Browse > Article
http://dx.doi.org/10.5713/ajas.2004.1303

Comparison of Beef Color Stability during Display of Two Muscles between Japanese Shorthorn Steers and Japanese Black Steers  

Muramoto, T. (Department of Integrated Research for Agriculture, National Agricultural Research Center for Tohoku Region)
Higashiyama, M. (Department of Integrated Research for Agriculture, National Agricultural Research Center for Tohoku Region)
Kondo, T. (Department of Integrated Research for Agriculture, National Agricultural Research Center for Tohoku Region)
Publication Information
Asian-Australasian Journal of Animal Sciences / v.17, no.9, 2004 , pp. 1303-1308 More about this Journal
Abstract
The beef color stability during display of two muscles, m. longissimus thoracis and m. semitendinosus, of Japanese Shorthorn steers (n=14) was compared with that of Japanese Black steers (n=14). The beef color of each carcass was evaluated according to the Japanese Grading Standards at 24 h post mortem. Steak samples from muscles were over-wrapped with PVC film and displayed under fluorescent lights at $4^{\circ}C$ for 9 days. Metmyoglobin percentages of steak samples were determined at days 0, 3, 6 and 9. The overall grade of beef color of the carcasses of Japanese Shorthorn steers was significantly (p<0.05) lower than that of Japanese Black steers. The metmyoglobin percentages during the display of two muscles of Japanese Shorthorn steers were significantly (p<0.05) lower than those of Japanese Black steers. These results suggested that though beef color evaluation of the carcasses of Japanese Shorthorn steers was lower than that of Japanese Black steers, the beef color stability during the display of the muscle of Japanese Shorthorn steers was higher than that of Japanese Black steers.
Keywords
Beef; Color Stability; Metmyoglobin; Japanese Shorthorn Steers; Japanese Black Steers;
Citations & Related Records

Times Cited By Web Of Science : 3  (Related Records In Web of Science)
Times Cited By SCOPUS : 3
연도 인용수 순위
1 Bennink, M. R. and K. Ono. 1982. Vitamin B12, E & D content of raw and cooked beef. J. Food Sci. 47:1786-1792.
2 Muramoto, T., N. Nakanishi, M. Shibata and K. Aikawa. 2003a. Effect of dietary $\beta$-carotene supplementation on beef color stability during display of two muscles from Japanese Black steers. Meat Sci. 63:39-42.
3 Stewart, M. R., M. W. Zipser and B. W. Watts. 1965. The use of reflectance spectrophotometry for the assay of raw meat pigments. J. Food Sci. 30:464-469.
4 Sanders, S. K., J. B. Morgan, D. M. Wulf, J. D. Tatum, S. N. Williams and G. C. Smith. 1997. Vitamin E supplementation of cattle and shelf-life of beef for the Japanese market. J. Anim. Sci. 75:2634-2640.
5 Mitsumoto, M., R. G. Cassens, D. M. Schaefer, R. N. Arnold and K. K. Scheller. 1991. Improvement of color and lipid stability in beef longissimus with dietary vitamin E and vitamin C dip treatment. J. Food Sci. 56:1489-1492.
6 Faustman, C., R. G. Cassens, D. M. Schaefer, D. R. Buege, S. N. Williams and K. K. Sheller. 1989. Improvement of pigment and lipid stability in Holstein steer beef by dietary supplementation with vitamin E. J. Food Sci. 54:858-862.
7 Arnold, R. N., S. C. Arp, K. K. Scheller, S. N. Williams and D. M. Schaefer. 1993. Tissue equilibration and subcellular distribution of vitamin E relative to myoglobin and lipid oxidation in displayed beef. J. Anim. Sci. 71:105-118.
8 Chan, W. K. M., K. Hakkarainen, C. Faustman, D. M. Schaefer, K. K. Scheller and Q. Liu. 1995. Color stability and microbial growth relationships in beef as affected by endogenous alphatocopherol. J. Food Sci. 60:966-971.
9 Kanner, J. and S. Harel. 1985. Initiation of membranal lipid peroxidation by activated metmyoglobin and methemoglobin. Arch. Biochem. Biophys. 237:314-321.
10 AOAC. 1984. Official Methods of Analysis. 14th edn. Association of Official Analytical Chemists, Arlington, Virginia.
11 Mitsumoto, M., S. Ozawa, T. Mitsuhashi and K. Koide. 1998. Effect of dietary vitamin E supplementation for one week before slaughter on drip, colour and lipid stability during display in Japanese Black steer beef. Meat Sci. 49:165-174.
12 SAS Institute Inc. 1985. SAS User's Guide: Statistics. SAS Institute, Inc., Cary, North Carolina.
13 Greene, B. E. 1969. Lipid oxidation and pigment changes in raw beef. J. Food Sci. 34:110-112.   DOI
14 Muramoto, T., M. Shibata and N. Nakanishi. 2003b. Effect of slaughter age on beef color stability during display of four muscles from Japanese Black steers. Asian-Aust. J. Anim. Sci. 16:1364-1368.
15 Faustman, C. and R. G. Cassens. 1990. The biochemical basis for discoloration in fresh meat: a review. J. Muscle Foods 1:217-243.
16 Liu, Q., K. K. Scheller, S. C. Arp, D. M. Schaefer and S. N. Williams. 1996. Titration of fresh meat color stability and malondialdehyde development with Holstein steers fed vitamin E-supplemented diets. J. Anim. Sci. 74:117-126.
17 Mitsumoto, M., S. Ozawa, T. Mitsuhashi, S. Kono, T. Harada, K. Fujita and K. Koide. 1995. Improvement of color and lipid stability during display in Japanese Black steers beef by dietary vitamin E supplementation for 4 weeks before slaughter. Anim. Sci. Technol. Jpn. 66:962-968.
18 Sasaki, K., M. Mitsumoto and K. Kawabata. 2001. Relationship between lipid peroxidation and fat content in Japanese Black beef Longissimus muscle during storage. Meat Sci. 59:407-410.
19 Greene, B. E., I. Hsin and M. W. Zipser. 1971. Retardation of oxidative color changes in raw ground beef. J. Food Sci. 36:940-942.
20 Schaefer, D. M., Q. Liu, C. Faustman and M-C. Yin. 1995. Supranutritional administration of vitamins E and C improves oxidative stability of beef. J. Nutr. 125:1792S-1798S.
21 JMGA 1988. New Beef Carcass Grading Standards. Japan Meat Grading Association, Tokyo, Japan.
22 Ito, M. and Y. Kondo. 1983. Myoglobin content of rib muscles of Japanese Shorthorn. Jpn. J. Dairy Food Sci. 32:61-65.