Meat and Muscle Biology最新文献_第6页

Fatty Acid Composition of Meat Animals as Flavor Precursors 作为风味前体的肉类动物脂肪酸组成

Meat and Muscle Biology Pub Date : 2021-08-10 DOI: 10.22175/MMB.12251

T. Dinh, K. To, M. Schilling

{"title":"Fatty Acid Composition of Meat Animals as Flavor Precursors","authors":"T. Dinh, K. To, M. Schilling","doi":"10.22175/MMB.12251","DOIUrl":"https://doi.org/10.22175/MMB.12251","url":null,"abstract":"This article provides an overview of fatty acids in meat, their variation among animal species, and the roles of fatty acids as flavor precursors. Animal fat mostly consists of triglycerides and phospholipids. Fats from ruminant (cattle, sheep, and goats) and monogastric (pigs and horses) animals have similar fatty acids with more saturated fatty acids and monounsaturated fatty acids than polyunsaturated fatty acids. In monogastric animals, fatty acids in the muscle reflect the composition of diets, whereas ruminant fatty acids are more saturated because of biohydrogenation in the rumen. Lipid- derived flavor compounds are formed from the thermal oxidation of fatty acids during cooking, producing more desirable aromatic compounds than autoxidation. Monounsaturated fatty acids such as oleic acid and polyunsaturated fatty acids such as linoleic acid in meat produce various volatile compounds contributing to cooked meat aromas. Under most cooking conditions, lipid-derived flavor compounds are usually predominant. However, these compounds have greater thresholds than those derived from water-soluble compounds, such as the Maillard reaction products. The interactions between lipid oxidation products and Maillard compounds are more important for the development of meat flavor than originally thought. Moreover, fat-derived volatile compounds provide flavor notes indicative of species identification.","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"4 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87893464","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 24

Variations in Low Electrical Stimulator Voltage Settings Minimally Influence Beef Longissimus Muscle Slice Shear Force Values 低电刺激器电压设置的变化对牛肉最长肌切片剪切力值的影响最小

Meat and Muscle Biology Pub Date : 2021-08-10 DOI: 10.22175/mmb.12549

T. Arp, E. Rice, D. Woerner, Kenichi Kathoh, Gary C. Smith, K. Belk, M. Nair

{"title":"Variations in Low Electrical Stimulator Voltage Settings Minimally Influence Beef Longissimus Muscle Slice Shear Force Values","authors":"T. Arp, E. Rice, D. Woerner, Kenichi Kathoh, Gary C. Smith, K. Belk, M. Nair","doi":"10.22175/mmb.12549","DOIUrl":"https://doi.org/10.22175/mmb.12549","url":null,"abstract":"The objective of the current study was to evaluate the effect of differing electrical stimulation (ES) voltage levels on beef longissimus muscle tenderness, postmortem temperature, pH decline, and carcass quality. Beef carcasses from 3 commercial beef processing plants (A, B, C) were exposed to 3 varying voltage levels: (1) control (no ES), (2) ES level 1 (ES1; 60 Hz for 17 s each at 16, 20, 24, and 28 V), and (3) ES level 2 (ES2; 60 Hz for 17 s each at 25, 35, 45, and 55 V) prior to chilling. Ninety beef carcasses were selected from each of the 3 plants, and within a carcass, paired sides were randomly assigned to one of 3 ES treatments (n = 60 sides/treatment/plant). The results indicated that ES affected (P < 0.05) muscle pH at 3 h postmortem in 2 of the 3 plants. However, ES did not affect (P > 0.05) pH at the time of grading (postrigor). Although the slice shear force (SSF) values were lower (P < 0.05) for ES steaks compared with controls, voltage did not affect (P > 0.05) SSF values. Variation in SSF was observed among the plants (P < 0.05), with steaks from Plant C having greater (P < 0.05) SSF values compared with steaks from Plants A and B, which exhibited similar (P > 0.05) SSF values. Overall, although ES steaks had lower SSF values compared with control steaks, the lack of difference in postmortem tenderness between ES1 and ES2 voltage settings indicated that the low ES voltages minimally influenced SSF values.","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"41 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82342951","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Compositional Differences Among Types of Mechanically Separated Chicken and Their Influence on Physicochemical Attributes of Frankfurter-Type Sausages 不同机械分离鸡肉的成分差异及其对法兰克福香肠理化特性的影响

