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Chemical attributes characterizing sticky post-mortem ageing in beef.

R Stephan1, F Stierli, F Untermann

  • 1Institute of Veterinary Food Hygiene, University of Zurich, Winterthurerstrasse 270-272, 8057 Zurich, Switzerland.

Meat Science
|November 9, 2011
PubMed
Summary
This summary is machine-generated.

Sticky post-mortem ageing in beef is characterized by high butyric acid levels. This chemical marker, along with low ammonia and pH, helps distinguish it from spoilage and normal ageing.

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Area of Science:

  • Food Science
  • Meat Science
  • Biochemistry

Background:

  • Limited literature exists on post-mortem sticky ageing.
  • Existing data on chemical metabolites during sticky ageing are contradictory.

Purpose of the Study:

  • To identify chemical parameters for characterizing sticky post-mortem ageing in beef.
  • To differentiate sticky ageing from normal ageing and spoilage using chemical markers.

Main Methods:

  • Analysis of beef muscle samples for various chemical metabolites.
  • Measurement of pH, ammonia (NH(3)), TVB-N, H(2)S, R value, IMP, pyruvate, lactic acid, acetic acid, butyric acid, uric acid, and pyroglutamic acid.

Main Results:

  • High butyric acid concentration (0.46 μMol g(-1)) is typical for sticky ageing.
  • Distinction from spoilage is possible with high butyric acid, low ammonia (10.5 mg 100 g(-1)), and low pH.
  • Differentiation from normal ageing is achieved through sensory analysis, color, odor, consistency, high butyric and pyroglutamic acid, and low IMP (0.04 μMol g(-1)).

Conclusions:

  • Butyric acid is a key indicator for identifying sticky post-mortem ageing in beef.
  • A combination of chemical markers and sensory evaluation can accurately characterize meat ageing stages.