Asian-Australasian Journal of Animal Sciences

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
권호 표지
DOI QR코드

DOI QR Code

Real Effect of pH on CIE L*, a*, and b*, of Loins during 24 h Chilling of Beef Carcasses

  • Min, J.S. (Department of Animal Science and Technology, School of Agricultural Biotechnology, Seoul National University) ;
  • Kim, I.S. (Korea Meat Trade Association) ;
  • Yoon, Y.T. (Animal Products Grading Service) ;
  • Lee, M. (Department of Animal Science and Technology, School of Agricultural Biotechnology, Seoul National University)
  • Received : 2001.04.17
  • Accepted : 2001.09.28
  • Published : 2002.02.01
Download PDF
⟨ Previous Next ⟩

Abstract

Twenty six male Hanwoo (Korean cattle) carcasses were measured for pH, temperature and instrumental color changes of loins during 24 h post-mortem carcass chilling at $4^{\circ}C$ in the cooler. The average internal temperature of loins was about $5^{\circ}C$ after 24 h of chilling, and with the exclusion of those with an ultimate pH>6.0 (dark-cutters), the average pH value was 5.5. When all carcasses were considered for the partial correlation coefficient between color and pH, with the temperature effect excluded, CIE $L^*$, $a^*$ and $b^*$ seemed to be affected significantly by pH during chilling process (p<0.001). However, when carcasses with dark-cutting condition were excluded, the correlation coefficients were much lower. In contrast, when the partial correlation coefficients between color and temperature, excluding the effect of pH on them, were analyzed, the relationship between color and temperature did not change much after values of DFD (dark, firm, dry) beef were excluded. The results suggested that the known interrelationship of color and pH in chilled beef loins be mainly due to the influence of temperature on pH and color.

Keywords

References

  1. Ashmore, C. R., W. Parker and L. Doerr. 1972. Respiration of mitochondria isolated from dark-cutting beef: Post-mortem changes. J. Anim. Sci. 34:46-48. https://doi.org/10.2527/jas1972.34146x
  2. Cornforth, D. P. 1994. Color - its basis and importance. In: Quality Attributes and their Measurement in Meat, Poultry And Fish Products (Ed. A. M. Pearson and T. R. Dutson). Blackie Academic & Professional, Glasgow, UK. pp. 34-78.
  3. Cornforth, D. P. and W. R. Egbert. 1985. Effect of rotenone and pH on the color of prerigor muscle. J. Food Sci. 50:34-35,44. https://doi.org/10.1111/j.1365-2621.1985.tb13271.x
  4. Cornforth, D. P., W. R. Egbert and D. V. Sisson. 1985. Effect of low temperature and increased oxygen concentration on color of intact prerigor muscle. J. Food Sci. 50:1021-1024,1028. https://doi.org/10.1111/j.1365-2621.1985.tb13003.x
  5. Govindarajan, S. 1973. Fresh meat color. CRC Crit. Rev. Food Technol. 4:117-145. https://doi.org/10.1080/10408397309527154
  6. Jeacocke, R. E. 1977. The temperature dependence of anaerobic glycolysis in beef muscle held in a linear temperature gradient. J. Sci. Food. Agric. 28:551-556. https://doi.org/10.1002/jsfa.2740280613
  7. Hale, D. S. 1994. Grading. In: Muscle Foods (Ed. D. M. Kinsman, A. W. Kotula and B. C. Breidenstein). Chapman & Hall, Inc., N. Y., USA. pp. 186-223.
  8. Kauffman, R. G. and B. B. Marsh. 1987. Quality characteristics of muscle as food. In: The Science of Meat and Meat Products (Ed. J. F. Price and B. S. Schweigert). Food & Nutrition Press, Inc., Westport, CT, USA. pp. 349-369.
  9. Macdougall, D. B. and S. J. Jones. 1981. Translucency and color defects of dark-cutting meat and their detection. In: Problem of Dark Cutting Beef (Ed. D. E. Hood and P. V. Tarrant). Martinus Nijhoff Publishers, The Hague, The Netherlands. pp. 328-339.
  10. MAF. 1999. MAF Notification No. 1999-64 on Carcass Grading Standards. Ministry of Agriculture and Fishery.
  11. Marsh, B. B. 1954. Rigor mortis in beef. J. Sci. Food Agric. 5:70-75. https://doi.org/10.1002/jsfa.2740050202
  12. Murray, A. C. 1989. Factors affecting beef color at time of grading. Can. J. Anim. Sci. 69:347-355.
  13. Renerre, M. 1990. Review: Factors involved in the discoloration of beef meat. Int. J. Food Sci. Technol. 25:613-630.
  14. SAS. 1995. $SAS/STAT^{\circledR}$ Software for PC. Release 6.11, SAS Institute, Cary, NC, USA.
  15. Shorthose, W. R. 1988. Dark-cutting meat in beef and sheep carcasses under the different environments of Australia. In: Dark-cutting in Cattle and Sheep. Proc. Australian Workshop. Australian Meat & Livestock R & D Corp. pp. 68-74.
  16. Smith, G. C., T. R. Dutson, Z. L. Carpenter and R. L. Hostetler. 1977. Using electrical stimulation to tenderize meat. Proc. Meat Ind. Res. Conf. American Meat Institute, USA. pp. 147-155.
  17. Tarrant, P. V. and C. Mothersill. 1987. Glycolysis and associated changes in beef carcasses. J. Sci. Food Agric. 28:739-749. https://doi.org/10.1002/jsfa.2740280813