Effect of slaughter age and post-mortem days on meat quality of longissimus and semimembranosus muscles of Boer goats. (May 2021)

• Record Type: Journal Article
• Authors: Abhijith, Archana; Warner, Robyn D.; Ha, Minh; Dunshea, Frank R.; Leury, Brian J.; Zhang, Minghao; Joy, Aleena; Osei-Amponsah, Richard; Chauhan, Surinder S.
• Is Part Of: Meat science. Volume 175(2021)
• Publication Date: 2021-05
• Subjects: pH decline -- Retail meat quality -- Lipid oxidation -- TBARS -- Total glycogen; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2021.108466
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: 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.