Citation
Abstract
This experiment aimed to determine microbial spoilage and lipid and protein oxidation during aerobic refrigerated (4 °C) storage of rabbit meat. Forty male New Zealand white rabbits were slaughtered according to the Halal slaughter procedure. The hind limbs were used for microbial analysis while the Longissimus lumborum m. was used for determination of lipid and protein oxidation. Bacterial counts generally increased with aging time and the limit for fresh meat (108 cfu/g) was reached at d 7 postmortem. Significant differences in malondialdehyde content were observed after 3 d of storage. The thiol concentration significantly decreased with increase in aging time. The band intensities of myosin heavy chain and troponin T significantly reduced with increased refrigerated storage while actin remained relatively stable. This study thus proposes protein oxidation as a potential deteriorative change in refrigerated rabbit meat along with microbial spoilage and lipid oxidation.
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Additional Metadata
| Item Type: | Article |
|---|---|
| Divisions: | Faculty of Agriculture Faculty of Food Science and Technology Faculty of Veterinary Medicine Halal Products Research Institute Institute of Tropical Agriculture |
| DOI Number: | https://doi.org/10.1016/j.meatsci.2015.05.029 |
| Publisher: | Elsevier |
| Keywords: | Rabbit meat; Microbial spoilage; Lipid oxidation; Protein oxidation |
| Depositing User: | Nabilah Mustapa |
| Date Deposited: | 21 Aug 2015 23:25 |
| Last Modified: | 03 Dec 2015 03:16 |
| Altmetrics: | http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.meatsci.2015.05.029 |
| URI: | http://psasir.upm.edu.my/id/eprint/37074 |
| Statistic Details: | View Download Statistic |
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