Development of microbial spoilage and lipid and protein oxidation in rabbit meat
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...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2015
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| Online Access: | http://psasir.upm.edu.my/id/eprint/37074/1/Development%20of%20microbial%20spoilage%20and%20lipid%20and%20protein%20oxidation%20in%20rabbit%20meat.pdf |
| _version_ | 1796973071264907264 |
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| author | Nakyinsige, Khadijah Sazili, Awis Qurni Aghwan, Zeiad Amjad Idrus, Zulkifli Goh, Yong Meng Abu Bakar, Fatimah Zainal Abidin, Siti Aimi Sarah |
| author_facet | Nakyinsige, Khadijah Sazili, Awis Qurni Aghwan, Zeiad Amjad Idrus, Zulkifli Goh, Yong Meng Abu Bakar, Fatimah Zainal Abidin, Siti Aimi Sarah |
| author_sort | Nakyinsige, Khadijah |
| collection | UPM |
| description | 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. |
| first_indexed | 2024-03-06T08:37:13Z |
| format | Article |
| id | upm.eprints-37074 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T08:37:13Z |
| publishDate | 2015 |
| publisher | Elsevier |
| record_format | dspace |
| spelling | upm.eprints-370742015-12-03T03:16:31Z http://psasir.upm.edu.my/id/eprint/37074/ Development of microbial spoilage and lipid and protein oxidation in rabbit meat Nakyinsige, Khadijah Sazili, Awis Qurni Aghwan, Zeiad Amjad Idrus, Zulkifli Goh, Yong Meng Abu Bakar, Fatimah Zainal Abidin, Siti Aimi Sarah 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. Elsevier 2015-10 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/37074/1/Development%20of%20microbial%20spoilage%20and%20lipid%20and%20protein%20oxidation%20in%20rabbit%20meat.pdf 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 10.1016/j.meatsci.2015.05.029 |
| spellingShingle | Nakyinsige, Khadijah Sazili, Awis Qurni Aghwan, Zeiad Amjad Idrus, Zulkifli Goh, Yong Meng Abu Bakar, Fatimah Zainal Abidin, Siti Aimi Sarah Development of microbial spoilage and lipid and protein oxidation in rabbit meat |
| title | Development of microbial spoilage and lipid and protein oxidation in rabbit meat |
| title_full | Development of microbial spoilage and lipid and protein oxidation in rabbit meat |
| title_fullStr | Development of microbial spoilage and lipid and protein oxidation in rabbit meat |
| title_full_unstemmed | Development of microbial spoilage and lipid and protein oxidation in rabbit meat |
| title_short | Development of microbial spoilage and lipid and protein oxidation in rabbit meat |
| title_sort | development of microbial spoilage and lipid and protein oxidation in rabbit meat |
| url | http://psasir.upm.edu.my/id/eprint/37074/1/Development%20of%20microbial%20spoilage%20and%20lipid%20and%20protein%20oxidation%20in%20rabbit%20meat.pdf |
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