1
|
Wang J, Song Y, Zhao L, Yang P, Huang F, Wu Y, Zhang C. Characterization and discrimination of lamb with different breeds and muscle types using precursors and volatile compounds. Food Chem X 2024; 22:101437. [PMID: 38756469 PMCID: PMC11096867 DOI: 10.1016/j.fochx.2024.101437] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2024] [Revised: 04/26/2024] [Accepted: 04/30/2024] [Indexed: 05/18/2024] Open
Abstract
The unique aromas of mutton stem from the chemical reactions between the characteristic precursors during cooking. This study aimed to establish the relationship of volatile compounds and aroma precursors (protein, fat, free amino acids and fatty acids) in lamb from different breeds and muscle types. Hong lamb was characterized by greater tenderness and water holding capacity, higher polyunsaturated fatty acids and higher essential/non-essential amino acids in comparison with Hu lamb. Aldehydes, such as heptanal, hexanal, octanal and nonanal were higher in Hong-ST compared with Hu-ST. Principal component analysis (PCA) showed that aroma precursors were closely related to volatile components of cooked lamb. Discriminant analysis results showed that precursors and volatile compounds could be used to identify the breeds and muscle types of lamb. These findings revealed the contributors of lamb aroma and might help understand the regulatory mechanism of aroma in lamb from different breeds and muscle types.
Collapse
Affiliation(s)
- Jing Wang
- College of Veterinary Medicine, Xinjiang Agricultural University, Urumqi 830052, China
| | - Yu Song
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Laiyu Zhao
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Ping Yang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Feng Huang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Yun Wu
- College of Veterinary Medicine, Xinjiang Agricultural University, Urumqi 830052, China
| | - Chunhui Zhang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
- Institute of Western Agriculture, Chinese Academy of Agricultural Sciences, Changji 831100, China
| |
Collapse
|
2
|
Waga M, Nodake K, Nakade K. The effect of pH and aging on mitochondrial reduction of bovine myoglobin's affinity for oxygen. Meat Sci 2023; 206:109345. [PMID: 37729860 DOI: 10.1016/j.meatsci.2023.109345] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2023] [Revised: 08/04/2023] [Accepted: 09/12/2023] [Indexed: 09/22/2023]
Abstract
In skeletal muscles, mitochondria have been shown to decrease the oxygen affinity of myoglobin. In this study, we investigated whether the mitochondrial function of decreasing myoglobin affinity for oxygen persists and operates at the final pH of postmortem bovine skeletal muscle. The oxygen affinity and myoglobin consumption in the presence of mitochondria obtained from fresh and wet-aged beef were evaluated and compared at pH 5.1, 5.6, and 5.7. The results showed that mitochondria obtained from fresh beef preserved myoglobin oxygen consumption and affinity interference, whereas those obtained from wet-aged beef did not. Oxygen consumption and affinity interference were mostly absent at pH 5.1 and were higher at pH 5.7 than those at pH 5.6. Our findings suggest that mitochondria contribute both to an increase in the oxygen affinity of myoglobin in aged meat and a decrease in the oxygen affinity of myoglobin in high-pH meat, such as dark-cutting beef.
Collapse
Affiliation(s)
- Masahiro Waga
- Central Research Institute, Itoham Yonekyu Holdings Inc., Moriya, Japan.
