Table 2. Myoglobin content and texture profile analysis of vacuum-packaged dry-aged beef during 21 d of storage at refrigeration conditions (4°C).
| Traits | Storage (d) | SEM1) | |||
|---|---|---|---|---|---|
| 0 | 7 | 14 | 21 | ||
| DeoxyMb (%) | 3.38cz | 5.88bz | 9.37ay | 5.77bz | 0.342 |
| OxyMb (%) | 57.91bx | 52.27bx | 86.20ax | 37.68cy | 1.531 |
| MetMb (%) | 38.71by | 41.85by | 4.43cz | 56.55ax | 1.675 |
| Hardness (N) | 389.91a | 310.65c | 333.25b | 322.19bc | 4.022 |
| Adhesiveness (kgf.mm) | −0.01 | −0.03 | 0.01 | 0.02 | 0.022 |
| Springiness | 0.58ab | 0.61a | 0.55bc | 0.55c | 0.006 |
| Chewiness (N) | 147.98a | 104.69b | 93.58b | 98.01b | 5.874 |
| Cohesiveness | 0.82a | 0.56b | 0.50d | 0.52c | 0.004 |
1)
Standard error of the mean (n=12).
a–d
Different letters within the same row represent significant difference (p<0.05).
x–z
Different letters within the same column represent significant difference (p<0.05).
Mb, myoglobin; DeoxyMb, deoxymyoglobin; OxyMb, oxymyoglobin; MetMb, metmyoglobin.