Effects of storage on colour and water holding capacity of meat

Meat colour and water holding capacity are very important to the consumer, both at time of purchase and at the moment of consumption, which generally occurs after a period (usually short) of domestic storage. To evaluate the aptitude for conservation of Chianina beef, 54o meat samples taken from the caput longum triceps brachii (180 samples), longissimus dorsi (180 samples) and semitendinosus (180 samples) were used and subjected to the following analyses: colour measured both before (Time 0h) and after 48 h of storage under standard conditions at 4°C (Time 48h) and water holding capacity evaluated as drip loss. The analyses of the results allowed us to identify some differences between the three muscles analysed: meat derived from semitendinosus always appeared to be lighter and paler and had significantly less drip loss. Storage did not seem to have any negative effects on the colour; the significant increase in values for b* and H* showed that the beef tended to become slightly paler, an attractive for the Italian consumer. Drip loss, indicating the amount of liquid lost by the meat during refrigeration, was generally very small. These results showed the good aptitude of Chianina meat for domestic storage, since colour and drip loss are closely related to the appearance of the meat.