Effect Of Different Muscles On The Quality And Color Stability  During Aging Of Hot-Boned Sheep Meat

Authors

  • Gangadhar Kapase Veterinary College Bidar, Karnataka Veterinary Animal and Fisheries Sciences University Bidar, Karnataka, India
  • Shrikant Kulkarni Veterinary College Bidar, Karnataka Veterinary Animal and Fisheries Sciences University Bidar, Karnataka, India
  • Kiran M Associate Professor and Head (I/C) Dept of Livestock Products Technology KVAFSU, Veterinary College Bidar Bidar-585226 Karnataka https://orcid.org/0000-0003-0173-2994
  • Prasad M Govindaiah Department of Livestock Products Technology, ICAR - Indian Veterinary Research Institute, Izatnagar, Uttar Pradesh, India
  • Kartikesh S M Veterinary College Bidar, Karnataka Veterinary Animal and Fisheries Sciences University Bidar, Karnataka, India
  • Kalmath G P Veterinary College Bangalore, Karnataka Veterinary Animal and Fisheries Sciences University Bidar, Karnataka, India

DOI:

https://doi.org/10.48165/jms.2023.18.02.10

Keywords:

Meat quality, Ageing, myoglobin, water holding caapcity, color stability, Colorstability

Abstract

This study investigated the impact of conditioning on muscle-specific meat quality in various muscle types, including Vastus lateralis (VL), Gluteo biceps femoris (GBF), Gluteomedius (GM), Longissimus dorsi et lumborum (LL), Psoas major (PM), and Semitendinosus (ST) in sheep. Meat qualityparameters such as water holding capacity (WHC), thiobarbituric acid reactive substance (TBARS), drip loss, and color stability (myoglobin [Mb], met-myoglobin [met-Mb], instrumental color [L*, a* and b*]) were assessed under refrigeration conditions (4±1 º C) on the 0th, 5th, 10th, and 15th day post-mortem. The findings of this study indicated a significant decrease (P<0.05) in myoglobin concentration on the 10th day for VL and GBF muscles, while GM, LD, and ST muscles exhibited this decrease on the 15thday. Notably, met-Mb percentage showed considerable variation (P<0.05) during different post-mortem aging periods among the muscles. TBARS values were significantly higher (P<0.05) on the 5th and 10th days, while water holding capacity and drip loss exhibited a substantial increase (P<0.05), reaching their highest (P<0.05) values on the 15th day post-mortem.Furthermore, the lightness value (L*) increased significantly (P<0.05) in VL, GBF, LL, PM, and ST as the post-mortem aging period progressed. The redness (a*) and yellowness (b*) also increased significantly (P<0.05) with advancing post-mortem aging period. These results provide valuable insights into the effect of conditioning on the meat quality of different muscle types in sheep, shedding light on changes in color stability, myoglobin content, lipid oxidation, and water holding capacity during the post-mortem aging process.

Downloads

Download data is not yet available.

Author Biography

  • Kiran M, Associate Professor and Head (I/C) Dept of Livestock Products Technology KVAFSU, Veterinary College Bidar Bidar-585226 Karnataka

    Dr. Kiran, M. Associate Professor and Head (I/C)
    Dept of Livestock Products Technology
    KVAFSU, Veterinary College Bidar
    Bidar-585226 Karnataka
    Ph- 08088010612

References

Abdullah, A. Y., and Qudsieh, R. I. (2009). Effect of slaughter weight and aging time on the quality of meat from Awassi ram lambs. Meat Science, 82(3), 309–316.

APEDA. (2023). Sheep and goat meat. Available at https://apeda.gov.in/apedawebsite/SubHead_Products/Sheep_Goat_Meat.htmaccessed on 03/10/2023.

Belew, J. B., Brooks, J. C., McKenna, D. R., and Savell, J. W. (2003). Warner–Bratzler shear evaluations of 40 bovine muscles. Meat Science, 64(4), 507–512.

Bhat, Z. F., Morton, J. D., Mason, S. L., and Bekhit, A. E.-D. A. (2018). Role of calpain system in meat tenderness: A review. Food Science and Human Wellness, 7(3), 196–204.

Bjelanović, M., Grabež, V., Vučić, G., Martinović, A., Lima, L. R., Marković, B., andEgelandsdal, B. (2015). Effects of different production systems on carcass and meat quality of sheep and lamb from western Balkan and Norway. Biotechnology in Animal Husbandry, 31(2), 203–221.

Cetin, O., Bingol, E. B., Colak, H., andHampikyan, H. (2012). Effects of electrical stimulation on meat quality of lamb and goat meat. The Scientific World Journal, 2012.

