Influence of Chemical Characteristics of Beef Inside and Outside Semimembranosus on Color Traits

Abstract

The influence of prerigor temperature and pH on muscle chemistry of the inside semimembranosus (ISM) and outside semimembranosus (OSM) in relation to initial color and color uniformity and stability was investigated. Cold-boned ISM had a slower (p < 0.05) chill rate; faster (p < 0.05) pH decline; higher (p < 0.05) transmission values; and less (p < 0.05) metmyoglobin reducing ability, oxygen consumption, water holding capacity and color stability than the OSM. Cold-boned steaks were 2-toned in color and visually unacceptable at d 3 of display. Hot-boned ISM and OSM chilled at the same rate and had similar pH declines, similar chemical characteristics and uniform stable color for 5 d of display. Chilling beef ISM faster should produce uniform stable color.

Intramuscular Variations in Color and Sarcoplasmic Proteome of Beef Semimembranosus during Postmortem Aging

“…However, there was no significant increase in lightness with further aging; i.e., the 7-d aged samples had similar lightness as the 14-d and 21-d aged samples. The L* value decreased during storage for 6 d (P < 0.0001), and these results are in agreement with our previous findings (Nair et al, 2016) and those of Sammel et al (2002a) on ISM and OSM. The surface redness (a* value) of ISM and OSM after aging for 0, 7, 14, or 21 d is presented in Table 2.…”

“…The OSM is darker in appearance and color-stable during retail display compared to ISM, which is lighter and color-labile (Sammel et al, 2002a). The ISM chills at a slower rate than OSM during postmortem storage due to its internal location within the carcass, leading to variations in temperature and pH within the same muscle (Sammel et al, 2002a). Tarrant (1977) observed pH values below 6.0 in ISM even when carcass temperature was above 30°C.…”

“…Based on the color and location within the carcass, beef semimembranosus muscle can be separated into outside (OSM) and inside (ISM) regions (Hunt and Hedrick, 1977a). The OSM is darker in appearance and color-stable during retail display compared to ISM, which is lighter and color-labile (Sammel et al, 2002a). The ISM chills at a slower rate than OSM during postmortem storage due to its internal location within the carcass, leading to variations in temperature and pH within the same muscle (Sammel et al, 2002a).…”

Very fast chilling modifies the structure of muscle fibres in hot-boned beef loin

“…Mitochondrial activity decreases with time so a greater effect at 14 d could be consistent with an effect on mitochondria (Bendall & Taylor, 1972). Fast chilling also results in less protein denaturation (MacDougall, 1982;Sammel et al, 2002), and in this study, moisture loss from fast chilled striploins was considerably lower than conventionally chilled samples. Differences in the amount of free water, combined with structural modifications caused by fast chilling (as evidenced from microscopy images and particle size analysis) could influence the light reflectance and scattering properties and hence, the colour quality of the meat.…”

Variation in meat quality characteristics between Sanga (Bos taurus africanus) and Sanga-derived cattle breeds and between Sanga and Brahman (Bos indicus)

“…electrical stimulation or not). Under these conditions, the more open structure was also responsible for the greater initial bloom (a* and higher chroma) allowing oxygen penetration further into the muscle and formation of more oxy-myoglobin (Sammel et al, 2002) but faster deterioration of colour over time. Smaller but similar differences in the relative rates of pH and temperature decline of BO compared with other breeds probably caused the higher L*, a*, chroma and drip loss values of BO, although these arguments do not explain the high L* value of BR (Table 4).…”