Effects of postmortem storage time on color and mitochondria in beef

R A Mancini; R Ramanathan

doi:10.1016/j.meatsci.2014.04.007

Effects of postmortem storage time on color and mitochondria in beef

Meat Sci. 2014 Sep;98(1):65-70. doi: 10.1016/j.meatsci.2014.04.007. Epub 2014 May 5.

Authors

R A Mancini¹, R Ramanathan²

Affiliations

¹ Department of Animal Science, University of Connecticut, Storrs, CT 06269, USA. Electronic address: richard.mancini@uconn.edu.
² Department of Animal Science, University of Connecticut, Storrs, CT 06269, USA.

PMID: 24862957
DOI: 10.1016/j.meatsci.2014.04.007

Abstract

To assess the effects of aging time (0, 15, 30, and 45 d) and temperature (0 or 5 °C) on beef mitochondria and steak color, vacuum packaged longissimus (n=15) and cardiac muscles were assigned to 1 of 6 temperature×time combinations. As time increased, initial red color intensity increased whereas both mitochondrial oxygen consumption and color stability decreased. The decrease in mitochondrial oxygen consumption associated with longer aging times will increase initial color intensity. However, this improvement in color development will be negated by the decreased color stability that results from the effects of storage on mitochondria.

Keywords: Beef; Color; Mitochondria; Myoglobin; Storage.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Animals
Cattle
Color
Food Packaging / methods
Food Storage / methods*
Meat / analysis*
Mitochondria / metabolism
Muscle, Skeletal / chemistry*
Myoglobin / metabolism
Oxygen Consumption
Postmortem Changes*
Vacuum

Substances

Myoglobin