Simple Search:

Development of microbial spoilage and lipid and protein oxidation in rabbit meat


Citation

Nakyinsige, Khadijah and Sazili, Awis Qurni and Aghwan, Zeiad Amjad and Idrus, Zulkifli and Goh, Yong Meng and Abu Bakar, Fatimah and Zainal Abidin, Siti Aimi Sarah (2015) Development of microbial spoilage and lipid and protein oxidation in rabbit meat. Meat Science, 108. pp. 125-131. ISSN 0309-1740; ESSN: 1873-4138

Abstract / Synopsis

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.


Download File

[img]
Preview
PDF (Abstract)
Development of microbial spoilage and lipid and protein oxidation in rabbit meat.pdf

Download (83kB) | Preview

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: 22 Aug 2015 07:25
Last Modified: 03 Dec 2015 11:16
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

Actions (login required)

View Item View Item