| | - Kazumasa Nodake
- Central Research Institute, Itoham Yonekyu Holdings Inc., Moriya, Japan
| | - Koji Nakade
- Central Research Institute, Itoham Yonekyu Holdings Inc., Moriya, Japan
| |
Collapse
|
3
|
The retail color characteristics of vacuum-packaged beef m. longissimus lumborum following long-term superchilled storage. Meat Sci 2022; 196:109050. [DOI: 10.1016/j.meatsci.2022.109050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2022] [Revised: 11/20/2022] [Accepted: 11/21/2022] [Indexed: 11/24/2022]
|
4
|
Barkley KE, Boler DD, Suman SP, Dilger AC, Harsh BN. Characterization of Pork Loin Chop Color Stability Using Loin Quality Traits and Instrumental Discoloration Measures. MEAT AND MUSCLE BIOLOGY 2022. [DOI: 10.22175/mmb.14459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
Abstract
The objective of this study was to characterize the color stability of pork loin chops using fresh quality traits and instrumental measures of discoloration. Boneless pork loins (N=484) were evaluated for quality traits at 11 or 14 d post-mortem. One chop was cut from each loin near the 10th rib for retail display, overwrapped, and displayed under constant fluorescent lighting for 7 d. Objective color, myoglobin redox forms, and subjective visual discoloration traits were evaluated daily. After retail display, chops were categorized based on final visual discoloration (Day 7) as Very Color Stable (VCS; 0% to 5% discoloration), Color Stable (CS; 5% to 10% discoloration), Neutral (10% to 25% discoloration), Color Labile (CL; 25% to 30% discoloration), or Very Color Labile (VCL; >30% discoloration). Quality and color traits were analyzed using the GLIMMIX (visual discoloration) or MIXED (all other measures) procedure of SAS. Retail display data were analyzed as repeated measures. Chops ultimately classified as CS or VCS were darker, redder, and had lesser surface metmyoglobin (P<0.01) than CL and VCL chops at both Day 1 of retail display and throughout display. Stable chops also had generally increased R630/580 values as well as decreased visual discoloration scores and yellowness during display. A group×day interaction was observed for all traits measured during retail display (P<0.0001). No differences in aged loin ventral surface redness were observed between color stability groups (P≥0.16). Overall, chops ultimately classified as CS came from aged loins that were generally darker, redder, and less yellow, with greater pH values, greater marbling scores,and decreased purge loss.
Collapse
Affiliation(s)
- Kayla E. Barkley
- University of Illinois Urbana-Champaign Department of Animal Sciences
| | - Dustin D. Boler
- University of Illinois Urbana-Champaign Department of Animal Sciences
| | | | - Anna C. Dilger
- University of Illinois Urbana-Champaign Department of Animal Sciences
| | - Bailey N. Harsh
- University of Illinois Urbana-Champaign Department of Animal Sciences
| |
Collapse
|
5
|
Kondjoyan A, Sicard J, Badaroux M, Gatellier P. Kinetics analysis of the reactions responsible for myoglobin chemical state in meat using an advanced reaction–diffusion model. Meat Sci 2022; 191:108866. [DOI: 10.1016/j.meatsci.2022.108866] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 03/31/2022] [Accepted: 05/23/2022] [Indexed: 11/26/2022]
|
6
|
Vacuum Packaging Can Extend Fresh Color Characteristics of Beef Steaks during Simulated Display Conditions. Foods 2022; 11:foods11040520. [PMID: 35205997 PMCID: PMC8871070 DOI: 10.3390/foods11040520] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 02/07/2022] [Accepted: 02/09/2022] [Indexed: 11/18/2022] Open
Abstract
Packaging technology is evolving, and the objectives of this study were to evaluate instrumental surface color, expert color evaluation, and lipid oxidation (TBARS) on beef longissimus lumborum steaks packaged in vacuum-ready packaging (VRF) or polyvinyl chloride (PVC) overwrap packaging. Paired strip loins (Institutional Meat Purchasing Specifications # 180) were cut into 2.54-cm-thick steaks and assigned randomly to one of two packaging treatments, VRF or PVC. Steaks packaged in VRF were lighter in color (p < 0.05) as the display period increased, whereas steaks packaged in PVC became darker (p < 0.05). Redness (a*) values were greater (p < 0.05) for PVC steaks until day 5, whereas VRF steaks had a greater (p < 0.05) surface redness from day 10 to 35 of the display period. Calculated spectral values of red to brown were greater (p < 0.05) for steaks in VRF than PVC. In addition, expert color evaluators confirmed VRF steaks were less brown and less discolored (p < 0.05) from day 5 to 35 of the display. Nonetheless, lipid oxidation was greater (p < 0.05) for PVC steaks from day 10 through day 35 of the display. Results from this study suggest that the use of vacuum packaging for beef steaks is plausible for maintaining surface color characteristics during extended display periods.
