Animal Science, Department of
Date of this Version
2020
Citation
The Board Regents of the University of Nebraska. All rights reserved.
Abstract
The objective of this study was to determine the impacts of myoglobin oxygenation level and frozen storage duration on frozen beef color. Strip loins were wet- aged for 4 or 20 days and were fabricated into steaks that were assigned a myoglobin oxygenation level (highly oxygenated, lowly oxygenated, or deoxymyoglobin) and packaging film (impermeable or permeable). Steaks were then frozen for 0, 2, 4, or 6 months of storage and analyzed for various beef color measurements. Highly oxygenated steaks had greater a* values (redness) and percent oxymyoglobin compared to the other treatments. Frozen storage beyond 4 months and oxygen impermeable packaging tended to have detrimental effects on beef color. Highly oxygenated steaks that are aged for 4 d displayed superior red color for extended storage with few undesirable effects.
Included in
Large or Food Animal and Equine Medicine Commons, Meat Science Commons, Veterinary Preventive Medicine, Epidemiology, and Public Health Commons
Comments
2020 Nebraska Beef Cattle Report