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Aging and Processing Affect Color, Metmyoglobin Reductase and Oxygen Consumption of Beef Muscles
Author(s) -
MADHAVI D. L.,
CARPENTER CHARLES E.
Publication year - 1993
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1993.tb06083.x
Subject(s) - metmyoglobin , chemistry , food science , oxygen , myoglobin , biochemistry , organic chemistry
Color stability and various biochemical properties were determined in bovine longissimus dorsi and psoas major at different times postmortem (8 hr to 21 days) and during retail display. Surface metmyoglobin accumulation, metmyoglobin reductase activity and oxygen consumption rate were affected by muscle type, postmortem aging, and fabrication method (p < 0.01). Psoas steaks had greater metmyoglobin accumulation, lower metmyoglobin reductase activity, and greater oxygen consumption than longissimus steaks. However, color stability of muscles was similar after grinding, which increased oxygen consumption. Color was most stable in steaks fabricated at 4 or 7 days postmortem. The order of color stability was knife‐cut steaks > saw‐cut steaks > ground muscle.