The influence of post‐mortem conditioning on the tenderness of Egyptian goose (<i>Alopochen aegyptiacus</i>) breast meat (M. pectoralis major)

Geldenhuys, Greta; Müller, M.; Hoffman, Louwrens C.

doi:10.1002/jsfa.7344

Cited by 5 publications

(5 citation statements)

References 40 publications

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“…The effect of aging on total collagen content has not been confirmed by Kołczak et al (2008) in bovine semitendinosus and psoas major muscles. In turn, Geldenhuys et al (2016) found a significant increase in total collagen in the pectoralis major muscle in geese after 14 d of aging compared to not aged meat. The differences in the total collagen content depending on the type of muscle in lamb meat were noted by Tschirhart-Hoelscher et al (2006).…”

Section: Chemical Composition Of Meatmentioning

confidence: 80%

The effect of aging and muscle type on the quality characteristics and lipid oxidation of lamb meat

et al. 2019

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The research carried out on meat from 45 ram lambs of the Polish merino breed allowed to determine the effect of meat aging and muscle type on physicochemical characteristics and oxidative stability of lipids. Analysis of physicochemical traits (pH, meat color, expressed juice, cooking loss, shear force, moisture, protein, fat and total collagen content) was performed on fresh and meat aged for 14 d in the longissimus lumborum (LL) and gluteus medius (GM) muscles. The meat aging determined all physicochemical characteristics except protein and fat content. More changes in pH and meat color parameters were defined in the GM muscle compared to the LL muscle. The increase in the tenderness of meat expressed as a reduction (P<0.05) of shear force values was observed in both muscles aged for 14 d. A lower value (P<0.05) of the shear force, despite the higher content of collagen, was determined in the GM muscle compared to LL. The investigated muscles differed in the degree of lipid peroxidation expressed as thiobarbituric acid-reactive substances (TBARS) in both fresh and aged meat. The TBARS value was lower (P<0.05) in the LL muscle than in GM. In the longissimus lumborum muscle, the significantly lower content of polyunsaturated fatty acids (PUFAs) and PUFA n-6 has been recorded. The oxidation stability was not influenced by the meat aging.

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Section: Chemical Composition Of Meatmentioning

confidence: 80%

The effect of aging and muscle type on the quality characteristics and lipid oxidation of lamb meat

et al. 2019

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“…Similar to the present study, Ablikim et al [8] observed a higher collagen content in the longissimus dorsi muscle compared to the GM muscle in Chinese sheep. In contrast, a higher proportion of collagen in goose breast muscle after 14 days of aging than in fresh meat was determined by Geldenhuys et al [43]. Differences in the content of this component depending on the type of muscle may be influenced by differences in the amount of intramuscular fat.…”

Section: Discussionmentioning

confidence: 86%

Physicochemical Characteristics, Selected Lipid Content and Protein Bioactive Compounds of Lamb Meat Depending on Aging Time and Muscle Type

Radzik-Rant,

Rant,

Świątek

et al. 2023

Preprint

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Many factors affect the quality of red meat. The aim of the study, carried out on 44 Polish Merino lambs, was analysis of physicochemical traits (pH, meat color, expressed juice, content of moisture, protein, fat, total collagen and fatty acid ) and content of carnosine, taurine, L-carnitine on fresh and meat aged for 7 and 14 d in the longissimus lumborum (LL) and gluteus medius (GM) muscles., Higher (p&lt;0.05) redness value (a*), lower yellowness (b*) were recorded in meat after of aging in gluteus medius muscle. A lower value (p&lt;0.05) of expressed juice was found in both LL and GM after 7 days of aging. The increase (p&lt;0.05) in protein and fat content in both muscle and collagen content in LL was observed in aged meat. There was no difference in fatty acid groups and C18:2 c9, t11 content between GM and LL muscle and fresh and aging meat. A higher TBARS content (p&lt;0.05) was recorded in meat after aging in both GM and LL. The meat aging process increased (p&lt;0.05) the content of carnitine and taurine, while the content of carnosine decreased. In summary the processes that turn muscles into meat in different types of muscles affect the physicochemical characteristics and the content of bioactive ingredients.

