VISUAL AND SPECTROPHOTOMETRIC EVALUATIONS OF BEEF COLOR STABILITY

被引：21
|
作者：
ARNOLD, RN [1 ]
SCHELLER, KK [1 ]
ARP, SC [1 ]
WILLIAMS, SN [1 ]
SCHAEFER, DM [1 ]
机构：
[1] HOFFMANN LA ROCHE INC,ANIM NUTR GRP,NUTLEY,NJ 07110
来源：
JOURNAL OF FOOD SCIENCE | 1992年 / 57卷 / 02期
关键词：
BEEF; COLOR; SPECTROPHOTOMETRY; STABILITY; METMYOGLOBIN; OPTICAL PROPERTIES;
D O I：
10.1111/j.1365-2621.1992.tb05530.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Slices of longissimus and gluteus medius muscles from 96 beef steers were displayed under simulated retail display conditions. Meat color display life was calculated by methods termed (1) change between days and (2) days to threshold. The days to threshold approach yielded estimates of color display life which were more consistent among slaughter groups of steers and within muscles. Longissimus had a longer color display life than gluteus medius. Reflectance measurements of beef color provided similar relative estimates of color display life as visual assessment. The accumulation of metmyoglobin at the onset of discoloration was associated with variances which were more homogeneous than those for percentage discoloration determined by visual assessment.
引用
收藏
页码：518 / 520
页数：3
相关论文
共 50 条
  • [31] Effect of slaughter age on beef color stability during display of four muscles from Japanese black steers
    Muramoto, T
    Shibata, M
    Nakanishi, N
    ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, 2003, 16 (09): : 1364 - 1368
  • [32] Relative contributions of animal and muscle effects to variation in beef lean color stability
    King, D. A.
    Shackelford, S. D.
    Wheeler, T. L.
    JOURNAL OF ANIMAL SCIENCE, 2011, 89 (05) : 1434 - 1451
  • [33] Investigation of muscle-specific beef color stability at different ultimate pHs
    Wu, Shuang
    Han, Jina
    Liang, Rongrong
    Dong, Pengcheng
    Zhu, Lixian
    Hopkins, David L.
    Zhang, Yimin
    Luo, Xin
    ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, 2020, 33 (12): : 1999 - 2007
  • [34] Determination of Consumer Color and Discoloration Thresholds for Purchase of Representative Retail Ground Beef
    Lybarger, Katie R.
    Beyer, Erin S.
    Farmer, Kaylee J.
    Egger, Lane A.
    Drey, Lindsey N.
    Hunt, Melvin C.
    Vipham, Jessie L.
    Zumbaugh, Morgan D.
    Chao, Michael D.
    O'Quinn, Travis G.
    MEAT AND MUSCLE BIOLOGY, 2023, 7 (01):
  • [35] Effects of succinate and pH on cooked beef color
    Ramanathan, R.
    Mancini, R. A.
    Dady, G. A.
    Van Buiten, C. B.
    MEAT SCIENCE, 2013, 93 (04) : 888 - 892
  • [36] COLOR KINETICS DURING BEEF CARCASS CHILLING
    MALLIKARJUNAN, P
    MITTAL, GS
    TRANSACTIONS OF THE ASAE, 1994, 37 (01): : 203 - 209
  • [37] Measuring muscle color on beef carcasses using the L*a*b* color space
    Wulf, DM
    Wise, JW
    JOURNAL OF ANIMAL SCIENCE, 1999, 77 (09) : 2418 - 2427
  • [38] Color Stability and Tenderness Attributes of Beef Longissimus Lumborum Steaks at 2 Different Aging Periods Are Impacted by Metabolic Characteristics
    Cooper, Jade, V
    King, D. Andy
    Shackelford, Steven D.
    Ekeren, Peg
    Lorenzen, Carol L.
    Wheeler, Tommy L.
    MEAT AND MUSCLE BIOLOGY, 2025, 9 (01):
  • [39] IMPROVEMENT OF COLOR AND LIPID STABILITY IN BEEF LONGISSIMUS WITH DIETARY VITAMIN-E AND VITAMIN-C DIP TREATMENT
    MITSUMOTO, M
    CASSENS, RG
    SCHAEFER, DM
    ARNOLD, RN
    SCHELLER, KK
    JOURNAL OF FOOD SCIENCE, 1991, 56 (06) : 1489 - 1492
  • [40] Effect of carbon monoxide packaging and lactate enhancement on the color stability of beef steaks stored at 1 °C for 9 days
    Mancini, R. A.
    Suman, S. P.
    Konda, M. K. R.
    Ramanathan, R.
    MEAT SCIENCE, 2009, 81 (01) : 71 - 76
12345