Collapse
|
7
|
Gao X, Zhao D, Wang L, Cui Y, Wang S, Lv M, Zang F, Dai R. Proteomic Changes in Sarcoplasmic and Myofibrillar Proteins Associated with Color Stability of Ovine Muscle during Post-Mortem Storage. Foods 2021; 10:foods10122989. [PMID: 34945539 PMCID: PMC8700786 DOI: 10.3390/foods10122989] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Revised: 11/27/2021] [Accepted: 12/01/2021] [Indexed: 12/23/2022] Open
Abstract
The objective of this study was to investigate the proteomic characteristics for the sarcoplasmic and myofibrillar proteomes of M. longissimus lumborum (LL) and M. psoasmajor (PM) from Small-tailed Han Sheep. During post-mortem storage periods (1, 3, and 5 days), proteome analysis was applied to elucidate sarcoplasmic and myofibrillar protein changes in skeletal muscles with different color stability. Proteomic results revealed that the identified differentially abundant proteins were glycolytic enzymes, energy metabolism enzymes, chaperone proteins, and structural proteins. Through Pearson’s correlation analysis, a few of those identified proteins (Pyruvate kinase, Adenylate kinase isoenzyme 1, Creatine kinase M-type, and Carbonic anhydrase 3) were closely correlated to representative meat color parameters. Besides, bioinformatics analysis of differentially abundant proteins revealed that the proteins mainly participated in glycolysis and energy metabolism pathways. Some of these proteins may have the potential probability to be predictors of meat discoloration during post-mortem storage. Within the insight of proteomics, these results accumulated some basic theoretical understanding of the molecular mechanisms of meat discoloration.
Collapse
Affiliation(s)
- Xiaoguang Gao
- College of Food Science and Biology, Hebei University of Science and Technology, No. 26 Yuxiang Street, Yuhua District, Shijiazhuang 050000, China; (X.G.); (D.Z.); (L.W.); (Y.C.); (S.W.); (M.L.); (F.Z.)
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Dandan Zhao
- College of Food Science and Biology, Hebei University of Science and Technology, No. 26 Yuxiang Street, Yuhua District, Shijiazhuang 050000, China; (X.G.); (D.Z.); (L.W.); (Y.C.); (S.W.); (M.L.); (F.Z.)
| | - Lin Wang
- College of Food Science and Biology, Hebei University of Science and Technology, No. 26 Yuxiang Street, Yuhua District, Shijiazhuang 050000, China; (X.G.); (D.Z.); (L.W.); (Y.C.); (S.W.); (M.L.); (F.Z.)
| | - Yue Cui
- College of Food Science and Biology, Hebei University of Science and Technology, No. 26 Yuxiang Street, Yuhua District, Shijiazhuang 050000, China; (X.G.); (D.Z.); (L.W.); (Y.C.); (S.W.); (M.L.); (F.Z.)
| | - Shijie Wang
- College of Food Science and Biology, Hebei University of Science and Technology, No. 26 Yuxiang Street, Yuhua District, Shijiazhuang 050000, China; (X.G.); (D.Z.); (L.W.); (Y.C.); (S.W.); (M.L.); (F.Z.)
| | - Meng Lv
- College of Food Science and Biology, Hebei University of Science and Technology, No. 26 Yuxiang Street, Yuhua District, Shijiazhuang 050000, China; (X.G.); (D.Z.); (L.W.); (Y.C.); (S.W.); (M.L.); (F.Z.)
| | - Fangbo Zang
- College of Food Science and Biology, Hebei University of Science and Technology, No. 26 Yuxiang Street, Yuhua District, Shijiazhuang 050000, China; (X.G.); (D.Z.); (L.W.); (Y.C.); (S.W.); (M.L.); (F.Z.)
