Cargando…

The effect of aging and muscle type on the quality characteristics and lipid oxidation of lamb meat

The research carried out on meat from 45 ram lambs of the Polish merino breed allowed to determine the effect of meat aging and muscle type on physicochemical characteristics and oxidative stability of lipids. Analysis of physicochemical traits (pH, meat color, expressed juice, cooking loss, shear f...

Descripción completa

Detalles Bibliográficos
Autores principales: Rant, Witold, Radzik-Rant, Aurelia, Świątek, Marcin, Niżnikowski, Roman, Szymańska, Żaneta, Bednarczyk, Magdalena, Orłowski, Emil, Morales-Villavicencio, Anna, Ślęzak, Magdalena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Copernicus GmbH 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6852877/
https://www.ncbi.nlm.nih.gov/pubmed/31807649
http://dx.doi.org/10.5194/aab-62-383-2019
_version_ 1783469934736572416
author Rant, Witold
Radzik-Rant, Aurelia
Świątek, Marcin
Niżnikowski, Roman
Szymańska, Żaneta
Bednarczyk, Magdalena
Orłowski, Emil
Morales-Villavicencio, Anna
Ślęzak, Magdalena
author_facet Rant, Witold
Radzik-Rant, Aurelia
Świątek, Marcin
Niżnikowski, Roman
Szymańska, Żaneta
Bednarczyk, Magdalena
Orłowski, Emil
Morales-Villavicencio, Anna
Ślęzak, Magdalena
author_sort Rant, Witold
collection PubMed
description The research carried out on meat from 45 ram lambs of the Polish merino breed allowed to determine the effect of meat aging and muscle type on physicochemical characteristics and oxidative stability of lipids. Analysis of physicochemical traits (pH, meat color, expressed juice, cooking loss, shear force, moisture, protein, fat and total collagen content) was performed on fresh and meat aged for 14 d in the longissimus lumborum (LL) and gluteus medius (GM) muscles. The meat aging determined all physicochemical characteristics except protein and fat content. More changes in pH and meat color parameters were defined in the GM muscle compared to the LL muscle. The increase in the tenderness of meat expressed as a reduction ([Formula: see text]) of shear force values was observed in both muscles aged for 14 d. A lower value ([Formula: see text]) of the shear force, despite the higher content of collagen, was determined in the GM muscle compared to LL. The investigated muscles differed in the degree of lipid peroxidation expressed as thiobarbituric acid-reactive substances (TBARS) in both fresh and aged meat. The TBARS value was lower ([Formula: see text]) in the LL muscle than in GM. In the longissimus lumborum muscle, the significantly lower content of polyunsaturated fatty acids (PUFAs) and PUFA n-6 has been recorded. The oxidation stability was not influenced by the meat aging.
format Online
Article
Text
id pubmed-6852877
institution National Center for Biotechnology Information
language English
publishDate 2019
publisher Copernicus GmbH
record_format MEDLINE/PubMed
spelling pubmed-68528772019-11-26 The effect of aging and muscle type on the quality characteristics and lipid oxidation of lamb meat Rant, Witold Radzik-Rant, Aurelia Świątek, Marcin Niżnikowski, Roman Szymańska, Żaneta Bednarczyk, Magdalena Orłowski, Emil Morales-Villavicencio, Anna Ślęzak, Magdalena Arch Anim Breed Original Study The research carried out on meat from 45 ram lambs of the Polish merino breed allowed to determine the effect of meat aging and muscle type on physicochemical characteristics and oxidative stability of lipids. Analysis of physicochemical traits (pH, meat color, expressed juice, cooking loss, shear force, moisture, protein, fat and total collagen content) was performed on fresh and meat aged for 14 d in the longissimus lumborum (LL) and gluteus medius (GM) muscles. The meat aging determined all physicochemical characteristics except protein and fat content. More changes in pH and meat color parameters were defined in the GM muscle compared to the LL muscle. The increase in the tenderness of meat expressed as a reduction ([Formula: