Differences in eating quality and electronic sense of meat samples as a function of goat breed and postmortem rigor state

Understanding the pre- and post-rigor meat quality characteristics is crucial for the development of featured goat meat products. To evaluate the quality characteristics of goat meat in different rigor states, knuckle muscle in pre-rigor, rigor, and post-rigor states of Taihang and Huanghuai goats w...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Li, Shaobo [verfasserIn] Xiang, Can [verfasserIn] Ge, Yue [verfasserIn] Liu, Huan [verfasserIn] Zhang, Dequan [verfasserIn] Wang, Zhenyu [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2021

Schlagwörter:	Goat meat Rigor state Electronic sense Eating quality

Übergeordnetes Werk:	Enthalten in: Food research international - New York, NY [u.a.] : Elsevier, 1992, 152
Übergeordnetes Werk:	volume:152

DOI / URN:	10.1016/j.foodres.2021.110923

Katalog-ID:	ELV007430051

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520			\|a Understanding the pre- and post-rigor meat quality characteristics is crucial for the development of featured goat meat products. To evaluate the quality characteristics of goat meat in different rigor states, knuckle muscle in pre-rigor, rigor, and post-rigor states of Taihang and Huanghuai goats were used to analyze chemical characteristics, water mobility, and electronic sense. Results indicated that Taihang and Huanghuai goat meat samples were rich in protein and essential amino acids, especially Lys. Pre-rigor goat meat samples had lower content of free moisture and higher water holding capacity than post-rigor goat meat samples. Furthermore, Taihang and Huanghuai goat meat samples exhibited different odour characteristics. Aromatic constituents content of post-rigor goat meat samples were greater than those of pre-rigor goat meat samples. The sweetness and bitterness of post-rigor goat meat samples were higher than those of pre-rigor goat meat samples. In conclusion, Taihang and Huanghuai goat meat samples have different quality characteristics, which were regulated by rigor state through different texture and flavor profiles.
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publishDate	2021
allfields	10.1016/j.foodres.2021.110923 doi (DE-627)ELV007430051 (ELSEVIER)S0963-9969(21)00823-1 DE-627 ger DE-627 rda eng 630 640 540 660 VZ 58.34 bkl Li, Shaobo verfasserin aut Differences in eating quality and electronic sense of meat samples as a function of goat breed and postmortem rigor state 2021 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Understanding the pre- and post-rigor meat quality characteristics is crucial for the development of featured goat meat products. To evaluate the quality characteristics of goat meat in different rigor states, knuckle muscle in pre-rigor, rigor, and post-rigor states of Taihang and Huanghuai goats were used to analyze chemical characteristics, water mobility, and electronic sense. Results indicated that Taihang and Huanghuai goat meat samples were rich in protein and essential amino acids, especially Lys. Pre-rigor goat meat samples had lower content of free moisture and higher water holding capacity than post-rigor goat meat samples. Furthermore, Taihang and Huanghuai goat meat samples exhibited different odour characteristics. Aromatic constituents content of post-rigor goat meat samples were greater than those of pre-rigor goat meat samples. The sweetness and bitterness of post-rigor goat meat samples were higher than those of pre-rigor goat meat samples. In conclusion, Taihang and Huanghuai goat meat samples have different quality characteristics, which were regulated by rigor state through different texture and flavor profiles. Goat meat Rigor state Electronic sense Eating quality Xiang, Can verfasserin aut Ge, Yue verfasserin aut Liu, Huan verfasserin aut Zhang, Dequan verfasserin aut Wang, Zhenyu verfasserin aut Enthalten in Food research international New York, NY [u.a.] : Elsevier, 1992 152 Online-Ressource (DE-627)300898541 (DE-600)1483651-8 (DE-576)25526660X 1873-7145 nnns volume:152 GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie VZ AR 152
