1101
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Raines CR, Hunt MC. Headspace Volume and Percentage of Carbon Monoxide Affects Carboxymyoglobin Layer Development of Modified Atmosphere Packaged Beef Steaks. J Food Sci 2010; 75:C62-5. [DOI: 10.1111/j.1750-3841.2009.01418.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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1102
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1103
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Hoffman L, Mostert A, Kidd M, Laubscher L. Meat quality of kudu (Tragelaphus strepsiceros) and impala (Aepyceros melampus): Carcass yield, physical quality and chemical composition of kudu and impala Longissimus dorsi muscle as affected by gender and age. Meat Sci 2009; 83:788-95. [DOI: 10.1016/j.meatsci.2009.08.022] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2008] [Revised: 07/23/2009] [Accepted: 08/10/2009] [Indexed: 11/26/2022]
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1104
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Maiorano G, Ciarlariello A, Cianciullo D, Roychoudhury S, Manchisi A. Effect of suckling management on productive performance, carcass traits and meat quality of Comisana lambs. Meat Sci 2009; 83:577-83. [DOI: 10.1016/j.meatsci.2009.07.008] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2009] [Revised: 05/20/2009] [Accepted: 07/13/2009] [Indexed: 11/29/2022]
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1105
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Gunderson JA, Hunt MC, Houser TA, Boyle EAE, Dikeman ME, Johnson DE, VanOverbeke DL, Hilton GG, Brooks C, Killefer J, Allen DM, Streeter MN, Nichols WT, Hutcheson JP, Yates DA. Feeding zilpaterol hydrochloride to calf-fed Holsteins has minimal effects on semimembranosus steak color12. J Anim Sci 2009; 87:3751-63. [DOI: 10.2527/jas.2009-1844] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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1106
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Gunderson JA, Hunt MC, Houser TA, Boyle EAE, Dikeman ME, Johnson DE, VanOverbeke DL, Hilton GG, Brooks C, Killefer J, Allen DM, Streeter MN, Nichols WT, Hutcheson JP, Yates DA. Effects of zilpaterol hydrochloride feeding duration on crossbred beef semimembranosus steak color in aerobic or modified atmosphere packaging12. J Anim Sci 2009; 87:3739-50. [DOI: 10.2527/jas.2009-1843] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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1107
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Joseph P, Suman S, Mancini R, Beach C. Mass spectrometric evidence for aldehyde adduction in carboxymyoglobin. Meat Sci 2009; 83:339-44. [DOI: 10.1016/j.meatsci.2009.05.006] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2009] [Revised: 05/04/2009] [Accepted: 05/10/2009] [Indexed: 11/29/2022]
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1108
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Sterten H, Frøystein T, Oksbjerg N, Rehnberg A, Ekker A, Kjos N. Effects of fasting prior to slaughter on technological and sensory properties of the loin muscle (M. longissimus dorsi) of pigs. Meat Sci 2009; 83:351-7. [DOI: 10.1016/j.meatsci.2009.06.002] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2009] [Revised: 05/28/2009] [Accepted: 06/01/2009] [Indexed: 11/16/2022]
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1109
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DASZKIEWICZ T, JANISZEWSKI P, WAJDA S. QUALITY CHARACTERISTICS OF MEAT FROM WILD RED DEER (CERVUS ELAPHUSL.) HINDS AND STAGS. ACTA ACUST UNITED AC 2009. [DOI: 10.1111/j.1745-4573.2009.00159.x] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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1110
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Kumar A, Kebede E, Kassaye E. Evaluation of quality of beef produced and sold in parts of Tigray Region of Ethiopia. Trop Anim Health Prod 2009; 42:445-9. [PMID: 19728134 DOI: 10.1007/s11250-009-9441-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2009] [Accepted: 08/13/2009] [Indexed: 12/01/2022]
Abstract
Microbiological and physical quality of 83 samples of beef produced and marketed in some parts of Tigray region of Ethiopia were evaluated. The color, marbling, pH, bleeding status and aerobic plate count (APC) were within permissible limits in 35(42.16%), 47(56.63%), 51 (61.44%), 13(15.66%) and 20(24.09%) samples, respectively. Based on these parameters, a high percentage of samples (varying from 38.56%-84.34%) were of unsatisfactory quality. Such a widespread imperfect bleeding (84.34%) and high APC (75.91%) emphasize the need to improve the techniques of bleeding and hygienic conditions at the time of production of meat at abattoir and its marketing.
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Affiliation(s)
- Ashwani Kumar
- Department of Population and Preventive Medicine, Mekelle University, Mekelle, Ethiopia.
