The Quality of Zhedong Goose Meat during Postmortem Aging
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Abstract:
The physicochemical index of postmortem aging of Zhedong Goose was investigated, which was established the foundation for improving the goose meat quality. 90 days geese were involved in the research. Meat samples were taken after 0 h, 4 h, 12 h, 1 d, 4 d and 7 d at 4 ℃, then frozen immediately. Soaking the samples for 1 d, 4 d and 7 d by using H2O2 and N-acetylcysteine (NAC), respectively. Then the change of myofibrillar fragmentation index (MFI) and the degradation of desmin were analyzed. The results showed that the MFI of breast meat increased 80.70 from 12 h to 1 d (P<0.01) and decreased 83.63 from 1 d to 7 d (P<0.01) under H2O2 treatment. However, under NAC treatment, the MFI value decreased 27.76 from 4 h to 12 h (P<0.01), increased 98.00 from 12 h to 1 d (P<0.01), decreased 87.60 at 1~4 d (P<0.01), and increased 33.36 at 4~7 d (P<0.01). During 0~4 d, 50 kD degradation fragments was observed in desmin (55 kD), which were degraded to more smaller segments at 7 d. The best quality of goose meat could be got within 12~96 h during the maturing process.
