Mitochondrial abundance and efficiency contribute to lean color of dark cutting beef.

Beef carcasses exhibiting four levels of dark cutting severity (DCS): Severe, Moderate, Mild, and Shady were compared to Control carcasses to investigate biochemical traits contributing to the dark cutting condition. Color attributes of Longissimus lumborum (LL) were measured after grading and during simulated retail display. Mitochondrial abundance and efficiency, bloomed oxymyoglobin, reducing ability, glycolytic potential, myoglobin concentration, and protein solubility and oxidation were determined.

Differential abundance of sarcoplasmic proteome explains animal effect on beef Longissimus lumborum color stability.

The sarcoplasmic proteome of beef Longissimus lumborum demonstrating animal-to-animal variation in color stability was examined to correlate proteome profile with color. Longissimus lumborum (36 h post-mortem) muscles were obtained from 73 beef carcasses, aged for 13 days, and fabricated to 2.5-cm steaks.

Quality attributes and color characteristics in three-piece boneless hams.

One hundred and fifty hams were selected on visual assessment of quality into normal (C) and two-tone (TT) groups. CIE LAB color and pH measurements were collected at the plant 48h postmortem on the gluteus medius (GM), gluteus profundus (GP), and rectus femoris (RF), and again at 72h on the semimembranosus (SM), biceps femoris (BF), semitendinosus (ST), and RF. Data were analyzed using GLM procedures of SAS, and correlations between color scores, pH, and drip loss were calculated.

Effect of sodium citrate plus sodium diacetate or buffered vinegar on quality attributes of enhanced beef top sirloins.

As new pathogen intervention products come to market, it is important to ensure that they maintain or improve meat quality. Shelf-life and palatability traits were measured for top sirloins enhanced to 110% with solutions containing 0.5% sodium chloride and 0.

Effects of sodium citrate plus sodium diacetate and buffered vinegar on Escherichia coli O157:H7 and psychrotrophic bacteria in brine-injected beef.

The objective of this research was to examine the effects of sodium citrate plus sodium diacetate or buffered vinegar on Escherichia coli O157:H7 and psychrotrophic bacteria when incorporated in brine solutions for injected beef. Two experiments were conducted in which 30 top rounds and 30 top sirloins were injected (110%) to contain (i) 0.5% sodium chloride and 0.