본문 바로가기
KERD
논문KCI 등재

The Quality of Modified Atmosphere Packaged Meat from Lambs Slaughtered at 50 and 100 Days of Age

Zenon Tanski|Milewski Stanislaw|Zaleska Bozena
아세아·태평양축산학회 (Asian-Australasian Association Of Animal Production Societies)|2012|Animal Bioscience|제25권 제3호|pp. 428-434

0

조회

0

다운로드

0

인용

0

참고문헌

키워드

AgeMeat QualityModified AtmosphereLamb Meat

초록

The aim of this study was to determine the quality of modified atmosphere (MA) packaged meat from Pomeranian rams slaughtered at 50 and 100 days of age. Determined: chemical composition, physicochemical and sensory properties of meat, and the fatty acid profile of intramuscular fat. Meat from 100-d-old lambs was characterized by a significantly higher content of dry matter, total protein and crude fat, a darker color and higher physiological maturity (p≤0.01). Meat from younger lambs was marked by a better water-holding capacity (p≤0.05), a lower energy value and higher concentrations of monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA). An increase in the content of dry matter, total protein and ash, and energy value was noted in MA-stored meat. Meat pH decreased over MA storage and the sensory properties deteriorated. The studied meat remained safe from microbial contamination during storage.

Abstract

The aim of this study was to determine the quality of modified atmosphere (MA) packaged meat from Pomeranian rams slaughtered at 50 and 100 days of age. Determined: chemical composition, physicochemical and sensory properties of meat, and the fatty acid profile of intramuscular fat. Meat from 100-d-old lambs was characterized by a significantly higher content of dry matter, total protein and crude fat, a darker color and higher physiological maturity (p≤0.01). Meat from younger lambs was marked by a better water-holding capacity (p≤0.05), a lower energy value and higher concentrations of monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA). An increase in the content of dry matter, total protein and ash, and energy value was noted in MA-stored meat. Meat pH decreased over MA storage and the sensory properties deteriorated. The studied meat remained safe from microbial contamination during storage.

참고문헌 (46)

