title: Effect of rigor temperature, ageing and display time on the meat quality and lipid oxidative stability of hot boned beef Semimembranosus muscle.
abstract: The effects of rigor temperature (5, 15, 20 and 25°C), ageing (3, 7, 14, and 21 days) and display time on meat quality and lipid oxidative stability of hot boned beef M. Semimembranosus (SM) muscle were investigated. Ultimate pH (pH(u)) was rapidly attained at higher rigor temperatures. Electrical conductivity increased with rigor temperature (p<0.001). Tenderness, purge and cooking losses were not affected by rigor temperature; however purge loss and tenderness increased with ageing (p<0.01). Lightness (L*) and redness (a*) of the SM increased as rigor temperature increased (p<0.01). Lipid oxidation was assessed using (1)H NMR where changes in aliphatic to olefinic (R(ao)) and diallylmethylene (R(ad)) proton ratios can be rapidly monitored. R(ad), R(ao), PUFA and TBARS were not affected by rigor temperature, however ageing and display increased lipid oxidation (p<0.05). This study shows that rigor temperature manipulation of hot boned beef SM muscle does not have adverse effects on lipid oxidation.
authors.affiliation: Department of Food Science, University of Otago, PO Box 56, Dunedin, New Zealand. Electronic address: tanyaradzwa.mungure@otago.ac.nz.
authors.forename: Tanyaradzwa E
authors.initials: TE
authors.lastname: Mungure
authors.affiliation: Department of Food Science, University of Otago, PO Box 56, Dunedin, New Zealand.
authors.forename: Alaa El-Din A
authors.initials: AEA
authors.lastname: Bekhit
authors.affiliation: Department of Food Science, University of Otago, PO Box 56, Dunedin, New Zealand.
authors.forename: E John
authors.initials: EJ
authors.lastname: Birch
authors.affiliation: Department of Chemistry, University of Otago, PO Box 56, Dunedin, New Zealand.
authors.forename: Ian
authors.initials: I
authors.lastname: Stewart
mesh_terms: D000818:Animals; D001842:Bone and Bones; D002417:Cattle; D003116:Color; D003296:Cooking; D006358:Hot Temperature; D006801:Humans; D006863:Hydrogen-Ion Concentration; D015227:Lipid Peroxidation; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal / Q000378:metabolism*; D066244:Proton Magnetic Resonance Spectroscopy / Q000379:methods; D012298:Rigor Mortis; D013314:Stress, Mechanical
keywords: Ageing; Meat; Oxidation; rigor temperature