Review on Different Post Mortem Contributing to Meat Quality Deterioration

Abdulmajid Haji; Endris Hussen

doi:doi:10.11648/j.ijnfs.20211006.15

| Peer-Reviewed

Review on Different Post Mortem Contributing to Meat Quality Deterioration

Abdulmajid Haji, Endris Hussen

Published in International Journal of Nutrition and Food Sciences (Volume 10, Issue 6)

Received: 28 October 2021 Accepted: 23 November 2021 Published: 7 December 2021

Views: Downloads:

Download PDF

Share This Article

Twitter
Linked In
Facebook

Abstract

Meat is one of widely consumed food item in many developing countries as a source of protein. The major composition of meat are 75% of water, 19% of protein, 3.5% of soluble non protein substances and 2.5% of fat and other minor components such as vitamins, enzymes, pigments and flavor compound. The quality of meat is described in term its tenderness, pH, colour, juiciness, flavour and nutritive value. Meat is highly perishable and has a short shelf-life unless preservation methods are used. Shelf life and maintenance of the meat quality are influenced by both pre slaughter and post slaughter factors. Even though Ethiopia produced great amount of meat, most of it lost due to inappropriate post-harvest handling, processing and preservation techniques. Post mortem factor that contribute to meat quality deterioration are techniques of stunning and slaughtering, use of electrical stimulation, deboning time, chilling method, environmental temperature and post-mortem ageing method. In addition to method of processing, post mortem change that occurs during conversation of muscle to meat also contribute for the post mortem quality deterioration of meat. The main objective of this is reviews focus on post-mortem factor contributing to meat quality deterioration.

Published in	International Journal of Nutrition and Food Sciences (Volume 10, Issue 6)
DOI	10.11648/j.ijnfs.20211006.15
Page(s)	153-158
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2021. Published by Science Publishing Group

