Review on Different Post Mortem Contributing to Meat Quality Deterioration

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.