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- Canto, Anna C.V.C.S.; Suman, Surendranath P.; Nair, Mahesh N.; Li, Shuting; Rentfrow, Gregg; Beach, Carol M.; Silva, Teofilo J.P.; Wheeler, Tommy L.; Shackelford, Steven D.; Grayson, Adria; McKeith, Russell O.; King, D. Andy
- Meat science 2015 v.102 pp. 90
- animals; beef; beef carcasses; color; correlation; freezing; glyceraldehyde-3-phosphate dehydrogenase; glycolysis; longissimus muscle; muscle fibers; proteins; proteome; pyruvate kinase; steaks; vacuum packaging
- ... The sarcoplasmic proteome of beef Longissimus lumborum demonstrating animal-to-animal variation in color stability was examined to correlate proteome profile with color. Longissimus lumborum (36h post-mortem) muscles were obtained from 73 beef carcasses, aged for 13days, and fabricated to 2.5-cm steaks. One steak was allotted to retail display, and another was immediately vacuum packaged and froze ...