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1111
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Evaluation and predictive modeling of shelf life of minced beef stored in high-oxygen modified atmosphere packaging at different temperatures. Meat Sci 2009; 84:129-36. [PMID: 20374764 DOI: 10.1016/j.meatsci.2009.08.035] [Citation(s) in RCA: 122] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2009] [Revised: 08/13/2009] [Accepted: 08/14/2009] [Indexed: 11/21/2022]
Abstract
The aims were: (1) to follow the freshness decay of minced beef stored in high-oxygen modified atmosphere packaging at different temperatures (4.3, 8.1 and 15.5 degrees C) by applying traditional methods (microbiological counts, color evaluation, thiobarbituric acid assay TBA, headspace gas composition) and e-nose; (2) to model the decay kinetics to obtain information about the maximum shelf life as function of storage conditions. The minced beef, packaged in modified atmosphere was supplied by a manufacturer at the beginning of its commercial life. The study demonstrated the ability of the traditional methods to describe the kinetics of freshness decay. The modeling of the experimental data and the comparison with microbiological or chemical thresholds allowed the setting, for each index, of a stability time above which the meat was no longer acceptable. The quality decay of meat was also evaluated by the headspace fingerprint of the same set of samples by means of a commercial e-nose. A clear discrimination between "fresh" and "old" samples was obtained using PCA and CA, determining at each temperature a specific range of stability time. The mean value of the stability times calculated for each index was 9 days at 4.3 degrees C (recommended storage temperature), 3-4 days at 8.1 degrees C (usual temperature in household refrigerators) and 2 days at 15.5 degrees C (abuse temperature). Resolution of the stability times allowed calculation of mean Q(10) values, i.e. the increase in rate for a 10 degrees C increase in temperature. The results show that the Q(10) values from the traditional methods (3.6-4.0 range) overlapped with those estimated with e-nose and color indexes (3.4 and 3.9, respectively).
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1112
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Polidori P, Cavallucci C, Beghelli D, Vincenzetti S. Physical and chemical characteristics of donkey meat from Martina Franca breed. Meat Sci 2009; 82:469-71. [DOI: 10.1016/j.meatsci.2009.03.001] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2008] [Revised: 03/11/2009] [Accepted: 03/12/2009] [Indexed: 11/15/2022]
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1113
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Parolari G, Benedini R, Toscani T. Color Formation in Nitrite-Free Dried Hams as Related to Zn-Protoporphyrin IX and Zn-Chelatase Activity. J Food Sci 2009; 74:C413-8. [DOI: 10.1111/j.1750-3841.2009.01193.x] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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1114
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Wang Z, Pan X, Peng Z, Zhao R, Zhou G. Methionine and selenium yeast supplementation of the maternal diets affects color, water-holding capacity, and oxidative stability of their male offspring meat at the early stage. Poult Sci 2009; 88:1096-101. [DOI: 10.3382/ps.2008-00207] [Citation(s) in RCA: 53] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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1115
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Werner C, Janisch S, Kuembet U, Wicke M. Comparative study of the quality of broiler and turkey meat. Br Poult Sci 2009; 50:318-24. [DOI: 10.1080/00071660902806939] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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1116
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Roth B, Foss A, Imsland A. Relationship between Muscle pH and Flesh Color of Atlantic Halibut. J Food Sci 2009; 74:S123-5. [DOI: 10.1111/j.1750-3841.2009.01089.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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1117
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Sørheim O, Westad F, Larsen H, Alvseike O. Colour of ground beef as influenced by raw materials, addition of sodium chloride and low oxygen packaging. Meat Sci 2009; 81:467-73. [DOI: 10.1016/j.meatsci.2008.09.010] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2008] [Revised: 09/19/2008] [Accepted: 09/25/2008] [Indexed: 10/21/2022]
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1118
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Balaban MO, Aparicio J, Zotarelli M, Sims C. Quantifying nonhomogeneous colors in agricultural materials. Part II: comparison of machine vision and sensory panel evaluations. J Food Sci 2009; 73:S438-42. [PMID: 19021818 DOI: 10.1111/j.1750-3841.2008.00967.x] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Abstract
The average colors of mangos and apples were measured using machine vision. A method to quantify the perception of nonhomogeneous colors by sensory panelists was developed. Three colors out of several reference colors and their perceived percentage of the total sample area were selected by untrained panelists. Differences between the average colors perceived by panelists and those from the machine vision were reported as DeltaE values (color difference error). Effects of nonhomogeneity of color, and using real samples or their images in the sensory panels on DeltaE were evaluated. In general, samples with more nonuniform colors had higher DeltaE values, suggesting that panelists had more difficulty in evaluating more nonhomogeneous colors. There was no significant difference in DeltaE values between the real fruits and their screen image, therefore images can be used to evaluate color instead of the real samples.
