Theory and practice of meat processing

Advanced search


Full Text:


Technological properties were studied for chilled beef of different classes concerning the color of muscle tissue obtained from Hereford (beef cattle) and White-and-Black (beef and dairy cattle) breeds. The color of Longissimus dorsi muscle in CIELab units was
examined using Konica Minolta CM‑2300d spectrophotometer. Based on the measurement of muscle tissue color, the classification was carried out according to color standards. According to differences in color, beef was sorted into three groups using color standards and L*, a*, b* values: Class 1 (41.41, 22.16, 18.46 in average), Class 4 (34.75, 22.0, 14.0 in average), Class 5 (28.92, 13.10, 9.24 in average). In a conveyor environment, pH was also measured 24 hours after slaughter: 5.28 to 5.36 for Class 1, 5.59 to 5.60 for Class 4, 6.50 to 6.51 for Class 5. In beef samples (n = 15), the following laboratory parameters were determined: water holding capacity (WHC), moisture loss during heat treatment, structural and mechanical properties, microstructural properties. To establish the relationship between color and technological properties of beef, the L* (lightness) parameter was chosen, which was the most different between the samples. Correlations between L* (lightness) and technological properties were established: negative with pH (0.95) and with water holding capacity (0.92), positive with moisture loss during thermal treatment (0.99) and with shear force (0.96).

About the Authors

I, V. Kozyrev
The V.M. Gorbatov All-Russian Meat Research Institute
Russian Federation
research scientist, head of department, Department of applied scientific and technological development

T. M. Mittelstein
The V.M. Gorbatov All-Russian Meat Research Institute
Russian Federation
senior research scientist, Department of applied scientific and technological development

V. A. Pchelkina
The V.M. Gorbatov All-Russian Meat Research Institute
Russian Federation
candidate of technical sciences, senior research scientist, Experimental clinic — laboratory of biologically active substances of an animal origin

A. B. Lisitsyn
The V.M. Gorbatov All-Russian Meat Research Institute
Russian Federation
doctor of technical sciences, professor, academician of the Russian Academy of Sciences, Director


1. The weekly informational and analytical review of the Ministry of Agriculture of the Russian Federation // No. 4, 02.05.2016.

2. Sokolova, А.P. The main tendencies and the prospects of the development of meat cattle breeding in the Russian Federation / А.P. Sokolova, G.N. Litvinenko, А.А. Isaeva, S.А. Ustyan // Multidisciplinary online scientific journal of Kuban State Agrarian University. — 2016. — No. 117. — P. 525–239.

3. The condition of the breeding stock for meat cattle breeding in Russia / Sharkaev, V.I., Sharkaeva, G.A. // In the digest: Increasing the competitiveness of livestock and the staffing problem. Materials of the international scientific and practical conference. FGBOU Russian Academy of Management in Animal Production. — 2016. — P. 130–136.

4. Miroshhikov, S.A. Modern condition and development prospects of Russian beef cattle / S.A. Miroshhikov // The herald of beef cattle breeding. — 2011. — Vol. 3. — No. 64. — P. 7–12.

5. MSA Standards Manual for Beef Grading // Meat & Livestock Australia Limited — ISBN 1 74036 660 3, 2008.

6. Aalhus, J.L. Canadian beef grading — opportunities to identify carcass and meat quality traits valued by consumers / J.L. Aalhus, O. López-Campos, N. Prieto, A. Rodas-Gonzalez, M.E.R. Dugan, B. Uttaro, M. Juárez // Canadian Journal of Animal Science. — 2014. — V. 94. — № 4. — Р. 545–556.

7. United States Standards for Livestock and Meat Marketing Claims, Doc. No. LS–02–02, FEDERAL REGISTER. — Vol. 67. — No. 250.

8. Meat Standards Australia beef information kit, Published by Meat & Livestock Australia Limited ABN: 39 081 678 364 © Meat & Livestock Australia, 2011 Released: January 2017.

9. Lisitsyn, A.B., Kozyrev, I.V. Researching of meat and fat color and marbling in beef. Theory and practice of meat processing. 2016;1(4):51–56. (In Russ.) DOI: 10.21323/2414–438X–2016–1–4–51–56.

10. Volovinskaya, V.N. Development of methods for determining the moisture absorption of meat: scientific works of VNIIMP /V.N. Volovinskaya, B.N. Kelman. — М.: VNIIMP. — 1962. — Vol. 11. —P. 128–138.

11. Abril, М. Beef colour evolution as a function of ultimate pH / М. Abril, M.M. Campo, A. Оnenс, C. Sanudo, P. Albertıi, A.I. Negueruela, // Meat Science. — 2001. — V. 58. — № 1. — P. 69–78.

12. Ramanathan, R. Effects of succinate and pH on cooked beef color / R. Ramanathan, R.A. Mancini, G.A. Dady, C.B. Van Buiten // Meat Science. — 2013. — V. 93. — № 4. — P. 888–892.

13. Holdstock, J. The impact of ultimate pH on muscle characteristics and sensory attributes of the longissimus thoracis within the dark cutting (Canada B4) beef carcass gradе / J. Holdstock, J.L. Aalhus, B.A. Uttaro, Ó. López-Campos, I.L. Larsen, H.L. Bruce // Meat Science. — 2014. — V. 98. — № 4. — P. 842– 849.

14. Keady, S.M. Compensatory growth in crossbred Aberdeen Angus and Belgian Blue steers: Effects on the colour, shear force and sensory characteristics of longissimus muscle / S.M. Keady, S.M. Waters, R.M. Hamill, P.G. Dunne, M.G. Keane, R.I. Richardson, D.A. Kenny, A.P. Moloney. // Meat Science. — 2017. — V. 125. — P. 128–136.

15. Nurainia, H. Histomorphology and physical characteristics of buffalo meat at different sex and age / H. Nurainia, A. Winartob, C. Sumantria // Media Peternakan. — 2013. — Vol. 36. — No. 1. — P. 6–13.

16. Palka, K. The influence of post-mortem ageing and roasting on the microstructure, texture and collagen solubility of bovine semitendinosus muscle / K. Palka // Meat Science. — 2003. — Vol. 64. — P. 191–198.


For citations:

Kozyrev I.V., Mittelstein T.M., Pchelkina V.A., Lisitsyn A.B. TECHNOLOGICAL PROPERTIES OF CHILLED BEEF OF VARIOUS COLOR CLASSES. Theory and practice of meat processing. 2017;2(2):60-68.

Views: 858

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.

ISSN 2414-438X (Print)
ISSN 2414-441X (Online)