Within-muscle variation in color and pH of beef semimembranosus

Journal of Muscle Foods

Volumn 19, Issue 1, 2008, Pages 62-73

  Lee, Michelle S ^a   Yancey, Janeal W S ^a   Apple, Jason K ^a   Sawyer, Jason T ^a   Baublits, R Ty ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 38049094683     PISSN: 10460756     EISSN: 17454573     Source Type: Journal    
DOI: 10.1111/j.1745-4573.2007.00100.x     Document Type: Article

References (8)

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2. FOLLETT, M.J., NORMAN, G.A. RATCLIFF, P.W. 1974. The ante-rigor excision and air cooling of beef semimembranosus muscles at temperatures between -5C and +15C. J. Food Technol. 9, 509 523.
3. JOHNSON, R.C., CHEN, C.M., MULLER, T.S., COSTELLO, W.J., ROMANS, J.R. JONES, K.W. 1988. Characterization of the muscles within the beef forequarter. J. Food Sci. 53, 1247 1250.
4. MACDOUGALL, D.B. 1982. Changes in the colour and opacity of meat. Food Chem. 9, 72 88.
5. MCKEITH, F.K., DEVOL, D.L., MILES, R.S., BECHTEL, P.J. CARR, T.R. 1985. Chemical and sensory properties of thirteen major beef muscles. J. Food Sci. 50, 869 872.
6. REUTER, B.J., WULF, D.M. MADDOCK, R.J. 2002. Mapping intra-muscular tenderness variation in four major muscles of the beef round. J. Anim. Sci. 80, 2594 2599.
7. SAMMEL, L.M., HUNT, M.C., KROPF, D.H., HACKMEISTER, K.A., KASTNER, C.L. JOHNSON, D.E. 2002. Influence of chemical characteristics of beef inside and outside semimembranosus on color traits. J. Food Sci. 67, 1323 1330.
8. SAWYER, J.T., BAUBLITS, R.T., APPLE, J.K., MEULLENET, J.-F., JOHNSON, Z.B. ALPERS, T.K. 2007. Lateral and longitudinal characterization of color stability, instrumental tenderness, and sensory characteristics in the beef semimembranosus. Meat Sci. 75, 575 584.