| | - Ruitong Dai
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China
- Correspondence: ; Tel.: +86-010-62737547
| |
Collapse
|
8
|
Feeding, Muscle and Packaging Effects on Lipid Oxidation and Color of Avileña Negra-Ibérica Beef. Animals (Basel) 2021; 11:ani11102863. [PMID: 34679882 PMCID: PMC8532734 DOI: 10.3390/ani11102863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2021] [Revised: 07/19/2021] [Accepted: 09/28/2021] [Indexed: 11/16/2022] Open
Abstract
In order to increase the economic profitability of Avileña-Negra Ibérica beef production, the inclusion of corn silage in total mixed rations was proposed during the fattening period. Twenty-four Avileña-Negra Ibérica breed entire young bulls were used to evaluate the effects of two feeding systems-concentrate (CON) and corn silage (SIL)-and two packaging systems-vacuum (VAC) and modified atmosphere (MAP)-on the lipid oxidation, color evolution and visual color acceptability of meat throughout display with either oxygen-permeable film (FILM) or modified atmosphere (MAP). Two muscles were assessed: Longissimus thoracis (LT) and Semitendinosus (ST). Meat from SIL-fed animals had higher TBA values than CON-fed animals after 7 days in MAP packaging. Lipid oxidation was prevented more effectively by VAC packaging than MAP. Display time highly influenced lipid oxidation, since oxidation rates were lower with VAC than MAP packaging. After 14 days of display in MAP, the LT from CON was lighter than the ST. Meat discoloration after 7 days of display was significantly different between packaging systems. Vacuum-packaged meat kept the same color throughout the storage time. Visual color acceptability for the LT was higher throughout display than for the ST. Samples from the MAP were well accepted by consumers, especially the meat from the SIL group. Alternatively, feeding with corn silage could be used for this type of animals without affecting important aspects of meat quality.
Collapse
|
9
|
Ruiz-Hernández K, Sosa-Morales ME, Cerón-García A, Gómez-Salazar JA. Physical, Chemical and Sensory Changes in Meat and Meat Products Induced by the Addition of Essential Oils: A Concise Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1939369] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Karla Ruiz-Hernández
- Posgrado En Biociencias, Departamento De Alimentos, División De Ciencias De La Vida, Campus Irapuato-Salamanca, Universidad De Guanajuato, Irapuato, Guanajuato, Mexico
| | - María Elena Sosa-Morales
- Posgrado En Biociencias, Departamento De Alimentos, División De Ciencias De La Vida, Campus Irapuato-Salamanca, Universidad De Guanajuato, Irapuato, Guanajuato, Mexico
| | - Abel Cerón-García
- Posgrado En Biociencias, Departamento De Alimentos, División De Ciencias De La Vida, Campus Irapuato-Salamanca, Universidad De Guanajuato, Irapuato, Guanajuato, Mexico
| | - Julián Andrés Gómez-Salazar
- Posgrado En Biociencias, Departamento De Alimentos, División De Ciencias De La Vida, Campus Irapuato-Salamanca, Universidad De Guanajuato, Irapuato, Guanajuato, Mexico
| |
Collapse
|
10
|
Hasan MM, Sood V, Erkinbaev C, Paliwal J, Suman S, Rodas-Gonzalez A. Principal component analysis of lipid and protein oxidation products and their impact on color stability in bison longissimus lumborum and psoas major muscles. Meat Sci 2021; 178:108523. [PMID: 33895432 DOI: 10.1016/j.meatsci.2021.108523] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2020] [Revised: 03/08/2021] [Accepted: 04/12/2021] [Indexed: 11/24/2022]
Abstract
The study aims were to compare lipid (malondialdehyde [MDA], 4-hydroxy-2-nonenal [HNE]) and protein (carbonyl content [CAR]) oxidation products between two bison muscles (longissimus lumborum [LL] and psoas major [PM]) at different aging and retail display time and determine their influence on muscle color stability. Regardless of the aging and retail display time, LL showed greater redness (a* value; P = 0.04) and lower surface discoloration (P < 0.01) than PM as well as LL exhibited lower MDA, HNE, and CAR content compared to PM (P < 0.05). In both muscles, MDA showed the highest correlation to a* (r = -0.78; P < 0.01) and discoloration (rs = 0.82; P < 0.01) scores, particularly in PM muscle compared to LL muscle. In conclusion, the principal component analysis revealed 4 distinct color deterioration clusters within steaks displayed at d 4 according to the muscle and aging time, and MDA critically influences color deterioration patterns in bison muscles.
