Department of Animal and Food Sciences, Oklahoma State University Stillwater, OK 74078, United States.
Department of Animal Science, University of Connecticut Storrs, CT 06269, United States.
Meat Sci. 2022 Feb;184:108684. doi: 10.1016/j.meatsci.2021.108684. Epub 2021 Sep 24.
Previous studies have noted lower L* (lightness) values for both dark-cutting beef and normal-pH beef enhanced with lactate. In the current study, absorption-coefficient, scattering-coefficient, CIE Lab* values, refractive index of sarcoplasm, and inter-muscle bundle space were evaluated for dark-cutting beef, normal-pH beef enhanced with lactate, normal-pH beef enhanced with water, and normal-pH beef not enhanced with either water or lactate. Compared with non-enhanced loins, lactate-enhancement had lower a*, chroma, oxymyoglobin, reflectance, scattering, and inter-muscle bundle space as well as greater absorption and refractive index. Dark-cutting steaks had lower a*, chroma, oxymyoglobin values, reflectance, and scattering as well as less inter-muscle bundle space compared with lactate-enhanced steaks. Sarcoplasm refractive index values were greater in lactate-enhanced steaks than dark-cutting steaks. The results suggest that changes in muscle structure and optical properties due to either pH or lactate addition can alter muscle darkening and blooming properties.
先前的研究表明，用乳酸增强的深色切割牛肉和正常 pH 值牛肉的 L值（亮度）较低。在本研究中，评估了深色切割牛肉、用乳酸增强的正常 pH 值牛肉、用水增强的正常 pH 值牛肉和未用水或乳酸增强的正常 pH 值牛肉的吸收系数、散射系数、CIE Lab值、肌浆折射率和肌间束间隙。与未增强的腰肉相比，乳酸增强的牛肉具有较低的 a值、彩度、氧合肌红蛋白、反射率、散射率和肌间束间隙，以及更高的吸收和折射率。与乳酸增强的牛排相比，深色切割牛排的 a值、彩度、氧合肌红蛋白值、反射率和散射率较低，肌间束间隙较小。乳酸增强的牛排中的肌浆折射率值大于深色切割牛排。结果表明，由于 pH 值或乳酸的添加而导致的肌肉结构和光学性质的变化会改变肌肉的变暗和变色特性。
