RT Journal
T1 EFFECT OF THE MUSCLE BIOCHEMICAL CHARACTERISTICS ON THE TENDERNESS OF AGED MEAT IN YOUNG GOATLING (CAPRA NUBIANA) ANIMALS
A1 Cuenca-Mendoza F.
A1 C. Gonzalez
A1 M. A. Ruiz-Cabrera
A1 D. L. González-Navarro
A1 R. González-García
A1 L. González-Juárez
A1 M. Gil
A1 A. Grajales-Lagunes
JF Journal of Animal and Plant Sciences
JO JAPS
SN 1018-7081
VO 25
IS 4
SP 956
OP 965
YR 2015
FD 2015/08/01
DO DOI NA
AB <p>The effect of muscle biochemical characteristics on the tenderness of goatling meat was examined in&nbsp;<em>Semimembranosus</em>&nbsp;(SM),&nbsp;<em>Semitendinosus&nbsp;</em>(ST) and&nbsp;<em>Longissimus</em>&nbsp;(L) muscles. Twelve goatling of Nubia breed were slaughtered at 55 days of age, the muscles were obtained at 1 hour&nbsp;<em>postmortem</em>and aged for 8 days at 4&ordm;C.pH decline rate, metabolism, contraction rate, cathepsins B and B+L activities and tenderness (myofibrillar toughness) were evaluated at different ageing times. This study showed that in goatling muscles, the pH decline rate and metabolism type directly influencedon the activity of cathepsins B+L andtheir activity decline rate.Cathepsin B+L activity presented a quadratic correlation (R2=0.88) with myofibrillar toughness and it was associated with the final meat tenderness.The term &ldquo;goatling&rdquo; refers only to young animals and it is suggests that an ageing period is necessary to improve theirtenderness.</p>
K1 goatling, metabolism, myofibrillar toughness, tenderness, pH, cathepsins
PB Pakistan Agricultural Scientists Forum
LK https://thejaps.org.pk/AbstractView.aspx?mid=2015-JAPS-127