WITHIN‐MUSCLE VARIATION IN COLOR AND pH OF BEEF SEMIMEMBRANOSUS

Abstract

ABSTRACT A trial was conducted to measure within‐muscle variation in color and pH of the semimembranosus (SM). SM muscles from carcasses of three different quality grades were cut into 10 steaks (1.91‐cm thick), which were subsequently divided into four quadrants (CaD = caudal–distal, CaP = caudal–proximal, CrD = cranial–distal and CrP = cranial–proximal). The ventral portion was generally lighter, redder and yellower than the dorsal portion. Furthermore, the CrD quadrant had the highest (P < 0.05) L*, a* and b* values, whereas the superficial quadrant (CaP) had the lowest (P < 0.05) objective color values, with quadrants CrP and CaD having intermediate values. Quadrant CrD had the highest (P < 0.05) reflectance values, whereas the lowest (P < 0.05) reflectance values were in the CrP quadrant. Traditionally, light meat color has been associated with low pH; however, the quadrant with the lightest color meat (CrD) had the highest pH.PRACTICAL APPLICATIONSInformation presented in the current experiment can be used as a tool to define the biochemical traits of the beef semimembranosus. More specifically, this information could be used to support future studies in the area of color stability and a method to identify regions of concern regarding postmortem muscle quality of such a large muscle from the beef round. With an industry that relies on the identification of new cuts for the retail market, and consumers placing emphasis on muscle color at the time of purchase, a thorough understanding of color stability in the semimembranosus is required. Lastly, this information can be used to further enhance the fabrication and potential marketability of such under‐utilized muscles from the beef carcass.