Lee M S, Apple J K, Yancey J W S, Sawyer J T, Johnson Z B
Department of Animal Science, University of Arkansas Division of Agriculture, 1120 W. Maple AFLS B114, Fayetteville, AR, USA.
Meat Sci. 2008 Nov;80(3):703-7. doi: 10.1016/j.meatsci.2008.03.013. Epub 2008 Mar 18.
The longissimus thoracis (LT) from USDA Select beef carcasses was used to test the effect of aging period (0, 7, 14, 21, 28, or 35d) on bloom development (n=10/aging period). After aging, two 2.54-cm-thick, non-adjacent steaks were cut and instrumental color of the LT was measured at 10-min intervals for 2h. All instrumental color parameters increased (P<0.05) over 40% during the first 10min; however, asymptotic points indicated that color plateaued sometime after 120min. Although aging did not (P⩾0.05) affect the values where color development plateaued, rate of oxymyoglobin formation tended to be the slowest (P=0.06) in LT steaks aged 7d compared to steaks aged 0, 14, 28 and 35d. Results indicated that as much as 90% of the total increase (P<0.05) in instrumental color and oxymyoglobin percentages was achieved during the first 60min after cutting, but aging period had no impact on bloom development.
取自美国农业部精选牛肉胴体的胸最长肌（LT）用于测试成熟时间（0、7、14、21、28或35天）对色泽形成的影响（每个成熟时间n = 10）。成熟后，切割两块厚度为2.54厘米、不相邻的牛排，并在2小时内每隔10分钟测量LT的仪器色泽。在最初的10分钟内，所有仪器色泽参数均增加（P<0.05）超过40%；然而，渐近点表明色泽在120分钟后的某个时间趋于平稳。虽然成熟并未（P⩾0.05）影响色泽形成趋于平稳时的值，但与0、14、28和35天成熟的牛排相比，7天成熟的LT牛排中氧合肌红蛋白的形成速率往往最慢（P = 0.06）。结果表明，切割后的前60分钟内，仪器色泽和氧合肌红蛋白百分比的总增加量高达90%（P<0.05），但成熟时间对色泽形成没有影响。
