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| Changes in the Relative Content of Reactive Oxygen Species in Dark Cutting Beef and Its Correlation with Meat Quality Characteristics during Storage |
| CHEN Ming, YUAN Ting, TU Qiao, YE Huilan, LEI Haiyue, WANG Jiayu, MA Anfang, XIN Jianzeng |
| 1.College of Life Science, Yantai University, Yantai 264005, China; 2.College of Life Science and Technology, Inner Mongolia University of Science and Technology, Baotou 014017, China; 3.Jiyang County Anfang Sheep Breeding Professional Cooperative, Ji’nan 251411, China |
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Abstract Studies have confirmed that reactive oxygen species (ROS) play an important role in the development of postmortem meat quality. This research studied the effect of ROS on the change of meat quality in dark, firm and dry (DFD) beef. DFD beef after postmortem aging at 4 ℃ for 24 h (pH24 h > 6.2) was stored at 4 ℃ and measured for ROS relative content, color difference, pH, cooking loss, drip loss, carbonyl content and sulfhydryl content after 1, 24, 72 and 120 h, and correlation analysis was performed. The results showed that the pH value of DFD beef during storage was greater than 6.5 and significantly higher than that of normal beef. The relative content of ROS in DFD beef showed an increasing trend during storage, which was always higher than 60 L/(min·mg), and was higher than that of normal beef after 72 and 120 h. The a* value remained below 4.47 and lower than that of normal beef. The drip loss was lower than 8.90%, and the cooking loss was lower than 28.10%, both of which were lower than those of normal beef. The carbonyl content in DFD beef was higher than 2.80 nmol/mg and higher than that in normal beef after 72 and 120 h, and the sulfhydryl content was higher than 37.16 nmol/mg and lower than that in normal beef after storage for up to 120 h. Correlation analysis showed that ROS in DFD beef was significantly correlated with muscle protein oxidation indicators such as carbonyl and sulfhydryl contents. The results of the study revealed that ROS is closely related to the development of meat quality during the postmortem aging of DFD beef, and it may be an important factor regulating the quality change of DFD beef.
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2023, Vol. 37 
