Abstract
In order to study the storage characteristics of goat meat, meat quality changes of postmortem hindquarter of Hengshan goats stored at − 20 °C for 11 months, 4 °C for 6 d, 10 °C for 60 h and 20 °C for 48 h were investigated. The microstructure, DNA quality, pH, total volatile base nitrogen (TVB-N), meat color, texture, water holding capacity (WHC) and fatty acid content were determined. Correlations between pH, TVB-N and other indicators which might be affected by both were analyzed. Results showed that the changing trends of indicators at four storage temperatures were generally consistent; pH first declined and then rose, whereas the meat color showed the opposite trend (P < 0.05); TVB-N basically reached 15 mg/100 g when the pH reached the minimum (P < 0.05); Texture profile, WHC and fatty acid content decreased with storage (P < 0.05); DNA quality declined at the later stage of storage. Correlation analysis indicated that the pH, TVB-N were little correlated with DNA quality, and negatively correlated with other indicators in general (P < 0.05); the pH was mainly negatively related to meat color (P < 0.05); TVB-N was mainly related to texture and fatty acid content, and the correlation strengthened as the pH increased (P < 0.05). This study revealed the considerable effect of TVB-N value on meat quality changes during pH rising, and provided new insights for assessing meat quality at different storage phases.
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