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Affiliation(s)
- M O Balaban
- Fishery Industrial Technology Center, University of Alaska Fairbanks, Kodiak, AK 99615, USA.
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1119
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Gonzalez JM, Johnson SE, Thrift TA, Savell JD, Ouellette SE, Johnson DD. Effect of ractopamine-hydrochloride on the fiber type distribution and shelf-life of six muscles of steers. J Anim Sci 2009; 87:1764-71. [PMID: 19181765 DOI: 10.2527/jas.2008-1469] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The goal of this study was to evaluate the effects of ractopamine-hydrochloride (RAC) supplementation on the myosin heavy chain isoform distribution and shelf-life properties of muscles from beef top round, knuckle, and loin. Thirty-four steer carcasses were selected from 4 separate slaughter groups. Within each slaughter group (3 groups, n = 8; 1 group, n = 10), steers were separated into pens (n = 8) and fed 0 or 200 mg x animal(-1) x d(-1) of RAC for the final 28 d of feeding. Seventy-two hours postmortem, the longissimus lumborum, semimembranosus (SM), adductor, gracilis, vastus lateralis (VL), and rectus femoris were removed from each carcass. A subsample of each muscle was collected for immunohistochemical analysis. Whole muscles were vacuum packaged and wet aged at 1 +/- 2 degrees C for 13 d before processing into steaks for a 5-d simulated retail display study. Daily, steaks were analyzed for reduction of nitric oxide metmyoglobin, lean color, fat color, and surface discoloration. Objective measures of metmyoglobin, oxymyoglobin, L*, a*, and b* values were recorded daily. Ractopamine significantly (P < 0.05) changed the fiber type isoform distribution in all muscles except the SM. The VL and gracilis presented the greatest fiber type switch with approximately 21% of type I fibers switching to type IIA fibers. However, the fiber type shifts induced by RAC supplementation had little to no effect on subjective and objective color measurements during the 5-d retail display period. Metmyoglobin and oxymyoglobin accumulation, L*, a*, and b*-values were not affected (P > 0.05) by RAC supplementation. Percent nitric oxide metmyoglobin reduction data indicate that reducing ability of RAC-treated steaks from the adductor and longissimus lumborum were significantly affected (P < 0.05). Visual panel data suggest that RAC tended (P < 0.10) to have the most detrimental effect on the lean color and surface discoloration scores of steaks from the VL during the last 3 d of display. Ractopamine significantly (P < 0.05) increased the surface discoloration of the rectus femoris and SM on d 5. Although RAC supplementation had no effect on objective color measurements, subjective measurements indicate that it may have some effect on surface discoloration of some muscles.
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Affiliation(s)
- J M Gonzalez
- Department of Animal Sciences, University of Florida, Gainesville 32611, USA
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1120
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del Moral F, Guillén A, del Moral L, O’Valle F, Martínez L, del Moral R. Duroc and Iberian pork neural network classification by visible and near infrared reflectance spectroscopy. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2008.07.027] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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1121
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Lipid and colour stability of meat from lambs fed fresh herbage or concentrate. Meat Sci 2009; 82:193-9. [PMID: 20416762 DOI: 10.1016/j.meatsci.2009.01.010] [Citation(s) in RCA: 100] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2008] [Revised: 12/22/2008] [Accepted: 01/07/2009] [Indexed: 11/20/2022]
Abstract
Fourteen male Comisana lambs were divided into two groups at 45days of age and were individually penned for 105days. Over this period, seven lambs were fed a concentrate-based diet (C), whereas the remaining animals received vetch (Vicia sativa; H) harvested daily and given fresh to the animals. Lipid oxidation was measured in both minced cooked meat (semimembranosus muscle, SM) over 4days of aerobic refrigerated storage and on minced raw meat stored over 14days in a high oxygen atmosphere. Colour descriptors, haem pigment concentration, and metmyoglobin percentages were also determined during storage duration on the minced raw meat. Lipid oxidation increased over time in cooked and raw meat (P<0.0005), but lower TBARS values were found in both cooked and minced meat from lambs fed vetch compared to those given concentrates (P=0.001; P=0.006, respectively). Higher a* values, lower b* values and lower hue angle values were observed in meat from H-fed animals as compared to meat from C-fed lambs (P=0.006; P=0.02; P=0.005, respectively). Metmyoglobin formation increased over time (P<0.0005), but the H diet resulted in lower metmyoglobin percentages than the C diet (P=0.006). Haem pigment concentration decreased over the 14days of storage (P<0.0005). We conclude that, under conditions that promote oxidative stress in meat, a herbage-based diet can improve the oxidative stability of meat compared to a concentrate-based diet.
