Life Sciences Commons^™

Effect Of Aging Time And Retail Displaying Period With A Short-Term Temperature Abuse On Color Stability Of Two Beef Muscles, Derico Setyabrata, Hyun-Wook Kim, Yuan H. Brad Kim

The Summer Undergraduate Research Fellowship (SURF) Symposium

Meat color and tenderness are two most important quality factors affecting consumers’ decision on meat purchasing. Post-mortem meat aging has been widely practiced to improve palatability attributes, but could be adversely related to meat color. In particular, temperature abuse during aging or retail display can negatively affect the color stability of aged meat. The objective of this study was to determine the effect of aging time and short-term temperature abuse during display on color stability of two beef muscles (M. longissimus dorsi, LD and semitendinosus, ST). LD and ST muscles were separated from three beef carcasses, vacuum-packaged …