spelling	10.1016/j.foodres.2021.110923 doi (DE-627)ELV007430051 (ELSEVIER)S0963-9969(21)00823-1 DE-627 ger DE-627 rda eng 630 640 540 660 VZ 58.34 bkl Li, Shaobo verfasserin aut Differences in eating quality and electronic sense of meat samples as a function of goat breed and postmortem rigor state 2021 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Understanding the pre- and post-rigor meat quality characteristics is crucial for the development of featured goat meat products. To evaluate the quality characteristics of goat meat in different rigor states, knuckle muscle in pre-rigor, rigor, and post-rigor states of Taihang and Huanghuai goats were used to analyze chemical characteristics, water mobility, and electronic sense. Results indicated that Taihang and Huanghuai goat meat samples were rich in protein and essential amino acids, especially Lys. Pre-rigor goat meat samples had lower content of free moisture and higher water holding capacity than post-rigor goat meat samples. Furthermore, Taihang and Huanghuai goat meat samples exhibited different odour characteristics. Aromatic constituents content of post-rigor goat meat samples were greater than those of pre-rigor goat meat samples. The sweetness and bitterness of post-rigor goat meat samples were higher than those of pre-rigor goat meat samples. In conclusion, Taihang and Huanghuai goat meat samples have different quality characteristics, which were regulated by rigor state through different texture and flavor profiles. Goat meat Rigor state Electronic sense Eating quality Xiang, Can verfasserin aut Ge, Yue verfasserin aut Liu, Huan verfasserin aut Zhang, Dequan verfasserin aut Wang, Zhenyu verfasserin aut Enthalten in Food research international New York, NY [u.a.] : Elsevier, 1992 152 Online-Ressource (DE-627)300898541 (DE-600)1483651-8 (DE-576)25526660X 1873-7145 nnns volume:152 GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie VZ AR 152
allfields_unstemmed	10.1016/j.foodres.2021.110923 doi (DE-627)ELV007430051 (ELSEVIER)S0963-9969(21)00823-1 DE-627 ger DE-627 rda eng 630 640 540 660 VZ 58.34 bkl Li, Shaobo verfasserin aut Differences in eating quality and electronic sense of meat samples as a function of goat breed and postmortem rigor state 2021 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Understanding the pre- and post-rigor meat quality characteristics is crucial for the development of featured goat meat products. To evaluate the quality characteristics of goat meat in different rigor states, knuckle muscle in pre-rigor, rigor, and post-rigor states of Taihang and Huanghuai goats were used to analyze chemical characteristics, water mobility, and electronic sense. Results indicated that Taihang and Huanghuai goat meat samples were rich in protein and essential amino acids, especially Lys. Pre-rigor goat meat samples had lower content of free moisture and higher water holding capacity than post-rigor goat meat samples. Furthermore, Taihang and Huanghuai goat meat samples exhibited different odour characteristics. Aromatic constituents content of post-rigor goat meat samples were greater than those of pre-rigor goat meat samples. The sweetness and bitterness of post-rigor goat meat samples were higher than those of pre-rigor goat meat samples. In conclusion, Taihang and Huanghuai goat meat samples have different quality characteristics, which were regulated by rigor state through different texture and flavor profiles. Goat meat Rigor state Electronic sense Eating quality Xiang, Can verfasserin aut Ge, Yue verfasserin aut Liu, Huan verfasserin aut Zhang, Dequan verfasserin aut Wang, Zhenyu verfasserin aut Enthalten in Food research international New York, NY [u.a.] : Elsevier, 1992 152 Online-Ressource (DE-627)300898541 (DE-600)1483651-8 (DE-576)25526660X 1873-7145 nnns volume:152 GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie VZ AR 152
allfieldsGer	10.1016/j.foodres.2021.110923 doi (DE-627)ELV007430051 (ELSEVIER)S0963-9969(21)00823-1 DE-627 ger DE-627 rda eng 630 640 540 660 VZ 58.34 bkl Li, Shaobo verfasserin aut Differences in eating quality and electronic sense of meat samples as a function of goat breed and postmortem rigor state 2021 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Understanding the pre- and post-rigor meat quality characteristics is crucial for the development of featured goat meat products. To evaluate the quality characteristics of goat meat in different rigor states, knuckle muscle in pre-rigor, rigor, and post-rigor states of Taihang and Huanghuai goats were used to analyze chemical characteristics, water mobility, and electronic sense. Results indicated that Taihang and Huanghuai goat meat