Effects of Storage Duration and Temperature on Physicochemical Properties of Goat Meat.
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2023-07
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Abstract
For eons, the production and consumption of meat have been integral parts of our societies. Since it spoils easily, research is constantly being done to find ways to keep it fresher for longer than is currently the case. By analyzing the impact of storage temperature and time on the physicochemical characteristics (pH, tenderness, water holding capacity, and glycogen content) of goat meat, this study advances this effort. The goat meat used in this study was purchased from Queens Super Market in Addis Ababa, and a normal protocol was followed for the physicochemical examination. The physicochemical qualities were analyzed using storage temperatures of -4, 25, 35, and 50°C for a duration of 12 hours. Throughout the course of the storage, samples for the analyses were taken every two hours from the goat meat that was kept at the aforementioned temperatures. The findings of the analysis revealed that there were notable variations (P<0.05) in the samples' physicochemical characteristics over the course of storage. In comparison to other storage temperatures, samples kept at 50 °C for 12 hours showed decreased pH, water holding capacity, and glycogen level. Tenderness increased as the storage temperature rose from -40°C to 50°C, while the water-holding capacity, pH, and glycogen content declined. The protein and fat contents of goat meat stored at a temperature of -4°C and time of 12 h were determined, and the average values were observed to 21.218 and 3.236% for protein and fat respectively. Storage temperature of 25 °C and storage duration of 8 h was selected as optimal condition for storing goat meat. Selection of this optimal condition was done based on the values of water holding capacity, pH, glycogen level and tenderness obtained during the optimization.
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Tenderness, Glycogen, Water holding Capacity, pH, Time and Temperature.