Effect of Postmortem Phases on Lamb Meat Quality: A Physicochemical, Microstructural and Water Mobility Approach

Area of Science:

• Meat Science
• Animal Science
• Food Science

Background:

• Postmortem aging significantly influences meat quality attributes.
• Understanding these changes is crucial for optimizing lamb meat processing and consumer satisfaction.

Purpose of the Study:

• To evaluate the impact of pre-rigor, rigor mortis, and post-rigor phases on lamb meat quality.
• To analyze physicochemical properties, microstructure, and water mobility across different postmortem stages.

Main Methods:

• Physicochemical analysis (pH, WHC, CIE color, WBSF) of four lamb muscles.
• Microstructural examination of muscle fibers and sarcomeres.
• Assessment of water mobility using advanced techniques.
• Principal Component Analysis (PCA) for quality profiling.

Main Results:

• Pre-rigor lamb meat demonstrated higher pH and water holding capacity (WHC), with better color properties.
• Rigor mortis and post-rigor phases showed increased Warner-Bratzler shear force (WBSF) and altered microstructure.
• Water mobility shifted from immobilized to free water, leading to increased water loss in later stages.
• PCA indicated distinct quality profiles for pre-rigor versus rigor mortis/post-rigor lamb meat.

Conclusions:

• Lamb meat quality, including tenderness, color, and WHC, is optimal in the pre-rigor phase.
• Postmortem changes induce significant alterations in meat microstructure and water distribution.
• Findings provide theoretical insights for improving lamb meat production and processing strategies.