FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (10): 136-139.

Previous Articles     Next Articles

Changes of Meat Color and Tenderness of Chilled Beef and Pork during Postmortem Aging

WU  Ju-Qing, LI  Chun-Bao, ZHOU  Guang-Hong, XU  Xing-Lian, JU  Xiu-Xiang, CHEN  Yi-Chen   

  1. Key Laboratory of Meat Processing and Quality Control,Ministry of Education,Key Laboratory of Food Processing and Quality Control,Ministry of Agriculture,College of Food Science,Nanjing Agricultural University,Nanjing 210095,China
  • Online:2008-10-15 Published:2011-12-08

Abstract: The study was designed to track the changes of meat color and tenderness of chilled beef and pork within the first postmortem 120 h. The results showed that there are significant differences in pH value,L,a and b values,moisture content and shear force value between the beef and the pork. As the aging time prolonging,the meat lightness rises,but the redness and shear force value decline. Under the same conditions,the pork has a greater change in shear force than the beef within postmortem 120 h.

Key words: beef, pork, postmortem aging, myofibril fragmentation index