Physicochemical and microbial characteristics of longissimus lumborum and biceps femoris muscles in Korean native black goat with wet-aging time

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.

The effect of SCD and FASN gene polymorphisms on milk fatty acid composition in Holstein breed

“…However, on day 21, the TAC values of all samples were 7.46, indicating unacceptable meats. The levels of bacterial counts throughout the 14 days of storage in the present study were consistent with Ali et al (2021) and Sabow et al (2016) , who reported these values in wet-aged goat meat. For the effect of enzymes, B13- and S6-treated samples showed a higher TAC value than the control (p<0.05).…”

Physicochemical attributes, oxidative stability, and microbial profile of boneless sirloin and bone-in T-bone steaks from Hanwoo steer with reference to dry-aging

“…However, in previous study by Ali et al [ 7 ] it has beee explained that the taste, flavor, texture, and other physicochemical characteristics of meat vary on different muscle cuts depending on the muscle types. Also, free fatty acids releases due to the degradation of muscle lipids producing peroxidase which reacts with peptides to form the aroma compounds [ 8 ].…”

Characterization of the Non-Volatiles and Volatiles in Correlation with Flavor Development of Cooked Goat Meat as Affected by Different Cooking Methods

“…BF contains more type I muscle fibers than longissimus dorsi , giving it a higher red color intensity ( Ismail et al, 2019 ). The BF also exhibits a high free amino acid (FAA) content and water holding capacity, making it suitable for roast and grill cooking ( Ali et al, 2021 ; Ismail et al, 2019 ). Notably, lysine (Lys) and alanine (Ala) were found to be predominant amino acids in BF, contributing to its salty and sweet taste, respectively.…”

“…Notably, lysine (Lys) and alanine (Ala) were found to be predominant amino acids in BF, contributing to its salty and sweet taste, respectively. Furthermore, BF from goats had a higher taurine (Tau) content, making it an appealing option for health-conscious consumers ( Ali et al, 2021 ).…”