Effect of freezing prior to aging on myoglobin redox forms and CIE color of beef from Nellore and Aberdeen Angus cattle

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• 作者：Carolina Naves Aroeira^a ; Robledo de Almeida Torres Filho^b ; Paulo Rogé ; rio Fontes^c ; Alciné ; ia de Lemos Souza Ramos^a ; Lú ; cio Alberto de Miranda Gomide^c ; Má ; rcio Machado Ladeira^d ; Eduardo Mendes Ramos^a ; ^{emramos@dca.ufla.br}
• 关键词：Beef color stability ; Metmyoglobin ; Frozen ; Aging ; Retail life
• 刊名：Meat Science
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：125
• 期：Complete
• 页码：16-21
• 全文大小：555 K
• 卷排序：125

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.