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http://dx.doi.org/10.5713/ajas.19.0943

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

Wu, Shuang (Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University)
Han, Jina (Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University)
Liang, Rongrong (Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University)
Dong, Pengcheng (Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University)
Zhu, Lixian (Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University)
Hopkins, David L. (Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University)
Zhang, Yimin (Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University)
Luo, Xin (Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University)
Publication Information
Asian-Australasian Journal of Animal Sciences / v.33, no.12, 2020 , pp. 1999-2007 More about this Journal
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℃. 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.
Keywords
Beef Color; Dark Cutting; Oxygen Consumption; Metmyoglobin Reducing Activity; Ultimate pH;
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