Effect of freezing prior to aging on myoglobin redox forms and CIE color of beef from Nellore and Aberdeen Angus cattle.
Meat Sci
; 125: 16-21, 2017 Mar.
Article
em En
| MEDLINE
| ID: mdl-27883957
The objective of this study was to evaluate the effect of freezing prior to wet aging on the color of Nellore and Aberdeen Angus cattle meat. Samples of the Longissimus thoracis muscle were subjected to two treatments: conventional aging (0, 7, 14 and 21days); and freezing (-20°C for 40days) followed by thawing and aging. Freezing promoted (P<0.05) formation of metmyoglobin during aging, especially in Nellore beef. Frozen meats showed (P<0.05) lower lightness (L*) values and higher redness (a*), chroma (C*) and hue angle (h*) values at the first day of storage, deteriorating quickly with aging time. The color of the Nellore meat was less (P<0.05) stable to freezing, being lighter, yellower and less red than Angus meat. The results suggest that color stability in vacuum-packed beef is reduced by freezing prior to aging and that reduction depends on the animal breed.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Músculo Esquelético
/
Carne Vermelha
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Congelamento
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Mioglobina
Limite:
Animals
Idioma:
En
Revista:
Meat Sci
Assunto da revista:
CIENCIAS DA NUTRICAO
Ano de publicação:
2017
Tipo de documento:
Article
País de afiliação:
Brasil
País de publicação:
Reino Unido