| Literature DB >> 27479793 |
Jarosław Wyrwisz1, Małgorzata Moczkowska2, Marcin Kurek2, Adrian Stelmasiak2, Andrzej Półtorak2, Agnieszka Wierzbicka2.
Abstract
Changes of color, proportions of myoglobin forms, pH, Warner-Bratzler shear force (WBSF) of beef m. semimembranosus (SM) were examined during 21days 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 67.86N to 55.3N was observed after day 14 of aging. The color parameters (L*, a*, C, ΔE) and O2Mb 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.Entities:
Keywords: Blooming; Color; Myoglobin forms; Vacuum-aging; WBSF
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Year: 2016 PMID： 27479793 DOI： 10.1016/j.meatsci.2016.07.018
Source DB: PubMed Journal: Meat Sci ISSN： 0309-1740 Impact factor: 5.209