Scientia Agricultura Sinica ›› 2012, Vol. 45 ›› Issue (16): 3363-3372.doi: 10.3864/j.issn.0578-1752.2012.16.016

• STORAGE·FRESH-KEEPING·PROCESSING • Previous Articles     Next Articles

Major Bio-Factors Affecting Beef Color Stability

 CHEN  Jing-Yi, NIU  Li, HUANG  Ming, ZHOU  Guang-Hong   

  1. 南京农业大学食品科技学院/教育部肉品加工与质量控制重点实验室，南京 210095
  • Received:2011-10-24 Online:2012-08-15 Published:2012-05-25

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Abstract: 【Objective】 The experiment was designed to investigate the major bio-factors affecting color stability from different bovine muscles.【Method】 Three representative bovine muscles– M. longissimus lumborum (LL), M. semimembranosus (SM), and M. psoas major (PM) were obtained from 8 beef carcasses. Instrumental color, pigment content, pH value, MDA content, NADH concentration, LDH and metmyoglobin reductase activity were measured every two days over a period of 7d retail display at 0-4℃.【Result】The order of color stability of the three muscles was: LL＞SM＞PM. The a* value, NADH concentration, LDH   and metmyoglobin reductase activity was the highest in LL and the MDA content was the least. While the a* value, NADH concentration, LDH and metmyoglobin reductase activity of PM was the lowest and MDA content was the highest. 【Conclusion】NADH concentration, LDH and metmyoglobin reductase activity in beef muscle have a significant correlation with color stability（P＜0.05）.

Key words: beef, color stability, LDH activity, metmyoglobin reductase activity

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