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Keywords

Cattlemen's Day, 2001; Kansas Agricultural Experiment Station contribution; no. 01-318-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 873; Beef; Semimembranosus; Color stability; Metmyoglobin; Reducing activity

Abstract

The beef inside round muscle, especially the deep portion, has poor color stability, a troublesome condition for the meat industry. We examined influences of pre-rigor temperature and pH decline on chemistry of the inside (deep) semimembranosus (ISM) and outside (surface) semimembranosus (OSM) in relation to initial color and stability. Cold-boned ISM had a slower chill rate; faster pH decline; more denatured protein; less metmyoglobin reducing ability, oxygen consumption, and water holding capacity; and a lighter, less stable color than the OSM. Cold-boned steaks were two-toned in color and discolored by day 3 of display. Hotboned ISM and OSM chilled at the same rate, had similar pH declines, similar chemical characteristics, and acceptable color traits up to day 5 of display. Techniques that chill the entire beef SM faster produced a more uniform stable color, extended the color life of the ISM, and minimized rework and discounting.

First page

61

Last page

63

Creative Commons License

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.

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