Colour characteristics of beef longissimus thoracis during early 72 h postmortem. (December 2020)

• Record Type: Journal Article
• Authors: Li, Xin; Zhang, Dequan; Ijaz, Muawuz; Tian, Guangjing; Chen, Jing; Du, Manting
• Is Part Of: Meat science. Volume 170(2020)
• Publication Date: 2020-12
• Subjects: Beef -- Meat colour -- Mitochondria -- Early postmortem; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2020.108245
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: 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. Highlights: Colour characteristics were studied in beef during the initial 72 h postmortem. Beef had better colour stability at 24 and 72 h postmortem than at 0, 4, 8, and 12 h. Changes in mitochondrial morphology were observed at 24 and 72 h postmortem. Increase in tissue oxygen consumption did not influence beef colour. The MRA and NADH content of beef did not vary during the initial 72 h postmortem.