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Asian-Australas J Anim Sci > Accepted Articles
DOI: https://doi.org/10.5713/ajas.19.0943    [Accepted] Published online February 25, 2020.
Investigation of muscle-specific beef color stability at different ultimate pHs
Shuang Wu1  , Jina Han1  , Rongrong Liang1  , Pengcheng Dong1  , Lixian Zhu1  , David L. Hopkins1,2  , Yimin Zhang1,*  , Xin Luo1,* 
1Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, 271018, China
2NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, PO Box 129, Cowra NSW 2794, Australia
Correspondence:  Yimin Zhang,Email: ymzhang@sdau.edu.cn
Xin Luo, Tel: +86-538-8242745, Fax: +86-538-8242745, Email: luoxin@sdau.edu.cn
Received: 10 December 2019   • Revised: 7 January 2020   • Accepted: 28 January 2020
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 (DC)) on color stability, indicated by basic color traits, metmyoglobin reducing activity and oxygen consumption (OC), as well as the lipid oxidation, were determined over 7 days of display at 4 °C.
Results
DC-LL had the highest pH (6.92), followed by DC-PM (6.01), Np-PM (5.76) and Np-LL (5.52). DC-LL had increased (P < 0.05) a*, chroma and % OMb during display. DC-LL also had the highest metmyoglobin 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 DC and Np psoas muscle, resulted in the difference of the color intensity, not the color stability. Interestingly, high pH psoas muscle (DC-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 DC-PM and Np-LL.
Conclusion
Dark cutting beef does not always show better color stability compared with normal pH 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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