Effect of Muscle Storage on Beef Oxidation
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Date
2014-05
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Addis Ababa University
Abstract
Lipid ox idation in meat and meat products is the major biochemical process that occurs during
storage and cooking of beef leading to quality deterioration: undesirable odour and fl avour called
rancid ity. Rancidity may give rise to toxic compounds like malondialdehyde. The objective of
this work was to determ ine the effect of musc le storage for different duration on quality and
oxidation of four beef musc les (Quadriceps femaris, Longissimus dorsi, Ii?/i'aspinatus and
Rhomboideus). Beef muscle samples were vacuum packaged in pol yeth ylene bag and stored at
sub zero (4 °C) temperature for day 0, 7, 14 and 21 before analysis were made for different
parameters of study. Measured responses were determinat ion of th iobarbitu ric ac id reactive
substance (TBARS), total pigment, heme iron (mg/kg), concentration of metm yoglobin , L 'aobo
colour va lues, pH value, proximate composition and senso ry evaluat ion. The TBARS mean
values showed an increasing trend with increased storage time, whi le tota l pigment and heme
iron decreased. The formation of metmyoglobin increased with increased storage time. The color
parameters (L *, a', b*) showed a decrease with increasing storage time regardless of muscle
type. The pH values tend to increase with increasing storage time. Muscle storage types
significantly affected mean proximate va lues. Sensory analyses revealed deteriorat ion in fla vour,
color, aroma, texture and overall acceptance. It was concluded that muscle storage time affects
meat.
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Keywords
Beef Oxidation