Effects of extended aging on biochemical properties of dark cutting beef

bstract: Elevated muscle pH in dark cutting beef can enhance mitochondrial activity and stability of enzymes involved in oxygen consumption. Both processes can influence the myoglobin oxygenation, hence beef color. Limited studies have characterized the effects of extended aging on biochemical properties of dark cutting beef. Therefore, the objectives were: (1) to determine the effects of extended aging on biochemical factors involved in dark cutting beef, and (2) to quantify the mitochondrial content in normal pH and dark cutting beef using real time quantitative polymerase chain reaction (q-PCR). Ten USDA choice (pH = 5.6) and ten no-roll dark cutter (pH > 6.4) strip loins (IMPS...