Meat and Muscle Biology Pub Date : 2021-08-03 DOI: 10.22175/mmb.12294

Danika K. Miller, L. Yoder, S. Lonergan, J. Sebranek, Rodrigo Tarté

{"title":"Compositional Differences Among Types of Mechanically Separated Chicken and Their Influence on Physicochemical Attributes of Frankfurter-Type Sausages","authors":"Danika K. Miller, L. Yoder, S. Lonergan, J. Sebranek, Rodrigo Tarté","doi":"10.22175/mmb.12294","DOIUrl":"https://doi.org/10.22175/mmb.12294","url":null,"abstract":"Mechanically separated chicken (MSC) from 2 different separation methods (MSC1, Beehive separator, aged bones [Provisur Technologies, Mokena, IL]; MSC2, Poss separator, fresh bones [Poss Design Limited, Oakville, Ontario, Canada]) and chicken breast trim (CBT) were used as raw materials in frankfurters. Texture, color, and lipid oxidation were measured over a refrigerated storage period of 98 d. Both MSC were higher in fat and lower in moisture than CBT. MSC frankfurters had lower L* and higher a* values than CBT frankfurters, with MSC2 frankfurters having the lowest L* and highest a* (P < 0.05). Thiobarbituric acid-reactive substances values were higher in MSC1 frankfurters (P < 0.05) than in CBT and MSC2 frankfurters. Texture Profile Analysis hardness, cohesiveness, resilience, and chewiness were highest in MSC2 frankfurters. Differences among MSC resulted in detectable differences in finished product attributes, with MSC2 frankfurters being darker and redder and having lower levels of lipid oxidation than MSC1 frankfurters, underscoring the importance of understanding the specific functional attributes of MSC obtained by different processes prior to product formulation and manufacturing.","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"57 73 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91228064","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Pulsed Ultraviolet Light Treatment of Chicken Parts 脉冲紫外光处理鸡的部分

Meat and Muscle Biology Pub Date : 2021-07-23 DOI: 10.22175/MMB.12256

Joshua R. Cassar, E. Mills, Jonathan A. Campbell, A. Demirci

{"title":"Pulsed Ultraviolet Light Treatment of Chicken Parts","authors":"Joshua R. Cassar, E. Mills, Jonathan A. Campbell, A. Demirci","doi":"10.22175/MMB.12256","DOIUrl":"https://doi.org/10.22175/MMB.12256","url":null,"abstract":"With increasing production and consumption of chicken, it is appropriate to investigate the functionality and effectiveness of microbial reduction interventions and the qualitative effects they have on food. The effectiveness of pulsed ultraviolet (PUV) light applied to chicken on a moving conveyor was evaluated for inactivation of Escherichia coli on the surface of raw boneless/skinless (B/S) chicken breasts, B/S chicken thighs, and bone-in/skin-on chicken thighs. The conveyor height (distance from the flashlamp) and speed were set to deliver total energy fluences of 5, 10, 20, and 30 J/cm2 to the surface of the products. The product type by energy fluence interaction was significant (P = 0.015) for microbial reduction of E. coli. Exposure to PUV light for 5 and 30 J/cm2 resulted in Log10 reductions of 0.29 and 1.04 for B/S breasts, 0.34 and 0.94 for B/S thighs, and 0.10 and 0.62 for bone-in/skin-on thighs, respectively. Lipid oxidation and changes in color of chicken samples were evaluated after 30 J/cm2 of PUV light treatment. Lipid oxidation was measured at 0, 24, 48, and 120 h after the treatment. PUV light treatment did not produce significant (P > 0.05) changes in lipid oxidation values for each product type. International Commission on Illumination L*, a*, and b* parameters were used to report lightness and color of samples before and after treatment for B/S breasts and thighs and bone-in/skin-on thighs. Color parameters were not significantly (P > 0.05) affected by PUV light treatments. In conclusion, this study indicates that PUV light applied to the surface of raw chicken parts on a moving conveyor is an effective surface antimicrobial treatment while inducing minimal change in quality of the product over a 5-d storage period under aerobic conditions.","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"88 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82077773","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