Collapse
Affiliation(s)
- Md Mahmudul Hasan
- Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Vipasha Sood
- Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Chyngyz Erkinbaev
- Biosystems Engineering, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Jitendra Paliwal
- Biosystems Engineering, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Surendranath Suman
- Animal and Food Sciences, University of Kentucky, Lexington, KY 40546-0215, United States
| | | |
Collapse
|
11
|
Effects of Adding Moringa oleifera Leaves Powder on the Nutritional Properties, Lipid Oxidation and Microbial Growth in Ground Beef during Cold Storage. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11072944] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
The utilisation of Moringa oleifera leaves powder (MOLP) to improve the nutritional properties and inhibit lipid oxidation and the proliferation of microorganisms in ground beef during cold storage was examined. The effects of 0.2, 0.4, 0.6, and 0.8% MOLP on the nutritional properties (proximate composition, total phenolic and total flavonoid content), thiobarbituric acid reactive substances (TBARS), microbial composition, physicochemical characteristics (pH value, colour attributes, and cooking properties), and sensory analysis of ground beef were investigated. The findings showed that ash, protein, polyphenolic compounds, pH, colour, and microbial growth increased significantly, while moisture, fat content, and TBARS decreased significantly, with an increase in the concentration of MOLP during cold storage. Moderate levels (0.2 and 0.4%) of MOLP did not affect the sensory attributes of stored ground beef. Evidently, MOLP can be utilised as a natural preservative in ground beef to improve the nutritional value and inhibit lipid oxidation.
Collapse
|
12
|
Purslow PP, Gagaoua M, Warner RD. Insights on meat quality from combining traditional studies and proteomics. Meat Sci 2020; 174:108423. [PMID: 33422773 DOI: 10.1016/j.meatsci.2020.108423] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Revised: 12/23/2020] [Accepted: 12/28/2020] [Indexed: 12/16/2022]
Abstract
Following a century of major discoveries on the mechanisms determining meat colour and tenderness using traditional scientific methods, further research into complex and interactive factors contributing to variations in meat quality is increasingly being based on data-driven "omics" approaches such as proteomics. Using two recent meta-analyses of proteomics studies on beef colour and tenderness, this review examines how knowledge of the mechanisms and factors underlying variations in these meat qualities can be both confirmed and extended by data-driven approaches. While proteomics seems to overlook some sources of variations in beef toughness, it highlights the role of post-mortem energy metabolism in setting the conditions for development of meat colour and tenderness, and also points to the complex interplay of energy metabolism, calcium regulation and mitochondrial metabolism. In using proteomics as a future tool for explaining variations in meat quality, the need for confirmation by further hypothesis-driven experimental studies of post-hoc explanations of why certain proteins are biomarkers of beef quality in data-driven studies is emphasised.