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1122
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Effect of carbon monoxide packaging and lactate enhancement on the color stability of beef steaks stored at 1°C for 9 days. Meat Sci 2009; 81:71-6. [DOI: 10.1016/j.meatsci.2008.06.021] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2008] [Revised: 06/18/2008] [Accepted: 06/19/2008] [Indexed: 11/23/2022]
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1123
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Luciano G, Monahan F, Vasta V, Biondi L, Lanza M, Priolo A. Dietary tannins improve lamb meat colour stability. Meat Sci 2009; 81:120-5. [DOI: 10.1016/j.meatsci.2008.07.006] [Citation(s) in RCA: 123] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2008] [Revised: 07/03/2008] [Accepted: 07/10/2008] [Indexed: 11/27/2022]
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1124
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D’Agata M, Preziuso G, Russo C, Gatta D. Oxidation and antioxidant status: effects on shelf-life of meat from Limousine cattle fed with supplements of αtocopherol. ITALIAN JOURNAL OF ANIMAL SCIENCE 2009. [DOI: 10.4081/ijas.2009.405] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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1125
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Where is MAP Going? A review and future potential of modified atmosphere packaging for meat. Meat Sci 2008; 80:43-65. [DOI: 10.1016/j.meatsci.2008.05.028] [Citation(s) in RCA: 431] [Impact Index Per Article: 26.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2008] [Revised: 05/19/2008] [Accepted: 05/20/2008] [Indexed: 11/20/2022]
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1126
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Colour, composition and quality of M. longissimus dorsi and M. extensor carpi radialis of steers housed on straw or concrete slats or accommodated outdoors on wood-chips. Meat Sci 2008; 79:700-8. [DOI: 10.1016/j.meatsci.2007.10.037] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2007] [Revised: 10/18/2007] [Accepted: 10/31/2007] [Indexed: 11/24/2022]
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1127
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Toohey E, Hopkins D, Stanley D, Nielsen S. The impact of new generation pre-dressing medium-voltage electrical stimulation on tenderness and colour stability in lamb meat. Meat Sci 2008; 79:683-91. [DOI: 10.1016/j.meatsci.2007.10.036] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2007] [Revised: 10/31/2007] [Accepted: 10/31/2007] [Indexed: 11/26/2022]
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1128
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Fan B, Glenn K, Geiger B, Mileham A, Rothschild M. Investigation of QTL regions on Chromosome 17 for genes associated with meat color in the pig. J Anim Breed Genet 2008; 125:240-7. [DOI: 10.1111/j.1439-0388.2008.00749.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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1129
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Perlo F, Bonato P, Teira G, Tisocco O, Vicentin J, Pueyo J, Mansilla A. Meat quality of lambs produced in the Mesopotamia region of Argentina finished on different diets. Meat Sci 2008; 79:576-81. [DOI: 10.1016/j.meatsci.2007.10.005] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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1130
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Tateo A, De Palo P, Ceci E, Centoducati P. Physicochemical properties of meat of Italian Heavy Draft horses slaughtered at the age of eleven months1. J Anim Sci 2008; 86:1205-14. [DOI: 10.2527/jas.2007-0629] [Citation(s) in RCA: 75] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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1131
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Grobbel JP, Dikeman ME, Hunt MC, Milliken GA. Effects of packaging atmospheres on beef instrumental tenderness, fresh color stability, and internal cooked color1. J Anim Sci 2008; 86:1191-9. [DOI: 10.2527/jas.2007-0479] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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1132
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Mushi DE, Eik LO, Thomassen MS, Sørheim O, Dnøy T. Suitability of Norwegian short-tail lambs, Norwegian dairy goats and Cashmere goats for meat production - Carcass, meat, chemical and sensory characteristics. Meat Sci 2008; 80:842-50. [PMID: 22063606 DOI: 10.1016/j.meatsci.2008.03.032] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2007] [Revised: 02/23/2008] [Accepted: 03/28/2008] [Indexed: 11/19/2022]
Abstract
Six female Norwegian lambs (29kg body weight, 8 months old), six castrated Norwegian goats (27kg body weight, 10 months old) and six castrated Cashmere goats (20kg body weight, 8 months old) were used to study the relative potential of Norwegian lambs, Norwegian goats and Cashmere goats for meat production. Animals were fattened on silage and commercial concentrate before slaughter. Lamb meat had 4 % lower (P<0.05) proteins and 13% higher (P<0.05) fat content than goat meats. Moreover, m. longissimus dorsi samples from lambs were less red (a(∗)) (P<0.05) and had lower colour intensity (C) and wider hue angle (H) than that from goats. Meat from lambs and Cashmere goats had higher proportions of saturated fatty acids (SFA) (P<0.001), especially stearic acid and lower ones for total unsaturated fatty acids (TUFA) and monounsaturated fatty acids (MUFA) than the meat from Norwegian goats. Sensory panellists scored lamb meat fattier, juicier and more tender than goat meats. Meat from Cashmere goats scored highest (P<0.05) in whiteness, and lowest (P<0.05) in both colour tone and colour intensity. It is concluded that, since C18:0 was the main contributor of SFA in meat from Norwegian lamb and Cashmere goats, meats from them are nutritionally comparable to that from Norwegian goats. However, the higher proportion of SFA in Norwegian lambs and Cashmere goats may increase hardness of fat and being easily solidified upon cooling, may influence meat palatability.
