title: Discoloration characteristics of 3 major muscles from cattle during cold storage.
abstract: Discoloration characteristics of 3 major muscles (LD, Longissimus dorsi; PM, Psoas major; SM, Semimemebranosus) from Korean native cattle (Hanwoo) were monitored during 7 d of cold storage at 4 degrees C. The muscles were obtained from 12 Hanwoo carcasses at 24 h postmortem. Meat color (CIE L*, a*, b*), myoglobin (Mb) concentration, chemical form, metmyoglobin (MetMb) reducing ability (MRA), mitochondria concentration, and thiobarbituric acid reactive substance (TBARS) were measured at 1, 3, 5, and 7 d of storage. Although there were no significant differences in CIE a* and b*-values between the 3 muscles at day 1, the values of PM muscle were significantly (P < 0.05) lower than those of LD and SM muscles at day 5 and 7. PM muscle showed a rapid decrease in the oxymyoglobin (OxyMb) and an increase in MetMb, which resulted in a significantly (P < 0.05) higher percentage of MetMb in PM muscle compared to LD and SM muscles. Also, the Mb and mitochondria concentration of PM muscle was significantly (P < 0.05) higher than those of LD and SM muscles. However, there were no significant differences in MRA, pH, or TBARS between the 3 muscles during 7 d of cold storage. It was concluded that rapid discoloration (that is, MetMb accumulation) in PM muscle of Hanwoo could be due to its higher contents of Mb and mitochondria.
authors.affiliation: Gyeongsang Natl. Univ., Jinju, Korea.
authors.forename: J Y
authors.initials: JY
authors.lastname: Jeong
authors.forename: S J
authors.initials: SJ
authors.lastname: Hur
authors.forename: H S
authors.initials: HS
authors.lastname: Yang
authors.forename: S H
authors.initials: SH
authors.lastname: Moon
authors.forename: Y H
authors.initials: YH
authors.lastname: Hwang
authors.forename: G B
authors.initials: GB
authors.lastname: Park
authors.forename: S T
authors.initials: ST
authors.lastname: Joo
mesh_terms: D000818:Animals; D002417:Cattle; D003080:Cold Temperature; D005519:Food Preservation / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000592:standards*; D008786:Metmyoglobin / Q000032:analysis / Q000378:metabolism; D008931:Mitochondria, Muscle / Q000378:metabolism; D018482:Muscle, Skeletal / Q000378:metabolism / Q000502:physiology*; D009211:Myoglobin / Q000032:analysis* / Q000378:metabolism*; D010084:Oxidation-Reduction; D010858:Pigmentation; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis / Q000378:metabolism; D013997:Time Factors
chemical_list: D009211:Myoglobin; D017392:Thiobarbituric Acid Reactive Substances; D008786:Metmyoglobin