Asian-Australasian Journal of Animal Sciences

  • 제27권11호
  • /
  • Pages.1630-1637
  • /
  • 2014
  • /
  • 1011-2367(pISSN)
  • /
  • 1976-5517(eISSN)
아세아태평양축산학회 (Asian Australasian Association of Animal Production Societies)
권호 표지
DOI QR코드

DOI QR Code

Differences in Health-related Fatty Acids, Intramuscular Fat and the Physico-chemical Quality in Mutton as Affected by Season, Place of Purchase and Meat Portion

  • Rani, Zikhona T. (Department of Livestock and Pasture Science, University of Fort Hare) ;
  • Nantapo, Carlos W.T. (Department of Livestock and Pasture Science, University of Fort Hare) ;
  • Hugo, Arnold (Department of Microbial, Biochemical and Food Biotechnology, University of the Free State) ;
  • Muchenje, Voster (Department of Livestock and Pasture Science, University of Fort Hare)
  • 투고 : 2014.03.11
  • 심사 : 2014.06.29
  • 발행 : 2014.11.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

The objective of the study was to determine the quality and fatty acid profiles of mutton cuts purchased from rural and urban localities in South Africa. Five hundred and ten samples were collected in four seasons from both rural and urban shops and butcheries. Samples were immediately transported to the laboratory in cooler boxes with ice where the following physico-chemical characteristics of mutton were determined; meat pH, color ($L^*$, $a^*$, and $b^*$), cooking losses and Warner Braztler shear force and replicates stored at $-20^{\circ}C$ pending fatty acid analysis. Meat $L^*$ values were lowest ($24.7{\pm}0.49$) in winter and highest ($32.2{\pm}0.49$) in spring. The loin and sirloin cuts recorded the highest intramuscular fat whilst rib and leg cuts recorded the lowest intramuscular fat. In conclusion intramuscular fat, fatty acid profiles and physico-chemical quality of mutton were significantly affected by season and meat portion and not necessarily by the locality and class of shop.

