Effects of rigor attainment temperature on meat blooming and colour on display

Meat Science

Volumn 52, Issue 1, 1999, Pages 47-56

  Young, O A ^a   Priolo, A ^b   Simmons, N J ^a   West, J ^a  

^a MIRINZ Food Technology and Research   (New Zealand)

^b NONE

Author keywords

Blooming; Colour; Meat; Rigor; Temperature

Indexed keywords

EID: 0033438182     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(98)00147-8     Document Type: Article

References (25)

1. Bendall J.R., Taylor A.A. Consumption of oxygen by the muscles of beef animals and related species. II. Consumption of oxygen by post-rigor muscle. Journal of the Science of Food and Agriculture. 23:1972;707-719.
2. Boccard R., Buchter L., Casteels E., Cosentino E., Dransfield E., Hood D.E., Joseph R.L., MacDougall D.B., Rhodes D.N., Schon I., Tinbergen B.J., Touraille C. Procedures for measuring meat quality characteristics in beef production experiments. Report of a working group in the Commission of the European Communities (CEC) beef production research programme. Livestock Production Science. 8:1981;385-397.
3. Cassens, R. G., Demeyer, D., Eikelenboom, K. O., Honikel, K. O., Johansson, G., Nielsen, T., Renerre, M., Richardson, I., and Sakata, R. (1995). Recommendation of reference method for assessment of meat color. Proceedings 41st ICoMST (pp. 410-411), San Antonio TX, 20-25 August.
4. CIE, 1986. Colorimetry (2nd ed.). Commission International de l'Éclairage, Publication CIE 15.2. Vienna: CIE.
5. Confort D.P., Egbert W.R. Effect of Rotenone and pH on the color of pre-rigor muscle. Journal of Food Science. 50:1985;34-44.
6. Davey, C. L., and Graafhuis, A. E. (1980). Early identification of the DFD condition in pre-rigor beef carcasses. In The problem of dark-cutting in beef, seminar in the EEC programme of coordinator of research on animal welfare (pp. 231-247). Brussels, 7-8 October.
7. De Vore D.P. Oxygen uptake in postrigor bovine muscle. Journal of Food Science. 39:1974;22-28.
8. Dransfield E., Wakefield D.K., Parkman I.D. Modelling post-mortem tenderisation - I: Texture of electrically stimulated and non-stimulated beef. Meat Science. 31:1992;57-73.
9. Fernandez X., Tornberg E. The influence of high post-mortem temperature and differing ultimate pH on the course of rigor and ageing in pig longissimus dorsi muscle. Meat Science. 36:1994;345-363.
10. Hedrick, H. B., Aberle, E. D., Forrest, J. C., Judge, M. D., and Merkel, R. A. (1994). Principles of meat science (3rd ed.). Dubuque, IA:Kedall/Hunt.
11. Hertzman C., Olsson U., Tornberg E. The influence of high temperature, type of muscle and electrical stimulation on the course of rigor, ageing and tenderness of beef muscles. Meat Science. 35:1993;119-141.
12. Hood D.E. Factors affecting the rate of metmyoglobin accumulation in pre-packaged beef. Meat Science. 4:1980;247-265.
13. Hood D.E., Riodan E.B. Discolouration in pre-packaged beef: measurement by reflectance spectrophotometry and shopper discrimination. Journal of Food Technology. 8:1973;333-343.
14. Jeacocke R.E. The temperature dependence of anaerobic glycolysis in beef muscle held in a linear temperature gradient. Journal of the Science of Food and Agriculture. 28:1977;551-556.
15. Jeremiah, L. E., Gibson, L. L., and Nesom-Fleet, S. (1995). Color stability of retail-ready beef during prolonged storage. II Storage temperature influences. Proceedings 41st ICoMST (pp. 390-391). San Antonio, TX, 20-25 August.
16. Jones B.K., Tatum J.D. Predictors of beef tenderness among carcasses produced under commercial conditions. Journal of Animal Science. 72:1994;1492-1501.
17. Ledward D.A. Post-slaughter influences on the formation of metmyoglobin in beef muscles. Meat Science. 15:1985;149-171.
18. Ledward, D. A. (1992). Colour of raw and cooked meat. In D. E., Johnston, M. K. Knight, and D. A. Ledward (Eds.), The chemistry of muscle-based foods (pp. 128-144), London: Royal Society of Chemistry.
19. Ledward D.A., Dickinson R.F., Powell V.H., Shorthose W.R. The colour and colour stability of beef longissimus dorsi and semimembranous muscles after effective electrical stimulation. Meat Science. 16:1986;245-265.
20. MacDougall D.B. Changes in colour and opacity of meat. Food Chemistry. 9:1982;75-88.
21. Madhavi D.L., Carpenter C.E. Aging and processing affect color, metmyglobin reductase and oxygen consumption of beef muscles. Journal of Food Science. 58:1993;939-942.
22. Marsh B.B., Lochner J.V., Takahashi G., Kragness D.D. Effects of early post-mortem pH and temperature on beef tenderness. Meat Science. 5:1981;479-483.
23. Moore V.J., Young O.A. The effects of electrical stimulation, thawing, ageing and packaging on the colour and display life of lamb chops. Meat Science. 30:1991;131-145.
24. Simmons, N. J., Singh, K., Dobbie, P. M., and Devine, C. E. (1996). The effect of pre-rigor holding temperature on calpain and calpastatin activity and meat tenderness. Proceedings 42nd ICoMST (pp. 414-415). Lillehammer, Norway.
25. Smulders, F. J. M., Korteknie, F., Woolthuis, C. H. J., and Eikelenboom, G. (1984). The effect of early post mortem storage conditions on sensory and bacteriological quality of electrically stimulated, hot boned beef longissimus. Proceedings European meeting of meat research workers (pp. 75-76). Bristol 9-14 September.