Color attributes and myoglobin chemistry exhibit relationships with tenderness and calpain-1 abundance in postmortem Longissimus lumborum muscles from Holstein heifers

Jade V. Cooper, Surendranath P. Suman, Katelyn S. Burdick, Peter Sutovsky, Steven M. Lonergan, Carol L. Lorenzen

Research output: Contribution to journalArticlepeer-review

2 Scopus citations

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 languageEnglish
Article number108824
JournalMeat Science
Volume189
DOIs
StatePublished - Jul 2022

Bibliographical note

Funding Information:
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.

Publisher Copyright:
© 2022 Elsevier Ltd

Keywords

  • Calpain-1
  • Myoglobin
  • Shear force
  • Tenderness

ASJC Scopus subject areas

  • Food Science

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