Changes of microbial spoilage,lipid‐protein oxidation and physicochemical properties during post mortem refrigerated storage of goat meat |
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| Authors: | Azad Behnan Sabow Awis Qurni Sazili Zeiad Amjad Aghwan Idrus Zulkifli Yong Meng Goh Mohd Zainal Abidin Ab Kadir Khadijah Nakyinsige Ubedullah Kaka Kazeem Dauda Adeyemi |
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| Institution: | 1. Department of Animal Science, Universiti Putra Malaysia, Serdang, Selangor, Malaysia;2. Department of Animal Resource, University of Salahaddin, Erbil, Kurdistan Region, Iraq;3. Institute of Tropical Agriculture, Universiti Putra Malaysia, Serdang, Selangor, Malaysia;4. Halal Products Research Institute, Universiti Putra Malaysia, Serdang, Selangor, Malaysia;5. Department of Electrical and Electronic Engineering, Faculty of Engineering, Universiti Putra Malaysia, Selangor, Malaysia;6. Department of Animal Science, College of Agriculture, University of Mosul, Mosul, Iraq;7. Department of Veterinary, Universiti Putra Malaysia, Serdang, Selangor, Malaysia;8. Centre for Electromagnetic and Lighting Protection Research (CELP), Selangor, Malaysia;9. Department of Food Science and Nutrition, Islamic University, Mbale, Uganda;10. Department of Veterinary Clinical Studies, Preclinical Sciences, Faculty of Veterinary Medicine, Universiti Putra Malaysia, Selangor, Malaysia;11. Department of Animal Production, University of Ilorin, Ilorin, Nigeria |
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| Abstract: | Examined was the effect of post mortem refrigerated storage on microbial 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) muscles were 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. |
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| Keywords: | goat meat lipid– protein oxidation microbial spoilage physicochemical traits refrigerated storage |
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