키워드

참고문헌

  1. AOAC. 2003. Association of Official Analytical Chemists. 3rd Ed. Quality Assurance Principles for Analytical Laboratorys. Washington, DC, USA.
  2. Becker, T., E. Benner, and K. Glitsch, 2000. Consumer perception of fresh meat quality in Germany. Br. Food J. 102:246-266. https://doi.org/10.1108/00070700010324763
  3. Chulayo, A. Y. and V. Muchenje. 2013. The effects of preslaughter stress and season on the activity of plasma creatine kinase and mutton quality from different sheep breeds slaughtered at a smallholder abattoir. Asian Austral. J. Anim. Sci. 26:1762-1772. https://doi.org/10.5713/ajas.2013.13141
  4. Cloete, J. J. E., L. C. Hoffman, and S. W. P. Cloete. 2008. Carcass characteristics and meat quality of progeny of five Merino dam lines crossed with Dormer and Suffolk sires. S. Afr. J. Anim Sci. 38:355-366.
  5. Commission International De I'Eclairage (CIE). 1976. Colorimetry. 2nd edition. Vienna, Switzerland.
  6. Davies, A. R. 1995. Advances in modified atmosphere packaging. In: New Methods of Food Preservation (Ed. G. W. Gould). Glasgow, Blackie, UK pp. 304-320.
  7. Folch, J., M. Lees, and G. H. Sloane-Stanley. 1957. A simple method for the isolation and purification of total lipids from animal tissue. J. Biol. Chem. 226:497-509.
  8. Gallo, S. B., E. R de Siqueira, E. F. Delgado, M. D. P. Silva, and G. T. Rosa. 2009. Influence of feeding regime and finishing system on lamb muscle fiber and meat quality. R. Bras. Zootec. 38:2204-2210. https://doi.org/10.1590/S1516-35982009001100020
  9. Gregory, N. G. 2008. Animal welfare at markets and during transport and slaughter. Meat Sci. 80:2-11. https://doi.org/10.1016/j.meatsci.2008.05.019
  10. Grunert, K. G. 1997. What is steak? A cross-cultural study on the quality perception of beef. Food Qual. Pref. 8:157-174. https://doi.org/10.1016/S0950-3293(96)00038-9
  11. Hoffman, L. C., B. Kritzinger, and A. V. Ferreira. 2005. The effects of region and geneder on the fatty acid, amino acid, mineral, myoglobin and collagen contents of impala (Aepyceros melampus) meat. Meat Sci. 69:551-558. https://doi.org/10.1016/j.meatsci.2004.10.006
  12. Hoffman, L. C., M. Muller, S. W. P. Cloete, and D. Schmidt. 2003. Comparison of six crossbred lamb types: sensory, physical and nutritional meat quality characteristics. Meat Sci. 65:1265-1274. https://doi.org/10.1016/S0309-1740(03)00034-2
  13. Levy, M. and B. A. Weitz. 1995. Retailing Management. Richard D. Irwin, Inc., Chicago, IL, USA.
  14. Muchenje, V., K. Dzama, M. Chimonyo, J. G. Raats, and P. E. Strydom. 2008. Meat quality of Nguni, Bonsmara and Aberdeen Angus steers raised on natural pasture in the Eastern Cape, South Africa. Meat Sci. 79:20-28.
  15. Nantapo, C. T. W., V. Muchenje, and A. Hugo. 2014. Atherogenicity index and health related fatty acids in different stages of lactation from Friesian, Jersey and Friesian${\times}$Jersey cross cow milk under pasture-based dairy system. Food Chem. 146:127-133. https://doi.org/10.1016/j.foodchem.2013.09.009
  16. Pereira, P. M. C. C. and A. F. R. B. Vincente. 2013. Meat nutritional composition and nutritive role in the human diet. Meat Sci. 93:586-592. https://doi.org/10.1016/j.meatsci.2012.09.018
  17. Rani, Z. T., M. Chimonyo, A. Hugo, U. Marume, and V. Muchenje. 2011. Effect of parity on the proximate composition and fatty acid profile of milk from Nguni cattle grazing on natural pastures. Afr. J. Biotechnol. 10:8647-8653.
  18. Rosenvold, K. and H. J. Andersen. 2003. Factors of significance for pork quality. A review. Meat Sci. 64:219-237. https://doi.org/10.1016/S0309-1740(02)00186-9
  19. Sainsbury, J. 2009. Nutrient Content and Carcass Composition of South African Mutton with a Focus on Bio-availability of Selected Nutrients. PhD. Thesis, University of Pretoria South Africa.
  20. SAS. 2011. Users Guide, Version 9. Statistical Analysis System Institute Inc., Cary, NC, USA.
  21. Schonfeldt, H. C. and P. E. Strydom. 2011. Effect of age and cut on cooking loss, juiciness and flavour of South African beef. Meat Sci. 87:180-190. https://doi.org/10.1016/j.meatsci.2010.10.007
  22. Simopoulus, A. P. 2002. The importance of the ratio of omega-6/omega-3 essential fatty acids. Biomed. Pharmacother. 56:365-379. https://doi.org/10.1016/S0753-3322(02)00253-6
  23. Simopoulus, A. P. 2006. Evolutionary aspects of diet, the omega-6/omega-3 ratio and genetic variation: Nutritional implications for chronic diseases. Biomed. Pharmacother. 60:502-507. https://doi.org/10.1016/j.biopha.2006.07.080
  24. Vimiso, P. and V. Muchenje. 2013. A survey on the effect of transport method on bruises, pH and colour of meat from cattle slaughtered at a South African commercial abattoir. S Afr. J. Anim. Sci. 43:105-111.
  25. Vimiso, P., V. Muchenje, U. Marume, and R. Chiruka. 2012. Preliminary study on consumers and meat traders perceptions of beef quality and how the beef quality is affected by animal welfare practices. Sci. Res. Essays 7:2037-2048.
  26. Wiecek, J., A. Rekiel, M. Batorska, and J. Skomial. 2011. Effects of restricted feeding and realimentation periods on pork quality and fatty acid profile of M. longissimus thoracis. Meat Sci. 87: 244-249. https://doi.org/10.1016/j.meatsci.2010.10.019
  27. Woods, V. B. and A. M. Fearon. 2009. Dietary sources of unsaturated fatty acids for animals and their transfer into meat, milk and eggs: A review. Livest. Sci. 126:1-20. https://doi.org/10.1016/j.livsci.2009.07.002
  28. Yancey, J. W. S, J. K. Apple, J. F. Meullenet, and J. T. Sawyer. 2010. Consumer responses for tenderness and overall impression can be predicted by visible and near-infrared spectroscopy, Meullenet-Owens razor shear, and Warner-Bratzler shear force. Meat Sci. 85:487-492. https://doi.org/10.1016/j.meatsci.2010.02.020