Association between meat color of DFD beef and other quality attributes

Abstract

This study investigated the association between DFD beef color and other quality traits and explained the possible mechanisms. Beef longissimus thoracis (LT) was assessed and classified into one of three groups based on the pH 24 h post-mortem: normal (pH ≤ 5.70), atypical DFD (5.70 < pH ≤ 6.09) and typical DFD (pH > 6.09) beef and stored at 4 °C for 7 days. Typical DFD beef showed the lowest glycolytic potential, L*, a*, b*, chroma and oxymyoglobin accompanied with the highest water-holding capacity, hue angle and deoxymyoglobin values on day 1 of storage. Glycolytic potential was positively correlated with chroma, R630/580 and oxymyoglobin but was negatively correlated with pH and hue angle. Water-holding capacity was directly related to deoxymyoglobin levels. Atypical DFD beef showed a higher shear force value that was positively associated with metmyoglobin levels. In conclusion, DFD beef color was not only affected by ultimate pH but also related to shear force, glycolytic potential and water-holding capacity.