Beriain M J, Goñi M V, Indurain G, Sarriés M V, Insausti K
Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Pública de Navarra, Campus Arrosadía, 31006 Pamplona, Navarra, Spain.
Meat Sci. 2009 Mar;81(3):439-45. doi: 10.1016/j.meatsci.2008.09.009. Epub 2008 Sep 30.
Sixty young bulls of the Pirenaica breed, representative of the beef production and marketing system in northern Spain, were used. The carcass grading and weight, pH at 24h post-mortem, and objective colour measurements (CIE L(∗)a(∗)b(∗)) were recorded on the Latissimus dorsi, Rectus abdominis and Longissimus dorsi in order to find indicators and predictors of beef colour stability (Longissimus dorsi metmyoglobin percentage on ageing for 3, 7 and 14days) by means of early post-mortem measurements on the carcass. Neither the conformation nor the degree of fattening, under the current EU beef carcass classification system, displayed any statistically significant relationship with colour stability of beef aged 3, 7 and 14days. However, there was a relationship between the instrumental colour measured on the carcass and the colour stability of the beef. This relationship allowed prediction of colour stability (Longissimus dorsi MMb percentage) after 3, 7 and 14days of ageing and 48h blooming using colour coordinates measured on the carcass.
选用了60头皮雷纳伊卡品种的青年公牛，它们代表了西班牙北部牛肉生产和销售体系。记录了背阔肌、腹直肌和背最长肌的胴体分级和重量、宰后24小时的pH值以及客观颜色测量值（CIE L(∗)a(∗)b(∗)），以便通过对胴体宰后早期测量来寻找牛肉颜色稳定性的指标和预测因子（背最长肌在老化3天、7天和14天时高铁肌红蛋白的百分比）。在当前欧盟牛肉胴体分类系统下，体型和育肥程度与老化3天、7天和14天的牛肉颜色稳定性均无统计学上的显著关系。然而，胴体上测量的仪器颜色与牛肉的颜色稳定性之间存在关联。这种关联使得利用胴体上测量的颜色坐标能够预测老化3天、7天和14天以及48小时后熟后的颜色稳定性（背最长肌高铁肌红蛋白百分比）。
