测量时间对仪器测定的牛肉最长肌颜色稳定性与耗氧量之间的关系的影响。

Effect of time of measurement on the relationship between metmyoglobin reducing activity and oxygen consumption to instrumental measures of beef longissimus color stability.

机构信息

USDA-ARS, US Meat Animal Research Center, P.O. Box 166/State Spur 18D, Clay Center, NE, 68933, United States.

出版信息

Meat Sci. 2011 Jan;87(1):26-32. doi: 10.1016/j.meatsci.2010.08.013.

DOI:10.1016/j.meatsci.2010.08.013

PMID:20889264

Abstract

Contributions of initial and retained levels of oxygen consumption and reducing capacity to animal variation in color stability were evaluated. Instrumental color values were determined on longissimus steaks (n=257) during 6 d of display. Oxygen consumption (OC), nitric oxide metmyoglobin reduction (NORA), initial metmyoglobin formation (IMF), and post-reduction metmyoglobin (PRM) were measured on d 0 and 6. During display, color variables, OC and reducing ability decreased (P<0.05). Color stable steaks had greater (P<0.05) reducing ability on d 0 and 6 and lower (P<0.05) OC on d 0 than unstable steaks. Color change was correlated to OC, NORA, and PRM on d 0 (r=0.19, -0.44 and 0.45, respectively) and to NORA and PRM on d 6 (r=-0.50 and 0.52, respectively). These data suggest that initial capacity for OC and reducing ability, combined with retained reducing ability contribute to animal variation in color stability.

摘要

评估了初始耗氧量和还原能力以及减少能力对动物颜色稳定性变化的贡献。在展示的 6 天期间，对 257 块背最长肌牛排进行了仪器颜色值测定。在第 0 天和第 6 天测量了耗氧量（OC）、一氧化氮高铁肌红蛋白还原（NORA）、初始高铁肌红蛋白形成（IMF）和还原后高铁肌红蛋白（PRM）。在展示过程中，颜色变量、OC 和还原能力降低（P<0.05）。颜色稳定的牛排在第 0 天和第 6 天的还原能力较高（P<0.05），而第 0 天的 OC 较低（P<0.05）不稳定的牛排。第 0 天的颜色变化与 OC、NORA 和 PRM 呈正相关（r=0.19、-0.44 和 0.45），第 6 天与 NORA 和 PRM 呈负相关（r=-0.50 和 0.52）。这些数据表明，初始 OC 和还原能力以及保留的还原能力共同导致了动物颜色稳定性的变化。