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Effect of hot boning on colour stability and antioxidant enzyme activities in beef inner and outer biceps femoris

Boekbijdrage - Boekhoofdstuk Conferentiebijdrage

Meat from double-muscled Belgian Blue cattle is characterized by a fast pH decline and slow temperature fall post mortem (pm), which may provoke heat shortening (pH<6 and temperature>35°C) and negatively affect meat quality, particularly in deeper muscles of the hindquarter. The aim of this study was to investigate the effect of hot boning (within 2 hours pm) on colour and colour stability and on antioxidant enzyme activities (superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GSH-Px)) in inner and outer Biceps femoris (IBF and OBF) from 7 Belgian Blue young bulls (mean age and carcass weight 22.7 months and 496 kg respectively). The mean duration of heat shortening was 3.4 hours for the cold-boned IBF, whereas there was no period of heat shortening in the hot-boned IBF and in the cold- and hot-boned OBF. The colour L*-value was higher in the cold-boned IBF than OBF (49.3 and 37.6 respectively; P<0.05) resulting in two-toning, whereas there was no significant difference between hot-boned IBF and OBF (33.8 and 34.3 respectively). Concomitantly, the decrease in a*-value and increase in %metmyoglobin over a 7 day display period was higher (P<0.05) for the cold-boned IBF compared to the hot-boned IBF and the cold- and hot-boned OBF. The activities of CAT, GSH-Px and SOD for the IBF and OBF were not significantly different between hot- and cold-boned samples. Hot boning of Biceps femoris in beef carcasses has distinct advantages over cold boning, especially for avoiding heat shortening in the inner part of the muscle and for increasing the colour uniformity in the muscle.
Boek: Meat Science and Technology, 57th International congress, Proceedings
Aantal pagina's: 1
Toegankelijkheid:Open