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Affiliation(s)
- D E Mushi
- Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences, P.O. Box 5025, N-1432 Ås, Norway
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1133
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GOÑI V, INDURAIN G, HERNANDEZ B, BERIAIN M. MEASURING MUSCLE COLOR IN BEEF USING AN INSTRUMENTAL METHOD VERSUS VISUAL COLOR SCALES. ACTA ACUST UNITED AC 2008. [DOI: 10.1111/j.1745-4573.2008.00106.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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1134
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A multispectral imaging technique to determine concentration profiles of myoglobin derivatives during meat oxygenation. Eur Food Res Technol 2008. [DOI: 10.1007/s00217-008-0848-4] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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1135
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1136
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The significance of diet, slaughter weight and aging time on pork colour and colour stability. Meat Sci 2007; 79:806-16. [PMID: 22063045 DOI: 10.1016/j.meatsci.2007.11.015] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2007] [Revised: 11/19/2007] [Accepted: 11/19/2007] [Indexed: 11/21/2022]
Abstract
The objective of the present study was to investigate the effect of a diet with a low content of digestible starch, slaughter weight and subsequent aging time on meat colour and colour stability. Pork colour was determined as the extent of blooming of M. longissimus thoracis (LT) and M. semimembranosus (SM) after 1, 2, 4, 8 and 15 days postmortem and as colour stability during a subsequent storage period in air for 6 days. Compared to the control diet, the experimental diet resulted in a significantly lower postmortem muscle temperature (1°C; p<0.0001). Moreover, high slaughter weight (110kg) resulted in a higher postmortem temperature in LT (p<0.001) compared to low weight (85kg). Independent of feeding strategy and slaughter weight, the extent of blooming decreased during the first 2-4 days of aging in LT, however, the effect was more pronounced in meat from experimentally fed pigs and pigs with high slaughter weight. This effect was not seen in SM, where a gradual increase in blooming took place throughout the aging period. The colour stability was found to be superior in aged pork from experimentally fed pigs. The discoloration rate was faster in SM compared to LT. In conclusion, the present study shows that the diet composition can be used as a tool to control meat colour and colour stability in pork.
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1137
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The crossbreeding of different Duroc lines with the Iberian pig affects colour and oxidative stability of meat during storage. Meat Sci 2007; 77:339-47. [DOI: 10.1016/j.meatsci.2007.04.002] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2006] [Revised: 03/11/2007] [Accepted: 04/02/2007] [Indexed: 11/18/2022]
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1138
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Galli I, Teira G, Perlo F, Bonato P, Tisocco O, Monje A, Vittone S. Animal performance and meat quality in cull cows with early weaned calves in Argentina. Meat Sci 2007; 79:521-8. [PMID: 22062912 DOI: 10.1016/j.meatsci.2007.10.007] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Early weaning of calves (60 days old) is adopted in cow-calf operations for its high reproductive response. The objective of this research work was to find how age classes are related to beef quality in early weaning cull cows. Twenty four cows were grouped in four different age classes (teeth and number of calves produced) from two teeth and no calf produced, up to 12 years and 7 calves produced. All cows grazed a perennial pasture based on alfalfa and fescue. There were differences (P<0.05) in final weight (younger cows being lighter) but no other differences could be found during field conditions or in abattoir data (carcass weight and yield, top value hindquarter cuts weight and carcass percent). No differences (P>0.05) could be found in meat quality attributes except for moisture, protein and fat yellowness. Differences (P<0.05) in sensory attributes could only be found in connective tissue.
