Review on Different Post Mortem Contributing to Meat Quality Deterioration

Abdulmajid Haji; Endris Hussen

doi:doi:10.11648/j.ijnfs.20211006.15

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Review on Different Post Mortem Contributing to Meat Quality Deterioration

Abdulmajid Haji, Endris Hussen

Published in International Journal of Nutrition and Food Sciences (Volume 10, Issue 6)

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), 2024. 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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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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TY  - JOUR
T1  - Review on Different Post Mortem Contributing to Meat Quality Deterioration
AU  - Abdulmajid Haji
AU  - Endris Hussen
Y1  - 2021/12/07
PY  - 2021
N1  - https://doi.org/10.11648/j.ijnfs.20211006.15
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
SP  - 153
EP  - 158
PB  - Science Publishing Group
SN  - 2327-2716
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
ER  -

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Author Information

Abdulmajid Haji

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

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

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Plain Text BibTeX RIS

APA Style

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

Copy | Download

@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}
}

Copy | Download

TY  - JOUR
T1  - Review on Different Post Mortem Contributing to Meat Quality Deterioration
AU  - Abdulmajid Haji
AU  - Endris Hussen
Y1  - 2021/12/07
PY  - 2021
N1  - https://doi.org/10.11648/j.ijnfs.20211006.15
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
SP  - 153
EP  - 158
PB  - Science Publishing Group
SN  - 2327-2716
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
ER  -

Copy | Download