|
|
|
|
|
| Characterisation of pH decline and meat color development of beef carcasses during the early postmortem period in a Chinese beef cattle abattoir |
ZHANG Yi-min1, David L. Hopkins1, 2, ZHAO Xiao-xiao1, Remy van de Ven3, MAO Yan-wei1, ZHU Li-xian1, HAN Guang-xing4, LUO Xin1 |
1 College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, P.R.China
2 NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, Cowra 2794, Australia
3 NSW Department of Primary Industries, Orange Agricultural Institute, Forest Road, Orange 2800, Australia
4 Sishui Xinlv Food Co., Ltd., Jining 273200, P.R.China |
|
|
|
Abstract This study investigated the pH/temperature decline of beef carcasses in a typical Chinese abattoir and color development as pH declined during rigor onset. A natural cubic spline model was used to model the pH/temperature decline for those carcasses which passed through pH 6.0. Six of the 97 carcasses that exhibited a high (≥6.10) ultimate pH (pHu) (dark-cutting) in the M. longissimus lumborum (LL) were sampled, along with the same numbers of normal pHu and intermediate pHu carcasses (5.40–5.79; 5.80–6.10, respectively), to examine color development within 24 h postmortem. It was shown that 66.7% of the modeled carcasses were outside the ideal pH/temperature window with a temperature@pH6.0 lower than ideal, suggesting the need for acceleration of the pH decline. The stable and low a*, b* and chroma values of high pHu beef within the first 12 h indicated dark-cutting beef might be detected earlier than expected.
|
|
Received: 23 October 2017
Accepted:
|
| Fund: This work was supported by the Shandong Province Natural Science Fund, China (ZR2015CQ013), the earmarked fund for China Agriculture Research System (beef) (CARS-37), the General Financial Grant from the China Postdoctoral Science Foundation (2016M592229), the Special Fund for Innovation Team of Modern Agricultural Industrial Technology System in Shandong Province (SDAIT-09-09) and the funds of Shandong “Double Tops” Program, China (SYL2017XTTD12). |
|
Corresponding Authors:
Correspondence LUO Xin, Tel/Fax: +86-538-8242745, E-mail: luoxin@sdau.edu.cn
|
| About author: ZHANG Yi-min, E-mail: ymzhang@sdau.edu.cn |
Cite this article:
ZHANG Yi-min, David L. Hopkins, ZHAO Xiao-xiao, Remy van de Ven, MAO Yan-wei, ZHU Li-xian, HAN Guang-xing, LUO Xin.
2018.
Characterisation of pH decline and meat color development of beef carcasses during the early postmortem period in a Chinese beef cattle abattoir. Journal of Integrative Agriculture, 17(07): 1691-1695.
|
| Apple J K, Machete J B, Stackhouse R J, Johnson T M, Keys C A, Yancey J W S. 2014. Color stability and tenderness variations within the gluteus medius from beef top sirloin butts. Meat Science, 96, 56–64.
Bendall J R. 1951. The shortening of rabbit muscles during rigor mortis; relation to the breakdown of adenosine triphosphate and creatine phosphate to muscular contraction. The Journal of Physiology, 14, 71–88.
Butler D. 2009. ASReml: ASReml fits the linear mixed model. R package version 3.0. [2009-01-05]. http://www.vsni.co.uk
Du Y, Zhang J, Hu T, Luo X. 2009. Effect of pre-slaughter conditions on beef quality. Scientia Agricultura Sinica, 42, 3625–3632. (in Chinese)
English A R, Wills K M, Harsh B N, Mafi G G, VanOverbeke D L, Ramanathan R. 2016. Effects of aging on the fundamental color chemistry of dark-cutting beef. Journal of Animal Science, 94, 4040–4048.
Hamoen J R, Vollebregt H M, van der Sman R G M. 2013. Prediction of the time evolution of pH in meat. Food Chemistry, 141, 2363–2372.
Holdstock J, Aalhus J L, Uttaro B A, López-Campos Ó, Larsen I L, Bruce H L. 2014. The impact of ultimate pH on muscle characteristics and sensory attributes of the longissimus thoracis within the dark cutting (Canada B4) beef carcass grade. Meat Science, 98, 842–849.
Hopkins D L, Brooks A A, Johnston A R. 1993. Factors affecting subcutaneous fat depth at two sites on beef carcasses. Australian Journal of Experimental Agriculture, 33, 129–133.
Hughes J M, Kearney G, Warner R D. 2014. Improving beef meat colour scores at carcass grading. Animal Production Science, 54, 422.
Hwang I H, Devine C E, Hopkins D L. 2003. The biochemical and physical effects of electrical stimulation on beef and sheep meat tenderness. Meat Science, 65, 677–691.
Jacob R H, Hopkins D L. 2014. Techniques to reduce the temperature of beef muscle early in the postmortem period - A review. Animal Production Science, 54, 482–493.
Kim Y H B, Stuart A, Nygaard G, Rosenvold K. 2012. High pre-rigor temperature limits the ageing potential of beef that is not completely overcome by electrical stimulation and muscle restraining. Meat Science, 91, 62–68.
Lee M S, Yancey J W S, Apple J K, Sawyer J T, Baublits R T. 2008. Within-muscle variation in color and pH of beef semimembranosus. Journal of Muscle Foods, 19, 62–73.
Locker R H, Hagyard C J. 1963. A cold shortening effect in beef muscles. Journal of the Science of Food and Agriculture, 14, 787–793.
McKeith R O, King D A, Grayson A L, Shackelford S D, Gehring K B, Savell J W, Wheeler T L. 2016. Mitochondrial abundance and efficiency contribute to lean color of dark cutting beef. Meat Science, 116, 165–173.
Murray A C. 1989. Factors affecting beef color at time of grading. Canadian Journal of Animal Science, 69, 347–355.
R Core Team. 2015. R: A language and environment for statistical computing. R Foundation for Statistical Computing, Vienna, Austria. [2015-01-12]. http://www.R-project.org/
Thompson J. 2002. Managing meat tenderness. Meat Science, 62, 295–308.
van de Ven R J, Pearce K L, Hopkins D L. 2014. Post-mortem modelling of pH and temperature in related lamb carcases. Meat Science, 96, 1034–1039.
|
| No Suggested Reading articles found! |
|
|
Viewed |
|
|
|
Full text
|
|
|
|
|
Abstract
|
|
|
|
|
Cited |
|
|
|
|
| |
Shared |
|
|
|
|
| |
Discussed |
|
|
|
|
