屠宰年龄和宰后天数对波尔山羊背最长肌和半膜肌肉质的影响。
Effect of slaughter age and post-mortem days on meat quality of longissimus and semimembranosus muscles of Boer goats.
作者信息
Abhijith Archana, Warner Robyn D, Ha Minh, Dunshea Frank R, Leury Brian J, Zhang Minghao, Joy Aleena, Osei-Amponsah Richard, Chauhan Surinder S
机构信息
School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia.
School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia; Faculty of Biological Sciences, The University of Leeds, Leeds LS2 9JT, United Kingdom.
出版信息
Meat Sci. 2021 May;175:108466. doi: 10.1016/j.meatsci.2021.108466. Epub 2021 Feb 11.
This study investigated the effects of age of animal and days post-mortem (PM) on meat quality of Boer goats. Twenty-four (24) wether Boer goats of two age groups (2YO group: 2 years old and 9MO: 6-9 months, with 12 animals/group) were slaughtered in a commercial processing plant. The pH@Temp18 was estimated to be above 6 in both age groups with higher (P < 0.01) values in 2YO goats. The PM storage for 14 days reduced the shear force in both age groups (P < 0.01). 2YO goat muscles (longissimus and semimembranosus) exhibited higher (P < 0.01) Thiobarbituric acid reactive substance values (TBARS), indicating increased lipid oxidation. Glycogen (P < 0.01) and lactate content (20 min post-slaughter) in longissimus of 9MO were lower compared to 2YO, and total muscle glycogen concentration was lower (P < 0.01) in both age groups below the threshold levels. Hence, as hypothesized, age and days PM proved to play crucial roles on Boer meat quality.
本研究调查了动物年龄和宰后天数对波尔山羊肉质的影响。在一家商业加工厂屠宰了两个年龄组的24只（每组12只）去势波尔山羊（2岁组：2岁；9月龄组：6 - 9个月）。两个年龄组的pH@Temp18均估计高于6，2岁山羊的值更高（P < 0.01）。宰后储存14天降低了两个年龄组的剪切力（P < 0.01）。2岁山羊的肌肉（背最长肌和半膜肌）表现出更高（P < 0.01）的硫代巴比妥酸反应物值（TBARS），表明脂质氧化增加。与2岁组相比，9月龄组背最长肌中的糖原（P < 0.01）和乳酸含量（宰后20分钟）较低，且两个年龄组的总肌肉糖原浓度均低于阈值水平且较低（P < 0.01）。因此，正如所假设的，年龄和宰后天数对波尔山羊肉品质起着关键作用。
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