Effect of slaughter age and post-mortem days on meat quality of longissimus and semimembranosus muscles of Boer goats.

Affiliation

Abhijith A(1), Warner RD(1), Ha M(1), Dunshea FR(2), Leury BJ(1), Zhang M(1), Joy A(1), Osei-Amponsah R(3), Chauhan SS(4).
Author information:
(1)School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia.
(2)School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia; Faculty of Biological Sciences, The University of Leeds, Leeds LS2 9JT, United Kingdom.
(3)Department of Animal Science, School of Agriculture, University of Ghana, Legon, Accra, Ghana.
(4)School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia. Electronic address: [Email]

Abstract

This study investigated the effects of age of animal and days post-mortem (PM) on meat quality of Boer goats. Twenty-four (24) wether Boer goats of two age groups (2YO group: 2 years old and 9MO: 6-9 months, with 12 animals/group) were slaughtered in a commercial processing plant. The pH@Temp18 was estimated to be above 6 in both age groups with higher (P < 0.01) values in 2YO goats. The PM storage for 14 days reduced the shear force in both age groups (P < 0.01). 2YO goat muscles (longissimus and semimembranosus) exhibited higher (P < 0.01) Thiobarbituric acid reactive substance values (TBARS), indicating increased lipid oxidation. Glycogen (P < 0.01) and lactate content (20 min post-slaughter) in longissimus of 9MO were lower compared to 2YO, and total muscle glycogen concentration was lower (P < 0.01) in both age groups below the threshold levels. Hence, as hypothesized, age and days PM proved to play crucial roles on Boer meat quality.