Effects of Age on Chemical Composition and Tenderness of Muscle Longissimus thoracis of Martina Franca Donkey Breed

.
DOI: 10.4236/fns.2011.23031   PDF   HTML     3,703 Downloads   6,990 Views   Citations

Abstract

The aim of this study was to determine the effects of age on chemical composition and tenderness of donkey meat. These characteristics were determined on Longissimus thoracis samples taken from 40 entire donkey males of Martina Franca breed slaughtered at 12 (Group 1, n = 20) and at 18 months (Group 2, n = 20) of age. Tenderness was evalu-ated at two and seven days post slaughter using a Warner-Bratzler shear force device. The chemical composition showed a significant increase in protein content (P < 0.05) in the meat of donkeys slaughtered at 18 months of age (22.3 g/100 g) compared to the meat of younger animals (21.4 g/100 g). Intramuscular fat content was significantly lower (P < 0.05) in Group 1 (2.41 g/100 g) compared to Group 2 (3.71 g/100 g). Shear force values at seven days post slaughter were significantly (P < 0.01) lower (5.15 ± 0.31 kg/cm2) in Group 1 compared with the results obtained at two days post slaughter (6.25 ± 0.53 kg/cm2). In Group 2 shear force values obtained seven days post mortem were higher (5.88 ± 0.23 kg/cm2) compared with Group 1 after the same ageing period but significantly (P < 0.05) lower if compared with those (6.53 ± 0.23 kg/cm2) determined in the same animals two days post slaugher.

Share and Cite:

P. Polidori, D. Beghelli, C. Cavallucci and S. Vincenzetti, "Effects of Age on Chemical Composition and Tenderness of Muscle Longissimus thoracis of Martina Franca Donkey Breed," Food and Nutrition Sciences, Vol. 2 No. 3, 2011, pp. 225-227. doi: 10.4236/fns.2011.23031.

Conflicts of Interest

The authors declare no conflicts of interest.

References

[1] R. Marino, A. D. Malva, G. Gliatta, A. Muscio and A. Sevi, “Quality of Donkey Bresaola,” Italian Journal of Animal Science, Vol. 8, No. 2 (Supplement), 2009, pp. 715-717.
[2] S. Vincenzetti, P. Polidori, P. Mariani, N. Cammertoni, F. Fantuz and A. Vita, “Donkey’s Milk Protein Fractions Characterization,” Food Chemistry, Vol. 106, No. 2, 2008, pp. 640-649. doi:10.1016/j.foodchem.2007.06.026
[3] P. Polidori, C. Cavallucci, D. Beghelli and S. Vincenzetti, “Physical and Chemical Characteristics of Donkey Meat from Martina Franca Breed,” Meat Science, Vol. 82, No. 4, 2009, pp. 469-471. doi:10.1016/j.meatsci.2009.03.001
[4] Association of Official Analytical Chemists, “AOAC Official Methods of Analysis,” Washington, D.C., 1990.
[5] K. Immonen, R. G. Kauffman, D. M. Schaefer and E. Puolanne, “Glycogen Concentrations in Bovine Longissimus dorsi Muscle,” Meat Science, Vol. 54, No. 2, 2000, pp. 163-167. doi:10.1016/S0309-1740(99)00090-X
[6] P. Polidori, M. Antonini, D. Torres, D. Beghelli and C. Renieri, “Tenderness Evaluation and Mineral Levels of Llama (Lama glama) and Alpaca (Lama pacos) Meat,” Meat Science, Vol. 77, No. 2, 2007, pp. 599-601. doi:10.1016/j.meatsci.2007.05.011
[7] Statistical Analysis System, “SAS/STAT Guide for Personal Computers, Version 8 Edition,” SAS Institute, Inc., Cary, 2001.
[8] R. A. Lawrie, “Meat Science,” 4th Edition, Pergamon Press, Oxford, 1985.
[9] P. Polidori, S. Vincenzetti, C. Cavallucci and D. Beghelli, “Quality of Donkey Meat and Carcass Characteristics,” Meat Science, Vol. 80, No. 4, 2008, pp. 1222-1224. doi:10.1016/j.meatsci.2008.05.027
[10] B. Devíc and T. Stamenkovíc, “Basic Characteristics of the Horse Meat and the Possibilities for Its Processing,” Technology Mesa, Vol. 30, 1989, pp. 232-237.
[11] A. Tateo, P. D. Palo, E. Ceci and P. Centoducati, “Physicochemical Properties of Meat of Italian Heavy Draft Horses Slaughtered at the Age of Eleven Months,” Jour- nal of Animal Science, Vol. 86, No. 5, 2008, pp. 1205-1214. doi:10.2527/jas.2007-0629
[12] M. Lanza, C. Landi, M. Scerra, V. Galofaro and P. Pennisi, “Meat Quality and Intramuscular Fatty Acid Composition of Sanfratellano and Halflinger Foals,” Meat Science, Vol. 81, No. 1, 2009, pp. 142-147. doi:10.1016/j.meatsci.2008.07.008
[13] E. Dransfield, “Optimisation of Tenderisation, Ageing and Tenderness,” Meat Science, Vol. 36, No. 1-2, 1994, pp. 105-121. doi:10.1016/0309-1740(94)90037-X
[14] M. Koohmaraie, “Biochemical Factors Regulating the Toughening and Tenderization Processes of Meat,” Meat Science, Vol. 43, No. 43(Supplement), 1996, pp. S193-S201. doi:10.1016/0309-1740(96)00065-4
[15] J. Thompson, “Managing Meat Tenderness,” Meat Science, Vol. 62, No. 3, 2002, pp. 295-308. doi:10.1016/S0309-1740(02)00126-2

  
comments powered by Disqus

Copyright © 2020 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.