Changes of microbial spoilage, lipid-protein oxidation and physicochemical properties during post mortem refrigerated storage of goat meat

• Main Authors: Sabow, Azad Behnan, Sazili, Awis Qurni, Aghwan, Zeiad Amjad Abdulrazzak, Idrus, Zulkifli, Goh, Yong Meng, Ab Kadir, Mohd Zainal Abidin, Khadijah, Nakyinsige, Kaka, Ubedullah, Adeyemi, Kazeem Dauda
• Format: Article
• Language: English
• Published: Japanese Society of Animal Science 2016
• Online Access: http://psasir.upm.edu.my/id/eprint/59622/1/Changes%20of%20microbial%20spoilage%2C%20lipid-protein%20oxidation%20and%20physicochemical%20properties%20during%20post%20mortem%20refrigerated%20storage%20of%20goat%20meat.pdf; http://psasir.upm.edu.my/id/eprint/59622/; http://onlinelibrary.wiley.com/wol1/doi/10.1111/asj.12496/abstract

Examined was the effect of post mortem refrigerated storage on microbial spoilage, lipid-protein oxidation and physicochemical traits of goat meat. Seven Boer bucks were slaughtered, eviscerated and aged for 24 h. The Longissimus lumborum (LL) and Semitendinosus (ST) muscles were excised and subject...