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Factors associated with surface iridescence in fresh beef
Authors:Kukowski A C  Wulf D M  Shanks B C  Page J K  Maddock R J
Affiliation:

a Department of Animal & Range Sciences, South Dakota State University, Brookings, SD 57007, USA

b Department of Animal Sciences, The Ohio State University, Columbus, OH 43210-1095, USA

Abstract:The objective of this study was to investigate factors associated with surface iridescence in fresh beef. Eight muscles were evaluated for occurrence of surface iridescence: Biceps femoris (BF), Gluteus medius (GM), Longissimus lumborum (LD), Psoas major (PM), Rectus femoris (RF), Semimembranosus (SM), Semitendinosus (ST), and Tensor fasciae latae (TF). Incidence of surface iridescence was 91% for ST, 34% for SM, 27% for LD, 20% for GM, 12% for RF, 9% for BF, 8% for TF, and 6% for PM (P<0.05). Factors associated with surface iridescence in the ST were further examined because iridescence was observed to a much higher degree in the ST as compared with other muscles evaluated. Greater ST surface iridescence was associated with larger ribeye areas, more youthful lean maturity scores, higher L*, a* and b* colorimeter values, lower ultimate pH values, and faster cooking (P<0.05).
Keywords:Beef  Color  Surface iridescence
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