Abstract
The color stability of fresh ground veal from four different muscles ( biceps femoris, longissimus dorsi, psoas major and supraspinatus) was characterized, and the effects of lipid oxidation, iron and zinc on this degradative process were investigated. Samples were minced and prepared in a manner consistent with retail production and analyzed for pH, myoglobin concentration, total and nonheme iron, and zinc. Pigment and lipid oxidation were measured on days 0, 3 and 6 of 4°C storage. B. femoris demonstrated the greatest extent of lipid oxidation, and was more color-labile than p. major or supraspinatus ( P < 0·05), but no different from l. dorsi ( P > 0·05). Total iron and myoglobin concentrations were lowest for l. dorsi ( P<0·05). Zinc concentration in the four muscles followed the order supraspinatus ⩾ b. femoris ⩾ l. dorsi ⩾ p. major ( P < 0·05). Data analysis revealed that initial metmyoglobin formation (days 0 to 3) was significantly correlated with total iron ( r = 0·69) or nonheme iron ( r = 0·68) in b. femoris, but not any of the other muscles. Correlations between lipid and pigment oxidation in each of the four muscles were performed and the data support a strong relationship between these degradative processes in ground veal.
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