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Affiliation(s)
- I Galli
- Estación Experimental Agropecuaria Concepción del Uruguay, Instituto Nacional de Tecnología Agropecuaria (INTA), Ruta 39km 143.5, 3260 Concepción del Uruguay, Argentina
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1139
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Influence of carbon monoxide in package atmospheres containing oxygen on colour, reducing activity, and oxygen consumption of five bovine muscles. Meat Sci 2007; 75:432-42. [DOI: 10.1016/j.meatsci.2006.08.007] [Citation(s) in RCA: 57] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2006] [Revised: 08/13/2006] [Accepted: 08/15/2006] [Indexed: 11/20/2022]
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1140
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Tateo A, De Palo P, Quaglia NC, Centoducati P. Some qualitative and chromatic aspects of thawed buffalo (Bubalus bubalis) meat. Meat Sci 2007; 76:352-8. [PMID: 22064306 DOI: 10.1016/j.meatsci.2006.12.003] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2006] [Revised: 12/06/2006] [Accepted: 12/06/2006] [Indexed: 11/30/2022]
Abstract
After thawing, the meat of beef calves (Italian Frisian breed) and buffalo calves (Mediterranean breed) slaughtered at 4, 8 and 12 months of age was examined. Both the pH and the thawing loss confirmed that the meat of buffalo calves is more suitable for preservation by freezing. With increased age and time of exposure to air the lightness of the non-renewed surface was reduced. The lightness of the fresh cut surface remained stable in the various thawing phases though it was less in the older animals. The a(∗) index increased with animal age but decreased during the 4 days post-thawing. The fresh cut surface of buffalo meat from calves slaughtered at 4 and 8 months was not darker than beef slaughtered at the same age. On the contrary at 12 months of age, the buffalo meat had a lower redness index than beef and a higher haematin concentration.
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Affiliation(s)
- A Tateo
- Department of Health and Welfare of Animals, Faculty of Veterinary Medicine, S.P. per Casamassima, km 3, 70010 Valenzano (BA), Italy
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1141
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ŠKRLEP MARTIN, ČANDEK-POTOKAR MARJETA. PORK COLOR MEASUREMENT AS AFFECTED BY BLOOM TIME AND MEASUREMENT LOCATION. ACTA ACUST UNITED AC 2007. [DOI: 10.1111/j.1745-4573.2007.00067.x] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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1142
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Wright D, Kerje S, Lundström K, Babol J, Schütz K, Jensen P, Andersson L. Quantitative trait loci analysis of egg and meat production traits in a red junglefowl�נWhite Leghorn cross. Anim Genet 2006; 37:529-34. [PMID: 17121597 DOI: 10.1111/j.1365-2052.2006.01515.x] [Citation(s) in RCA: 48] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Egg and production traits are of considerable economic importance in chickens. Using a White Leghorn x red junglefowl F(2) intercross, standard production measures of liver weight and colour, egg size, eggshell thickness, egg taste and meat quality were taken. A total of 160 markers covering 29 autosomes and the Z chromosome were genotyped on 175-243 individuals, depending on the trait under consideration. A total of nine significant quantitative trait loci (QTL) and three suggestive QTL were found on chicken chromosomes 1, 2, 4, 5, 7, 8, 10, 12, E47W24 and E22C19W28.
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Affiliation(s)
- D Wright
- Department of Biology, University of Linköping, Linköping SE-581 83, and Department of Medical Sciences, Uppsala University Hospital, Sweden
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1143
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Suman SP, Mancini RA, Faustman C. Lipid-oxidation-induced carboxymyoglobin oxidation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2006; 54:9248-53. [PMID: 17117817 DOI: 10.1021/jf061959u] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/12/2023]
Abstract
We evaluated the usefulness of the ratio A503/A581 as a browning index (BI) for estimating brown color formation in solutions containing oxymyoglobin (OxyMb) and carboxymyoglobin (COMb). In split-chamber cuvette analyses with different proportions of metmyoglobin (MetMb), COMb and OxyMb, BI was highly correlated (r = 0.93-0.94) with direct estimation of MetMb. Moreover, A503/A581 was not influenced by different COMb-OxyMb proportions. Second, we investigated 4-hydroxy-2-nonenal (HNE)-induced spectral changes in OxyMb and COMb solutions. At pH 7.4 and 37 degrees C, BI was greater in HNE-treated OxyMb and COMb samples than in aldehyde-free controls (P < 0.05). However, at pH 5.6 and 4 degrees C, HNE-induced browning was more pronounced in COMb than in OxyMb. These results indicated that COMb is susceptible to lipid-oxidation-induced browning in a pH- and temperature-dependent manner.