Collapse
Affiliation(s)
- Peter P Purslow
- Tandil Centre for Veterinary Investigation (CIVETAN), National University of Central Buenos Aires Province, Tandil B7001BBO, Argentina; School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne University, Parkville 3010, Australia.
| | - Mohammed Gagaoua
- Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland
| | - Robyn D Warner
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne University, Parkville 3010, Australia
| |
Collapse
|
13
|
Zhang R, Yoo MJY, Realini CE, Staincliffe M, Farouk MM. In-Bag Dry- vs. Wet-Aged Lamb: Quality, Consumer Acceptability, Oxidative Stability and In Vitro Digestibility. Foods 2020; 10:foods10010041. [PMID: 33375684 PMCID: PMC7823653 DOI: 10.3390/foods10010041] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2020] [Revised: 12/14/2020] [Accepted: 12/23/2020] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was to produce in-bag dry-aged lamb and compare its meat quality, consumer acceptability, oxidative stability and in vitro digestibility to the wet-aged equivalents. Significantly higher pH, weight loss and reduced cook loss were observed in dry-aged lamb compared to the wet-aged (p < 0.0001). Dry-aged lamb had harder and chewier texture profiles and lower colour attributes (L*, a* and b*) than the wet-aged (p < 0.001). The dry-aged and wet-aged lamb were equally preferred (around 40% each) by the consumer panel, underpinning the niche nature of dry-aged meat. Significantly (p < 0.05) higher yeast and thiobarbituric acid reactive substances (TABRS) levels were observed in dry-aged lamb compared to the wet-aged. There was no difference in fatty acid profile, protein carbonyl content and pattern of proteolysis between ageing regimes (p > 0.05). Ageing regimes had no impact on overall digestibility; however, a greater gastric digestibility was observed in dry-aged lamb through the increased release of free amino acids (FAAs) compared to the wet-aged. Outcomes of this study demonstrated for the first time the possibility of producing dry-aged lamb legs of acceptable quality, oxidative stability and superior digestibility compared to the equivalent wet-aged lamb.
Collapse
Affiliation(s)
- Renyu Zhang
- School of Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland 1010, New Zealand;
- Meat Quality Team, Food & Bio-Based Products, AgResearch Ltd., Grasslands, Palmerston North 4442, New Zealand; (C.E.R.); (M.M.F.)
| | - Michelle J. Y. Yoo
- School of Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland 1010, New Zealand;
- Correspondence: ; Tel.: +64-9-921-9999 (ext. 6456)
| | - Carolina E. Realini
- Meat Quality Team, Food & Bio-Based Products, AgResearch Ltd., Grasslands, Palmerston North 4442, New Zealand; (C.E.R.); (M.M.F.)
| | - Maryann Staincliffe
- Knowledge & Analytics, AgResearch Ltd., Ruakura Research Centre, Hamilton 3214, New Zealand;
| | - Mustafa M. Farouk
- Meat Quality Team, Food & Bio-Based Products, AgResearch Ltd., Grasslands, Palmerston North 4442, New Zealand; (C.E.R.); (M.M.F.)
| |
Collapse
|
14
|
Van Bibber-Krueger CL, Collins AM, Phelps KJ, O'Quinn TG, Houser TA, Turner KK, Gonzalez JM. Effects of quality grade and intramuscular location on beef semitendinosus muscle fiber characteristics, NADH content, and color stability. J Anim Sci 2020; 98:5802687. [PMID: 32157294 DOI: 10.1093/jas/skaa078] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2020] [Accepted: 03/05/2020] [Indexed: 11/14/2022] Open
Abstract
The objective of this study was to determine the impact of quality grade and steak location on color stability of semitendinosus (ST) steaks during a 9-d refrigerated study. Twenty-one ST muscles (12 Choice and 9 Select) were purchased from a commercial beef packing plant and fabricated into twelve 2.54-cm thick steaks per muscle. Steaks 1, 6, and 12 were designated for immunohistochemistry while remaining steak locations of proximal (steaks 2 to 4), middle (5 to 8), and distal (9 to 11) were randomly assigned to 0, 4, or 9 d of simulated retail display. Surface color attributes of day-9 steaks were recorded daily by a visual color panel and spectrophotometer. On days 0, 4, and 9 of display, steaks were analyzed for metmyoglobin reducing ability (MRA) and oxygen consumption (OC). Grade × day of display (DOD) interactions were detected for L*, a*, surface oxymyoglobin (OMb) and metmyoglobin (MMb) percentages, and visual panel surface redness and discoloration scores (P ≤ 0.02); however, no Grade × DOD interactions were observed for MRA or