Effect Of Atropine Sulfate On Fresh Goat Meat Quality And Safety

People have a higher and higher request to meat quality with the improving of consciousness of meat safety and nutrition. The poisoning event caused by eating goat meat including atropine sulfate were ofen reported in the newspapers.The atropine sulfate injection of Preslaughter can effectively decrease the loss during transportation,improve the dressing percentage and water-holding capacity in short time,achieving higher profit.It has been a open secret in this calling.Therefore,the effect of atropine sulfate on goat meat quality and safety had a very important practical significance.This paper studied conventional quality indexes,texture and water distribution of fresh goat meat from Linping in Zhejiang Province of China.By comparing and analyzing the differences of the injected group and the control group, it evaluated the effect of atropine sulfate on fresh goat meat quality and detected the drug residue in goat meat and liver.It showed that the goat meat including atropine sulfate had been a bigger hidden trouble.The main resultes are summarized as follows: 1.Effect of atropine sulfate on goat meat qualityDressing percentage of the injected group were seven percentage point higher than that of the control group. The dressing percentage of the injected group was 48.86%48.86%±3.26%,but that of the control group was only 42.23%±2.26%.The brightness(L* value)and reddishness (A* value) of the injected group were also higher than those of the control group. From 0 to 48h, The brightness(L* value) of the injected group increased significantly (p<0.05) fistly and then decreased significantly (p<0.05). From 0 to 48h,that of the control group also increased significantly (p<0.05) fistly,then kept stable,after 84h, it decreased significantly (p<0.05). From 0 to 72h, The reddishness (A* value) of the injected group increased significantly (p<0.05) fistly and then decreased significantly (p<0.05).But from 0 to 24h,that of the control group increased significantly (p<0.05) fistly and then decreased significantly (p<0.05).Atropine sulfate had no obvious effect on the yellowness (B* value) of goat meat.In addition,the pH value of the control group,but that of the injected group was higher than the former and on a high level during cold storage; The drip loss of the two groups were both increased significantly (p< 0.05) as the time went. And that of them were from one percent to eight percent,and from one percent to eight percent. Meanwhile, the loss of the control group were higher than that of the injected group.It could be concluded that atropine sulfate improved the water capacity of goat meatand decreased the drip loss.Furthermore,the water content of the injected group were much higher than the other one (p<0.05).The result of Texture Profile Analysis showed that atropine sulfate improved the cohesiveness,adhesiveness and adhesive force of goat meat (p< 0.05).Meanwhile,it also improved the chewiness, gumminess and hardness.Furthermore, atropine sulfate decreased the springness to some extent.Finally,the result of Pearson correlation analysis between water in goat meat and texture indexes showed that there was a positive correlation between water content and hardness of goat meat(r=0.605, p <0.05), and there was a significant nagative correlation between water content and cohesiveness,adhesiveness,adhesive force and springness of goat meat(r=-0.772, p<0.01; r=-0.717, p＜0.01; r=-0.689, p< 0.05和r=-0.804, p<0.01).It could be concluded that the water content had an obvious effect on the texture of goat meat. The result of Principle component ananlysis also showed that the effect of atropine sulfate on goat meat had significant consistence with the changes of conventional quality indexes (p<0.05)2.Effect of atopine sulfate on water distribution of goat meatT21 and T22 of the injected group were both lower than the control group(p<0.05).It could be concluded that atropine sulfate improved the binding extent of constitutional water and free inunobillized water with the components in goat meat.Also, T21 proton density and T22 proton density of the injected group were both higher than those of the control group(p<0.05).It could be concluded that atropine sulfate improved the relative content of the former two types of water.The result of Pearson correlation analysis between water distribution in goat meat and conventional meat quality indexes showed that there was a significantly positive correlation between T21 and L*,pH value of goat meat(p< 0.05).But T21 had a weak correlation with other indexes; Also,there was a significantly positive correlation between T22 and L*,A*,pH value,drip loss and water content in goat meat(P<0.01).It could be concluded that there was a significant correlation between water distribution and conventional meat quality indexes. The result of Principle component ananlysis between water distribution and texture indexes also showed that cohesiveness,chewiness, adhesiveness, hardness, gumminess,adhesive force, T21 proton density and T22 proton density played a decisive role in component one.And the component one had a significantly positive correlation with cohesiveness, adhesiveness, T21 proton density and T22 proton density(Correlation coefficient were respectively 0.878,0.833,0.958,0.773and 0.959). Also, it had a significantly negative correlation with chewiness,hardness and gumminess(Correlation coefficient were respectively-0.812,-0.890 and-0.789). Springness and T22 played a decisive role in component two.The component two had a significantly positive correlation with T22(Correlation coefficient were-0.729),and had a significantly negative correlation with springness(Correlation coefficient were 0.698).3.Atropine sulfate residue and detection in goat meat and liverAtropine sulfate residues were detected in goat meat and livers of all the injected groups.And the contents of goat meat and livers were respectively 0.816μg/g and 1.226μg/g.But there was no atropine sulfate residue in goat meat and livers of all the control groups.