Abstract
In postmortem muscle, mitochondria remain active and can influence beef color by oxygen consumption and metmyoglobin reduction. Enzymes involved in glycolysis and the tricarboxylic acid cycle can generate reducing equivalents such as succinate or NADH. Mitochondrial activity is critical to maintain steaks that are bright cherry-red and improve color stability. This review seeks to characterize the role of mitochondria in beef color; more specifically to understand the effects of mitochondrial function on myoglobin redox stability.
Highlights
Consumers, to a large extent, judge the palatability and quality of meat products based on their tenderness (Umberger et al, 2002; Font-i-Furnols and Guerrero, 2014)
Results revealed that the thickness of steaks was a significant factor (P = 0.01) influencing Experimental Safe Cooking Time (ESCT) of a particular steak cut
Experimental safe cooking times and rate of temperature increase (RTI) were found to be dependent on the thickness and type of steak cuts
Summary
To a large extent, judge the palatability and quality of meat products based on their tenderness (Umberger et al, 2002; Font-i-Furnols and Guerrero, 2014). This has encouraged the meat industry to focus on enhanced safety and quality of tenderized meat products. Even though conventional aging is successful with tender cuts such as ribeye and top sirloin, it has not been effective with tough cuts In this case, mechanical tenderization is considered comparatively better for improving the tenderness of tough cuts (Pietrasik and Shand, 2004). Studies have identified tenderization as a vital step in reducing cooking time, while increasing the flavor profile and overall palatability of meat (Pietrasik et al, 2010)
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