Version 1
: Received: 12 June 2023 / Approved: 13 June 2023 / Online: 13 June 2023 (10:27:57 CEST)
How to cite:
Radzik-Rant, A.; Rant, W.; Świątek, M.; Sosnowiec-Wierzchoń, G.; Niżnikowski, R. Physicochemical Characteristics, Selected Lipid Content and Protein Bioactive Compounds of Lamb Meat Depending on Aging Time and Muscle Type. Preprints2023, 2023060926. https://doi.org/10.20944/preprints202306.0926.v1
Radzik-Rant, A.; Rant, W.; Świątek, M.; Sosnowiec-Wierzchoń, G.; Niżnikowski, R. Physicochemical Characteristics, Selected Lipid Content and Protein Bioactive Compounds of Lamb Meat Depending on Aging Time and Muscle Type. Preprints 2023, 2023060926. https://doi.org/10.20944/preprints202306.0926.v1
Radzik-Rant, A.; Rant, W.; Świątek, M.; Sosnowiec-Wierzchoń, G.; Niżnikowski, R. Physicochemical Characteristics, Selected Lipid Content and Protein Bioactive Compounds of Lamb Meat Depending on Aging Time and Muscle Type. Preprints2023, 2023060926. https://doi.org/10.20944/preprints202306.0926.v1
APA Style
Radzik-Rant, A., Rant, W., Świątek, M., Sosnowiec-Wierzchoń, G., & Niżnikowski, R. (2023). Physicochemical Characteristics, Selected Lipid Content and Protein Bioactive Compounds of Lamb Meat Depending on Aging Time and Muscle Type. Preprints. https://doi.org/10.20944/preprints202306.0926.v1
Chicago/Turabian Style
Radzik-Rant, A., Gabriela Sosnowiec-Wierzchoń and Roman Niżnikowski. 2023 "Physicochemical Characteristics, Selected Lipid Content and Protein Bioactive Compounds of Lamb Meat Depending on Aging Time and Muscle Type" Preprints. https://doi.org/10.20944/preprints202306.0926.v1
Abstract
Many factors affect the quality of red meat. The aim of the study, carried out on 44 Polish Merino lambs, was analysis of physicochemical traits (pH, meat color, expressed juice, content of moisture, protein, fat, total collagen and fatty acid ) and content of carnosine, taurine, L-carnitine on fresh and meat aged for 7 and 14 d in the longissimus lumborum (LL) and gluteus medius (GM) muscles., Higher (p<0.05) redness value (a*), lower yellowness (b*) were recorded in meat after of aging in gluteus medius muscle. A lower value (p<0.05) of expressed juice was found in both LL and GM after 7 days of aging. The increase (p<0.05) in protein and fat content in both muscle and collagen content in LL was observed in aged meat. There was no difference in fatty acid groups and C18:2 c9, t11 content between GM and LL muscle and fresh and aging meat. A higher TBARS content (p<0.05) was recorded in meat after aging in both GM and LL. The meat aging process increased (p<0.05) the content of carnitine and taurine, while the content of carnosine decreased. In summary the processes that turn muscles into meat in different types of muscles affect the physicochemical characteristics and the content of bioactive ingredients.
Keywords
lambs; meat; CLA; carnosine L-carnitine; taurine
Subject
Biology and Life Sciences, Animal Science, Veterinary Science and Zoology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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