Study on meat color stability of Qinchuan cattle during post-slaughter storage

To study the stability of meat color in post-slaughter storage process Qinchuan cattle, three different bovine muscles, including longissimus dorsi (LD), knee round (KR) and psoas major (PM) muscles were selected as research objects to determine changes color, myoglobin (Mb) relative content, pH, oxygen consumption rate (OCR), total iron, heme iron (HI) other contents during storage. With prolongation time, content oxymyoglobin (OxyMb) decreased, metmyoglobin (MetMb) gradually increased, muscle browning was due increase a* value hue value; Among them, HI non-heme (NHI) reduced by accelerating lipid oxidation, which consistent with results Mb index determining stability. Therefore, can also be used an indicator