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Changes of microbial spoilage, lipid-protein oxidation and physicochemical properties during post mortem refrigerated storage of goat meat

Examined was the effect of post mortem refrigerated storage on microbial spoilage, lipid-protein oxidation and physicochemical traits of goat meat. Seven Boer bucks were slaughtered, eviscerated and aged for 24 h. The Longissimus lumborum (LL) and Semitendinosus (ST) muscles were excised and subject...

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Bibliographic Details
Main Authors: Sabow, Azad Behnan, Sazili, Awis Qurni, Aghwan, Zeiad Amjad Abdulrazzak, Idrus, Zulkifli, Goh, Yong Meng, Ab Kadir, Mohd Zainal Abidin, Khadijah, Nakyinsige, Kaka, Ubedullah, Adeyemi, Kazeem Dauda
Format: Article
Language:English
Published: Japanese Society of Animal Science 2016
Online Access:http://psasir.upm.edu.my/id/eprint/59622/1/Changes%20of%20microbial%20spoilage%2C%20lipid-protein%20oxidation%20and%20physicochemical%20properties%20during%20post%20mortem%20refrigerated%20storage%20of%20goat%20meat.pdf
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http://psasir.upm.edu.my/id/eprint/59622/1/Changes%20of%20microbial%20spoilage%2C%20lipid-protein%20oxidation%20and%20physicochemical%20properties%20during%20post%20mortem%20refrigerated%20storage%20of%20goat%20meat.pdf

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