Corlett, M. T., Pethick, D. W., Kelman, K. R., Jacob, R. H., and Gardner, G. E. (2021). Consumer Perceptions of Meat Redness Were Strongly Influenced by Storage and Display Times. Foods, 10(3), 540.

Devatkal, S. (2020). Differential Expression of Myofibrillar Proteins during Chilling and Ageing of Chevon Semitendinosus Muscle. Journal of Meat Science, 16(1 And 2), 61–65.

Garmyn, A. (2020). Consumer Preferences and Acceptance of Meat Products. Foods, 9(6), 708.

Govindaiah, P. M., Maheswarappa, N. B., Banerjee, R., Mishra, B. P., Manohar, B. B., andDasoju, S. (2023). Traditional halal meat production without stunning versus commercial slaughter with electrical stunning of slow-growing broiler chicken: Impact on meat quality and proteome changes. Poultry Science, 103033.

Honikel, K. O. (1987). How to measure the water-holding capacity of meat? Recommendation of standardized methods. Evaluation and Control of Meat Quality in Pigs: A Seminar in the CEC Agricultural Research Programme, Held in Dublin, Ireland, 21-22 November 1985, 129–142.

Honikel, K. O., and Hamm, R. (1994). Measurement of water-holding capacity and juiciness. Quality Attributes and Their Measurement in Meat, Poultry and Fish Products, 125–161.

Howes, N. L., Bekhit, A. E. A., Burritt, D. J., and Campbell, A. W. (2015). Opportunities and implications of pasture‐based lamb fattening to enhance the long‐chain fatty acid composition in meat. Comprehensive Reviews in Food Science and Food Safety, 14(1), 22–36.

Huang, C., Hou, C., Ijaz, M., Yan, T., Li, X., Li, Y., and Zhang, D. (2020). Proteomics discovery of protein biomarkers linked to meat quality traits in post-mortem muscles: Current trends and future prospects: A review. Trends in Food Science and Technology, 105, 416–432.

Kim, Y. H. B., Stuart, A., Black, C., and Rosenvold, K. (2012). Effect of lamb age and retail packaging types on the quality of long-term chilled lamb loins. Meat Science, 90(4), 962–966.

Kim, Y. H. B., Warner, R. D., and Rosenvold, K. (2014). Influence of high pre-rigor temperature and fast pH fall on muscle proteins and meat quality: a review. Animal Production Science, 54(4), 375–395.

Kiran, M., Naveena, B. M., Reddy, K. S., Shahikumar, M., Reddy, V. R., Kulkarni, V. V, Rapole, S., and More, T. H. (2016). Understanding tenderness variability and ageing changes in buffalo meat: biochemical, ultrastructural and proteome characterization. Animal, 10(6), 1007–1015.

Kiran, M., K, Sudhakar Reddy., K, Kondal Reddy., T, Madhav Rao. and Naveena B M. (2013). Effect of blade tenderization on physicochemical and ultrastructural properties of spent hen meat. Journal of Meat Science, 9(1), 16-21.

Kiran, M., Kapase, G., Kulkarni, S., Kumar, M., & Lakshmi, V. (2020). The Effect of Post Mortem Ageing and Muscle Type on Spent Hen Meat Quality. Journal of Meat Science, 15(1), 27–33.

Listrat, A., Lebret, B., Louveau, I., Astruc, T., Bonnet, M., Lefaucheur, L., Picard, B., andBugeon, J. (2016). How muscle structure and composition influence meat and flesh quality. The Scientific World Journal, 2016.

Ma, D., Kim, Y. H. B., Cooper, B., Oh, J.-H., Chun, H., Choe, J.-H., Schoonmaker, J. P., Ajuwon, K., and Min, B. (2017). Metabolomics profiling to determine the effect of postmortem aging on color and lipid oxidative stabilities of different bovine muscles. Journal of Agricultural and Food Chemistry, 65(31), 6708–6716.

Nagaraj, N. S., Anilakumar, K. R., and Santhanam, K. (2005). Postmortem changes in myofibrillar proteins of goat skeletal muscles. Journal of Food Biochemistry, 29(2), 152–170.

Naveena, B. M., Kiran, M., Reddy, K. S., Ramakrishna, C., Vaithiyanathan, S., and Devatkal, S. K. (2011). Effect of ammonium hydroxide on ultrastructure and tenderness of buffalo meat. Meat Science, 88(4), 727–732.

Naveena, B.M., Muthukumar, M., & Banerjee , R. (2019). Issues and Indicators of Meat Sector in India . Journal of Meat Science, 13(2), 1–5.

