Journal
MEAT SCIENCE
Volume 122, Issue -, Pages 48-54Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2016.07.018
Keywords
Blooming; Color; Vacuum-aging; Myoglobin forms; WBSF
Categories
Funding
- Optimizing of Beef Production in Poland According to from Fork to Farm Strategies [WND-POIG.01.03.01-00-204/09]
- European Regional Development Fund under the Innovative Economy Operational Program
Ask authors/readers for more resources
Changes of color, proportions of myoglobin forms, pH, Warner-Bratzler shear force (WBSF) of beef m. semimembranosus (SM) were examined during 21 days of vacuum-aging. Significant changes in lightness, redness, yellowness, chroma, and hue angle (p <= 0.05) of SM during aging were found. Proportions of myoglobin forms changed on the 7th day of aging. Aging decreased WBSF in general, but a significant decrease (p 0.05) from 67.86 N to 55.3 N was observed after day 14 of aging. The color parameters (L*, a*, C, Delta E) and O(2)Mb in 21-day aged SM were stabilized faster during blooming. Beef SM that had faster stabilization of bright red color during blooming were more tender (correlation of O2Mb with WBSF r = -0.87; p <= 0.001). This could be important information for the producers, since the best quality traits could be achieved after sufficient blooming and aging time. (C) 2016 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available