title: Effect of freezing prior to aging on myoglobin redox forms and CIE color of beef from Nellore and Aberdeen Angus cattle.
abstract: The objective of this study was to evaluate the effect of freezing prior to wet aging on the color of Nellore and Aberdeen Angus cattle meat. Samples of the Longissimus thoracis muscle were subjected to two treatments: conventional aging (0, 7, 14 and 21days); and freezing (-20°C for 40days) followed by thawing and aging. Freezing promoted (P<0.05) formation of metmyoglobin during aging, especially in Nellore beef. Frozen meats showed (P<0.05) lower lightness (L*) values and higher redness (a*), chroma (C*) and hue angle (h*) values at the first day of storage, deteriorating quickly with aging time. The color of the Nellore meat was less (P<0.05) stable to freezing, being lighter, yellower and less red than Angus meat. The results suggest that color stability in vacuum-packed beef is reduced by freezing prior to aging and that reduction depends on the animal breed.
authors.affiliation: Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), P.O. Box 3037, Lavras, Minas Gerais, 37200-000, Brazil.
authors.forename: Carolina Naves
authors.initials: CN
authors.lastname: Aroeira
authors.affiliation: Instituto de Ciências Exatas e Tecnológicas, Universidade Federal de Viçosa (UFV), Campus UFV Florestal, Florestal, Minas Gerais, 35690-000, Brazil.
authors.forename: Robledo
authors.initials: R
authors.lastname: de Almeida Torres Filho
authors.affiliation: Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Viçosa, Minas Gerais, 36570-900, Brazil.
authors.forename: Paulo Rogério
authors.initials: PR
authors.lastname: Fontes
authors.affiliation: Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), P.O. Box 3037, Lavras, Minas Gerais, 37200-000, Brazil.
authors.forename: Alcinéia
authors.initials: A
authors.lastname: de Lemos Souza Ramos
authors.affiliation: Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Viçosa, Minas Gerais, 36570-900, Brazil.
authors.forename: Lúcio Alberto
authors.initials: LA
authors.lastname: de Miranda Gomide
authors.affiliation: Departamento de Zootecnia, Universidade Federal de Lavras (UFLA), Lavras, Minas Gerais, 37200-000, Brazil.
authors.forename: Márcio Machado
authors.initials: MM
authors.lastname: Ladeira
authors.affiliation: Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), P.O. Box 3037, Lavras, Minas Gerais, 37200-000, Brazil.. Electronic address: emramos@dca.ufla.br.
authors.forename: Eduardo Mendes
authors.initials: EM
authors.lastname: Ramos
mesh_terms: D000818:Animals; D002417:Cattle; D003116:Color; D005511:Food Handling; D005615:Freezing; D006863:Hydrogen-Ion Concentration; D008786:Metmyoglobin / Q000378:metabolism; D018482:Muscle, Skeletal / Q000737:chemistry*; D009211:Myoglobin / Q000378:metabolism*; D010084:Oxidation-Reduction; D000069466:Red Meat / Q000032:analysis*
chemical_list: D009211:Myoglobin; D008786:Metmyoglobin
keywords: Aging; Beef color stability; Frozen; Metmyoglobin; Retail life