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Affiliation(s)
- Surendranath P Suman
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA
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1144
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Seyfert M, Mancini RA, Hunt MC, Tang J, Faustman C, Garcia M. Color stability, reducing activity, and cytochrome c oxidase activity of five bovine muscles. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2006; 54:8919-25. [PMID: 17090142 DOI: 10.1021/jf061657s] [Citation(s) in RCA: 67] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/12/2023]
Abstract
The objective was to characterize the beef psoas major (PM), longissimus lumborum (LL), superficial semimembranosus (SSM), deep semimembranosus (DSM), and semitendinosus (ST) muscles for differences in instrumental and visual color, metmyoglobin-reducing activity (MRA), total reducing activity (TRA), and cytochrome c oxidase activity. The LL and ST had the most color stability and MRA (p < 0.05), the DSM and PM had the least (p < 0.05), and values for the SSM were intermediate. Visual color (r = -0.66) and a and chroma (r = 0.68) were more correlated with MRA than with TRA (r < 0.14 for all measures). This research supports previous reports that color stability among muscles is variable and that MRA is more useful than TRA for explaining the role of reducing activity in muscle-color stability.
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Affiliation(s)
- Mark Seyfert
- Department of Animal Sciences and Industry, Weber Hall, Kansas State University, Manhattan, Kansas 66506, USA
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1145
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Kim YH, Hunt MC, Mancini RA, Seyfert M, Loughin TM, Kropf DH, Smith JS. Mechanism for lactate-color stabilization in injection-enhanced beef. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2006; 54:7856-62. [PMID: 17002462 DOI: 10.1021/jf061225h] [Citation(s) in RCA: 78] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/12/2023]
Abstract
In two experiments, the relationship between metmyoglobin (MMb) reduction and lactate to pyruvate conversion with concomitant production of reduced nicotinamide adenine dinucleotide (NADH) via lactic dehydrogenase (LDH) was investigated. In experiment 1, nonenzymatic reduction of horse MMb occurred in a lactate-LDH-NAD system. Exclusion of NAD+, L-lactic acid, or LDH resulted in minimal MMb reduction. Increasing NAD+ and L-lactic acid concentrations increased reduction. In experiment 2, beef strip loins (longissimus lumborum muscle) were injected with combinations of potassium lactate, sodium tripolyphosphate, sodium chloride, and/or sodium acetate. Steaks were packaged in high-oxygen (80% oxygen/20% carbon dioxide) modified-atmosphere packaging and stored for 2-9 days and then placed in a fluorescent-lighted, open-top display case for 5 days at 1 degrees C. Enhancing loins with 2.5% potassium lactate significantly increased LDH activity, NADH concentration, MMb-reducing activity, and subsequent color stability during display. These research results support the hypothesis that enhancing beef with lactate replenishes NADH via increased LDH activity, ultimately resulting in greater meat color stability.
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Affiliation(s)
- Yuan H Kim
- Department of Animal Sciences and Industry, Weber Hall, Kansas State University, Manhattan, Kansas 66506, USA
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1146
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Georgantelis D, Blekas G, Katikou P, Ambrosiadis I, Fletouris DJ. Effect of rosemary extract, chitosan and α-tocopherol on lipid oxidation and colour stability during frozen storage of beef burgers. Meat Sci 2006; 75:256-64. [PMID: 22063657 DOI: 10.1016/j.meatsci.2006.07.018] [Citation(s) in RCA: 181] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2006] [Revised: 07/10/2006] [Accepted: 07/13/2006] [Indexed: 11/28/2022]
Abstract
The effect of rosemary extract, chitosan and α-tocopherol, added individually or in combination, on lipid oxidation and colour stability of frozen (-18°C) beef burgers stored for 180 days was investigated. The burgers' lipid oxidation and appearance were evaluated through measurement of primary (conjugated dienes and peroxide value) and secondary (malondialdehyde) oxidation products, together with visual assessment and instrumental measurement of colour. Chitosan alone and in combination with either rosemary or α-tocopherol had the best antioxidative effect (P⩽0.05) compared to individual use of rosemary or α-tocopherol, while the best results were obtained with the combination of chitosan and rosemary. The differences of antioxidative effects, however, between individual use of rosemary or α-tocopherol as compared to the controls were also significant (P⩽0.05). Chitosan added individually or in combination with either rosemary or α-tocopherol had also a noteworthy effect on the burgers' appearance as it contributed to red colour retention for a much longer period (P⩽0.05) compared all other treatments and the controls. In conclusion, the best antioxidative effects were obtained with the combination of chitosan and rosemary extract.
