Rate of bloom of beef longissimus lumborum: effects of muscle temperature, age, and oxygen exposure time

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dc.contributor.author Trater, C.M.
dc.contributor.author Hunt, Melvin C.
dc.date.accessioned 2010-08-04T13:53:31Z
dc.date.available 2010-08-04T13:53:31Z
dc.date.issued 2010-08-04T13:53:31Z
dc.identifier.uri http://hdl.handle.net/2097/4454
dc.description.abstract Steaks from 12 loins were used to determine the best time and temperature combinations for blooming (development of a bright-red color) of the longissimus muscle at 2, 14, and 26 days postmortem. The lowest temperature (28°F) provided the fastest rate of bloom when the muscle was 2 days postmortem, and 30 minutes were needed to achieve 75% of final bloom color. For meat 14 days old, greater bloom occurred at 35 and 40°F than at 28°F. For meat 26 days old, rate of bloom was equal at all three temperatures. Thus, packers should bloom carcasses one-half hour at 28°F before presenting carcasses for grading, and retailers will need 30 to 40 minutes after cutting to achieve 75% of final bloom at 35° to 40°F. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Cattlemen's Day, 2003 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 03-272-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 908 en_US
dc.subject Beef en_US
dc.subject Longissimus lumborum en_US
dc.subject Muscle temperature en_US
dc.subject Muscle age en_US
dc.subject Muscle oxygen exposure time en_US
dc.title Rate of bloom of beef longissimus lumborum: effects of muscle temperature, age, and oxygen exposure time en_US
dc.type Conference paper en_US
dc.date.published 2003 en_US
dc.citation.epage 36 en_US
dc.citation.spage 32 en_US
dc.description.conference Cattlemen's Day, 2003, Kansas State University, Manhattan, KS, March 7, 2003 en_US


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