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<p>This study examines the post-mortem aging characteristics of hot-boned sheep meat (<i>Ovis aries</i>), focusing on the physico-chemical, textural, and proteomic changes in six different muscles during a 15-day refrigerated storage period (4 ± 1&#xa0;°C). Key parameters, including pH, R-value, myofibrillar fragmentation index (MFI), muscle fiber diameter (MFD), Warner-Bratzler shear force (WBSF), collagen content, and solubility, were evaluated to assess meat quality evolution. The results revealed significant increase in R-values on days 5 and 10, indicating active protein degradation. The pH varied among muscles, with a gradual rise observed in <i>Psoas major</i> and <i>Gluteus medius</i>, influencing tenderness and water-holding capacity. Texture analysis showed progressive enhancement in tenderness, with MFI reaching peak values by day 15, correlating with increased collagen solubility. Proteomic analysis indicated dynamic shifts in sarcoplasmic and myofibrillar protein extractability, influencing meat texture and functionality. These findings suggest that post-mortem conditioning plays a crucial role in improving the eating quality of hot-boned sheep meat. This study provides valuable insights for the meat industry by optimizing aging protocols to enhance tenderness, minimize processing losses, and improve consumer acceptance. Future applications include refining storage conditions for specific muscle types, reducing processing time, and extending shelf life, thereby contributing to sustainability and economic efficiency in the meat sector.</p>

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Post-mortem aging dynamics in hot-boned sheep meat (Ovis aries): a multidimensional analysis of physico-chemical, textural, and proteomic changes across muscle types during refrigerated storage

  • 期刊论文

  • 发表日期：

    2025年8月12日

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  • Gangadhar Kapase,
  • M. Kiran,
  • Shrikant Kulkarni,
  • Prasad M. Govindaiah,
  • S. M. Kartikesh,
  • G. P. Kalmath

摘要

This study examines the post-mortem aging characteristics of hot-boned sheep meat (Ovis aries), focusing on the physico-chemical, textural, and proteomic changes in six different muscles during a 15-day refrigerated storage period (4 ± 1 °C). Key parameters, including pH, R-value, myofibrillar fragmentation index (MFI), muscle fiber diameter (MFD), Warner-Bratzler shear force (WBSF), collagen content, and solubility, were evaluated to assess meat quality evolution. The results revealed significant increase in R-values on days 5 and 10, indicating active protein degradation. The pH varied among muscles, with a gradual rise observed in Psoas major and Gluteus medius, influencing tenderness and water-holding capacity. Texture analysis showed progressive enhancement in tenderness, with MFI reaching peak values by day 15, correlating with increased collagen solubility. Proteomic analysis indicated dynamic shifts in sarcoplasmic and myofibrillar protein extractability, influencing meat texture and functionality. These findings suggest that post-mortem conditioning plays a crucial role in improving the eating quality of hot-boned sheep meat. This study provides valuable insights for the meat industry by optimizing aging protocols to enhance tenderness, minimize processing losses, and improve consumer acceptance. Future applications include refining storage conditions for specific muscle types, reducing processing time, and extending shelf life, thereby contributing to sustainability and economic efficiency in the meat sector.