Faustman C, Specht S M, Malkus L A, Kinsman D M
Department of Animal Science, University of Connecticut, Storrs, Connecticut 06269-4040, USA.
Meat Sci. 1992;31(3):351-62. doi: 10.1016/0309-1740(92)90064-B.
The color stability of fresh ground veal from four different muscles (biceps femoris, longissimus dorsi, psoas major and supraspinatus) was characterized, and the effects of lipid oxidation, iron and zinc on this degradative process were investigated. Samples were minced and prepared in a manner consistent with retail production and analyzed for pH, myoglobin concentration, total and nonheme iron, and zinc. Pigment and lipid oxidation were measured on days 0, 3 and 6 of 4°C storage. B. femoris demonstrated the greatest extent of lipid oxidation, and was more color-labile than p. major or supraspinatus (P < 0·05), but no different from l. dorsi (P > 0·05). Total iron and myoglobin concentrations were lowest for l. dorsi (P<0·05). Zinc concentration in the four muscles followed the order supraspinatus ⩾ b. femoris ⩾ l. dorsi ⩾ p. major (P < 0·05). Data analysis revealed that initial metmyoglobin formation (days 0 to 3) was significantly correlated with total iron (r = 0·69) or nonheme iron (r = 0·68) in b. femoris, but not any of the other muscles. Correlations between lipid and pigment oxidation in each of the four muscles were performed and the data support a strong relationship between these degradative processes in ground veal.
对来自四种不同肌肉（股二头肌、背最长肌、腰大肌和冈上肌）的新鲜磨碎小牛肉的颜色稳定性进行了表征，并研究了脂质氧化、铁和锌对这一降解过程的影响。将样品切碎并以与零售生产一致的方式制备，分析其pH值、肌红蛋白浓度、总铁和非血红素铁以及锌。在4°C储存的第0、3和6天测量色素和脂质氧化。股二头肌的脂质氧化程度最大，比腰大肌或冈上肌更易变色（P < 0·05），但与背最长肌无差异（P > 0·05）。背最长肌的总铁和肌红蛋白浓度最低（P<0·05）。四种肌肉中的锌浓度顺序为冈上肌⩾股二头肌⩾背最长肌⩾腰大肌（P < 0·05）。数据分析表明，股二头肌中初始高铁肌红蛋白的形成（第0至3天）与总铁（r = 0·69）或非血红素铁（r = 0·68）显著相关，但在其他任何肌肉中均无此相关性。对四种肌肉中脂质和色素氧化之间的相关性进行了分析，数据支持了磨碎小牛肉中这些降解过程之间的密切关系。
