HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Romans, J. R. Articles by Tucker, W. L. Search for Related Content PubMed PubMed Citation Articles by Romans, J. R. Articles by Tucker, W. L.

Influence of Carcass Maturity and Marbling on the Physical and Chemical Characteristics of Beef. II. Muscle Pigments and Color¹

South Dakota Agricultural Experiment Station, Brookings

Abstract

Eighty wholesale beef ribs from carcasses of four U.S.D.A. maturity levels (A, B, C and D) and two marbling levels (moderate and slight) were studied. The longissiums dorsi muscle was used for all tests. The three components of color (Munsell hue, value and chroma) were measured by the use of a Photovolt Reflection Meter. Myoglobin and hemoglobin determinations were made by converting these pigments to carbon monoxide compounds. Total pigment values obtained by adding these two pigments were compared with total values resulting from the use of a cyanmet conversion method. The carbon monoxide pigment values were analyzed statistically on fresh, moisture-free and moisture- and fat-free bases.

Myoglobin and hemoglobin, on all three bases of analysis, increased with advancing maturity, but only between the A and the other three maturity levels were the differences significant. Marbling alone had no effect on myoglobin or hemoglobin. Of the three Munsell color components, only value was affected significantly by maturity, while only hue was influenced by marbling. Value decreased significantly with increasing maturity, but the differences were significant only at the A maturity level. Hue increased significantly with increased marbling.

Significant correlations existed between myoglobin content and Munsell values, but the correlations were not large enough to derive a reliable predictive equation. Hemoglobin was not correlated significantly with Munsell value.

Hemoglobin was negatively correlated with flavor, indicating that higher hemoglobin content was associated with more desirable flavor.

¹ Published with the approval of the Director of the South Dakota Agricultural Experiment Station as Publication No. 663 of the Journal Series.

² Based on a thesis submitted to the Graduate School, South Dakota State University, in partial fulfillment of the requirements for the M.S. degree.

³ The authors express gratitude to John Morrell and Company, Sioux Falls, South Dakota, to the Federal Grading Service for aid in sample selection, and to R. J. Emerick for technical assistance.

This article has been cited by other articles:

				L. E. Patten, J. M. Hodgen, A. M. Stelzleni, C. R. Calkins, D. D. Johnson, and B. L. Gwartney Chemical properties of cow and beef muscles: Benchmarking the differences and similarities J Anim Sci, August 1, 2008; 86(8): 1904 - 1916. [Abstract] [Full Text] [PDF]