The effect of aging and muscle type on the quality characteristics and lipid oxidation of lamb meat
2019
W. Rant | A. Radzik-Rant | M. Świątek | R. Niżnikowski | Ż. Szymańska | M. Bednarczyk | E. Orłowski | A. Morales-Villavicencio | M. Ślęzak
The research carried out on meat from 45 ram lambs of the Polish merinobreed allowed to determine the effect of meat aging and muscle type onphysicochemical characteristics and oxidative stability of lipids. Analysisof physicochemical traits (pH, meat color, expressed juice, cooking loss,shear force, moisture, protein, fat and total collagen content) wasperformed 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 exceptprotein and fat content. More changes in pH and meat color parameterswere defined in the GM muscle compared to the LL muscle. The increase in thetenderness of meat expressed as a reduction (<span class="inline-formula">P < 0.05</span>) of shear forcevalues was observed in both muscles aged for 14 d. A lower value(<span class="inline-formula">P < 0.05</span>) of the shear force, despite the higher content ofcollagen, was determined in the GM muscle compared to LL. The investigated musclesdiffered in the degree of lipid peroxidation expressed as thiobarbituricacid-reactive substances (TBARS) in both fresh and aged meat. The TBARSvalue was lower (<span class="inline-formula">P < 0.05</span>) in the LL muscle than in GM. In the longissimus lumborum muscle, thesignificantly lower content of polyunsaturated fatty acids (PUFAs) and PUFAn-6 has been recorded. The oxidation stability was not influenced by themeat aging.
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