Keywords

Post Mortem, Preslaughter, Post Slaughter, Deterioration

References

[1]	Aalhus J. L., cocolin L, Legarreta I. G, Nollet L. M, Purchas RW, Schilling M. W, Stanfield F, Xiold Y. L. Meat and Meat processing (2012). Edited by Hui Y. H.
[2]	Aalhus JL, Best DR, Costello F, Jeremiah LE. 1999. A simple, on-line processing method for improving beef tenderness. Canadian Journal of Animal Science 79 (1): 27–34.
[3]	Aalhus JL, Janz JAM, Tong AKW, Jones SDM, Robertson WM. 2000. The influence of chilling rate and fat cover on beef quality. Canadian Journal of Animal Science 81 (3): 321–330.
[4]	Aalhus, J. L., Jones, S. D. M., Best, D. R., Robertson, W. M. and Lutz, S., 1994. The efficacy of high and low voltage electrical stimulation under different chilling regimes. Canadian Journal of Animal Science, 74 (3), 433-442.
[5]	Abbey, A. (2004): Red Meat and Poultry Production and Consumption in Ethiopia and Distribution in Addis Ababa. Addis Ababa, Ethiopia.
[6]	Adzitey F and H Nurul, 2011. Pale Soft Exudative (PSE) and Dark Firm Dry (DFD) Meats: causes and measures to reduce these incidences. Int Food Res J, 18: 11-20.
[7]	Adzitey F, GA Teye, AG Ayim and S Adday, 2010. Microbial quality of chevon and mutton sold in Tamale Metropolis of Northern Ghana. J Appl Sci Environ Manage, 14: 53-55.
[8]	Adzitey F, GA Teye, WN Kutah and S Adday, 2011. Microbial quality of beef sold on selected markets in the Tamale Metropolis in the Northern Region of Ghana. Livest Res Rural Dev, 23: 5.
[9]	Beaty SL, Apple JK, Rakes LK, Kreider DL. 1999. Early postmortem skeletal alterations effect on sarcomere length, myofibrillar fragmentation, and muscle tenderness of beef from light-weight, Brangus heifers. Journal of Muscle Foods 10 (1): 67–78.
[10]	Bendall, J. R. 1973. Postmortem changes in muscle. In: G. H. Bourne (ed.) The Structure and Function of Muscle, 2nd ed. Vol. II, pp. 243–309. Academic Press, New York, NY.
[11]	Bhat, Z. F., Morton, J. D., Mason, S. L. and Bekhit, A. E. D. A., 2018. Applied and emerging methods for meat tenderization: A comparative perspective. Comprehensive Reviews in Food Science and Food Safety, 17 (4), 841-859.
[12]	Briskey, E. J., L. L. Kastenschmidt, J. C. Forrest, G. R. Beecher, M. D. Judge, R. G. Cassens, and W. G. Hoekstra. 1966. Biochemical aspects of post-mortem changes in porcine muscle. J. Agric. Food Chem. 14: 201–206.
[13]	CFDAR, Canadian Food and Drugs Act and Regulations. 1990. With amendments to May 3, 1990. Section 14, Paragraph B. 14.002. [S], p. 64. Ottawa: The Queen’s Printer.
[14]	Chamul, R. S., 2007. Quality measurements in beef. Handbook of Meat, Poultry and Seafood Quality, 341-355.
[15]	Chrystall, B. B. and Devine, C. E., 1985. Electrical stimulation: Its early development in New Zealand. In Advances in meat research (pp. 73-119). Springer, Dordrecht.
[16]	Dransfield, E. (1992). Modelling post-mortem tenderisation-III: Role of calpain in conditioning. Meat Science 31: pp 85-94.
[17]	Ferguson DM, Jiang S-T, Hearnshaw H, Rymill SR, Thompson JM. 2000. Effect of electrical stimulation on protease activity and tenderness of M. longissimus from cattle with different proportions of Bos indicus content. Meat Science 55 (3): 265–272.
[18]	Fernandez, X., Monin, G., Talmant, A. and Mourot, J. (1999). Influence of intramuscular fat content on the quality of pig meat. – 1. Composition of the lipid fraction and sensory characteristics of M. longissimus lumborum. Meat Science, 53, 59–65.
[19]	Geleta Gobena, Diribe Kumsa. Review on the Effect of Handling, Slaughtering Process and Transport on Welfare of Animals and Meat Quality in Ethiopia. Animal and Veterinary Sciences. Vol. 8, No. 4, 2020,
[20]	Goll, D. E., Geesink, G. H., Taylor, R G. and Thompson, V. F. (1995). Does proteolysis cause all the post-mortem tenderisation or are the changes in the actin/myosin interaction involved? In: Proceedings of the 41st International Congress of Meat Science and Technology, San Antonio USA, pp 537-544.
[21]	Greaser, M. L. (1986). Conversion of muscle to meat. In Muscle as Food; Academic Press: Orlando, FL; pp 37-102.
[22]	Huff-Lonergan, E. and S. M. Lonergan. 2005. Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes. Meat Sci. 71: 194–204.
[23]	Hwang, I. H., Devine, C. E. and Hopkins, D. L. (2003). The biochemical and physical effects of electrical stimulation on beef and sheep meat tenderness. Meat Science, 65, 677–691.
[24]	Jaime I, Beltrán JA, Ceña P, López-Lorenzo P, Roncalés P. 1992. Tenderisation of lamb meat: Effect of rapid postmortem temperature drop on muscle conditioning and aging. Meat Science 32 (4): 357–366.
[25]	Joseph RL. 1996. Very fast chilling of beef and tenderness—A report from an EU concerted action. Meat Science 43 (Suppl. 1): 217–227.
[26]	Juárez, M., Aldai, N., López-Campos, Ó., Dugan, M. E. R., Uttaro, B. and Aalhus, J. L., 2012. Beef texture and juiciness. Handbook of meat and meat processing, 9, 177-206.
