4.7 Article

Color attributes and myoglobin chemistry exhibit relationships with tenderness and calpain-1 abundance in postmortem Longissimus lumborum muscles from Holstein heifers

Journal

MEAT SCIENCE
Volume 189, Issue -, Pages -

Publisher

ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2022.108824

Keywords

Myoglobin; Tenderness; Calpain-1; Shear force

Funding

  1. Beef Checkoff through the Missouri Beef Industry Council

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The objective of this study was to determine the relationship between myoglobin and beef color with calpain-1 abundance and tenderness. The results showed a potential association between myoglobin concentration, meat color, tenderness, and calpain-1 abundance.
The objective of this study was to determine the extent that myoglobin and beef color are associated with calpain-1 relative abundance relative and tenderness. Longissimus lumborum (LL) samples from the left side of Holstein beef carcasses (n = 31) were collected immediately post-evisceration for 0 h analyses. At 48 h postmortem six steaks were removed from the right side of each carcass for analyses at 48 and 336 h postmortem. Myoglobin concentrations resulted in negative correlations (P < 0.05) to Warner-Bratzler shear force (WBSF) values at 336 h postmortem. L*, a*, and b* values at 48 h resulted in positive correlations (P < 0.05) with WBSF values at 48 and 336 h. Values for b* at 336 h had positive correlations with calpain-1 concentration at 0 and 336 h. Data from this study indicate a potential relationship between myoglobin concentration and meat color with tenderness aspects and calpain-1 relative abundance.

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