<abstract xmlns="http://www.w3.org/1999/xhtml"><bold>Introduction:</bold> Glycolic changes which occur post-mortem have an impact on the physical and sensory features of beef, which in turn determine the successive processes and influence such beef quality traits as colour, tenderness, and cooling loss. The aim of this study was evaluation of the post-mortem changes in bovine meat during aging, quantitative analysis of glycogen and lactic acid, as well as examination of their impact on technological and sensory quality of selected muscles from Holstein-Friesian × Limousin breed carcasses.<bold>Material and Methods:</bold> The study included three muscles of different metabolic qualities and sarcomere length: <italic>m. semitendinosus</italic>, <italic>m. longissimus dorsi</italic>, and <italic>m. psoas major</italic>, collected from nine bull carcasses aged 24 ±2 months.<bold>Results:</bold> Significant correlations were found between the volume of cooling loss on individual days of aging and the pH value of muscle tissue, lactic acid and glycogen content, as well as beef lightness. However, no significant dependency between the volume of glycogen and the intensity of red and yellow colours was detected.<bold>Conclusion:</bold> The colorimetric analysis of glycogen and lactic acid can be an effective tool in predicting the quality of beef.</abstract>

Introduction: Glycolic changes which occur post-mortem have an impact on the physical and sensory features of beef, which in turn determine the successive processes and influence such beef quality traits as colour, tenderness, and cooling loss. The aim of this study was evaluation of the post-mortem changes in bovine meat during aging, quantitative analysis of glycogen and lactic acid, as well as examination of their impact on technological and sensory quality of selected muscles from Holstein-Friesian × Limousin breed carcasses.Material and Methods: The study included three muscles of different metabolic qualities and sarcomere length: m. semitendinosus, m. longissimus dorsi, and m. psoas major, collected from nine bull carcasses aged 24 ±2 months.Results: Significant correlations were found between the volume of cooling loss on individual days of aging and the pH value of muscle tissue, lactic acid and glycogen content, as well as beef lightness. However, no significant dependency between the volume of glycogen and the intensity of red and yellow colours was detected.Conclusion: The colorimetric analysis of glycogen and lactic acid can be an effective tool in predicting the quality of beef.

Influence of post-mortem muscle glycogen content on the quality of beef during aging

Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, 02-776 Warsaw,

Journal of Veterinary Research

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Introduction: Glycolic changes which occur post-mortem have an impact on the physical and sensory features of beef, which in turn determine the successive...

Influence of post-mortem muscle glycogen content on the quality of beef during aging

Online veröffentlicht: 23. Sept. 2016

Seitenbereich: 301 - 307

Eingereicht: 20. März 2016

Akzeptiert: 02. Sept. 2016

DOI: https://doi.org/10.1515/jvetres-2016-0046

Schlüsselwörter
beef, glycogen, lactic acid, pH, shear force

© 2016 Anna Onopiuk et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Influence of post-mortem muscle glycogen content on the quality of beef during aging

Online veröffentlicht: 23. Sept. 2016

Seitenbereich: 301 - 307

Eingereicht: 20. März 2016

Akzeptiert: 02. Sept. 2016

DOI: https://doi.org/10.1515/jvetres-2016-0046

Schlüsselwörterbeef, glycogen, lactic acid, pH, shear force

© 2016 Anna Onopiuk et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Schlüsselwörter
beef, glycogen, lactic acid, pH, shear force