Biochemical and physicochemical changes in goat meat during postmortem aging

Nagaraj Nagathihalli, K. R. Anilakumar, K. Santhanam

Research output: Contribution to journalArticle

12 Citations (Scopus)

Abstract

This study was conducted to evaluate the effect of postmortem aging on pH, temperature, drip loss, sarcomere length, myofibrillar fragmentation index (MFI), myofibrillar protein solubility, released calcium and myofibrillar adenosinetriphosphatase (ATPase) activity in longissimus dorsi (LD), biceps femoris (BF), semimembranosus (SM) and semitendinosus (ST) muscles of goat maintained at 5C up to 20 days postmortem. The results showed that the rates of pH decline, temperature and sarcomere length decreased during aging. There was a significant increase in drip loss of LD, BF, SM and ST at 3, 6 and 9 days, respectively. The increased MFI followed a pattern of LD > ST > BF > SM at 20 days postmortem. The myofibrillar ATPase activity rapidly decreased between 0.1 and 0.2 M ionic strength in all the muscles. The biochemical index of myofibrillar aging (BIMA) value of LD, BF and SM muscles was constant after 9 days postmortem. The results obtained here describe a close relationship between rate of pH decline, decreased sarcomere length and increased MFI and BIMA value during postmortem aging. Therefore, the biochemical indices described in this article could be used as indicators of the degree of aging of the goat myofibrillar structure.

Original languageEnglish (US)
Pages (from-to)198-213
Number of pages16
JournalJournal of Muscle Foods
Volume17
Issue number2
DOIs
StatePublished - Apr 2006
Externally publishedYes

Fingerprint

meat aging
goat meat
Goats
longissimus muscle
Meat
sarcomeres
drip loss
adenosinetriphosphatase
goats
Sarcomeres
semitendinosus muscle
muscles
myofibrillar proteins
protein solubility
ionic strength
temperature
Muscles
calcium
Hamstring Muscles
Temperature

ASJC Scopus subject areas

  • Food Science

Cite this

Biochemical and physicochemical changes in goat meat during postmortem aging. / Nagathihalli, Nagaraj; Anilakumar, K. R.; Santhanam, K.

In: Journal of Muscle Foods, Vol. 17, No. 2, 04.2006, p. 198-213.

Research output: Contribution to journalArticle

Nagathihalli, Nagaraj ; Anilakumar, K. R. ; Santhanam, K. / Biochemical and physicochemical changes in goat meat during postmortem aging. In: Journal of Muscle Foods. 2006 ; Vol. 17, No. 2. pp. 198-213.
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