Effect of Muscle Storage on Beef Oxidation
| dc.contributor.advisor | Abdisa, Melese (PhD) | |
| dc.contributor.author | Amanuel, Temnet | |
| dc.date.accessioned | 2022-04-15T06:49:17Z | |
| dc.date.accessioned | 2023-11-09T15:32:55Z | |
| dc.date.available | 2022-04-15T06:49:17Z | |
| dc.date.available | 2023-11-09T15:32:55Z | |
| dc.date.issued | 2014-05 | |
| dc.description.abstract | Lipid ox idation in meat and meat products is the major biochemical process that occurs during storage and cooking of beef leading to quality deterioration: undesirable odour and fl avour called rancid ity. Rancidity may give rise to toxic compounds like malondialdehyde. The objective of this work was to determ ine the effect of musc le storage for different duration on quality and oxidation of four beef musc les (Quadriceps femaris, Longissimus dorsi, Ii?/i'aspinatus and Rhomboideus). Beef muscle samples were vacuum packaged in pol yeth ylene bag and stored at sub zero (4 °C) temperature for day 0, 7, 14 and 21 before analysis were made for different parameters of study. Measured responses were determinat ion of th iobarbitu ric ac id reactive substance (TBARS), total pigment, heme iron (mg/kg), concentration of metm yoglobin , L 'aobo colour va lues, pH value, proximate composition and senso ry evaluat ion. The TBARS mean values showed an increasing trend with increased storage time, whi le tota l pigment and heme iron decreased. The formation of metmyoglobin increased with increased storage time. The color parameters (L *, a', b*) showed a decrease with increasing storage time regardless of muscle type. The pH values tend to increase with increasing storage time. Muscle storage types significantly affected mean proximate va lues. Sensory analyses revealed deteriorat ion in fla vour, color, aroma, texture and overall acceptance. It was concluded that muscle storage time affects meat. | en_US |
| dc.identifier.uri | http://10.90.10.223:4000/handle/123456789/31356 | |
| dc.language.iso | en | en_US |
| dc.publisher | Addis Ababa University | en_US |
| dc.subject | Beef Oxidation | en_US |
| dc.title | Effect of Muscle Storage on Beef Oxidation | en_US |
| dc.type | Thesis | en_US |