Meat Quality Traits Evaluation

The longissimus dorsi and semimembranosus muscles were cut to measure the meat quality traits according to previous reports (3 (link), 16 (link)). Briefly, the pH values were measured at 24 h (pH_24h) after slaughter. Meat color measurements cover indicators L* (lightness), a* (redness), and b* (yellowness) after slaughter 24 h (L_24h, a_24h, and b_24h). Drip loss, cooking loss, crude protein, and ash content were determined as described previously (3 (link), 17 (link)). Amino acid profile and fatty acid composition were determined using gas chromatography–mass spectrometry (GC–MS 7890B-5977A, Agilent, Palo Alto, CA, United States) and liquid chromatography–mass spectrometry (Liquid phase was performed on Thermo Ultimate 3,000 system, Thermo Fisher Scientific Inc., Waltham, MA, United States; Mass Spectrometry was performed on Thermo Q Exactive Focus mass spectrometer, Thermo Fisher Scientific Inc., Waltham, MA, United States), respectively.

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Wu Z.L., Yang X., Zhang J., Wang W., Liu D., Hou B., Bai T., Zhang R., Zhang Y., Liu H., Hu H, & Xia Y. (2023). Effects of forage type on the rumen microbiota, growth performance, carcass traits, and meat quality in fattening goats. Frontiers in Veterinary Science, 10, 1147685.

Publication 2023

GC–MS 7890B-5977A Thermo Ultimate 3,000 system Thermo Q Exactive Focus

Amino acid Fatty acid Gc ms Lightness Liquid chromatography Mass spectrometry Meat Protein Redness Semimembranosus muscles

Corresponding Organization : Neijiang Normal University

Other organizations : Chengdu University, Chengdu Academy of Agriculture and Forestry Sciences

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Variable analysis

independent variables

None explicitly mentioned

dependent variables

PH values at 24 h (pH24h) after slaughter
Meat color measurements (L24h, a24h, and b24h) after slaughter 24 h
Drip loss
Cooking loss
Crude protein content
Ash content
Amino acid profile
Fatty acid composition

control variables

None explicitly mentioned

controls

No positive or negative controls were explicitly mentioned.

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