Changes of microbial spoilage, lipid-protein oxidation and physicochemical properties during post mortem refrigerated storage of goat meat

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.

Effects of dietary oil blend on fatty acid composition, oxidative stability and physicochemical properties of Longissimus thoracis et lumborum muscle in goats

“…The decrease in the free thiol content and the increase in carbonyl content over storage are consistent with the findings of Lund et al (2008). Similarly, Sabow et al (2016) observed that the concentration of free thiol decreased during a 14 day chill storage of chevon.…”

“…This observation could be due to the degradation of myofibrillar proteins in the course of ageing. Similar findings were found in chevon (Sabow et al 2016) and beef (Marino et al 2013). During post mortem, the accumulation of Ca 2+ into the muscle sarcoplasm leads to the activation of μ-calpain which in turn destabilizes the intact myofibrillar structure by degrading myofibrillar proteins involving titin, filamin, troponin-T and desmi (Lomiwes et al 2014).…”

“…Similarly, Sabow et al . () observed that the concentration of free thiol decreased during a 14 day chill storage of chevon.…”

Fatty acids, lipid and protein oxidation, metmyoglobin reducing activity and sensory attributes of <i>biceps femoris</i> muscle in goats fed a canola and palm oil blend

“…Zakrys et al (2008) showed that instrumental a* value had a negative correlation, while L* value had a positive correlation with post mortem storage days. This suggests that samples became less red and lighter over the duration of storage (Sabow et al, 2016). The increase in L* value as storage progressed is in line with the report of Sabow et al (2015b), who observed that ageing improved lightness of chevon.…”

“…Redness is the most significant colour parameter for assessing meat oxidation Sabow et al, 2016). Zakrys et al (2008) showed that instrumental a* value had a negative correlation, while L* value had a positive correlation with post mortem storage days.…”