samples were rich in protein and essential amino acids, especially Lys. Pre-rigor goat meat samples had lower content of free moisture and higher water holding capacity than post-rigor goat meat samples. Furthermore, Taihang and Huanghuai goat meat samples exhibited different odour characteristics. Aromatic constituents content of post-rigor goat meat samples were greater than those of pre-rigor goat meat samples. The sweetness and bitterness of post-rigor goat meat samples were higher than those of pre-rigor goat meat samples. In conclusion, Taihang and Huanghuai goat meat samples have different quality characteristics, which were regulated by rigor state through different texture and flavor profiles. Goat meat Rigor state Electronic sense Eating quality Xiang, Can verfasserin aut Ge, Yue verfasserin aut Liu, Huan verfasserin aut Zhang, Dequan verfasserin aut Wang, Zhenyu verfasserin aut Enthalten in Food research international New York, NY [u.a.] : Elsevier, 1992 152 Online-Ressource (DE-627)300898541 (DE-600)1483651-8 (DE-576)25526660X 1873-7145 nnns volume:152 GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie VZ AR 152
allfieldsSound	10.1016/j.foodres.2021.110923 doi (DE-627)ELV007430051 (ELSEVIER)S0963-9969(21)00823-1 DE-627 ger DE-627 rda eng 630 640 540 660 VZ 58.34 bkl Li, Shaobo verfasserin aut Differences in eating quality and electronic sense of meat samples as a function of goat breed and postmortem rigor state 2021 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Understanding the pre- and post-rigor meat quality characteristics is crucial for the development of featured goat meat products. To evaluate the quality characteristics of goat meat in different rigor states, knuckle muscle in pre-rigor, rigor, and post-rigor states of Taihang and Huanghuai goats were used to analyze chemical characteristics, water mobility, and electronic sense. Results indicated that Taihang and Huanghuai goat meat samples were rich in protein and essential amino acids, especially Lys. Pre-rigor goat meat samples had lower content of free moisture and higher water holding capacity than post-rigor goat meat samples. Furthermore, Taihang and Huanghuai goat meat samples exhibited different odour characteristics. Aromatic constituents content of post-rigor goat meat samples were greater than those of pre-rigor goat meat samples. The sweetness and bitterness of post-rigor goat meat samples were higher than those of pre-rigor goat meat samples. In conclusion, Taihang and Huanghuai goat meat samples have different quality characteristics, which were regulated by rigor state through different texture and flavor profiles. Goat meat Rigor state Electronic sense Eating quality Xiang, Can verfasserin aut Ge, Yue verfasserin aut Liu, Huan verfasserin aut Zhang, Dequan verfasserin aut Wang, Zhenyu verfasserin aut Enthalten in Food research international New York, NY [u.a.] : Elsevier, 1992 152 Online-Ressource (DE-627)300898541 (DE-600)1483651-8 (DE-576)25526660X 1873-7145 nnns volume:152 GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie VZ AR 152
language	English
source	Enthalten in Food research international 152 volume:152
sourceStr	Enthalten in Food research international 152 volume:152
format_phy_str_mv	Article
bklname	Lebensmitteltechnologie
institution	findex.gbv.de
topic_facet	Goat meat Rigor state Electronic sense Eating quality
dewey-raw	630
isfreeaccess_bool	false
container_title	Food research international
authorswithroles_txt_mv	Li, Shaobo @@aut@@ Xiang, Can @@aut@@ Ge, Yue @@aut@@ Liu, Huan @@aut@@ Zhang, Dequan @@aut@@ Wang, Zhenyu @@aut@@
publishDateDaySort_date	2021-01-01T00:00:00Z
hierarchy_top_id	300898541
dewey-sort	3630
id	ELV007430051
language_de	englisch
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author	Li, Shaobo
spellingShingle	Li, Shaobo ddc 630 bkl 58.34 misc Goat meat misc Rigor state misc Electronic sense misc Eating quality Differences in eating quality and electronic sense of meat samples as a function of goat breed and postmortem rigor state
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title	Differences in eating quality and electronic sense of meat samples as a function of goat breed and postmortem rigor state
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title_full	Differences in eating quality and electronic sense of meat samples as a function of goat breed and postmortem rigor state
