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Review on Different Post Mortem Contributing to Meat Quality Deterioration

Received: 28 October 2021     Accepted: 23 November 2021     Published: 7 December 2021
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Abstract

Meat is one of widely consumed food item in many developing countries as a source of protein. The major composition of meat are 75% of water, 19% of protein, 3.5% of soluble non protein substances and 2.5% of fat and other minor components such as vitamins, enzymes, pigments and flavor compound. The quality of meat is described in term its tenderness, pH, colour, juiciness, flavour and nutritive value. Meat is highly perishable and has a short shelf-life unless preservation methods are used. Shelf life and maintenance of the meat quality are influenced by both pre slaughter and post slaughter factors. Even though Ethiopia produced great amount of meat, most of it lost due to inappropriate post-harvest handling, processing and preservation techniques. Post mortem factor that contribute to meat quality deterioration are techniques of stunning and slaughtering, use of electrical stimulation, deboning time, chilling method, environmental temperature and post-mortem ageing method. In addition to method of processing, post mortem change that occurs during conversation of muscle to meat also contribute for the post mortem quality deterioration of meat. The main objective of this is reviews focus on post-mortem factor contributing to meat quality deterioration.

Published in International Journal of Nutrition and Food Sciences (Volume 10, Issue 6)
DOI 10.11648/j.ijnfs.20211006.15
Page(s) 153-158
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2021. Published by Science Publishing Group

Keywords

Post Mortem, Preslaughter, Post Slaughter, Deterioration

References
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    Abdulmajid Haji, Endris Hussen. (2021). Review on Different Post Mortem Contributing to Meat Quality Deterioration. International Journal of Nutrition and Food Sciences, 10(6), 153-158. https://doi.org/10.11648/j.ijnfs.20211006.15

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    ACS Style

    Abdulmajid Haji; Endris Hussen. Review on Different Post Mortem Contributing to Meat Quality Deterioration. Int. J. Nutr. Food Sci. 2021, 10(6), 153-158. doi: 10.11648/j.ijnfs.20211006.15

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    AMA Style

    Abdulmajid Haji, Endris Hussen. Review on Different Post Mortem Contributing to Meat Quality Deterioration. Int J Nutr Food Sci. 2021;10(6):153-158. doi: 10.11648/j.ijnfs.20211006.15

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  • @article{10.11648/j.ijnfs.20211006.15,
      author = {Abdulmajid Haji and Endris Hussen},
      title = {Review on Different Post Mortem Contributing to Meat Quality Deterioration},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {10},
      number = {6},
      pages = {153-158},
      doi = {10.11648/j.ijnfs.20211006.15},
      url = {https://doi.org/10.11648/j.ijnfs.20211006.15},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20211006.15},
      abstract = {Meat is one of widely consumed food item in many developing countries as a source of protein. The major composition of meat are 75% of water, 19% of protein, 3.5% of soluble non protein substances and 2.5% of fat and other minor components such as vitamins, enzymes, pigments and flavor compound. The quality of meat is described in term its tenderness, pH, colour, juiciness, flavour and nutritive value. Meat is highly perishable and has a short shelf-life unless preservation methods are used. Shelf life and maintenance of the meat quality are influenced by both pre slaughter and post slaughter factors. Even though Ethiopia produced great amount of meat, most of it lost due to inappropriate post-harvest handling, processing and preservation techniques. Post mortem factor that contribute to meat quality deterioration are techniques of stunning and slaughtering, use of electrical stimulation, deboning time, chilling method, environmental temperature and post-mortem ageing method. In addition to method of processing, post mortem change that occurs during conversation of muscle to meat also contribute for the post mortem quality deterioration of meat. The main objective of this is reviews focus on post-mortem factor contributing to meat quality deterioration.},
     year = {2021}
    }
    

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    T1  - Review on Different Post Mortem Contributing to Meat Quality Deterioration
    AU  - Abdulmajid Haji
    AU  - Endris Hussen
    Y1  - 2021/12/07
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    DO  - 10.11648/j.ijnfs.20211006.15
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
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    UR  - https://doi.org/10.11648/j.ijnfs.20211006.15
    AB  - Meat is one of widely consumed food item in many developing countries as a source of protein. The major composition of meat are 75% of water, 19% of protein, 3.5% of soluble non protein substances and 2.5% of fat and other minor components such as vitamins, enzymes, pigments and flavor compound. The quality of meat is described in term its tenderness, pH, colour, juiciness, flavour and nutritive value. Meat is highly perishable and has a short shelf-life unless preservation methods are used. Shelf life and maintenance of the meat quality are influenced by both pre slaughter and post slaughter factors. Even though Ethiopia produced great amount of meat, most of it lost due to inappropriate post-harvest handling, processing and preservation techniques. Post mortem factor that contribute to meat quality deterioration are techniques of stunning and slaughtering, use of electrical stimulation, deboning time, chilling method, environmental temperature and post-mortem ageing method. In addition to method of processing, post mortem change that occurs during conversation of muscle to meat also contribute for the post mortem quality deterioration of meat. The main objective of this is reviews focus on post-mortem factor contributing to meat quality deterioration.
    VL  - 10
    IS  - 6
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Author Information
  • Department of Post-Harvest Management, Jimma University College of Agriculture and Veterinary Medicine, Jimma, Ethiopia

  • Department of Post-Harvest Management, Jimma University College of Agriculture and Veterinary Medicine, Jimma, Ethiopia

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