The influence of seasonal temperatures on meat quality characteristics of hot-boned, m. psoas major and minor, from goats and sheep
作者： I.T. Kadim , O. Mahgoub , W. Al-Marzooqi , D.S. Al-Ajmi , R.S. Al-Maqbali
DOI: 10.1016/J.MEATSCI.2007.11.022
关键词:
摘要: Samples of psoas major and minor muscles were randomly collected weekly from 203 (99 hot 104 cool seasons) Omani goats, 215 (106 109 sheep, 212 (104 108 Somali 242 (127 115 sheep 211 (110 101 Australian Merino slaughtered at the Central Slaughterhouse in Oman to investigate effect season on meat quality. The collection period was during November 2004–October 2005 divided into two seasons according ambient temperatures relative humidity. These termed: (average temperature 21 °C 59% humidity 35 °C 47% humidity). Muscles had significantly (P < 0.05) higher ultimate pH values (5.78) than those (5.65). Myofibrillar fragmentation index for samples (86.88%) (85.59%). Expressed juice (36.84) (35.74). Goat seasonal group darker cold based L∗ (37.6 vs. 39.6), a∗ (20.0 23.3) b∗ (3.6 4.2) colour measurements. results indicated that high caused an increase muscle leading significant effects
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