Investigation of muscle-specific beef color stability at different ultimate pHs.

IF 2.2 2区农林科学

Asian-Australasian Journal of Animal Sciences Pub Date : 2020-12-01 Epub Date: 2020-02-25 DOI:10.5713/ajas.19.0943

Shuang Wu, Jina Han, Rongrong Liang, Pengcheng Dong, Lixian Zhu, David L Hopkins, Yimin Zhang, Xin Luo

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Abstract

Objective: This study was aimed to investigate the muscle-specific beef color stability at normal and high ultimate pHs.

Methods: The impact of muscle (Longissimus lumborum [LL] vs psoas major [PM]) and pH (normal ultimate pH [Np] vs high pH dark cutting beef [Hp]) on color stability, indicated by basic color traits, metmyoglobin reducing activity (MRA) and oxygen consumption (OC), as well as the lipid oxidation, were determined over 7 days of display at 4°C.

Results: Hp-LL had the highest pH (6.92), followed by Hp-PM (6.01), Np-PM (5.76), and Np-LL (5.52). Hp-LL had increased (p<0.05) a*, chroma and % oxymyoglobin during display. Hp-LL also had the highest metmyoglobin (MMb) reducing activity and OC among all the samples, thus, the greatest color stability, although very dark throughout storage, with lowest values for lightness (L*) and yellowness (b*). Np-LL also exhibited relatively high color stability, as a result of its lower % MMb and OC and higher MRA than psoas muscle samples. The 0.2 unit difference of the pH between Hp and Np psoas muscle, resulted in the difference of the color intensity, not the color stability. Interestingly, high pH psoas muscle (Hp-PM) did not have better color stability than Np-PM, and in fact had lower color stability than even Np-LL. The similar level of OC and lipid oxidation cannot explain the difference in color stability between Hp-PM and Np-LL.

Conclusion: The Hp does not always show better color stability compared with Np beef, which depends on the muscle type. The balance of MRA and OC is important to keep the color in great intensity and stability in the meantime.

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不同最终 pH 值下牛肉肌肉特定颜色稳定性的研究。

研究目的本研究旨在调查肌肉在正常和高极限 pH 值下的牛肉颜色稳定性：方法：测定肌肉（腰长肌[LL] vs 腰大肌[PM]）和pH值（正常极限pH值[Np] vs 高pH值深色切割牛肉[Hp]）对颜色稳定性的影响，以基本颜色性状、高铁血红蛋白还原活性（MRA）和耗氧量（OC）以及脂质氧化为指标，在4°C条件下展示7天：Hp-LL的pH值最高（6.92），其次是Hp-PM（6.01）、Np-PM（5.76）和Np-LL（5.52）。Hp-LL的pH值有所上升（p结论：与 Np 牛肉相比，Hp 牛肉的颜色稳定性并不总是更好，这取决于肌肉类型。MRA 和 OC 的平衡对于在此期间保持颜色的强度和稳定性非常重要。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Asian-Australasian Journal of Animal Sciences AGRICULTURE, DAIRY & ANIMAL SCIENCE-

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： Asian-Australasian Journal of Animal Sciences (AJAS) aims to publish original and cutting-edge research results and reviews on animal-related aspects of the life sciences. Emphasis will be placed on studies involving farm animals such as cattle, buffaloes, sheep, goats, pigs, horses, and poultry. Studies for the improvement of human health using animal models may also be publishable. AJAS will encompass all areas of animal production and fundamental aspects of animal sciences: breeding and genetics, reproduction and physiology, nutrition, meat and milk science, biotechnology, behavior, welfare, health, and livestock farming systems.