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“…The shear force results obtained for Vištinės geese in the present study are in contrast with the shear force data values found in the Huoyan goose study [ 49 ] with a higher thigh WBSF. The effect of genotype on WBSF was reported by different authors [ 21 , 50 , 51 , 52 ]. In the present study, the sex did not show any effect on WB parameters, and this is in agreement with the data obtained for Yangzhou geese [ 24 , 47 ], whereas some other authors [ 50 , 52 ] have reported about the obtained sex effect on WBSF.…”

Section: Resultsmentioning

confidence: 94%

“…The effect of genotype on WBSF was reported by different authors [ 21 , 50 , 51 , 52 ]. In the present study, the sex did not show any effect on WB parameters, and this is in agreement with the data obtained for Yangzhou geese [ 24 , 47 ], whereas some other authors [ 50 , 52 ] have reported about the obtained sex effect on WBSF.…”

Section: Resultsmentioning

confidence: 94%

Present Conservation Status and Carcass and Meat Characteristics of Lithuanian Vištinės Goose Breed

Razmaitė

Šiukščius

Šveistienė

et al. 2022

Animals

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The aim of the present study was to identify the conservation status of Lithuanian local Vištinės goose breed and evaluate the carcass and meat quality characteristics in the breast and thigh depending on the sex. The status of the Lithuanian Vištinės goose breed was evaluated by monitoring of the birds, which are included in the breeding system. Twenty geese from the nucleus flock at the age of 10 weeks and reared using a commercial concentrate diet ad libitum were used for the carcass and meat quality evaluation. Due to fluctuations in the numbers of geese and reproduction of purebred birds on a largest scale from the nucleus flock, the status of Vištinės goose population remains critical-maintained. The difference in the live body weight between males and females was insignificant, whereas males showed higher carcass weight (p < 0.05), including the weight of breast, wings, thighs and neck. The sex did not affect the meat quality parameters, but the anatomical location of muscles has appeared to show a high effect. Thigh muscles had lower (p < 0.01 and p < 0.001, respectively) protein and cholesterol, and higher (p < 0.001) intramuscular fat contents compared with the breast. Thigh muscles also showed higher (p < 0.001 and p < 0.01, respectively) pH and EZ drip loss, but lower (p < 0.001) cooking loss compared with the breast. The breast was characterized by a higher (p < 0.001) shear of force and toughness with Warner–Bratzler test and higher (p < 0.001) hardness detected by texture profile analysis (TPA) compared with the thigh. Breast lipids had higher (p < 0.001) proportion of total saturated and polyunsaturated fatty acids, whereas the thigh was characterized by a higher proportion of monounsaturated fatty acids. Atherogenic (AI) and thrombogenic (TI) indexes were higher (p < 0.001) and hypocholesterolemic/hypercholesterolemic (h/H) ratio was lower (p < 0.001) and less favourable in the breast compared with the thigh. Despite the muscle type differences, goose meat of the local conserved breed exhibited good quality and expected enhancing impact on consumer health.

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The influence of post‐mortem conditioning on the tenderness of Egyptian goose (Alopochen aegyptiacus) breast meat (M. pectoralis major)

Cited by 5 publications

References 40 publications

The effect of aging and muscle type on the quality characteristics and lipid oxidation of lamb meat

The effect of aging and muscle type on the quality characteristics and lipid oxidation of lamb meat

Physicochemical Characteristics, Selected Lipid Content and Protein Bioactive Compounds of Lamb Meat Depending on Aging Time and Muscle Type

Present Conservation Status and Carcass and Meat Characteristics of Lithuanian Vištinės Goose Breed

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