The retail color characteristics of vacuum-packaged beef m. longissimus lumborum following long-term superchilled storage

文献类型： 外文期刊

第一作者： Zhang, Songshan

作者： Zhang, Songshan;Sun, Baozhong;Chen, Xue;Duan, Xinxin;Zhu, Lixian;Yang, Xiaoyin;Hopkins, David L.;Luo, Xin;Zhang, Yimin;Chen, Xue;Duan, Xinxin;Zhu, Lixian;Yang, Xiaoyin;Luo, Xin;Zhang, Yimin;Hopkins, David L.;Holman, Benjamin W. B.;Luo, Xin

作者机构：

关键词： Storage duration; Retail color stability; Beef cuts; Metmyoglobin reducing activity; Oxygen consumption

期刊名称：MEAT SCIENCE （ 影响因子：7.1； 五年影响因子：6.6 ）

ISSN： 0309-1740

年卷期： 2023 年 196 卷

页码：

收录情况： SCI

摘要： This study investigated whether beef m. longissimus lumborum (LL) can be merchandised under retail conditions, following long-term superchilled storage (-1 degrees C). At 24 h post-mortem, the LL from left side of beef carcasses (n = 5) were fabricated into vacuum packaged beef thick-cuts, and then stored for 0, 2, 4, 8, 12, 16, or 20 weeks under superchilled conditions (-1 degrees C). Following storage, beef cuts were fabricated into steaks and aerobically dis-played (0- 4 degrees C) for 5 days. Instrumental color, percentage of myoglobin redox forms, metmyoglobin reducing activity, oxygen consumption, and lipid oxidation were evaluated. After 4 weeks, the steaks had the highest a*, b* and chroma values between 1 and 3 days of display. Longer superchilled storage resulted in a rapid increase in discoloration and lipid oxidation which were observed in samples during display. Specifically, the a* values of steaks superchilled for 16 and 20 weeks approached the unacceptability threshold (a* >= 14.5) after 3 days of display.

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