[27]	Koohmaraie, M. 1992. The role of Ca2+-dependent proteases (calpains) in postmortem proteolysis and meat tenderness. Biochimie 74: 239.
[28]	Kushmerick, M. J. and R. E. Davies. 1968. The role of phosphate compounds in thaw contraction and the mechanism of thaw rigor. Biochim. Biophys. Acta. 153: 279–287.
[29]	Lambert, A., 1991. Effects of Modified Atmosphere Packaging and Low-dose Irradiation on the Shelf Life and Microbiological Safety of Fresh Pork (Doctoral dissertation, McGill University Libraries).
[30]	Lawrie, R. and Ledward, D., 2006: Lawrie’s meat science. 7th ed., pp. 75-155. Wood head Publishing Ltd, Cambridge: England and CRC Press Boca Raton, New York, Washington DC.
[31]	Lawrie, R., 1991: Meat Science (5th Edition). Pergamon Press. Oxford.
[32]	Listrat, A., Lebret, B., Louveau, I., Astruc, T., Bonnet, M., Lefaucheur, L., Picard, B. and Bugeon, J., 2016. How muscle structure and composition influence meat and flesh quality. The Scientific World Journal, 2016.
[33]	Locker, R. H. and C. J. Hagyard. 1963. A cold shortening effect in beef muscles. J. Sci. Food Agric. 14: 787–793.
[34]	Lonergan, E. H., Zhang, W. and Lonergan, S. M., 2010. Biochemistry of postmortem muscle—Lessons on mechanisms of meat tenderization. Meat science, 86 (1), pp. 184-195.
[35]	López-Campos Ó, Aalhus JL, Larsen IL, Basarab JA, Robertson WM. 2010. Impacts of altered carcass suspension on beef tenderness and grade attributes. Canadian Meat Science Association/Canadian Meat Research Institute/Canadian Meat Council Associate Members Technical Symposium. Victoria, BC, Canada. p. 4.
[36]	Marsh, B. B. and J. F. Thompson. 1958. Rigor mortis and thaw rigor in lambs. J. Sci. Food Agric. 9: 417–424.
[37]	Marsh, B. B. and N. G. Leet. 1966. Studies on meat tenderness. III. The effects of cold shortening on tenderness. J. Food Sci. 31: 450–459.
[38]	McEvoy, J. M., Sheridan, J. J., and McDowell, D. A. 2004 Major pathogens associated with the processing of beef. In Smulders, J. M., and Collins, J. D. (Eds.). Safety assurance during food processing, pp. 57–80. Wageningen: Wageningen Academic
[39]	Mesa, J. L., Ruiz, J. R., González-Gross, M. M., Sáinz, Á. G. and Garzón, M. J. C., 2002. Oral creatine supplementation and skeletal muscle metabolism in physical exercise. Sports Medicine, 32 (14), 903-944.
[40]	Newbold, R. P. 1966. Changes associated with rigor mortis. In: E. J. Briskey, R. G. Cassens, and J. C. Trautman (eds.) The Physiology and Biochemistry of Muscle as a Food. pp. 213–224. University of Wisconsin Press, Madison, WI.
[41]	Olaoye, O. A. and Onilude, A. A. 2010. Investigation on the potential use of biological agents in the extension of fresh beef in Nigeria. World Journal of Microbiology and Biotechnology 26: 1445–1454, DOI: 10.1007/s11274-010-0319-5.
[42]	Olaoye, O. A., Onilude, A. A. and Idowu, O. A. 2010. Microbiological profile of goat meat inoculated with lactic acid bacteria cultures and stored at 30°C for 7 days. Food and Bioprocess Technology DOI: 10.1007/s11947-010-0343-3. In press.
[43]	Pearson, A. M. and Young, R. B. (1989). Muscle and Meat Biochemistry. Academic Press, Inc, USA. 457pp.
[44]	Ponnampalam, E. N., Hopkins, D. L., Bruce, H., Li, D., Baldi, G. and Bekhit, A. E. D., 2017. Causes and contributing factors to “dark cutting” meat: Current trends and future directions: A review. Comprehensive Reviews in Food Science and Food Safety, 16 (3) 400-430.
[45]	Purslow PP. 2005. Intramuscular connective tissue and its role in meat quality. Meat Science 70 (3): 435–447.
[46]	Roth, B., Imsland, A., Gunnarsson, S., Foss, A. and SchelvisSmith, R (2007) Slaughter quality and rigor contraction in farmed turbot (Scophthalmus maximum) between different stunning methods. Bulletin of Aquaculture, 272 (1): 754-761.
[47]	S a v e l l, J. W., M u e l l e r, S. L., B a i r d, B. E. 2005. The chilling of carcasses. Meat Science, 70: 449-459.
[48]	Shilton N, Mallikarjunan P, Sheridan P (2002) Modeling of heat transfer and evaporative mass losses during the cooking of beef patties using far-infrared radiation. Journal of Food Engineering, 55: 217-222.
[49]	Sigge, G. O., Neethling, N. E., Suman, S. P., Hoffman L. C and Hante, M. C (2017) Exogenous and Endogenous Factors Influencing Color of Fresh Meat from Ungulates. Meat and Muscle Biology.
[50]	Van de Perre V., Permentier L., Bie S. De, Verbeke G., Geers R. (2010). Effect of unloading, lairage, pig handling, stunning and season on pH of pork. Meat Sci., 86 (4): 931-937.
[51]	Van Moeseke W, De Smet S, Claeys E, Demeyer D. 2001. Very fast chilling of beef: Effects on meat quality. Meat Science 59 (1): 31–37.
[52]	Warriss, P. D., Bevis, E. A. and Elkins, P. J. (1989). The relationship between glycogen stores and muscle ultimate pH in commercially slaughtered pigs. British Veterinary Journal, 145, 378–383.