  1. Bąk, T., "Możliwości przedłużania trwałości surowca mięsnego w atmosferach ochronnych", Biul. Nauk. UWM, Olst, 13, pp.141~147 (2001)
  2. Barrera, O., "Effect of different storage conditions on E. coli O157:H7 and the indigenous bacterial microflora on lamb meat", Int. J. Food Microbiol, 115, pp.244~251 (2007)
  3. Baryłko-Pikielna, N., "Zarys analizy sensorycznej żywności" (1975), PWN
  4. Borys, B., "Wartość rzeźna i jakość mięsa jagniąt lekkich typu mlecznego i tuczonych do masy ciała 35-40 kg", Rocz Nauk. Zoot. Supl., 11, pp.115~124 (2001)
  5. Borys, B., "Jakość zdrowotna mięsa lekkich jagniąt rzeźnych w zależności od wieku i genotypu", Zesz. Nauk. Przeg. Hod, 68, pp.63~71 (2003)
  6. Brzostowski, H., "Composition and properties of meat from Pomeranian purebred lambs and their crossbreeds with Berrichon du Cher and Charolaise", Archiv Tierzucht Dummerstorf, 49, pp.494~501 (2006)
  7. Brzostowski, H., "Nutritional value of the meat of Pomeranian breed lambs and crossbreeds of Black-headed and Texel rams", Archiv Tierzucht Dummerstorf, Special Issue, 49, pp.345~352 (2006)
  8. Brzostowski, H., "Jakość mięsa jagniąt owcy pomorskiej ich mieszańców przechowywanego w modyfikowanej atmosferze gazów", LXXIII Zjazd Naukowy PTZ. Lublin, 26 (2008)
  9. Brzostowski, H., "Wpływ wieku uboju jagniąt owcy pomorskiej na wybrane wskaźniki jakości mięsa", LXXIII Zjazd Naukowy PTZ. Lublin, 26 (2008)
  10. Brzostowski, H., "Meat quality of young Kamieniecka rams and Kamieniecka cross-breeds slaughtered at the age of 50 or 100 days", J. Anim. Feed Sci, 6, pp.333~341 (1997)
  11. Christopher, F. M., "Microbiology of beef, pork and lamb stored in vacuum or modified gas atmospheres", J. Food Prot, 43, pp.259~263 (1980)
  12. Cifini, G. F., "Effect of age at slaughter on carcass traits, fatty acid composition and lipid oxidation of Apulian lambs", Small Rumin. Res, 35, pp.65~70 (2000)
  13. Doherty, A. N., "Growth of Yersinia enterocolitica O : 3 on modified atmosphere- packaged lamb", J. Food Microbiol, 12, pp.251~257 (1995)
  14. Doherty, A. N., "Physical characteristics of lamb primals packaged under vacuum or modified atmospheres", Meat Sci, 42, pp.315~324 (1996)
  15. Doherty, A. N., "Survival and growth of Aeromonas hydrophila on modified atmosphere packaged normal and high pH lamb", Int. J. Food Microbiol, 28, pp.379~392 (1996)
  16. Grau, R., "Über das Wasserbindungs Vermögen des toten Saugetiermuskels. I Mitteilung. Der Einfluss des pH - Wertes auf die Wasserbindung von der zerkleinertem", Rin der Muskel Biochem, 1, pp.325~328 (1953)
  17. Grumbach, S., "Flesch und Fettgualität von Lőmmern werschiedener Rassen", Fleischwirtschaft, 4, pp.148~151 (2001)
  18. Grześkowiak, E., "Jakość mięsa lekkich jagniąt rzeźnych w zależności od genotypu i wieku", Zesz. Nauk. Przeg. Hod, 63, pp.81~89 (2002)
  19. Guignol, F., "Relationships between post-mortem pH changes and some traits of sensory quality in veal", Meat Sci, 37, pp.315~325 (1994)
  20. Holland, G. C., "Modified atmospheres for fresh meat distribution", Proc. 33-rd Meat. Ind. Res. Coof. Chicago. II, 21 (1980)
  21. INRA, "Institut national de la recherche agronomique, In Alimentation des Bovins, Ovins, Caprins" (1988)
  22. Jaremiah, L. E., "Packaging alternatives to deliver fresh meats using short-or long-term distribution", Food Res. Int, 34, pp.749~772 (2001)
  23. Kaczor, U., "Parametry jakości mięsa tryczków polskiej owcy długowełnistej oraz jej mieszańców po trykach ras mięsnych", Rocz. Nauk. Zoot. Supl, 8, pp.82~87 (2000)
  24. Kondratowicz, J., "Effect of storage in the air and controlled atmosphere on its sensory quality", Pol. J. Food Nutr. Sci, 1, pp.41~44 (2001)
  25. Krala, L., "Kontrolowana i modyfikowana atmosfera przedłuża trwałość chłodzonego drobiu. Stan badań i wnioski praktyczne", Chłodnictwo, 2, pp.35~40 (1996)
  26. Krala, L., "Oddziaływanie atmosfery kontrolowanej i modyfikowanej na właściwości chłodzonego mięsa kurcząt", Wyd. Nauk. Polit., Łódzkiej, 255 (1999)
  27. Krala, L., "Wzrost bakterii w chłodzonym mięsie kurcząt przechowywanym w modyfikowanej atmosferze", Chłodnictwo, 4, pp.44~48 (1997)
  28. Kreyenschmidt, J., "Charakterisierung des Verderbs von Frischfleisch", Fleischwirtschaft, 10, pp.108~111 (2002)
  29. Krupiński, J., "Ocena użytkowości mięsnej jagniąt na tle wymogów oraz metod stosowanych w krajach Unii Europejskiej", pp.13~23 (2009), Inst. Zoot. Państwowy Instytut Badawczy
  30. Michniewicz, J., "Pakowanie żywności z zastosowaniem atmosfery modyfikowanej", Chłodnictwo, 6, pp.42~44 (1998)
  31. Peisker, K. V., "A rapid semi-micro method for preparation of methyl esters from triglycerides using chloroform, methanol, sulphuric acid", J. Am. Oil Chem. Sci, 41, pp.87~88 (1964)
  32. Penny, N., "Preservative packing of bulk packed chilled meat for extended storage life", Meat Industry Researcg Institute of New Zeland, 98, pp.32~ (1995)
  33. Pikul, J., "Pakowanie i przechowywanie żywności w modyfikowanej atmosferze", Chłodnictwo, 9, pp.66~70 (2000)
  34. PN-EN ISO 4833 :, "PN-EN ISO 4833:2004. Mikrobiologia żywności i pasz. Horyzontalna metoda oznaczania liczby drobnoustrojów", Metoda płytkowa w temperaturze 30C, ~ (2004)
  35. Radzik-Rant, A., "Skład kwasów tłuszczowych oraz analiza rzeźna tusz jagniąt różnych genotypów ubijanych przy masie 22 i 30 kg", Zesz. Nauk. Przeg. Hod, 43, pp.265~274 (1999)
  36. Rokni, N., "A comparative study of normal and modified atmosphere packaging and their combination effects with lactic acid on the shelf life of fresh chilled mutton", J. Faul. Vet. Med. Teheran, 56, pp.5~11 (2001)
  37. "Rozporządzeniem Komisji (WE) nr 2073", 2005 z dnia 15 listopada 2005 r. w sprawie kryteriów mikrobiologicznych dotyczących środków spożywczych. Dziennik Urzędowy Unii Europejskiej L.338, ~
  38. Sheridan, J. J., "The effect of vacuum and modified atmosphere packaging on the shelf-life of lambs, stored at different temperatures", Meat Sci, 1, pp.107~117 (1997)
  39. Simopoulos, A. P., "Omega-6", Omega-3 essential fatty acid ratio and chronic diseases, 2004, pp.20, 70~90
  40. Słowiński, M. P, "Wpływ metody pakowania na trwałość elementów z kurcząt przechowywanych w warunkach chłodniczych", Mięso i Wędliny, 6, pp.30~35 (2003)
  41. Tański, Z., "Jakość mięsa jagniąt owcy pomorskiej, ile de france i ich mieszańców przechowywanego w stanie zamrożonym oraz w modyfikowanej atmosferze gazów", Rozprawy i monografie UWM Olsztyn, 123, pp.1~60 (2006)
  42. Tański, Z., "Effect of the age of ile de France lambs on the quality and properties of meat", EAAP - 60th Annual Meeting, (15), pp.476~ (2009)
  43. Vergara, H., "Effects of composition in modified atmosphere packaging on the meat quality of Spanish Manchega lamb", J. Sci. Food Agric, 8, pp.1353~1357 (2001)
  44. Weber, H., "Der Einflus einer kontrolliren Atmosphärre bestchend aus 20% CO2 und 80% N2 and die Haltbarkeit von portioniertem, verpackten Rindfleisch", Fleischwirtschaft, 2, pp.364~384 (1980)
  45. Zapletal, D., "The effect of genotype on the chemical and fatty acid composition on the quadriceps femoris muscle in extensively fattened lambs", Archiv Fur Tierzucht, 53, pp.589~599 (2010)
  46. Żeglarska, Z, "Skład kwasów tłuszczowych tłuszczu mięśniowego oraz tłuszczów zapasowych królików", Zesz. Nauk. ART Olsztyn, 15, pp.167~177 (1979)

