Effect of time of measurement on the relationship between metmyoglobin reducing activity and oxygen consumption to instrumental measures of beef longissimus color stability

被引：47

作者：

King, D. A. ^{[1
]}

Shackelford, S. D. ^{[1
]}

Rodriguez, A. B. ^{[1
]}

Wheeler, T. L. ^{[1
]}

机构：

[1] ARS, USDA, US Meat Anim Res Ctr, Clay Ctr, NE 68933 USA

来源：

MEAT SCIENCE | 2011年 / 87卷 / 01期

关键词：

Beef; Color; Metmyoglobin reducing activity; Oxygen consumption; BOVINE MUSCLES; SEMIMEMBRANOSUS; PRESSURE; TRAITS; MEAT;

D O I：

10.1016/j.meatsci.2010.08.013

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Contributions of initial and retained levels of oxygen consumption and reducing capacity to animal variation in color stability were evaluated Instrumental color values were determined on longissimus steaks (n = 257) during 6 d of display Oxygen consumption (OC) nitric oxide metmyoglobin reduction (NORA) initial metmyoglobin formation (IMF) and post-reduction metmyoglobin (PRM) were measured on d 0 and 6 During display color variables OC and reducing ability decreased (P<0 05) Color stable steaks had greater (P< 0 05) reducing ability on d 0 and 6 and lower (P< 0 05) OC on d 0 than unstable steaks Color change was correlated to OC NORA and PRM on d 0 (r = 0 19 - 044 and 045 respectively) and to NORA and PRM on d 6 (r = -050 and 052 respectively) These data suggest that initial capacity for OC and reducing ability combined with retained reducing ability contribute to animal variation in color stability Published by Elsevier Ltd on behalf of The American Meat Science Association

引用

页码：26 / 32

页数：7

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