Meat colour differences between Alpine, Balkan and Serbian white goat breeds slaughtered at 18 kg of body weight
Аутори
Stanišić, NikolaMaksimović, Nevena
Cekić, Bogdan
Ružić-Muslić, Dragana
Ćosić, Ivan
Lečić, Nemanja
Petričević, Maja
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Meat colour was evaluated in 36 goat kids of both genders equally from three breeds: Alpine, Balkan and Serbian white breed. Animals were slaughtered at 18 kg of body weight and three muscles were analysed for colour characteristics and pH value: m. longissimus lumborum, m. psoas major (tenderloin) and m. semimembranosus. pH values differ significantly only for m. longissimus lumborum muscle, whereas Balkan kids had a significantly higher pH value than Alpine and Serbian white (p<0.001). The goat breed significantly affected meat CIEL*a*b* values for all muscles analysed. Lightness (L*) was generally the highest for Balkan and lowest for the Alpine breed. The differences in redness (a*) and Chroma values (C*) were not significant, while the yellowness only differed for m. longissimus lumborum muscle, whereas Serbian white kids had higher b* values compared to Alpine kids. As a colour saturation characteristic, the hue angle was higher in meat from indigenous breeds (Balkan and Serbian ...white) than in the Alpine breed.
Кључне речи:
meat colour, pH value, indigenious goat breedИзвор:
Proceedings of the 1st International symposium on biotechnology, 2023, 331-340Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200022 (Институт за сточарство, Београд-Земун) (RS-MESTD-inst-2020-200022)
Институција/група
RIStocarTY - CONF AU - Stanišić, Nikola AU - Maksimović, Nevena AU - Cekić, Bogdan AU - Ružić-Muslić, Dragana AU - Ćosić, Ivan AU - Lečić, Nemanja AU - Petričević, Maja PY - 2023 UR - http://r.istocar.bg.ac.rs/handle/123456789/868 AB - Meat colour was evaluated in 36 goat kids of both genders equally from three breeds: Alpine, Balkan and Serbian white breed. Animals were slaughtered at 18 kg of body weight and three muscles were analysed for colour characteristics and pH value: m. longissimus lumborum, m. psoas major (tenderloin) and m. semimembranosus. pH values differ significantly only for m. longissimus lumborum muscle, whereas Balkan kids had a significantly higher pH value than Alpine and Serbian white (p<0.001). The goat breed significantly affected meat CIEL*a*b* values for all muscles analysed. Lightness (L*) was generally the highest for Balkan and lowest for the Alpine breed. The differences in redness (a*) and Chroma values (C*) were not significant, while the yellowness only differed for m. longissimus lumborum muscle, whereas Serbian white kids had higher b* values compared to Alpine kids. As a colour saturation characteristic, the hue angle was higher in meat from indigenous breeds (Balkan and Serbian white) than in the Alpine breed. C3 - Proceedings of the 1st International symposium on biotechnology T1 - Meat colour differences between Alpine, Balkan and Serbian white goat breeds slaughtered at 18 kg of body weight SP - 331 EP - 340 DO - 10.46793/SBT28.331S ER -
@conference{ author = "Stanišić, Nikola and Maksimović, Nevena and Cekić, Bogdan and Ružić-Muslić, Dragana and Ćosić, Ivan and Lečić, Nemanja and Petričević, Maja", year = "2023", abstract = "Meat colour was evaluated in 36 goat kids of both genders equally from three breeds: Alpine, Balkan and Serbian white breed. Animals were slaughtered at 18 kg of body weight and three muscles were analysed for colour characteristics and pH value: m. longissimus lumborum, m. psoas major (tenderloin) and m. semimembranosus. pH values differ significantly only for m. longissimus lumborum muscle, whereas Balkan kids had a significantly higher pH value than Alpine and Serbian white (p<0.001). The goat breed significantly affected meat CIEL*a*b* values for all muscles analysed. Lightness (L*) was generally the highest for Balkan and lowest for the Alpine breed. The differences in redness (a*) and Chroma values (C*) were not significant, while the yellowness only differed for m. longissimus lumborum muscle, whereas Serbian white kids had higher b* values compared to Alpine kids. As a colour saturation characteristic, the hue angle was higher in meat from indigenous breeds (Balkan and Serbian white) than in the Alpine breed.", journal = "Proceedings of the 1st International symposium on biotechnology", title = "Meat colour differences between Alpine, Balkan and Serbian white goat breeds slaughtered at 18 kg of body weight", pages = "331-340", doi = "10.46793/SBT28.331S" }
Stanišić, N., Maksimović, N., Cekić, B., Ružić-Muslić, D., Ćosić, I., Lečić, N.,& Petričević, M.. (2023). Meat colour differences between Alpine, Balkan and Serbian white goat breeds slaughtered at 18 kg of body weight. in Proceedings of the 1st International symposium on biotechnology, 331-340. https://doi.org/10.46793/SBT28.331S
Stanišić N, Maksimović N, Cekić B, Ružić-Muslić D, Ćosić I, Lečić N, Petričević M. Meat colour differences between Alpine, Balkan and Serbian white goat breeds slaughtered at 18 kg of body weight. in Proceedings of the 1st International symposium on biotechnology. 2023;:331-340. doi:10.46793/SBT28.331S .
Stanišić, Nikola, Maksimović, Nevena, Cekić, Bogdan, Ružić-Muslić, Dragana, Ćosić, Ivan, Lečić, Nemanja, Petričević, Maja, "Meat colour differences between Alpine, Balkan and Serbian white goat breeds slaughtered at 18 kg of body weight" in Proceedings of the 1st International symposium on biotechnology (2023):331-340, https://doi.org/10.46793/SBT28.331S . .