Cite This Article

Plain Text BibTeX RIS

APA Style

Abdulmajid Haji, Endris Hussen. (2021). Review on Different Post Mortem Contributing to Meat Quality Deterioration. International Journal of Nutrition and Food Sciences, 10(6), 153-158. https://doi.org/10.11648/j.ijnfs.20211006.15

Copy | Download

ACS Style

Abdulmajid Haji; Endris Hussen. Review on Different Post Mortem Contributing to Meat Quality Deterioration. Int. J. Nutr. Food Sci. 2021, 10(6), 153-158. doi: 10.11648/j.ijnfs.20211006.15

Copy | Download

AMA Style

Abdulmajid Haji, Endris Hussen. Review on Different Post Mortem Contributing to Meat Quality Deterioration. Int J Nutr Food Sci. 2021;10(6):153-158. doi: 10.11648/j.ijnfs.20211006.15

Copy | Download

@article{10.11648/j.ijnfs.20211006.15,
  author = {Abdulmajid Haji and Endris Hussen},
  title = {Review on Different Post Mortem Contributing to Meat Quality Deterioration},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {10},
  number = {6},
  pages = {153-158},
  doi = {10.11648/j.ijnfs.20211006.15},
  url = {https://doi.org/10.11648/j.ijnfs.20211006.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20211006.15},
  abstract = {Meat is one of widely consumed food item in many developing countries as a source of protein. The major composition of meat are 75% of water, 19% of protein, 3.5% of soluble non protein substances and 2.5% of fat and other minor components such as vitamins, enzymes, pigments and flavor compound. The quality of meat is described in term its tenderness, pH, colour, juiciness, flavour and nutritive value. Meat is highly perishable and has a short shelf-life unless preservation methods are used. Shelf life and maintenance of the meat quality are influenced by both pre slaughter and post slaughter factors. Even though Ethiopia produced great amount of meat, most of it lost due to inappropriate post-harvest handling, processing and preservation techniques. Post mortem factor that contribute to meat quality deterioration are techniques of stunning and slaughtering, use of electrical stimulation, deboning time, chilling method, environmental temperature and post-mortem ageing method. In addition to method of processing, post mortem change that occurs during conversation of muscle to meat also contribute for the post mortem quality deterioration of meat. The main objective of this is reviews focus on post-mortem factor contributing to meat quality deterioration.},
 year = {2021}
}

Copy | Download

TY  - JOUR
T1  - Review on Different Post Mortem Contributing to Meat Quality Deterioration
AU  - Abdulmajid Haji
AU  - Endris Hussen
Y1  - 2021/12/07
PY  - 2021
N1  - https://doi.org/10.11648/j.ijnfs.20211006.15
DO  - 10.11648/j.ijnfs.20211006.15
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 153
EP  - 158
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20211006.15
AB  - Meat is one of widely consumed food item in many developing countries as a source of protein. The major composition of meat are 75% of water, 19% of protein, 3.5% of soluble non protein substances and 2.5% of fat and other minor components such as vitamins, enzymes, pigments and flavor compound. The quality of meat is described in term its tenderness, pH, colour, juiciness, flavour and nutritive value. Meat is highly perishable and has a short shelf-life unless preservation methods are used. Shelf life and maintenance of the meat quality are influenced by both pre slaughter and post slaughter factors. Even though Ethiopia produced great amount of meat, most of it lost due to inappropriate post-harvest handling, processing and preservation techniques. Post mortem factor that contribute to meat quality deterioration are techniques of stunning and slaughtering, use of electrical stimulation, deboning time, chilling method, environmental temperature and post-mortem ageing method. In addition to method of processing, post mortem change that occurs during conversation of muscle to meat also contribute for the post mortem quality deterioration of meat. The main objective of this is reviews focus on post-mortem factor contributing to meat quality deterioration.
VL  - 10
IS  - 6
ER  -

