Thesis - Open Access
Master of Science (MS)
Consumer acceptance of beef and Federal beef grades are dependent to a large extent upon color. There may or may not be a scientific basis for this. It has not been definitely shown that color =, in itself, has any effect on the palatability of meat, yet color is used as an indicator of beef quality. Meat pigment is composed largely of the chromo proteins myoglobin and hemoglobin. Factors other than the amount of pigment presents in beef muscle may influence its color. Fat and water content of the muscle may also play a role. This study was designed to determine the influence of carcass maturity and marbling on beef muscle pigments, especially myoglobin, and color. Special objectives were: to determine what color differences exist, if any, between the muscles of beef ribs representing four U.S.D.A. maturity levels and two U.S.D.A. marbling levels, to determine what differences exist, if any, in myoglobin and hemoglobin content of muscle from beef ribs representing four U.S.D.A. maturity levels and two U.S.D.A. marbling levels, to determine if and how color measurements of beef muscle are related to actual pigment content, to determine if color and pigment content are true indicators of eating quality in beef.
Library of Congress Subject Headings
Includes bibliographical references
Number of Pages
South Dakota State University
Romans, John R., "The Influence of Carcass Maturity and Marbling on Beef Muscle Pigments and Color" (1964). Electronic Theses and Dissertations. 3014.