Effect of slaughter age and post-mortem days on meat quality of longissimus and semimembranosus muscles of Boer goats

Abhijith, Archana; Warner, Roland; Ha, Minh; Dunshea, Frank R.; Leury, Brian J; Zhang, Minghao; Joy, Aleena; Osei-Amponsah, Richard; Chauhan, Surinder S.

doi:10.1016/j.meatsci.2021.108466

Cited by 26 publications

(19 citation statements)

References 58 publications

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“…The meat from the older camels (age group 3) was characterized by the highest shear force value ( p < 0.05). Some studies have confirmed the finding that the shear value increases with animal age [ 7 , 11 , 41 , 42 ]. Shear force is an indicator of toughness, which might be associated with total protein, total collagen, and insoluble collagen content in the meat [ 7 , 14 ].…”

Section: Discussionmentioning

confidence: 78%

Effects of Age and Muscle Type on the Chemical Composition and Quality Characteristics of Bactrian Camel (Camelus bactrianus) Meat

et al. 2022

Foods

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Camel meat could have health benefits for human consumers due to its nutritional value. The influence of age and muscle type on the chemical composition and quality characteristics of Bactrian camel meat was examined in the present study. Samples of the Longissimus thoracic (LT), Semitendinosus (ST), and Psoas major (PM) muscles were collected from a total of fifteen male camels in three different age groups (3–4 years, 6–7 years, and 9–10 years). The younger camels exhibited higher values of moisture, polyunsaturated fatty acids, ultimate pH, cooking loss, and lightness, but lower fat, shear force, and redness values compared to meat collected from older camels. The LT muscle had higher fat and color parameters (lightness, redness, yellowness) but lower shear force values than the ST and PM muscles (p < 0.05). The ST muscles had a higher content of n-6 polyunsaturated fatty acids and n-3 polyunsaturated fatty acids but lower cooking loss values than the LT and PM muscles. These results indicated that younger camels provide better meat quality traits than older camels. The results of the present study will improve the marketing of Bactrian camel meat products and will provide more information about the most suitable muscles and the optimal slaughter age.

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Section: Discussionmentioning

confidence: 78%

Effects of Age and Muscle Type on the Chemical Composition and Quality Characteristics of Bactrian Camel (Camelus bactrianus) Meat

et al. 2022

Foods

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“…Changes in MDA content during postmortem aging Lipid peroxidation is the main metamorphic process that occurs during food storage, and MDA is an indicator of the degree of lipid oxidation (Abhijith et al, 2021). As the meat aging time increased, the MDA contents of BF and LD muscles increased, reaching maxima on day 4 (BF: 3.536 nmol/mg protein; LD: 2.056 nmol/mg protein) that were significantly higher than the contents on day 0 (p < 0.05) (Figure 3a).…”

Section: 21mentioning

confidence: 99%

Effects of oxidative stability variation on lamb meat quality and flavor during postmortem aging

Dou

Liu

Yang

et al. 2022

Journal of Food Science

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This study evaluated the effects of oxidative stability variation on meat quality and flavor in biceps femoris (BF) and longissimus dorsi (LD) muscles of lambs during postmortem aging. The samples were stored at 4±1°C; the meat quality, flavor and muscle oxidative stability were measured on day 0, 1, 2, 3, and 4 of postmortem aging. The results showed that malondialdehyde (MDA) content increased in both muscle types; superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GSH-Px) activities decreased, as did total antioxidative capacity (T-AOC). LD muscle showed lower MDA content and antioxidative activity than BF muscle. Meat quality analyses indicated that aging increased the lightness (L*), redness (a*), and yellowness (b*) values of meat while improving its tenderness. Gas chromatography-mass spectrometry results showed that volatile flavor compounds were more abundant in LD muscle than in BF muscle. As the aging time extended, relative contents of aldehyde and alcohol increased in both muscles. The key flavor compounds during postmortem aging including heptanal, octanal, nonanal, and decanal were screened by relative odor activity value (ROAV), and the content of key flavor compounds showed the trend of increasing, which were usually associated with fresh green grass, nutty, and fat descriptors. In conclusion, the oxidative muscles displayed better antioxidative capacity, and postmortem aging altered the oxidative stability of lamb muscle, which affected the meat quality and flavor.

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“…In this study, the shear force showed continued increase with age. Abhijith et al reported that the shear force of Boer goat meat increased significantly with age ( 6 ). Drip loss and cooking loss were associated with tenderness and juiciness.…”

Section: Discussionmentioning

confidence: 99%

“…The intramuscular fat (IMF) content accumulates with increasing age, improving water holding capacity and juiciness ( 5 ). Abhijith et al have found that meat tenderness of boer goats decreased with increasing slaughter age ( 6 ). Guo et al demonstrated that the shear force of pork increased with slaughter age, while IMF content first decreased and then increased ( 7 ).…”

Section: Introductionmentioning

confidence: 99%

Effects of Slaughter Age on Myosin Heavy Chain Isoforms, Muscle Fibers, Fatty Acids, and Meat Quality in Longissimus Thoracis Muscle of Tibetan Sheep

et al. 2021

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Tibetan sheep is one of the dominant livestock at Qinghai-Tibet Plateau, which is the main food source of local people. In order to investigate the effect of slaughter age on meat quality, fatty acid profile and expression of myosin heavy chain (MyHC) isoform genes were analyzed in Tibetan sheep. A total of 24 Tibetan sheep including 4 months old (4 m), 1.5 years old (1.5 y), 3.5 years old (3.5 y), and 6 years old (6 y) were randomly selected. The results indicated that the MyHC IIx and MyHC IIb mRNAs increased with age, whereas MyHC IIa mRNA decreased. MyHC I mRNA was highest at 3.5 y. There were differences in the muscle fiber types of Tibetan sheep at different ages. Intramuscular fat (IMF) was highest at 1.5 y, the pH45min and pH24h value of 6 y sheep were lower than the other groups, the shear force increased with age (p < 0.05), and drip loss increased with age (p < 0.01). Tibetan sheep at 1.5 y had lower saturated fatty acid (SFA) contents and higher monounsaturated fatty acid (MUFA) contents (p < 0.05). Different muscle fiber types influence the meat quality and fatty acid composition of Tibetan sheep with increasing age. These results demonstrated the effect of age on meat quality of Tibetan sheep through regulation of expression of the MyHC isoforms which changed the myofiber types, and 1.5 y Tibetan sheep meat was more suitable for a healthy human diet.

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Effect of slaughter age and post-mortem days on meat quality of longissimus and semimembranosus muscles of Boer goats

Cited by 26 publications

References 58 publications

Effects of Age and Muscle Type on the Chemical Composition and Quality Characteristics of Bactrian Camel (Camelus bactrianus) Meat

Effects of Age and Muscle Type on the Chemical Composition and Quality Characteristics of Bactrian Camel (Camelus bactrianus) Meat

Effects of oxidative stability variation on lamb meat quality and flavor during postmortem aging

Effects of Slaughter Age on Myosin Heavy Chain Isoforms, Muscle Fibers, Fatty Acids, and Meat Quality in Longissimus Thoracis Muscle of Tibetan Sheep

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