Influence of Long-Term Freezing of Carcasses in Pre- and Post-Rigor Mortis Stages on the Technological and Nutritional Parameters of the Longissimus lumborum Muscle of Botucatu Rabbits
Abstract
:Simple Summary
Abstract
1. Introduction
2. Materials and Methods
2.1. Animals, Slaughter, and Carcasses
- NC0: Meat in pre-rigor stage without freezing;
- NC6: Meat in pre-rigor stage frozen for 6 months;
- NC12: Meat in pre-rigor stage frozen for 12 months;
- C0: Meat in post-rigor stage without freezing;
- C6: Meat in post-rigor stage frozen for 6 months;
- C12: Meat in post-rigor stage frozen for 12 months
- *NC = without 24 h chilling; C = with 24 h chilling.
2.2. Analysis of Technological Parameters
2.2.1. Color
2.2.2. pH
2.2.3. Water-Holding Capacity (WHC)
2.2.4. Cooking Loss (CL)
2.2.5. Shear Force (SF)
2.2.6. Myofibrillar Fragmentation Index (MFI)
2.2.7. Sarcomere Length
2.2.8. Lipid Oxidation
2.3. Analysis of Nutritional Parameters
2.3.1. Chemical Composition and Soluble Protein
2.3.2. Cholesterol
2.4. Statistical Analysis
3. Results
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Dorsal Surface | |||||||
---|---|---|---|---|---|---|---|
Rigor Mortis Phase (n = 10) | Carcass Freezing Time (n = 10) | p-Value | CV (%) | ||||
0 Month | 6 Months | 12 Months | |||||
L* Dorsal | p (RP) | p (CFT) | p Int. (RP × CFT) | ||||
Pre-rigor | 52.06 ± 0.54 Aa | 51.21 ± 0.61 Bab | 50.62 ± 0.14 Bb | <0.001 | <0.001 | <0.001 | 5.64 |
Post-rigor | 53.14 ± 0.32 Ab | 62.12 ± 0.52 Aa | 53.11 ± 0.33 Ab | ||||
a* | b* | C* | |||||
Rigor mortis phase (RP) | |||||||
Pre-rigor | 6.78 ± 0.17 B | 1.68 ± 0.13 | 6.99 ± 0.34 B | ||||
Post-rigor | 7.07 ± 0.03 A | 1.46 ± 0.12 | 7.22 ± 0.85 A | ||||
Carcass freezing time (CFT) | |||||||
0 month | 7.25 ± 0.31 A | 0.40 ± 0.15 B | 7.26 ± 0.80 A | ||||
6 months | 6.42 ± 0.32 B | 1.80 ± 0.17 AB | 6.67 ± 0.14 AB | ||||
12 months | 6.35 ± 0.54 B | 2.51± 0.23 A | 6.83 ± 0.21 B | ||||
p-value | |||||||
p (RP) | 0.035 | 0.542 | 0.024 | ||||
p (CFT) | <0.001 | 0.014 | <0.001 | ||||
P (RP × CFT) | 0.572 | 0.312 | 0.131 | ||||
CV (%) | 20.18 | 11.98 | 5.61 |
Ventral Surface | |||||||
---|---|---|---|---|---|---|---|
Rigor Mortis Phase (n = 10) | Carcass Freezing Time (n = 10) | p-Value | CV (%) | ||||
0 Month | 6 Months | 12 Months | |||||
L* Ventral | p (RP) | p (CFT) | p Int. (RP × CFT) | ||||
Pre-rigor | 53.12 ± 0.47 Aa | 52.83 ± 0.35 Bab | 49.95 ± 0.99 Bb | <0.001 | <0.001 | <0.001 | 6.76 |
Post-rigor | 53.14 ± 0.66 Aab | 60.90 ± 0.24 Aa | 52.09 ± 0.44 Ab | ||||
a* | b* | C* | |||||
Rigor mortis phase (RP) | |||||||
Pre-rigor | 7.03 ± 0.03 | 0.76 ± 0.13 B | 7.07 ± 0.21 A | ||||
Post-rigor | 6.93 ± 0.17 | 1.93 ± 0.12 A | 6.81 ± 0.32 B | ||||
