Abstract
ABSTRACTThe influence of prerigor temperature and pH on muscle chemistry of the inside semimembranosus (ISM) and outside semimembranosus (OSM) in relation to initial color and color uniformity and stability was investigated. Cold‐boned ISM had a slower (p < 0.05) chill rate; faster (p < 0.05) pH decline; higher (p < 0.05) transmission values; and less (p < 0.05) metmyoglobin reducing ability, oxygen consumption, water holding capacity and color stability than the OSM. Cold‐boned steaks were 2‐toned in color and visually unacceptable at d 3 of display. Hot‐boned ISM and OSM chilled at the same rate and had similar pH declines, similar chemical characteristics and uniform stable color for 5 d of display. Chilling beef ISM faster should produce uniform stable color.
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