Comparison of myofibrillar protein degradation antioxidant profile fatty acids metmyoglobin reducing activity physicochemical properties and sensory attributes of gluteus medius and infraspinatus muscles in goats

摘要

BackgroundThe functionality of myofibrillar proteins is a major factor influencing the quality attributes of muscle foods. Nonetheless, the relationships between muscle type and oxidative changes in chevon during ageing are meagrely elucidated. Postmortem changes in antioxidant status and physicochemical properties of glycolytic gluteus medius (GM) and oxidative infraspinatus (IS) muscles in goats were compared.