Carcass freezing time (CFT) | |||||||
0 month | 7.92 ± 0.32 A | 0.43 ± 0.15 C | 7.94 ± 0.46 A | ||||
6 months | 6.35 ± 0.54 B | 1.15± 0.23 B | 6.45 ± 0.28 B | ||||
12 months | 6.05 ± 0.31 B | 2.46 ± 0.17 A | 6.53 ± 0.50 B | ||||
p-value | |||||||
p (RP) | 0.448 | <0.001 | 0.023 | ||||
p (CFT) | <0.001 | <0.001 | <0.001 | ||||
p Int. (RP × CFT) | 0.062 | 0.129 | 0.098 | ||||
CV (%) | 24.47 | 13.39 | 0.14 |
Rigor Mortis Phase (n = 10) | Carcass Freezing Time (n = 10) | p-Value | CV (%) | ||||
---|---|---|---|---|---|---|---|
0 Month | 6 Months | 12 Months | |||||
pH | p (RP) | p (CFT) | p Int. (RP × CFT) | ||||
Pre-rigor | 6.86 ± 0.14 Aa | 5.77 ± 0.11 Ab | 5.80 ± 0.12 Ab | <0.001 | <0.001 | <0.001 | 1.77 |
Post-rigor | 5.91 ± 0.11 Ba | 5.56 ± 0.10 Bc | 5.86 ± 0.13 Ab | ||||
CL (%) | WHC (%) | ||||||
Rigor mortis phase (RP) | |||||||
Pre-rigor | 27.95 ± 0.42 | 66.08 ± 0.36 | |||||
Post-rigor | 29.37 ± 0.32 | 64.28 ± 0.43 | |||||
Carcass freezing time (CFT) | |||||||
0 month | 27.49 ± 0.91 B | 64.42 ± 1.36 | |||||
6 months | 33.91 ± 1.01 A | 65.68 ± 1.08 | |||||
12 months | 30.63 ± 0.60 AB | 65.32 ± 0.76 | |||||
p-value | |||||||
p (RP) | 0.076 | 0.355 | |||||
p (CFT) | <0.001 | 0.201 | |||||
p Int. (RP × CFT) | 0.161 | 0.083 | |||||
CV (%) | 31.75 | 6.17 |
Rigor Mortis Phase (n = 10) | Carcass Freezing Time (n = 10) | p-Value | CV (%) | ||||
---|---|---|---|---|---|---|---|
0 Month | 6 Months | 12 Months | |||||
Shear Force (N) | p (RP) | p (CFT) | p Int. (RP × CFT) | ||||
Pre-rigor | 34.23 ± 1.89 Ba | 21.57 ± 1.11 Aab | 12.75 ± 1.02 Ab | 0.13 | <0.001 | <0.001 | 52.92 |
Post-rigor | 45.11 ± 1.69 Aa | 18.63 ± 1.30 Ab | 12.16 ± 1.09 Ab | ||||
SL (µm) | MFI | TBARS (mg MDA kg−1) | |||||
Rigor mortis phase (RP) | |||||||
Pre-rigor | 2.05 ± 0.07 | 52.08 ± 1.39 B | 0.463 ± 0.02 | ||||
Post-rigor | 1.92 ± 0.02 | 67.40 ± 1.14 A | 0.541 ± 0.01 | ||||
Carcass freezing time (CFT) | |||||||
0 month | 1.80 ± 0.06 B | 51.21 ± 3.27 B | 0.281 ± 0.05 C | ||||
6 months | 2.14 ± 0.04 A | 50.30 ± 1.73 B | 0.415 ± 0.05 B | ||||
12 months | 2.02 ± 0.04 AB | 77.70 ± 3.17 A | 0.809 ± 0.08 A | ||||
p-value | |||||||
p (RP) | 0.216 | <0.001 | 0.311 | ||||
p (CFT) | <0.001 | <0.001 | 0.01 | ||||
p Int. (RP × CFT) | 0.463 | 0.327 | 0.064 | ||||
CV (%) | 13.84 | 13.84 | 19.12 |
Rigor Mortis Phase (n = 10) | Carcass Freezing Time (n = 10) | p-Value | CV (%) | ||||
---|---|---|---|---|---|---|---|
0 Month | 6 Months | 12 Months | |||||
Moisture (%) | p (RP) | p (CFT) | p Int. (RP × CFT) | ||||
Pre-rigor | 74.08 ± 0.36 Aa | 73.45 ± 0.41 Aab | 73.10 ± 0.34 Ab | 0.426 | <0.001 | <0.001 | 2.31 |
Post-rigor | 73.45 ± 0.41 Ba | 73.41 ± 0.46 Aa | 72.75 ± 0.37 Bb | ||||
Protein (%) | Mineral Content (%) | Fat (%) | Carbohydrate (%) | ||||
