Colour characteristics of beef longissimus thoracis during early 72 h postmortem

Meat Sci. 2020 Dec:170:108245. doi: 10.1016/j.meatsci.2020.108245. Epub 2020 Jul 17.

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.

Keywords: Beef; Early postmortem; Meat colour; Mitochondria.

MeSH terms

  • Animals
  • Cattle
  • Color*
  • Male
  • Mitochondria / enzymology
  • Mitochondria / metabolism
  • NAD / analysis
  • NADH, NADPH Oxidoreductases / analysis
  • Oxygen Consumption*
  • Paraspinal Muscles / metabolism
  • Red Meat / analysis*
  • Time Factors

Substances

  • NAD
  • NADH, NADPH Oxidoreductases
  • metmyoglobin reductase