관련 논문AI추천

Feeding regimens affecting carcass and quality attributes of sheep and goat meat — A comprehensive reviewCheng Xiao, Chen Jiahong, Huang Yafeng, Liu Lumeng, Ren Chunhuan, Zhang Xiaoan, Zhang Zi Jun, Zhao Mengyu아세아·태평양축산학회 · Animal Bioscience2023 · 제36권 제9호Comparison and analysis on sheep meat quality and flavor under pasture-based fattening contrast to intensive pasture-based feeding systemDuan Ziyuan, Jin Yan, Wang Xiaoqi, Zhang Zhichao, Zhao Kai아세아·태평양축산학회 · Animal Bioscience2022 · 제35권 제7호Physicochemical traits of Holstein loin and top round veal from two slaughter age groups정구용, Dong-Gyun Yim, Sang-Woon Park한국축산학회 · 한국축산학회지2015 · 제57권 제7호Impacts of post-mortem ageing prior to freezing on technological and oxidative properties of coarse ground lamb sausage in a model system김현욱, 최주희, Mustafa M. Farouk, Yuan H. Brad Kim아세아·태평양축산학회 · Animal Bioscience2017 · 제30권 제7호Differences in Health-related Fatty Acids, Intramuscular Fat and the Physico-chemical Quality in Mutton as Affected by Season, Place of Purchase and Meat PortionArnold Hugo, Carlos W. T. Nantapo, Voster Muchenje, Zikhona T. Rani아세아·태평양축산학회 · Animal Bioscience2014 · 제27권 제11호Qualitative attributes of meat from Teramana goat kids, an Italian native breed of the Abruzzo regionBennato Francesca, Di Luca Alessio, Ianni Andrea, Martino Camillo, Martino Giuseppe아세아·태평양축산학회 · Animal Bioscience2022 · 제35권 제7호

이 간행물의 다른 논문 (8건)

Evaluation of Optimum Genetic Contribution Theory to Control Inbreeding While Maximizing Genetic Response오상현pp. 299-303Effect of Supplementation of Fish and Canola Oil in the Diet on Milk Fatty Acid Composition in Early Lactating Holstein CowsReza Valizadeh, Mohsen Danesh Mesgaran, Toktam S. Vafa, Abbas A. Naserian, Ali R. Heravi Moussavipp. 311-319Influence of Rain Tree Pod Meal Supplementation on Rice Straw Based Diets Using In vitro Gas Fermentation TechniqueN. Anantasook, M. Wanapatpp. 325-334Hemato-biochemical and Cortisol Profile of Holstein Growing-calves Supplemented with Vitamin C during Summer SeasonMAMUAD LOVELIA, 김선호, 양철주, 조광근, 하종규, 이상석, 이왕식, 김종형pp. 361-368Nutritional Evaluation of Distillery Sludge and Its Effect as a Substitute of Canola Meal on Performance of Broiler ChickensK. Khan, R. Ali, M. Sharif, M.A. Shahzad, S. Rehman, S. Khan, M.L. Khanpp. 401-409
원문 보기