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title_sort	differences in eating quality and electronic sense of meat samples as a function of goat breed and postmortem rigor state
title_auth	Differences in eating quality and electronic sense of meat samples as a function of goat breed and postmortem rigor state
abstract	Understanding the pre- and post-rigor meat quality characteristics is crucial for the development of featured goat meat products. To evaluate the quality characteristics of goat meat in different rigor states, knuckle muscle in pre-rigor, rigor, and post-rigor states of Taihang and Huanghuai goats were used to analyze chemical characteristics, water mobility, and electronic sense. Results indicated that Taihang and Huanghuai goat meat samples were rich in protein and essential amino acids, especially Lys. Pre-rigor goat meat samples had lower content of free moisture and higher water holding capacity than post-rigor goat meat samples. Furthermore, Taihang and Huanghuai goat meat samples exhibited different odour characteristics. Aromatic constituents content of post-rigor goat meat samples were greater than those of pre-rigor goat meat samples. The sweetness and bitterness of post-rigor goat meat samples were higher than those of pre-rigor goat meat samples. In conclusion, Taihang and Huanghuai goat meat samples have different quality characteristics, which were regulated by rigor state through different texture and flavor profiles.
abstractGer	Understanding the pre- and post-rigor meat quality characteristics is crucial for the development of featured goat meat products. To evaluate the quality characteristics of goat meat in different rigor states, knuckle muscle in pre-rigor, rigor, and post-rigor states of Taihang and Huanghuai goats were used to analyze chemical characteristics, water mobility, and electronic sense. Results indicated that Taihang and Huanghuai goat meat samples were rich in protein and essential amino acids, especially Lys. Pre-rigor goat meat samples had lower content of free moisture and higher water holding capacity than post-rigor goat meat samples. Furthermore, Taihang and Huanghuai goat meat samples exhibited different odour characteristics. Aromatic constituents content of post-rigor goat meat samples were greater than those of pre-rigor goat meat samples. The sweetness and bitterness of post-rigor goat meat samples were higher than those of pre-rigor goat meat samples. In conclusion, Taihang and Huanghuai goat meat samples have different quality characteristics, which were regulated by rigor state through different texture and flavor profiles.
abstract_unstemmed	Understanding the pre- and post-rigor meat quality characteristics is crucial for the development of featured goat meat products. To evaluate the quality characteristics of goat meat in different rigor states, knuckle muscle in pre-rigor, rigor, and post-rigor states of Taihang and Huanghuai goats were used to analyze chemical characteristics, water mobility, and electronic sense. Results indicated that Taihang and Huanghuai goat meat samples were rich in protein and essential amino acids, especially Lys. Pre-rigor goat meat samples had lower content of free moisture and higher water holding capacity than post-rigor goat meat samples. Furthermore, Taihang and Huanghuai goat meat samples exhibited different odour characteristics. Aromatic constituents content of post-rigor goat meat samples were greater than those of pre-rigor goat meat samples. The sweetness and bitterness of post-rigor goat meat samples were higher than those of pre-rigor goat meat samples. In conclusion, Taihang and Huanghuai goat meat samples have different quality characteristics, which were regulated by rigor state through different texture and flavor profiles.
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title_short	Differences in eating quality and electronic sense of meat samples as a function of goat breed and postmortem rigor state
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author2	Xiang, Can Ge, Yue Liu, Huan Zhang, Dequan Wang, Zhenyu
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doi_str	10.1016/j.foodres.2021.110923
up_date	2024-07-07T00:43:16.750Z
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Differences in eating quality and electronic sense of meat samples as a function of goat breed and postmortem rigor state

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