Understanding the effects of chilling on color and quality characteristics of bovine longissimus thoracis.
Meat Sci
; 195: 109003, 2023 Jan.
Article
in En
| MEDLINE
| ID: mdl-36334512
ABSTRACT
Meat quality in the m. longissimus thoracis (LT) associated with decreased muscle temperature early post-mortem was investigated using ten Angus crossbred steer carcasses. LT chill rate of each carcass right side was increased by removing superficial subcutaneous fat and associated muscles. LT muscles were removed at 24 h post-mortem and divided into halves with the posterior portion analyzed immediately and the anterior portion analyzed after 14 days post-mortem ageing. Denuding the LT decreased its temperature by 2 °C at 3 h post-mortem and decreased intramuscular lactate concentration, sensory panel tenderness score, a*, b* and chroma values, and proportion of oxymyoglobin and increased proportions of metmyoglobin and deoxymyoglobin at day 2 post-mortem without affecting intramuscular pH, or cooked LT shear force. Small shifts in early post-mortem muscle temperature can alter the extent of anaerobic glycolysis, influencing early retail display color and sensory tenderness, emphasizing the importance of proper early post-mortem management of carcasses in controlling beef quality.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Muscle, Skeletal
/
Meat
Limits:
Animals
Language:
En
Journal:
Meat Sci
Journal subject:
CIENCIAS DA NUTRICAO
Year:
2023
Document type:
Article
Affiliation country:
Canada