see text]) of shear force values was observed in both muscles aged for 14 d. A lower value ([Formula: see text]) of the shear force, despite the higher content of collagen, was determined in the GM muscle compared to LL. The investigated muscles differed in the degree of lipid peroxidation expressed as thiobarbituric acid-reactive substances (TBARS) in both fresh and aged meat. The TBARS value was lower ([Formula: see text]) in the LL muscle than in GM. In the longissimus lumborum muscle, the significantly lower content of polyunsaturated fatty acids (PUFAs) and PUFA n-6 has been recorded. The oxidation stability was not influenced by the meat aging. Copernicus GmbH 2019-07-04 /pmc/articles/PMC6852877/ /pubmed/31807649 http://dx.doi.org/10.5194/aab-62-383-2019 Text en Copyright: © 2019 Witold Rant et al. This work is licensed under the Creative Commons Attribution 4.0 International License. To view a copy of this licence, visit https://creativecommons.org/licenses/by/4.0/
spellingShingle Original Study
Rant, Witold
Radzik-Rant, Aurelia
Świątek, Marcin
Niżnikowski, Roman
Szymańska, Żaneta
Bednarczyk, Magdalena
Orłowski, Emil
Morales-Villavicencio, Anna
Ślęzak, Magdalena
The effect of aging and muscle type on the quality characteristics and lipid oxidation of lamb meat
title The effect of aging and muscle type on the quality characteristics and lipid oxidation of lamb meat
title_full The effect of aging and muscle type on the quality characteristics and lipid oxidation of lamb meat
title_fullStr The effect of aging and muscle type on the quality characteristics and lipid oxidation of lamb meat
title_full_unstemmed The effect of aging and muscle type on the quality characteristics and lipid oxidation of lamb meat
title_short The effect of aging and muscle type on the quality characteristics and lipid oxidation of lamb meat
title_sort effect of aging and muscle type on the quality characteristics and lipid oxidation of lamb meat
topic Original Study
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6852877/
https://www.ncbi.nlm.nih.gov/pubmed/31807649
http://dx.doi.org/10.5194/aab-62-383-2019
work_keys_str_mv AT rantwitold theeffectofagingandmuscletypeonthequalitycharacteristicsandlipidoxidationoflambmeat
AT radzikrantaurelia theeffectofagingandmuscletypeonthequalitycharacteristicsandlipidoxidationoflambmeat
AT swiatekmarcin theeffectofagingandmuscletypeonthequalitycharacteristicsandlipidoxidationoflambmeat
AT niznikowskiroman theeffectofagingandmuscletypeonthequalitycharacteristicsandlipidoxidationoflambmeat
AT szymanskazaneta theeffectofagingandmuscletypeonthequalitycharacteristicsandlipidoxidationoflambmeat
AT bednarczykmagdalena theeffectofagingandmuscletypeonthequalitycharacteristicsandlipidoxidationoflambmeat
AT orłowskiemil theeffectofagingandmuscletypeonthequalitycharacteristicsandlipidoxidationoflambmeat
AT moralesvillavicencioanna theeffectofagingandmuscletypeonthequalitycharacteristicsandlipidoxidationoflambmeat
AT slezakmagdalena theeffectofagingandmuscletypeonthequalitycharacteristicsandlipidoxidationoflambmeat
AT rantwitold effectofagingandmuscletypeonthequalitycharacteristicsandlipidoxidationoflambmeat
AT radzikrantaurelia effectofagingandmuscletypeonthequalitycharacteristicsandlipidoxidationoflambmeat
AT swiatekmarcin effectofagingandmuscletypeonthequalitycharacteristicsandlipidoxidationoflambmeat
AT niznikowskiroman effectofagingandmuscletypeonthequalitycharacteristicsandlipidoxidationoflambmeat
AT szymanskazaneta effectofagingandmuscletypeonthequalitycharacteristicsandlipidoxidationoflambmeat
AT bednarczykmagdalena effectofagingandmuscletypeonthequalitycharacteristicsandlipidoxidationoflambmeat
AT orłowskiemil effectofagingandmuscletypeonthequalitycharacteristicsandlipidoxidationoflambmeat
AT moralesvillavicencioanna effectofagingandmuscletypeonthequalitycharacteristicsandlipidoxidationoflambmeat
AT slezakmagdalena effectofagingandmuscletypeonthequalitycharacteristicsandlipidoxidationoflambmeat