A Salute to PVT TIM HiLL: Indispensable amino acids and global human health 致敬PVT蒂姆·希尔:不可或缺的氨基酸和全球人类健康

Meat and Muscle Biology Pub Date : 2021-07-09 DOI: 10.22175/MMB.12925

Eric Berg, H. Stein

{"title":"A Salute to PVT TIM HiLL: Indispensable amino acids and global human health","authors":"Eric Berg, H. Stein","doi":"10.22175/MMB.12925","DOIUrl":"https://doi.org/10.22175/MMB.12925","url":null,"abstract":"Students are taught the study mnemonic PVT TIM HiLL to memorize nineindispensable amino acids (IAA); Phenylalanine, Valine, Threonine, Tryptophan,Isoleucine, Methionine, Histidine, Leucine, and Lysine. The Food and Animal Organization (FAO)recommended IAA be treated as individual nutrients on food labels because‘crude protein’ alone does not indicate protein quality. Protein quality, determined by digestible IAAscore (DIAAS) is calculated for three life stages; birth to 6 months; 6 monthsto 3 years, and 3 years and older. Foodspossessing DIAAS greater than 100 are “excellent” protein quality, DIAASbetween 75 and 99 are ‘good’, while foods with DIAAS < 75 cannot make aprotein claim. Processing, heating,and(or) grinding can decrease or improve plant and animal IAA digestibility.For children six months to three years, ground pork, smoked-cooked bacon,cooked pork leg, cured ham, cooked pork loin, salami, beef/pork bologna, beefjerky, and medium and medium rare beef ribeye steaks can be described‘excellent’. Cooked ground beef can beclassified as ‘good’ or ‘excellent’ depending on the study, while theImpossible and Beyond meat-alternative burgers and well-done ribeye can beclassified as ‘good’ sources of IAA for young children. For persons > 3 years, all meat categoriesbut cooked ground beef can be classified ‘excellent’ sources of IAA. For meat alternatives, Impossible Burger®could be classified as ‘excellent’ but Beyond Burger® could only claim to be‘good’. Protein quality claims forindividual food ingredients can be diminished when consumed with a lowerprotein quality item such as a wheat flour bun. To provide meals that are adequate in all IAA, the protein quality ineach food item must be determined. Mixedmeals must be adjusted for protein quality by combining low quality proteins(present in cereals and grains) with higher quality proteins (present in foodsof animal origin).","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"8 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79325481","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Novel Observations of Peroxiredoxin-2 Profile and Protein Oxidation in Skeletal Muscle From Pigs of Differing Residual Feed Intake and Health Status 不同剩余采食量和健康状况猪骨骼肌中过氧化物还毒素-2谱和蛋白质氧化的新观察

Meat and Muscle Biology Pub Date : 2021-06-24 DOI: 10.22175/mmb.12241

B. Patterson, Amanda C. Outhouse, E. Helm, L. Johnson, E. Steadham, J. Dekkers, K. Schwartz, N. Gabler, S. Lonergan, E. Huff-Lonergan