Offer, G., and Trinick, J. (1983). On the mechanism of water holding in meat: the swelling and shrinking of myofibrils. Meat Science, 8(4), 245–281.

Sañudo, C., Campo, M. M., Olleta, J. L., Joy, M., and Delfa, R. (2007). Methodologies to evaluate meat quality in small ruminants. Publication-European Association for Animal Production, 123, 81.

Sasidharan, V., Vasudevan, V.N., Sunil, B., Sathu, T., Ramnath, V., K. J , A.S., & R , Y. (2022). Influence of Residual Blood on the Physico-chemical characteristics of Beef during Post Mortem Refrigerated Storage . Journal of Meat Science, 16(1 And 2), 48–51.

Sen, A., and Karim, S. (2011). Effect of Cooking Methods on Quality Characteristics of Nuggets and Patties from Sheep, Goat and Rabbit Meat. Journal of Meat Science, 7(1), 42–45.

Sen, A., Muthukumar, M., Naveena, B., K, G., Patil, S., Banerjee, R., … M., D. (2021). Technology Landscaping in Indian Meat Sector to Meet the Future Demand and Strengthening Business. Journal of Meat Science, 16(1 And 2), 1–6.

Simela, L., Webb, E. C., andFrylinck, L. (2004). Effect of sex, age, and pre-slaughter conditioning on pH, temperature, tenderness and colour of indigenous South African goats. South African Journal of Animal Science, 34(5), 208–211.

STATISTA. (2023). Consumption volume of sheep meat in India from 2013 to 2023. Available at https://www.statista.com/statistics/826719/india-sheep-meat-consumption/ accessed on 03/10/2023.

Thorne, J. W., Murdoch, B. M., Freking, B. A., Redden, R. R., Murphy, T. W., Taylor, J. B., and Blackburn, H. D. (2021). Evolution of the sheep industry and genetic research in the United States: opportunities for convergence in the twenty‐first century. Animal Genetics, 52(4), 395–408.

Trout, G. R. (1989). Variation in myoglobin denaturation and color of cooked beef, pork, and turkey meat as influenced by pH, sodium chloride, sodium tripolyphosphate, and cooking temperature. Journal of Food Science, 54(3), 536–540.

Valin, C., Pinkas, A., Dragnev, H., Boikovski, S., andPolikronov, D. (1984). Comparative study of buffalo meat and beef. Meat Science, 10(1), 69–84.

Vitale, M., Pérez-Juan, M., Lloret, E., Arnau, J., and Realini, C. E. (2014). Effect of aging time in vacuum on tenderness, and color and lipid stability of beef from mature cows during display in high oxygen atmosphere package. Meat Science, 96(1), 270–277.

Wardlaw, F. B., McCaskill, L. H., and Acton, J. C. (1973). Effect of postmortem muscle changes on poultry meat loaf properties. Journal of Food Science, 38(3), 421–423.

Warris, P. D. (1979). The extraction of haem pigments from fresh meat. International Journal of Food Science and Technology, 14(1), 75–80.

Williams, P. (2007). Nutritional composition of red meat. Nutrition and Dietetics, 64(4), 113–119.

Witte, V.C., Krauze, G.F. and Bailey, M.E. (1970). A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. Journal of Food Science, 35, 582–585.

Yu, F., Fei, X., He, Y., and Li, H. (2021). Poly (lactic acid)-based composite film reinforced with acetylated cellulose nanocrystals and ZnO nanoparticles for active food packaging. International Journal of Biological Macromolecules, 186, 770–779.

Zhang, W. G., Lonergan, S. M., Gardner, M. A., and Huff-Lonergan, E. (2006). Contribution of postmortem changes of integrin, desmin and μ-calpain to variation in water holding capacity of pork. Meat Science, 74(3), 578–585.

Downloads

Published

2024-02-01

Issue

Vol. 18 No. 2 (2023): Journal of Meat Science (December) 2023

Section

Research Article

License

Copyright (c) 2023 Gangadhar Kapase, Shrikant Kulkarni, Kiran M, Prasad M Govindaiah, Kartikesh S M, Kalmath G P

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Kapase, G., Kulkarni, S., M, K., M Govindaiah, P., S M, K., & G P, K. (2024). Effect Of Different Muscles On The Quality And Color Stability  During Aging Of Hot-Boned Sheep Meat. Journal of Meat Science, 18(2), 68–75. https://doi.org/10.48165/jms.2023.18.02.10
Crossref
Scopus
Google Scholar
Europe PMC