Muscle Biology Laboratory manuscript number 258.
Influence of Aerobic Metmyoglobin Reducing Capacity on Color Stability of Beef
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 55, Issue 5, pages 1278–1279, September 1990
How to Cite
FAUSTMAN, C. and CASSENS, R.G. (1990), Influence of Aerobic Metmyoglobin Reducing Capacity on Color Stability of Beef. Journal of Food Science, 55: 1278–1279. doi: 10.1111/j.1365-2621.1990.tb03915.x
This work was supported by the College of Agricultural & Life Sciences, Univ. of Wisconsin-Madison, the Cattlemen's Beef Promotion and Research Board in cooperation with the Beef Industry Council of NLMB, the Wisconsin Beef Council, and Packerland Packing Co., Green Bay, WI. C. Faustman was supported in part by an IFT fellowship.
We thank Dennis Heisey for assistance with statistical methods.
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 11/17/89; revised 3/1/90; accepted 3/19/90.
Slices of beef longissimus and gluteus medius muscles were stored sealed for 24, 48, 72, and 96 hr in a pigment-oxidizing atmosphere of 1%O2/99%N2. Greater (P<0.05) metmyoglobin formation occurred with increased storage time and the gluteus medius was less (P<0.05) color-stable than longissimus. Following storage in the low-O2 atmosphere, muscle slices were held 24 hr under aerobic conditions to allow pigment reduction. Absolute pigment reduction was greater (P<0.05) in slices stored 72 and 96 hr than in those stored 24 and 48 hr. Relative reduction was maximal at 72 hr. Differences in color stability between longissimus and gluteus medius muscles do not appear to be due to aerobic pigment reduction.