Abstract
The objective of this study was to determine the extent that myoglobin and beef color are associated with calpain-1 relative abundance relative and tenderness. Longissimus lumborum (LL) samples from the left side of Holstein beef carcasses (n = 31) were collected immediately post-evisceration for 0 h analyses. At 48 h postmortem six steaks were removed from the right side of each carcass for analyses at 48 and 336 h postmortem. Myoglobin concentrations resulted in negative correlations (P < 0.05) to Warner-Bratzler shear force (WBSF) values at 336 h postmortem. L*, a*, and b* values at 48 h resulted in positive correlations (P < 0.05) with WBSF values at 48 and 336 h. Values for b* at 336 h had positive correlations with calpain-1 concentration at 0 and 336 h. Data from this study indicate a potential relationship between myoglobin concentration and meat color with tenderness aspects and calpain-1 relative abundance.
Original language | English |
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Article number | 108824 |
Journal | Meat Science |
Volume | 189 |
DOIs | |
State | Published - Jul 2022 |
Bibliographical note
Publisher Copyright:© 2022 Elsevier Ltd
Funding
This research was funded, in part, by the Beef Checkoff through the Missouri Beef Industry Council. No authors have any outside financial interests in the outcome of this project.
Funders | Funder number |
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Beef Checkoff | |
Missouri Beef Industry Council |
Keywords
- Calpain-1
- Myoglobin
- Shear force
- Tenderness
ASJC Scopus subject areas
- Food Science