Copy | Download

Author Information

Abdulmajid Haji

Department of Post-Harvest Management, Jimma University College of Agriculture and Veterinary Medicine, Jimma, Ethiopia
Endris Hussen

Department of Post-Harvest Management, Jimma University College of Agriculture and Veterinary Medicine, Jimma, Ethiopia

Download PDF

Sections

Plain Text BibTeX RIS

APA Style

Abdulmajid Haji, Endris Hussen. (2021). Review on Different Post Mortem Contributing to Meat Quality Deterioration. International Journal of Nutrition and Food Sciences, 10(6), 153-158. https://doi.org/10.11648/j.ijnfs.20211006.15

Copy | Download

ACS Style

Abdulmajid Haji; Endris Hussen. Review on Different Post Mortem Contributing to Meat Quality Deterioration. Int. J. Nutr. Food Sci. 2021, 10(6), 153-158. doi: 10.11648/j.ijnfs.20211006.15

Copy | Download

AMA Style

Abdulmajid Haji, Endris Hussen. Review on Different Post Mortem Contributing to Meat Quality Deterioration. Int J Nutr Food Sci. 2021;10(6):153-158. doi: 10.11648/j.ijnfs.20211006.15

Copy | Download

@article{10.11648/j.ijnfs.20211006.15,
  author = {Abdulmajid Haji and Endris Hussen},
  title = {Review on Different Post Mortem Contributing to Meat Quality Deterioration},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {10},
  number = {6},
  pages = {153-158},
  doi = {10.11648/j.ijnfs.20211006.15},
  url = {https://doi.org/10.11648/j.ijnfs.20211006.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20211006.15},
  abstract = {Meat is one of widely consumed food item in many developing countries as a source of protein. The major composition of meat are 75% of water, 19% of protein, 3.5% of soluble non protein substances and 2.5% of fat and other minor components such as vitamins, enzymes, pigments and flavor compound. The quality of meat is described in term its tenderness, pH, colour, juiciness, flavour and nutritive value. Meat is highly perishable and has a short shelf-life unless preservation methods are used. Shelf life and maintenance of the meat quality are influenced by both pre slaughter and post slaughter factors. Even though Ethiopia produced great amount of meat, most of it lost due to inappropriate post-harvest handling, processing and preservation techniques. Post mortem factor that contribute to meat quality deterioration are techniques of stunning and slaughtering, use of electrical stimulation, deboning time, chilling method, environmental temperature and post-mortem ageing method. In addition to method of processing, post mortem change that occurs during conversation of muscle to meat also contribute for the post mortem quality deterioration of meat. The main objective of this is reviews focus on post-mortem factor contributing to meat quality deterioration.},
 year = {2021}
}

Copy | Download

TY  - JOUR
T1  - Review on Different Post Mortem Contributing to Meat Quality Deterioration
AU  - Abdulmajid Haji
AU  - Endris Hussen
Y1  - 2021/12/07
PY  - 2021
N1  - https://doi.org/10.11648/j.ijnfs.20211006.15
DO  - 10.11648/j.ijnfs.20211006.15
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 153
EP  - 158
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20211006.15
AB  - Meat is one of widely consumed food item in many developing countries as a source of protein. The major composition of meat are 75% of water, 19% of protein, 3.5% of soluble non protein substances and 2.5% of fat and other minor components such as vitamins, enzymes, pigments and flavor compound. The quality of meat is described in term its tenderness, pH, colour, juiciness, flavour and nutritive value. Meat is highly perishable and has a short shelf-life unless preservation methods are used. Shelf life and maintenance of the meat quality are influenced by both pre slaughter and post slaughter factors. Even though Ethiopia produced great amount of meat, most of it lost due to inappropriate post-harvest handling, processing and preservation techniques. Post mortem factor that contribute to meat quality deterioration are techniques of stunning and slaughtering, use of electrical stimulation, deboning time, chilling method, environmental temperature and post-mortem ageing method. In addition to method of processing, post mortem change that occurs during conversation of muscle to meat also contribute for the post mortem quality deterioration of meat. The main objective of this is reviews focus on post-mortem factor contributing to meat quality deterioration.
VL  - 10
IS  - 6
ER  -

Copy | Download