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

The 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. Methods Twenty Boer bucks (9–10 months old, body weight of 36.9?±?0.725?kg) were slaughtered and the carcasses were subjected to chill storage (4?±?0.5?°C). Analyses were conducted on GM and IS muscles sampled on 0, 1, 4 and 7 d postmortem . Results Chill storage did not affect the antioxidant enzyme activities in both muscles. The IS had greater ( P ?0.05) on free thiol, MRA and TBARS. The GM had lower ( P ?0.05) on consumer preference for flavour, juiciness and overall acceptability. However, IS had higher ( P Conclusion The changes in myofibrillar proteins and physicochemical properties of goat meat during postmortem chill storage are muscle-dependent.