Abstract
Technological properties were studied for chilled beef of different classes concerning the color of muscle tissue obtained from Hereford (beef cattle) and White-and-Black (beef and dairy cattle) breeds. The color of Longissimus dorsi muscle in CIELab units was examined using Konica Minolta CM‑2300d spectrophotometer. Based on the measurement of muscle tissue color, the classification was carried out according to color standards. According to differences in color, beef was sorted into three groups using color standards and L*, a*, b* values: Class 1 (41.41, 22.16, 18.46 in average), Class 4 (34.75, 22.0, 14.0 in average), Class 5 (28.92, 13.10, 9.24 in average). In a conveyor environment, pH was also measured 24 hours after slaughter: 5.28 to 5.36 for Class 1, 5.59 to 5.60 for Class 4, 6.50 to 6.51 for Class 5. In beef samples (n = 15), the following laboratory parameters were determined: water holding capacity (WHC), moisture loss during heat treatment, structural and mechanical properties, microstructural properties. To establish the relationship between color and technological properties of beef, the L* (lightness) parameter was chosen, which was the most different between the samples. Correlations between L* (lightness) and technological properties were established: negative with pH (0.95) and with water holding capacity (0.92), positive with moisture loss during thermal treatment (0.99) and with shear force (0.96).
Highlights
IntroductionThe production of beef in Russia has been steadily increasing. According to the Federal State Statistics Service, in 2016, 263.43 thousand tons of beef were produced, which is 103.3% of the 2015 indicators
In recent years, the production of beef in Russia has been steadily increasing
The most important tool to increase the production of beef is growing and fattening of young beef cattle
Summary
The production of beef in Russia has been steadily increasing. According to the Federal State Statistics Service, in 2016, 263.43 thousand tons of beef were produced, which is 103.3% of the 2015 indicators. Цвет мяса является индикатором практически всех физиологических, биохимических и технологических процессов, и поэтому является важным критерием при оценке качества продукта. В рамках разработки российской экспресс-системы оценки говядины на основе цвета мышечной ткани, позволяющей в условиях конвейера с помощью эталонов сортировать мясо в зависимости от его качества, была проведена оценка технологических свойств охлаждённой говядины различных цветовых классов. In addition to low cost effectiveness and the lack of sufficient number of beef cattle breeding farms, producers face the lack of objective system for assessing beef and, as a result, for transparent pricing In foreign practice, such indicators as color of muscle and fatty tissue, marbling, degree of ossification (development of bone tissue), and others [5, 6, 7, 8] are estimated. As a part of the development of the Russian express system for beef assessment based on muscle tissue color, which allows meat sorting depending on its quality in a conveyor environment using color standards, an evaluation was made of the technological properties of chilled beef of various color classes
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