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首页> 外文期刊>Meat Science >Colour characteristics of beef longissimus thoracis during early 72 h postmortem
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Colour characteristics of beef longissimus thoracis during early 72 h postmortem

机译：72小时初期牛肉镰刀菌的颜色特征

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摘要

This study aimed to investigate the characteristics of beef meat colour during the initial 72 h postmortem to assess the possible effects of mitochondria on meat colour development. Bovine longissimus thoracis muscles (n = 5) were collected from one side of carcasses at 0.5, 4, 8,12, 24, and 72 h postmortem and displayed in air for 6 days to measure colour and detect mitochondrial morphology and function. The results showed that beef had higher L*, a*, and b* at 24 and 72 h postmortem and less colour change during 6 days of display in comparison with meat from 0.5,4, and 8 h postmortem. Changes in mitochondrial morphology were observed at 24 and 72 h postmortem. Mitochondria presented a metabolic pattern early postmortem in that the MRA and NADH content did not change. Both the increase in beef colour stability and tissue oxygen consumption were observed within 72 h postmortem.
机译：本研究旨在探讨初始72小时后牛肉肉颜色的特点，以评估线粒体对肉色发育的影响。从0.5,4,8,12,24和72小时的尸体的一侧收集牛Longissimus Thoracis肌肉（n = 5），并在空气中展示6天以测量颜色并检测线粒体形态和功能。结果表明，牛肉在24和72小时的时间内具有较高的L *，A *和B *，并且在6天显示出6天内的颜色变化较少，与肉类从0.5,4和8小时的后期进行比较。在24和72小时后观察到线粒体形态的变化。线粒体提出了一种代谢模式，早期的后期，因为MRA和NADH含量没有改变。在72小时后观察到牛肉颜色稳定性和组织氧气消耗的增加。

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  • 来源
    《Meat Science》 |2020年第12期|108245.1-108245.7|共7页
  • 作者

    Xin Li; Dequan Zhang; Muawuz Ijaz; Guangjing Tian; Jing Chen; Manting Du;

  • 作者单位

    Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 PR China;

    Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 PR China;

    Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 PR China;

    Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 PR China;

    Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 PR China;

    Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 PR China;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Beef; Meat colour; Mitochondria; Early postmortem;

    机译：牛肉;肉颜色;线粒体;早期的后期;

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