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Updated: Feb 7, 2026
09:45
Mitochondrial Isolation from Skeletal Muscle
Published on: March 30, 2011
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Muscle-Specific Mitochondrial Functionality and Its Influence on Fresh Beef Color Stability.
Richard A Mancini1, Kaylin Belskie1, Surendranath P Suman2
1Dept. of Animal Science, Univ. of Connecticut, Storrs, CT, 06269, U.S.A.
Journal of Food Science
|July 31, 2018
Summary
Beef tenderness varies by muscle. Mitochondria in tenderloin lose function faster than in strip loin, impacting beef color stability. Strategies to maintain mitochondrial function can improve beef quality.
Area of Science:
- Meat Science
- Biochemistry
- Food Science
Background:
- Fresh beef color stability is a critical quality trait influenced by muscle type.
- Mitochondria are biochemically active postmortem and affect meat color.
- The role of mitochondrial functionality in muscle-specific color stability remains under-examined.
Purpose of the Study:
- To investigate mitochondrial oxygen consumption rate (OCR) and metmyoglobin reducing activity (MMRA) in beef Longissimus lumborum (LL) and Psoas major (PM) muscles.
- To correlate mitochondrial function with instrumental color attributes during retail display.
- To understand muscle-specific differences in beef color stability.
Main Methods:
- Beef LL and PM steaks were fabricated and displayed for six days at 4°C.
- Instrumental color was measured throughout the display period.
- Mitochondria were isolated on days 0, 1, 3, and 5 to assess OCR and MMRA.
Main Results:
- Psoas major (PM) steaks exhibited lower color stability compared to Longissimus lumborum (LL) steaks.
- Mitochondrial OCR and MMRA decreased over display time for both muscles, with a more rapid decline in PM.
- LL mitochondria demonstrated greater resistance to display-induced functional decline compared to PM mitochondria.
Conclusions:
- Muscle-specific differences in mitochondrial activity partially explain variations in beef color stability.
- Tenderloin (PM) steaks discolor faster than strip loin (LL) steaks due to quicker loss of mitochondrial functionality.
- Minimizing muscle-specific mitochondrial changes could enhance fresh beef color stability and value.
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