Effect of rigor temperature, ageing and display time on the meat quality and lipid oxidative stability of hot boned beef Semimembranosus muscle

Tanyaradzwa E Mungure; Alaa El-Din A Bekhit; E John Birch; Ian Stewart

doi:10.1016/j.meatsci.2015.12.015

Effect of rigor temperature, ageing and display time on the meat quality and lipid oxidative stability of hot boned beef Semimembranosus muscle

Meat Sci. 2016 Apr:114:146-153. doi: 10.1016/j.meatsci.2015.12.015. Epub 2015 Dec 23.

Authors

Tanyaradzwa E Mungure¹, Alaa El-Din A Bekhit², E John Birch², Ian Stewart³

Affiliations

¹ Department of Food Science, University of Otago, PO Box 56, Dunedin, New Zealand. Electronic address: [email protected].
² Department of Food Science, University of Otago, PO Box 56, Dunedin, New Zealand.
³ Department of Chemistry, University of Otago, PO Box 56, Dunedin, New Zealand.

PMID: 26773972
DOI: 10.1016/j.meatsci.2015.12.015

Abstract

The effects of rigor temperature (5, 15, 20 and 25°C), ageing (3, 7, 14, and 21 days) and display time on meat quality and lipid oxidative stability of hot boned beef M. Semimembranosus (SM) muscle were investigated. Ultimate pH (pH(u)) was rapidly attained at higher rigor temperatures. Electrical conductivity increased with rigor temperature (p<0.001). Tenderness, purge and cooking losses were not affected by rigor temperature; however purge loss and tenderness increased with ageing (p<0.01). Lightness (L*) and redness (a*) of the SM increased as rigor temperature increased (p<0.01). Lipid oxidation was assessed using (1)H NMR where changes in aliphatic to olefinic (R(ao)) and diallylmethylene (R(ad)) proton ratios can be rapidly monitored. R(ad), R(ao), PUFA and TBARS were not affected by rigor temperature, however ageing and display increased lipid oxidation (p<0.05). This study shows that rigor temperature manipulation of hot boned beef SM muscle does not have adverse effects on lipid oxidation.

Keywords: Ageing; Meat; Oxidation; rigor temperature.

MeSH terms

Animals
Bone and Bones
Cattle
Color
Cooking*
Hot Temperature*
Humans
Hydrogen-Ion Concentration
Lipid Peroxidation*
Meat / analysis*
Muscle, Skeletal / metabolism*
Proton Magnetic Resonance Spectroscopy / methods
Rigor Mortis
Stress, Mechanical