title: Influence of 21days of vacuum-aging on color, bloom development, and WBSF of beef semimembranosus.
abstract: Changes of color, proportions of myoglobin forms, pH, Warner-Bratzler shear force (WBSF) of beef m. semimembranosus (SM) were examined during 21days of vacuum-aging. Significant changes in lightness, redness, yellowness, chroma, and hue angle (p≤0.05) of SM during aging were found. Proportions of myoglobin forms changed on the 7th day of aging. Aging decreased WBSF in general, but a significant decrease (p≤0.05) from 67.86N to 55.3N was observed after day 14 of aging. The color parameters (L*, a*, C, ΔE) and O2Mb in 21-day aged SM were stabilized faster during blooming. Beef SM that had faster stabilization of bright red color during blooming were more tender (correlation of O2Mb with WBSF r=-0.87; p≤0.001). This could be important information for the producers, since the best quality traits could be achieved after sufficient blooming and aging time.
authors.affiliation: Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, Warsaw 02-776, Poland. Electronic address: jaroslaw_wyrwisz@sggw.pl.
authors.forename: Jarosław
authors.initials: J
authors.lastname: Wyrwisz
authors.affiliation: Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, Warsaw 02-776, Poland.
authors.forename: Małgorzata
authors.initials: M
authors.lastname: Moczkowska
authors.affiliation: Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, Warsaw 02-776, Poland.
authors.forename: Marcin
authors.initials: M
authors.lastname: Kurek
authors.affiliation: Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, Warsaw 02-776, Poland.
authors.forename: Adrian
authors.initials: A
authors.lastname: Stelmasiak
authors.affiliation: Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, Warsaw 02-776, Poland.
authors.forename: Andrzej
authors.initials: A
authors.lastname: Półtorak
authors.affiliation: Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, Warsaw 02-776, Poland.
authors.forename: Agnieszka
authors.initials: A
authors.lastname: Wierzbicka
mesh_terms: D000818:Animals; D002417:Cattle; D003116:Color; D005511:Food Handling / Q000379:methods*; D000070633:Hamstring Muscles; D009211:Myoglobin / Q000737:chemistry; D000069466:Red Meat / Q000032:analysis* / Q000592:standards; D033081:Shear Strength; D014618:Vacuum
chemical_list: D009211:Myoglobin
keywords: Blooming; Color; Myoglobin forms; Vacuum-aging; WBSF