Effect of rigor temperature, ageing and display time on the meat quality and lipid oxidative stability of hot boned beef Semimembranosus muscle

被引：31

作者：

Mungure, Tanyaradzwa E. ^{[1
]}

Bekhit, Alaa El-Din A. ^{[1
]}

Birch, E. John ^{[1
]}

Stewart, Ian ^{[2
]}

机构：

[1] Univ Otago, Dept Food Sci, POB 56, Dunedin, New Zealand

[2] Univ Otago, Dept Chem, POB 56, Dunedin, New Zealand

来源：

MEAT SCIENCE | 2016年 / 114卷

关键词：

Ageing; Meat; Oxidation rigor temperature; HIGH POSTMORTEM TEMPERATURE; ELECTRICAL-STIMULATION; LONGISSIMUS-DORSI; CALCIUM-CHLORIDE; ULTIMATE PH; TENDERNESS; COLOR; OXYGEN; METMYOGLOBIN; ATTRIBUTES;

D O I：

10.1016/j.meatsci.2015.12.015

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of rigor temperature (5, 15, 20 and 25 degrees C), ageing (3, 7, 14, and 21 days) and display time on meat quality and lipid oxidative stability of hot boned beef M. Semimembranosus (SM) muscle were investigated. Ultimate pH (PHu) was rapidly attained at higher rigor temperatures. Electrical conductivity increased with rigor temperature (p < 0.001). Tenderness, purge and cooking losses were not affected by rigor temperature; however purge loss and tenderness increased with ageing (p < 0.01). Lightness (L*) and redness (a*) of the SM increased as rigor temperature increased (p < 0.01). Lipid oxidation was assessed using H-1 NMR where changes in aliphatic to olefinic (R-ao) and diallylmethylene (R-ad) proton ratios can be rapidly monitored. R-ad, R-ao, PUFA and TBARS were not affected by rigor temperature, however ageing and display increased lipid oxidation (p < 0.05). This study shows that rigor temperature manipulation of hot boned beef SM muscle does not have adverse effects on lipid oxidation. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：146 / 153

页数：8

共 56 条

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