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| Correlation between Meat Color and Eating Quality of Qinchuan Cattle after Slaughter |
| RUAN Zhentian, LI Yalei, LUO Ruiming, ZHANG Xingya |
| School of Agriculture, Ningxia University, Yinchuan 750021, China |
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Abstract This study investigated the correlation between changes in beef color and eating quality during postmortem aging. Changes in the meat color, relative content of myoglobin, pH value, shear force, water-holding capacity, cooking loss of Longissimus dorsi muscles from Qinchuan cattle aged for different periods up to 7 days after slaughter were examined and the relationship between meat color and eating quality was evaluated using principal component analysis and correlation analysis. The results showed that the brightness value (L*) and redness value (a*) of beef increased first and then decreased, while the yellowness value (b*) increased gradually and slowly. The relative content of oxymyoglobin (OxyMb) continued to decline, the relative content of deoxymyoglobin (DeoxyMb) rose until the fifth day, and afterward declined slowly, and the relative content of metmyoglobin (MetMb) increased gradually. The pH value showed a decrease until the fifth day and then rose. Both the water-holding capacity and shear force gradually decreased, and the cooking loss first showed an upward trend, and then decreased on the seventh day. L* was significantly positively correlated with the relative content of DeoxyMb (P < 0.01). The relative content of MetMb was correlated significantly negatively with the relative content of OxyMb and water-holding capacity (P < 0.01) as well as shear force (P < 0.05). There was a significantly positive correlation between water-holding capacity and shear force (P < 0.05), and both parameters were significantly positively correlated with the relative content of OxyMb (P < 0.05).
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2020, Vol. 34 
