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Oxymyoglobin formation in meat and poultry.
1Department of Food Science, The Queen's University of Belfast, Newforge Lane, Belfast BT9 5PX, UK.
Meat Science
|November 9, 2011
Summary
Beef readily forms oxymyoglobin (blooms) in air, unlike pork and chicken muscles. Chicken and pork also form metmyoglobin during chilled storage, impacting meat color and packaging strategies.
Area of Science:
- Meat science
- Food chemistry
- Biochemistry
Background:
- Oxymyoglobin formation, or blooming, is crucial for meat color.
- Understanding blooming rates in different meat types informs storage and packaging.
- Ultimate pH affects myoglobin stability and color development in muscle tissues.
Purpose of the Study:
- To quantify and compare the oxymyoglobin formation rates in beef, pork, and chicken muscles.
- To assess the impact of temperature on blooming and metmyoglobin formation.
- To evaluate the implications for packaging strategies, particularly for chicken.
Main Methods:
- Reflectance spectrophotometry was used to measure oxymyoglobin.
- Depth of oxygen penetration was analyzed.
- Beef, pork (1. dorsi), and chicken breast muscles were studied at 23°C and 5°C.
Main Results:
- Beef exhibited rapid oxymyoglobin formation at 23°C.
- Pork showed limited blooming at 23°C, while chicken showed none.
- At 5°C, chicken showed minimal blooming over 48 hours, unlike pork. Both chicken and pork formed metmyoglobin, more so in chicken.
Conclusions:
- Significant differences exist in oxymyoglobin formation rates among beef, pork, and chicken.
- Chicken muscle is particularly susceptible to metmyoglobin formation under chilled air exposure.
- Findings suggest specific packaging considerations are needed for chicken to maintain color quality.
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