Predicting Longissimusdorsi myoglobin oxidation in aged beef based on early post-mortem colour measurements on the carcass as a colour stability index |
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Authors: | Beriain M J Goñi M V Indurain G Sarriés M V Insausti K |
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Affiliation: | Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Pública de Navarra, Campus Arrosadía, 31006 Pamplona, Navarra, Spain. |
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Abstract: | Sixty young bulls of the Pirenaica breed, representative of the beef production and marketing system in northern Spain, were used. The carcass grading and weight, pH at 24 h post-mortem, and objective colour measurements (CIE L∗a∗b∗) were recorded on the Latissimus dorsi, Rectus abdominis and Longissimus dorsi in order to find indicators and predictors of beef colour stability (Longissimus dorsi metmyoglobin percentage on ageing for 3, 7 and 14 days) by means of early post-mortem measurements on the carcass. |
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Keywords: | Beef Carcass Colour stability Prediction |
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