{"title":"Novel Observations of Peroxiredoxin-2 Profile and Protein Oxidation in Skeletal Muscle From Pigs of Differing Residual Feed Intake and Health Status","authors":"B. Patterson, Amanda C. Outhouse, E. Helm, L. Johnson, E. Steadham, J. Dekkers, K. Schwartz, N. Gabler, S. Lonergan, E. Huff-Lonergan","doi":"10.22175/mmb.12241","DOIUrl":"https://doi.org/10.22175/mmb.12241","url":null,"abstract":"This study’s objective was to determine the impact of a dual respiratory and enteric bacterial health challenge on the antioxidant protein peroxiredoxin-2 (Prdx-2) profile and protein oxidation in the skeletal muscle of pigs from 2 lines that were divergently selected for residual feed intake (RFI). The hypotheses were that (1) differences exist in the Prdx-2 profile between 2 RFI lines and infection status and (2) muscle from less efficient high-RFI and health-challenged pigs have greater cellular protein oxidation. Barrows (50 ± 7 kg, N = 24) from the 11th generation of the high-RFI (n = 12) and low-RFI (n = 12) Iowa State University lines were used. Pigs (n = 6 per line) were inoculated with Mycoplasma hyopneumoniae and Lawsonia intracellularis (MhLI) on day 0 post infection to induce a respiratory and enteric health challenge. Uninoculated pigs served as controls (n = 6 per line). Necropsy was at 21 d post infection. Sarcoplasmic protein oxidation, various forms of Prdx-2, and glyceraldehyde 3-phosphate dehydrogenase (GAPDH) content were determined. Neither RFI line nor infection status significantly affected protein carbonylation. Under nonreducing conditions, MhLI pigs had a greater amount of a slower-migrating GAPDH band (P = 0.017), indicating oxidative modification. Regardless of health status, the low-RFI pigs had less total Prdx-2 (P = 0.035), Prdx-2 decamer (P = 0.0007), and a higher ratio of hyperoxidized peroxiredoxin relative to Prdx-2 (P = 0.028) than the high-RFI pigs. The increased pool of active Prdx-2 in high-RFI pigs suggests greater oxidative stress in muscle in high- versus low-RFI pigs. The increase in oxidized GAPDH seen in muscle from MhLI pigs—particularly the high-RFI MhLI pigs—may be a response to the greater oxidative stress in the high-RFI MhLI. This work suggests that antioxidant proteins are important in growth and health-challenge situations.","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"16 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84838635","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Carbon monoxide modified atmospheric packaging improves ground chicken color and decreases lipid oxidation 一氧化碳修饰的大气包装改善了鸡肉的颜色，减少了脂质氧化

Meat and Muscle Biology Pub Date : 2021-06-18 DOI: 10.22175/mmb.12599

Kathryn Hearn, M. Denzer, R. Mitacek, N. B. Maheswarappa, Conner McDaniel, R. Jadeja, A. Beker, A. Pezeshki, G. Mafi, R. Ramanathan

{"title":"Carbon monoxide modified atmospheric packaging improves ground chicken color and decreases lipid oxidation","authors":"Kathryn Hearn, M. Denzer, R. Mitacek, N. B. Maheswarappa, Conner McDaniel, R. Jadeja, A. Beker, A. Pezeshki, G. Mafi, R. Ramanathan","doi":"10.22175/mmb.12599","DOIUrl":"https://doi.org/10.22175/mmb.12599","url":null,"abstract":"Consumersassociate a bright light pink lean color of ground chicken with freshness andwholesomeness. Chicken meat has greater unsaturated fatty acid composition andlower myoglobin content than beef and pork. As a result, chicken is more prone tooxidative quality changes. Carbon monoxide-modified atmospheric packaging (CO-MAP)creates an anaerobic condition that can limit lipid oxidation and improve color.However, limited knowledge is currently available on ground chicken quality. Therefore,the objective of the current study was to evaluate the color changes and lipidoxidation in ground chicken patties packed under aerobic (PVC), high-oxygen modifiedatmospheric packaging (HiOx; 80% O2+20% CO2), and CO-MAP(CO; 0.4% CO+19.6% CO2+80% N2) and stored at 2 °C. Surfacecolor, lipid oxidation, fatty acid profile, and aerobic plate count were determinedduring storage. Patties packaged in PVC had greater (P< 0.05) pH than HiOx- and CO-MAP. Gas chromatography analysis indicated groundchicken has 72.8% unsaturated fatty acids and 27.2% saturated fatty acids. Theformation of carboxymyoglobin on ground chicken patty surface was confirmed bySoret peak at 420 nm and 570 nm, while oxymyoglobin had peaks at 410 nm and 580nm. Both HiOx- and CO-MAP had greater redness and lower surface discolorationthan PVC on day 4 of storage. Lipid oxidation was greater (P < 0.05) inPVC and HiOx-MAP than CO-MAP. Carbon monoxide inclusion at 0.4% level effectivelyinhibited lipid oxidation and stabilized surface redness during refrigeratedstorage of ground chicken. ","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"172 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77090058","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

How Meat Science Academic Programming Can Facilitate Undergraduate and Graduate Student International Exposure 肉类科学学术规划如何促进本科生和研究生的国际接触

Meat and Muscle Biology Pub Date : 2021-06-18 DOI: 10.22175/mmb.12617

K. Belk

引用次数: 0

Effect of Citrus Fiber Addition on Quality Attributes of Fully Cooked Deli-Style Turkey Breast 柑橘纤维添加对熟透熟食火鸡胸肉品质特性的影响

