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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...

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Egile Nagusiak: Nakyinsige, Khadijah, Sazili, Awis Qurni, Aghwan, Zeiad Amjad, Idrus, Zulkifli, Goh, Yong Meng, Abu Bakar, Fatimah, Zainal Abidin, Siti Aimi Sarah
Formatua: Artikulua
Hizkuntza:English
Argitaratua: Elsevier 2015
Sarrera elektronikoa: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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spelling oai:psasir.upm.edu.my:37074 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
institution UPM IR
collection UPM IR
language English
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.
format Article
author Nakyinsige, Khadijah
Sazili, Awis Qurni
Aghwan, Zeiad Amjad
Idrus, Zulkifli
Goh, Yong Meng
Abu Bakar, Fatimah
Zainal Abidin, Siti Aimi Sarah
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
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
title 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_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_sort development of microbial spoilage and lipid and protein oxidation in rabbit meat
publisher Elsevier
publishDate 2015
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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score 13.4562235

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