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Affiliation(s)
- Dimitrios Georgantelis
- Department of Hygiene and Technology of Animal Origin Products, School of Veterinary Medicine, Aristotle University of Thessaloniki, 541 24 Thessaloniki, Greece
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1147
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Ercolini D, Russo F, Torrieri E, Masi P, Villani F. Changes in the spoilage-related microbiota of beef during refrigerated storage under different packaging conditions. Appl Environ Microbiol 2006; 72:4663-71. [PMID: 16820458 PMCID: PMC1489361 DOI: 10.1128/aem.00468-06] [Citation(s) in RCA: 278] [Impact Index Per Article: 15.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2006] [Accepted: 04/20/2006] [Indexed: 11/20/2022] Open
Abstract
The microbial spoilage of beef was monitored during storage at 5 degrees C under three different conditions of modified-atmosphere packaging (MAP): (i) air (MAP1), (ii) 60% O2 and 40% CO2 (MAP2), and (iii) 20% O2 and 40% CO2 (MAP3). Pseudomonas, Enterobacteriaceae, Brochothrix thermosphacta, and lactic acid bacteria were monitored by viable counts and PCR-denaturing gradient gel electrophoresis (DGGE) analysis during 14 days of storage. Moreover, headspace gas composition, weight loss, and beef color change were also determined at each sampling time. Overall, MAP2 was shown to have the best protective effect, keeping the microbial loads and color change to acceptable levels in the first 7 days of refrigerated storage. The microbial colonies from the plate counts of each microbial group were identified by PCR-DGGE of the variable V6-V8 region of the 16S rRNA gene. Thirteen different genera and at least 17 different species were identified after sequencing of DGGE fragments that showed a wide diversity of spoilage-related bacteria taking turns during beef storage in the function of the packaging conditions. The countable species for each spoilage-related microbial group were different according to packaging conditions and times of storage. In fact, the DGGE profiles displayed significant changes during time and depending on the initial atmosphere used. The spoilage occurred between 7 and 14 days of storage, and the microbial species found in the spoiled meat varied according to the packaging conditions. Rahnella aquatilis, Rahnella spp., Pseudomonas spp., and Carnobacterium divergens were identified as acting during beef storage in air (MAP1). Pseudomonas spp. and Lactobacillus sakei were found in beef stored under MAP conditions with high oxygen content (MAP2), while Rahnella spp. and L. sakei were the main species found during storage using MAP3. The identification of the spoilage-related microbiota by molecular methods can help in the effective establishment of storage conditions for fresh meat.
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Affiliation(s)
- Danilo Ercolini
- Dipartimento di Scienza degli Alimenti, Università degli Studi di Napoli Federico II, via Università 100, 80055 Portici (NA), Italy
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1148
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The effect of a muscle-glycogen-reducing finishing diet on porcine meat and fat colour. Meat Sci 2006; 73:378-85. [DOI: 10.1016/j.meatsci.2005.12.015] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2005] [Accepted: 12/20/2005] [Indexed: 11/19/2022]
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1149
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Comparison of composition and quality traits of meat from young finishing bulls from Belgian Blue, Limousin and Aberdeen Angus breeds. Meat Sci 2006; 74:522-31. [PMID: 22063057 DOI: 10.1016/j.meatsci.2006.04.032] [Citation(s) in RCA: 58] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2005] [Revised: 03/24/2006] [Accepted: 04/24/2006] [Indexed: 11/22/2022]
Abstract
Thirty-six young finishing bulls from three breeds (Belgian Blue, Limousin and Aberdeen Angus) were fattened over five months with finishing diets based either on sugar-beet pulp or on cereals. Nutritional quality traits of meat - fat content and fatty acid composition with emphasis on the n-6 and n-3 polyunsaturated fatty acids - along with some organoleptic quality traits were measured. The Belgian Blue bulls had the lowest intramuscular fat content associated with lower saturated and monounsaturated fatty acid contents. The polyunsaturated fatty acid content did not differ to a large extent between the breeds, the Aberdeen Angus bulls showing slightly higher values. Relative to energy intake, the overall contribution of meat to the n-3 fatty acid recommended intake was small, whatever the breed. By contrast, the contribution of meat to daily fat intake was of greater importance, especially for the Aberdeen Angus bulls. The quality traits of meat varied also according to the breed: compared to the Aberdeen Angus, the Belgian Blue bull meat had the stablest colour, the highest drip and the lowest cooking losses. The meat of Limousin bulls had intermediate characteristics for all the parameters.
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1150
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Huang YR, Shiau CY, Hung YC, Hwang DF. Change of Hygienic Quality and Freshness in Tuna Treated with Electrolyzed Water and Carbon Monoxide Gas during Refrigerated and Frozen Storage. J Food Sci 2006. [DOI: 10.1111/j.1750-3841.2006.00023.x] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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