Meat and Muscle Biology Pub Date : 2021-06-17 DOI: 10.22175/mmb.12283

M. J. Powell, J. Sebranek, K. Prusa, Rodrigo Tarté

{"title":"Effect of Citrus Fiber Addition on Quality Attributes of Fully Cooked Deli-Style Turkey Breast","authors":"M. J. Powell, J. Sebranek, K. Prusa, Rodrigo Tarté","doi":"10.22175/mmb.12283","DOIUrl":"https://doi.org/10.22175/mmb.12283","url":null,"abstract":"The effects of citrus fiber on the color, texture, lipid oxidation, and sensory characteristics of fully cooked deli-style turkey breast during storage (3°C) were studied. Four treatments were evaluated: control, 0.25% citrus fiber, 0.50% citrus fiber, and 0.105% sodium tripolyphosphate. The study was independently replicated 3 times. Proximate analysis and pH were measured once, and color (Hunter L, a, b), lipid oxidation (thiobarbituric acid-reactive substances), texture (Texture Profile Analysis hardness, resilience, cohesiveness, springiness, and chewiness), and sensory parameters (turkey aroma, texture, moistness, turkey flavor, off-flavor, and color) were measured at regular intervals on vacuum-packaged samples throughout an 84-d storage period. Aside from Texture Profile Analysis resiliency and sensory moistness lower in the 0.105% sodium tripolyphosphate group, all experimental treatments resulted in product with equivalent quality attributes to the control. At the levels tested in this specific application (high moisture, low fat), the citrus fiber evaluated did not affect the product’s quality attributes in a measurable way.","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"31 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89175857","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Extended Aging and Marbling Class Effects on Color Stability of Beef Longissimus lumborum, Gluteus medius, and Biceps femoris Steaks 延长老化和大理石纹类对牛肉腰最长肌、臀中肌和股二头肌牛排颜色稳定性的影响

Meat and Muscle Biology Pub Date : 2021-06-08 DOI: 10.22175/mmb.11139

D. King, S. Shackelford, R. Cushman, T. Wheeler

{"title":"Extended Aging and Marbling Class Effects on Color Stability of Beef Longissimus lumborum, Gluteus medius, and Biceps femoris Steaks","authors":"D. King, S. Shackelford, R. Cushman, T. Wheeler","doi":"10.22175/mmb.11139","DOIUrl":"https://doi.org/10.22175/mmb.11139","url":null,"abstract":"Postmortem aging improves palatability of various muscles, especially those from lower quality grades. This study evaluated postmortem aging and marbling class effects on the color stability of longissimus lumborum, gluteus medius, and biceps femoris steaks. Carcasses were selected at grading to have Lower Small (Small00 to Small50; n = 50) or Upper Slight (Slight50 to Slight90; n = 50) marbling scores. Strip loin and top sirloin subprimals from each carcass side were assigned to aging treatments (14, 21, 28, or 35 d) in an incomplete block arrangement. After aging, subprimals were cut into longissimus lumborum, gluteus medius, and biceps femoris steaks, respectively. Steaks were placed in a simulated retail display for 11 d. Changes in redness (a* and hue angle) were much slower and less extensive (P < 0.001) in longissimus lumborum steaks than in gluteus medius steaks, which had slightly slower and less extensive (P < 0.01) redness changes than biceps femoris. Increasing aging time increased (P < 0.001) the rate and extent of overall color change (ΔE) during simulated retail display. Steaks from Lower Small carcasses had higher (P < 0.01) L* values than steaks from Upper Slight carcasses at 14, 28, and 35 d postmortem. In steaks from Upper Slight carcasses, L* values were lower (P < 0.01) in steaks aged for 28 d compared to other aging times. In steaks from Lower Small carcasses, L* values were highest (P < 0.001) when aged for 14 d. Increased aging time generally decreased (P < 0.05) a*, b*, and chroma values. However, within each aging time, only b* values of steaks aged for 35 d differed (P = 0.01) with regard to marbling class. Results indicate that increasing aging time decreased color life of beef muscles, and that marbling class had minimal impact on lean color stability.","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"57 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83482492","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0