Sabow Azad Behnan, Sazili Awis Qurni, Aghwan Zeiad Amjad, Zulkifli Idrus, Goh Yong Meng, Ab Kadir Mohd Zainal Abidin, Nakyinsige Khadijah, Kaka Ubedullah, Adeyemi Kazeem Dauda
Department of Animal Science, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.
Department of Animal Resource, University of Salahaddin, Erbil, Kurdistan Region, Iraq.
Anim Sci J. 2016 Jun;87(6):816-26. doi: 10.1111/asj.12496. Epub 2016 Feb 17.
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.
研究了宰后冷藏对山羊肉微生物腐败、脂质-蛋白质氧化及理化特性的影响。选取7只波尔山羊公羊进行屠宰、去内脏并熟化24小时。切除腰大肌（LL）和半腱肌（ST），进行宰后13天的冷藏储存。测定LL的pH值、脂质和蛋白质氧化、嫩度、色泽和滴水损失，同时对ST进行微生物分析。细菌计数一般随熟化时间的增加而增加，宰后第14天达到鲜肉限度。储存第7天丙二醛（MDA）含量存在显著差异。随着熟化时间的增加，巯基浓度显著降低。随着储存时间的延长，肌球蛋白重链（MHC）和肌钙蛋白-T的条带强度显著降低，而肌动蛋白相对稳定。熟化14天后，嫩度显著改善，肌肉pH值和滴水损失随储存时间的增加而降低。储存14天的样品亮度较高（P < 0.05），黄度和红度较低（P < 0.05）。宰后冷藏储存影响山羊肉的氧化和微生物稳定性以及理化性质。
