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Related Experiment Video

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Exploring the Longissimus Muscle: Unraveling its Correlation with Meat Quality in Bos indicus and Crossbred Bulls

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Cow biological type affects ground beef colour stability.

Christopher R Raines¹, Melvin C Hunt, John A Unruh

¹The Pennsylvania State University, Dairy & Animal Science, 324 W.L. Henning Building, University Park, PA 16802, United States.

|April 27, 2010

Summary

This summary is machine-generated.

Dairy cow meat, though initially darker, offers superior color stability in ground beef products compared to beef-type cows. This extended display life is beneficial for retailers utilizing high-oxygen modified atmosphere packaging.

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Area of Science:

Food Science
Meat Science
Animal Science

Background:

Color stability is crucial for ground beef retail appeal.
Understanding the impact of cow biological type on meat quality is essential.

Purpose of the Study:

To investigate the effect of beef-type (BSM) versus dairy-type (DSM) cow biological type on ground beef color stability.
To evaluate different blends and lean percentages for optimal color retention.

Main Methods:

Ground beef patties were created using M. semimembranosus from BSM and DSM cows.
Blends of 100% BSM, 50% BSM+50% DSM, and 100% DSM were formulated.
Patties were adjusted to 90% and 80% lean using young beef trim (YBT) or beef cow trim (BCT).
Packaging was done in high-oxygen (80% O(2)) modified atmosphere (MAP).
Color stability, metmyoglobin reducing ability, and TBARS values were assessed.

Main Results:

Beef-type steer (BSM) and young beef trim (YBT) patties were initially brighter but discolored faster.
Dairy-type steer (DSM) and beef cow trim (BCT) patties were initially darker but showed the least discoloration.
Ground DSM exhibited up to fivefold greater metmyoglobin reducing ability than ground BSM.
TBARS values were twofold greater in BSM than DSM by day 4 of display.

Conclusions:

Dairy cow lean meat demonstrates enhanced color stability compared to beef cow lean meat.
Dairy cow lean may be advantageous for retailers employing high-oxygen MAP due to its longer display color life.
Biological type significantly influences ground beef color stability under high-oxygen MAP conditions.