Evaluating the failure to bloom in dark-cutting and lactate-enhanced beef longissimus steaks.
Bloom
High-pH
Meat color
Myoglobin
Refractive index
Journal
Meat science
ISSN: 1873-4138
Titre abrégé: Meat Sci
Pays: England
ID NLM: 101160862
Informations de publication
Date de publication:
Feb 2022
Feb 2022
Historique:
received:
11
09
2020
revised:
25
05
2021
accepted:
20
09
2021
pubmed:
17
10
2021
medline:
15
12
2021
entrez:
16
10
2021
Statut:
ppublish
Résumé
Previous studies have noted lower L* (lightness) values for both dark-cutting beef and normal-pH beef enhanced with lactate. In the current study, absorption-coefficient, scattering-coefficient, CIE L*a*b* values, refractive index of sarcoplasm, and inter-muscle bundle space were evaluated for dark-cutting beef, normal-pH beef enhanced with lactate, normal-pH beef enhanced with water, and normal-pH beef not enhanced with either water or lactate. Compared with non-enhanced loins, lactate-enhancement had lower a*, chroma, oxymyoglobin, reflectance, scattering, and inter-muscle bundle space as well as greater absorption and refractive index. Dark-cutting steaks had lower a*, chroma, oxymyoglobin values, reflectance, and scattering as well as less inter-muscle bundle space compared with lactate-enhanced steaks. Sarcoplasm refractive index values were greater in lactate-enhanced steaks than dark-cutting steaks. The results suggest that changes in muscle structure and optical properties due to either pH or lactate addition can alter muscle darkening and blooming properties.
Identifiants
pubmed: 34656000
pii: S0309-1740(21)00260-6
doi: 10.1016/j.meatsci.2021.108684
pii:
doi:
Substances chimiques
Myoglobin
0
oxymyoglobin
0
Lactic Acid
33X04XA5AT
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
108684Informations de copyright
Copyright © 2021 Elsevier Ltd. All rights reserved.