文摘
Aging effects on color of freeze-thawed beef from Angus and Nellore was evaluated. Freezing promoted metmyoglobin formation during aging, especially in Nellore beef. Frozen meats had darker and redder color but it were quickly deteriorated with aging time. Frozen meats aged for 21 days had similar color values than unfrozen, unaged, meats. Color stability decreased with freezing prior to aging and was dependent on animal breed.