tailieunhanh - Effect of different storage conditions and duration on physico chemical characteristics of Chevon

The properties of fresh goat meat in relation with post-mortem handling conditions were evaluated. There are various factors which affect the freshness of the meat the most important factors are storage temperature, time of exposure of meat to extrinsic factors and handling of carcass during and after slaughter. Hence a study was conducted to compare the physico chemical characteristics of chevon carcass hanged at room temperature for 6 hours and at chiller temperature for 30 hours. Twenty four numbers of 6 months old tellicherry young male goats were selected and they were slaughtered by the standard procedure. The carcass was vertically split into two halves and one half was exposed to room temperature and another half to chiller temperature. On hourly interval the samples were collected and physico chemical parameters like pH, water holding capacity and shear force value was analysed. Under both temperature treatments, as the storage hour increased, pH value, water holding capacity decreased significantly but the shear force value increased significantly (p ≤ ) up to 5th hour in ambient temperature and up to 9th hour in chiller temperature then shear force value start decreasing. Between treatments, except 0th hour, all the hour showed highly significant (p˂) difference between storage treatments up to 6 hours of comparison. The pH decline was faster in chevon stored under ambient temperature than under chiller temperature. Higher water holding capacity was also found in chiller temperature storage. The shear force value was higher in ambient temperature. It was concluded that keeping the carcass in the chilling conditions prolongs the shelf life and increase the tenderness of meat. | Effect of different storage conditions and duration on physico chemical characteristics of Chevon

• Hoá học
• Shear force value
• Tenderness and temperature
• Physico chemical characteristics
• Different storage conditions
• Tenderness of meat
• BMC Genomics
• RNA Seq
• Meat quality
• Meat tenderness
• Global gene expression
• BMC Genetics
• Additive genetic variance
• Beef cattle
• Traditional single nucleotide polymorphism
• Genome wide association analysis
• trình bày báo cáo
• báo cáo ngành kỹ thuật
• báo cáo về tin học
• báo cáo ngành văn học
• báo cáo tiếng anh
• Bos taurus
• Meat phosphoproteome
• Beef quality
• Pre slaughter stress biomarkers
• Post mortem metabolism