Influence of vacuum-aging period on bloom development of the beef gluteus medius from top sirloin butts

Meat Science

Volumn 80, Issue 3, 2008, Pages 592-598

  Lee, M S ^a   Apple, J K ^a   Yancey, J W S ^a   Sawyer, J T ^a   Johnson, Z B ^a  

^a UNIVERSITY OF ARKANSAS DIVISION OF AGRICULTURE   (United States)

Author keywords

Beef; Bloom time; Gluteus medius; Vacuum aging

Indexed keywords

EID: 50249142458     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.02.006     Document Type: Article

References (29)

1. AMSA. (1991). Guidelines for Meat Color Evaluation. Savoy, IL: American Meat Science Association. Accessed 27.08.05.
2. Brewer M.S., Zhu L.G., Bidner B., Messinger D.J., and McKeith F.K. Measuring pork color: Effects of bloom time, muscle, pH and relationship to instrumental parameters. Meat Science 57 (2001) 169-176
3. Brody S. Bioenergetics and gowth (1945), Reinhold Publishing Co., New York
4. Clydesdale F.M. Color perception and food quality. Journal of Food Quality 14 (1991) 61-74
5. Faustman C., and Cassens R.G. The biochemical basis for discoloration in fresh meat: A review. Journal of Muscle Foods 1 (1990) 217-243
6. Gruber S.L., Tatum J.D., Scanga J.A., Chapman P.L., Smith G.C., and Belk K.E. Effects of postmortem aging and USDA quality grade on Warner-Bratzler shear force values of seventeen individual beef muscles. Journal of Animal Science 84 (2006) 3387-3396
7. Harris J.J., Miller R.K., Savell J.W., Cross H.R., and Ringer L.J. Evaluation of the tenderness of beef top sirloin steaks. Journal of Food Science 57 (1992) 6-15
8. Hood D.E. Factors affecting the rate of metmyoglobin accumulation in pre-packaged beef. Meat Science 4 (1980) 247-265
9. Jeremiah L.E., Carpenter Z.L., and Smith G.C. Beef color as related to consumer acceptance and palatability. Journal of Food Science 37 (1972) 476-479
10. Killinger K.M., Calkins C.R., Umberger W.J., Feuz D.M., and Eskridge K.M. Consumer visual preference and value for beef steaks differing in marbling level and color. Journal of Animal Science 82 (2004) 3288-3293
11. Kirchofer, K., Calkins, C., Burson, D., Eskridge, K., & Hanson, D. (2002). Factors influencing color development in beef. Nebraska Beef Cattle Report. Accessed 4.10.06.
12. Kropf, D. H. (1980). Effects of retail display conditions on meat color. In Proceedings of the 33rd reciprocal meat conference (Vol. 33, pp. 15-32).
13. Lanari M.C., and Cassens R.G. Mitochondrial activity and beef muscle color stability. Journal of Food Science 56 (1991) 1476-1479
14. Ledward D.A. Color of raw and cooked meat. In: Johnston D.E., Leewan M.K., and Ledward D.A. (Eds). The chemistry of muscle-based foods (1992), Royal Society of Chemistry, London 128-144
15. McKeith F.K., De Vol D.L., Miles R.S., Bechtel P.J., and Carr T.R. Chemical and sensory properties of thirteen major beef muscles. Journal of Food Science 50 (1985) 869-872
16. McKenna D.R., Mies P.D., Baird B.E., Pfeiffer K.D., Ellebracht J.W., and Savell J.W. Biochemical and physical factors affecting discoloration characteristics of 19 bovine muscles. Meat Science 70 (2005) 665-682
17. National Cattlemen's Beef Association. (2005). Beef Bytes. Accessed 11.20.07.
18. O'Keefe M., and Hood D.E. Biochemical factors influencing metmyoglobin formation on beef from muscles of differing color stability. Meat Science 7 (1982) 209-228
19. Pearson A.M. Desirability of beef - its characteristics and their measurement. Journal of Animal Science 25 (1966) 843-854
20. Renerre M., and Labas R. Biochemical factors influencing metmyoglobin formation in beef muscles. Meat Science 19 (1987) 151-165
21. Rentfrow M.L., Linville M.L., Stahl C.A., Olson K.C., and Berg E.P. The effects of the antioxidant lipoic acid on beef longissimus bloom time. Journal of Animal Science 82 (2004) 3034-3037
22. Rhee M.S., Wheeler T.L., Shackelford S.D., and Koohmaraie M. Variation in palatability and biochemical traits within and among eleven beef muscles. Journal of Animal Science 82 (2004) 534-550
23. Shorthose W.R., and Harris P.V. Effect of animal age on the tenderness of selected beef muscles. Journal of Food Science 55 (1990) 1-14
24. Škrlep M., and Čandek-Potokar M. Pork color measurement as affected by bloom time and measurement location. Journal of Muscle Foods 18 (2007) 78-87
25. Wheeler T.L., Shackelford S.D., and Koohmaraie M. Sampling, cooking, and coring effects on Warner-Bratzler shear force values in beef. Journal of Animal Science 74 (1996) 1553-1562
26. Wheeler T.L., Shackelford S.D., and Koohmaraie M. Relationship of beef longissimus tenderness classes to tenderness of gluteus medius, semimembranosus, and biceps femoris. Journal of Animal Science 78 (2000) 2856-2861
27. * color space. Journal of Animal Science 77 (1999) 2418-2427
28. Zhu L.G., and Brewer M.S. Discoloration of fresh pork as related to muscle and display conditions. Journal of Food Science 63 (1998) 763-767
29. Zhu L.G., Bidner B., and Brewer M.S. Postmortem pH, muscle, and refrigerated storage effects on ability of vacuum-packaged pork to bloom. Journal of Food Science 66 (2001) 1230-1235