​Biochemical and Physicochemical Characteristics in Different Skeletal Muscles of Sheep Hind Limb

Abstract

Background: High variation in meat quality has been reported between animals and within muscles of same animals. An understanding of these variations is a pivotal step to design strategies for better utilization of such meat while producing high quality meat to consumers. The current study was aimed to unravel biochemical and physico-chemical profile of sheep hind limb. Methods: The sheep hind limb was procured from traditionally slaughtered sheep immediately after exsanguination. The Vastus lateralis (VL), Gluteo biceps femoris (GBF), Gluteomedius (GM), Longissimus thoracis et lumborum (LTL), Psoas major (PM) and Semitendinosus (ST) muscles were separated from hot boned carcass of sheep. Each hot boned muscle was cut and analysed for biochemical and physico-chemical characteristics. Result: There was significant (p less than 0.05) variation in water holding capacity, protein extractability (Sarcoplasmic, myofibrillar and total), collagen content, collagen solubility and instrumental colour value among different skeletal muscles studied. Non-significant (p greater than 0.05) variations were found in parameters like pH, drip loss, myofibrillar fragmentation index, muscle fibre diameter and Warner Bratzler shear force values. The Gluteo biceps femoris muscle was found to have higher myoglobin; myofibrillar fragmentation index and Warner Bratzler shear force values with lowest protein extractability values. The collagen content in the Gluteo biceps femoris was significantly (p less than 0.05) higher with lowest collagen solubility (15.32%) as compared to other muscles.