.05) than non-transported goats. Electrical stimulation resulted in a significantly (P < 0.05) more rapid muscle pH fall during the first 12 h after slaughter. Muscles from electrically-stimulated carcasses had significantly (P < 0.05) longer sarcomeres, lower shear force value, a lighter colour (higher L* value), higher expressed juice and myofibrillar fragmentation index than those from non-stimulated ones. Meat from transported goats had significantly higher pH, expressed juice and shear force, but contained significantly lower sarcomere length and L* values than non-transported goats. The proportion of the myosin ATPase staining did not change as a function of stimulation, transportation or breed. These results indicated that subjecting goats to transportation for 3 h under high ambient temperatures can generate major physiological and muscle metabolism responses. Electrical stimulation improved quality characteristics of meat from both groups. This indicates that electrical stimulation may reduce detrimental effects of transportation on meat quality of Omani goats.
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Affiliation(s)
- Isam T Kadim
- Department of Animal & Veterinary Sciences, College of Agricultural and Marine Sciences, College of Medicine and Health Sciences, Sultan Qaboos University, Muscat, Sultanate of Oman.
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Sen U, Sirin E, Ulutas Z, Kuran M. Fattening performance, slaughter, carcass and meat quality traits of Karayaka lambs. Trop Anim Health Prod 2010; 43:409-16. [PMID: 20938737 DOI: 10.1007/s11250-010-9707-y] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 09/28/2010] [Indexed: 10/19/2022]
Abstract
In order to verify the fattening performance, slaughter and carcass characteristics and to investigate the changes in some meat quality traits of Karayaka lambs weaned at 3 months of age, 39 lambs (23 males and 16 females) were used as experimental animals. The lambs were fed a concentrate mixture and alfalfa hay (120 and 168 g crude protein and 2,700 and 1,951 ME/kg, respectively) for a period of 60 days of fattening period. Male lambs were superior (p < 0.05) to female lambs in terms of daily weight gain (270.4 vs. 205.4 g; SEM = 9.46), hot and cold carcass weights (16.7 and 16.0 vs. 14.1 and 13.4 kg, respectively; SEM = 0.35), intra-muscular fat ratios (1.9% vs. 2.5%; SEM = 0.12) and dripping loss of semitendinosus muscle 3 days postmortem (8.1% vs. 10.2%; SEM = 0.36). The relative weights of some organs, the meat quality traits (pH, cooking loss, shear force, CIELab colour characteristics) and proximate analyses (dry matter, protein and ash) of longissimus dorsi and semitendinosus muscle samples from lambs were not affected by sex (p > 0.05). Dripping loss, pH and colour characteristics were affected by storage time (p < 0.05). These results provide a basic understanding of performance and meat quality of Karayaka sheep which may have potentials in improving sheep production using an indigenous sheep breed in Turkey.
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Affiliation(s)
- Ugur Sen
- Department of Animal Science, Faculty of Agriculture, Ondokuz Mayis University, Kurupelit, 55139 Samsun, Turkey
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The influence of seasonal temperatures on meat quality characteristics of hot-boned, m. psoas major and minor, from goats and sheep. Meat Sci 2008; 80:210-5. [DOI: 10.1016/j.meatsci.2007.11.022] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2007] [Revised: 11/24/2007] [Accepted: 11/26/2007] [Indexed: 11/19/2022]
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Vaithiyanathan S, Naveena B, Muthukumar M, Girish P, Ramakrishna C, Sen A, Babji Y. Biochemical and Physicochemical Changes in Spent Hen Breast Meat During Postmortem Aging. Poult Sci 2008; 87:180-6. [DOI: 10.3382/ps.2007-00068] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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