Journal
MEAT SCIENCE
Volume 125, Issue -, Pages 16-21Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2016.11.010
Keywords
Beef color stability; Metmyoglobin; Frozen; Aging; Retail life
Categories
Funding
- National Council for Scientific and Technological Development (CNPq) [476355/2012-5]
- Foundation for Research Support of the State of Minas Gerais (FAPEMIG)
- Coordination of Improvement of Higher Education Personnel (CAPES)
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The objective of this study was to evaluate the effect of freezing prior to wet aging on the color of Nellore and Aberdeen Angus cattle meat. Samples of the Longissimus thoracis muscle were subjected to two treatments: conventional aging (0, 7, 14 and 21 days); and freezing (-20 degrees C for 40 days) followed by thawing and aging. Freezing promoted (P < 0.05) formation of metmyoglobin during aging, especially in Nellore beef. Frozen meats showed (P < 0.05) lower lightness (L*) values and higher redness (a*), chroma (C*) and hue angle (h*) values at the first day of storage, deteriorating quickly with aging time. The color of the Nellore meat was less (P< 0.05) stable to freezing, being lighter, yellower and less red than Angus meat The results suggest that color stability in vacuum-packed beef is reduced by freezing prior to aging and that reduction depends on the animal breed. (C) 2016 Elsevier Ltd. All rights reserved.
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