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Comparison of myofibrillar protein degradation, antioxidant profile, fatty acids, metmyoglobin reducing activity, physicochemical properties and sensory attributes of gluteus medius and infraspinatus muscles in goats

Adeyemi KD 1 , Shittu RM 2 , Sabow AB 3 , Abubakar AA 4 , Karim R 2 , Karsani SA 5 Show all authors , Sazili AQ 6

Affiliations 

  • 1 Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia ; Department of Animal Production, University of Ilorin, PMB 1515 Ilorin, Nigeria
  • 2 Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia
  • 3 Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia ; Department of Animal Resource, University of Salahaddin, Erbil, Kurdistan Region Iraq
  • 4 Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia
  • 5 Institute of Biological Sciences, Faculty of Science, University of Malaya, Kuala Lumpur, Malaysia
  • 6 Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia ; Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia ; Laboratory of Animal Production, Institute of Tropical Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia
J Anim Sci Technol, 2016;58:23.
PMID: 27307997 DOI: 10.1186/s40781-016-0105-5

Abstract

BACKGROUND: The functionality of myofibrillar proteins is a major factor influencing the quality attributes of muscle foods. Nonetheless, the relationships between muscle type and oxidative changes in chevon during ageing are meagrely elucidated. Postmortem changes in antioxidant status and physicochemical properties of glycolytic gluteus medius (GM) and oxidative infraspinatus (IS) muscles in goats were compared.

METHODS: Twenty Boer bucks (9-10 months old, body weight of 36.9 ± 0.725 kg) were slaughtered and the carcasses were subjected to chill storage (4 ± 0.5 °C). Analyses were conducted on GM and IS muscles sampled on 0, 1, 4 and 7 d postmortem.

RESULTS: Chill storage did not affect the antioxidant enzyme activities in both muscles. The IS had greater (P  0.05) on free thiol, MRA and TBARS. The GM had lower (P  0.05) on consumer preference for flavour, juiciness and overall acceptability. However, IS had higher (P 

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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