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Proteome Basis Of Muscle‐Specific Beef Color Stability, Mahesh Narayanan Nair
Proteome Basis Of Muscle‐Specific Beef Color Stability, Mahesh Narayanan Nair
Theses and Dissertations--Animal and Food Sciences
Fresh beef color is critical to consumers’ purchase decisions, and beef color stability is muscle-specific. Sarcoplasmic proteome plays a critical role in beef color stability. This dissertation focuses on the proteome basis of inter- and intra-muscular variations in beef color.
The first experiment examined the sarcoplasmic proteome of three beef muscles with differential color stability, i.e., longissimus lumborum (LL), psoas major (PM), and semitendinosus (ST), during wet-aging. LL, PM, and ST (n = 8) were subjected to wet-aging for 0, 7, 14, and 21 days. On each aging day, steaks were fabricated, and color and other biochemical attributes were evaluated …