Rigor mortis phase (RP) | |||||||
Pre-rigor | 22.92 ± 1.36 | 1.28 ± 0.08 | 2.05 ± 0.13 | 0.21 ± 0.06 | |||
Post-rigor | 22.76 ± 1.36 | 1.24 ± 0.06 | 2.06 ± 0.13 | 0.24 ± 0.07 | |||
Carcass freezing time (CFT) | |||||||
0 month | 22.63 ± 1.36 B | 1.31 ± 0.16 A | 1.96 ± 0.13 B | 0.33 ± 0.07 B | |||
6 months | 22.74 ± 1.36 B | 1.27 ± 0.08 AB | 2.03 ± 0.13 B | 0.53 ± 0.06 A | |||
12 months | 23.16 ± 1.36 A | 1.16 ± 0.18 B | 2.20 ± 0.13 A | 0.55 ± 0.03 A | |||
p-value | |||||||
p (RP) | 0.477 | 0.069 | 0.158 | 0.355 | |||
p (CFT) | <0.001 | <0.001 | 0.015 | 0.012 | |||
p Int. (RP × CFT) | 0.25 | 0.201 | 0.429 | 0.131 | |||
CV (%) | 12.47 | 1.98 | 1.56 | 8.98 |
Gross Energy (Kcal/100 g) | Cholesterol (mg/100 g) | Soluble Protein (mg/mL) | |
---|---|---|---|
Rigor mortis phase (RP) | |||
Pre-rigor | 110.97 ± 1.16 | 62.36 ± 1.03 | 0.124 ± 0.03 |
Post-rigor | 110.54 ± 1.14 | 62.60 ± 1.23 | 0.135 ± 0.03 |
Carcass freezing time (CFT) | |||
0 month | 109.48 ± 1.06 B | 63.60 ± 1.16 | - |
6 months | 111.35 ± 1.31 AB | 63.46 ± 1.16 | 0.129 ± 0.03 |
12 months | 114.64 ± 1.26 A | 60.37 ± 1.16 | 0.130 ± 0.03 |
p-value | |||
p (RP) | 0.831 | 0.068 | 0.832 |
p (CFT) | <0.001 | 0.212 | 0.067 |
p Int. (RP × CFT) | 0.312 | 0.234 | 0.067 |
CV (%) | 8.32 | 11.02 | 6.31 |
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Dutra, D.R.; Villegas-Cayllahua, E.A.; Baptista, G.G.; Ferreira, L.E.; Cavalcanti, É.N.F.; Carneiro, N.M.G.M.; Dias, A.V.L.; Francelino, M.C.; Pereira, M.R.; Castilha, L.D.; et al. Influence of Long-Term Freezing of Carcasses in Pre- and Post-Rigor Mortis Stages on the Technological and Nutritional Parameters of the Longissimus lumborum Muscle of Botucatu Rabbits. Animals 2024, 14, 2510. https://doi.org/10.3390/ani14172510
Dutra DR, Villegas-Cayllahua EA, Baptista GG, Ferreira LE, Cavalcanti ÉNF, Carneiro NMGM, Dias AVL, Francelino MC, Pereira MR, Castilha LD, et al. Influence of Long-Term Freezing of Carcasses in Pre- and Post-Rigor Mortis Stages on the Technological and Nutritional Parameters of the Longissimus lumborum Muscle of Botucatu Rabbits. Animals. 2024; 14(17):2510. https://doi.org/10.3390/ani14172510
Chicago/Turabian StyleDutra, Daniel Rodrigues, Erick Alonso Villegas-Cayllahua, Giovanna Garcia Baptista, Lucas Emannuel Ferreira, Érika Nayara Freire Cavalcanti, Nívea Maria Gomes Misson Carneiro, Ana Veronica Lino Dias, Mainara Carolina Francelino, Mateus Roberto Pereira, Leandro Dalcin Castilha, and et al. 2024. "Influence of Long-Term Freezing of Carcasses in Pre- and Post-Rigor Mortis Stages on the Technological and Nutritional Parameters of the Longissimus lumborum Muscle of Botucatu Rabbits" Animals 14, no. 17: 2510. https://doi.org/10.3390/ani14172510