Association between meat color of DFD beef and other quality attributes

文献类型： 外文期刊

第一作者： Ijaz, Muawuz

作者： Ijaz, Muawuz;Li, Xin;Zhang, Dequan;Hussain, Zubair;Ren, Chi;Bai, Yuqiang;Zheng, Xiaochun

作者机构：

关键词： Beef; Ultimate pH; DFD; Meat color; Water-holding capacity; Glycolytic potential

期刊名称：MEAT SCIENCE （ 影响因子：5.209； 五年影响因子：5.305 ）

ISSN： 0309-1740

年卷期： 2020 年 161 卷

页码：

收录情况： SCI

摘要： This study investigated the association between DFD beef color and other quality traits and explained the possible mechanisms. Beef longissimus thoracis (LT) was assessed and classified into one of three groups based on the pH 24 h post-mortem: normal (pH <= 5.70), atypical DFD (5.70 < pH <= 6.09) and typical DFD (pH > 6.09) beef and stored at 4 degrees C for 7 days. Typical DFD beef showed the lowest glycolytic potential, L*, a*, b*, chroma and oxymyoglobin accompanied with the highest water-holding capacity, hue angle and deoxymyoglobin values on day 1 of storage. Glycolytic potential was positively correlated with chroma, R630/580 and oxymyoglobin but was negatively correlated with pH and hue angle. Water-holding capacity was directly related to deoxymyoglobin levels. Atypical DFD beef showed a higher shear force value that was positively associated with metmyoglobin levels. In conclusion, DFD beef color was not only affected by ultimate pH but also related to shear force, glycolytic potential and water-holding capacity.

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