Colour characteristics of beef longissimus thoracis during early 72 h postmortem

文献类型： 外文期刊

第一作者： Li, Xin

作者： Li, Xin;Zhang, Dequan;Ijaz, Muawuz;Tian, Guangjing;Chen, Jing;Du, Manting

作者机构：

关键词： Beef; Meat colour; Mitochondria; Early postmortem

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 170 卷

页码：

收录情况： SCI

摘要： This study aimed to investigate the characteristics of beef meat colour during the initial 72 h postmortem to assess the possible effects of mitochondria on meat colour development. Bovine longissimus thoracis muscles (n = 5) were collected from one side of carcasses at 0.5, 4, 8, 12, 24, and 72 h postmortem and displayed in air for 6 days to measure colour and detect mitochondrial morphology and function. The results showed that beef had higher L*, a*, and b* at 24 and 72 h postmortem and less colour change during 6 days of display in comparison with meat from 0.5, 4, and 8 h postmortem. Changes in mitochondrial morphology were observed at 24 and 72 h postmortem. Mitochondria presented a metabolic pattern early postmortem in that the MRA and NADH content did not change. Both the increase in beef colour stability and tissue oxygen consumption were observed within 72 h postmortem.

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