OC (P > 0.17). There were location main effect (LOC) × DOD interactions for L*, a*, surface MMb, visual panel surface redness and discoloration, and MRA (P ≤ 0.02). Distal steaks had lower L* values compared with the other locations (P < 0.01), which coincided with steaks being rated visually darker red (P < 0.01). Proximal steaks had greater a* values and had less surface discoloration than middle steaks (P < 0.05), which had an increased percentage of surface MMb (P ≤ 0.04). Distal and proximal steaks had increased MRA compared with middle steaks on days 0 and 4 (P < 0.05), and distal steaks had greater OC than the other locations throughout display (P < 0.01). There were fewer type I fibers at the proximal end with a greater percentage located at the middle and distal ends, and an increased percentage of type IIX fibers at the middle and proximal locations (P ≤ 0.01). Less type IIA fibers were detected at the middle LOC compared with the other two locations (P < 0.10). Larger type I, IIA, and IIX fibers were located at the proximal and middle locations compared with the distal LOC (P < 0.01). ST color and color-stability characteristics were influenced by DOD and LOC, which may partially be explained by differences in fiber types among locations.
Collapse
Affiliation(s)
| | - Ashley M Collins
- Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS
| | | | - Travis G O'Quinn
- Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS
| | - Terry A Houser
- Department of Animal Science, Iowa State University, Ames, IA
| | - Kari K Turner
- Department of Animal and Dairy Science, University of Georgia, Athens, GA
| | - John M Gonzalez
- Department of Animal and Dairy Science, University of Georgia, Athens, GA
| |
Collapse
|
15
|
Picard B, Gagaoua M. Muscle Fiber Properties in Cattle and Their Relationships with Meat Qualities: An Overview. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:6021-6039. [PMID: 32374594 DOI: 10.1021/acs.jafc.0c02086] [Citation(s) in RCA: 94] [Impact Index Per Article: 23.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The control of meat quality traits constitutes an important target for any farm animal production, including cattle. Therefore, better understanding of the biochemical properties that drive muscle development and final outcomes constitutes one of the main challenging topics of animal production and meat science. Accordingly, this review has focused on skeletal muscle fibers in cattle and their relationships with beef qualities. It aimed to describe the chemical and structural properties of muscle fibers as well as a comprehensive review of their contractile and metabolic characteristics during the life of the animal. The existing methods for the classification of muscle fibers were reviewed, compared, and discussed. Then, the different stages of myogenesis in cattle were defined. The main factors regulating fetal and postnatal growth and the plasticity of muscle fibers were evidenced, especially the role of myostatin growth factor and the impact of nutritional factors. This review highlights that the knowledge about muscle fibers is paramount for a better understanding of how to control the muscle properties throughout the life of the animal for better management of the final eating qualities of beef. Accordingly, the associations between bovine muscle fibers and different meat eating qualities such as tenderness, pH decline, and color traits were further presented.
Collapse
Affiliation(s)
- Brigitte Picard
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, 63122 Saint-Genès-Champanelle, France
| | - Mohammed Gagaoua
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, 63122 Saint-Genès-Champanelle, France
- Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland
| |
Collapse
|
16
|
Relationship between Color and Redox Potential (Eh) in Beef Meat Juice. Validation on Beef Meat. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10093164] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
In France, around 3.5 million cattle are slaughtered each year, which represents 1.3 million tons of beef carcasses. However, waste due essentially to organoleptic defects is estimated at 3.4% of the production or 45,000 tons of beef carcasses. Microbiological contamination and color are the two major causes of defect. In order to prevent color defect, a study was performed to develop a new method for measuring rapidly and instantly the redox potential as an indicator of color changes in carcasses without slowing down the slaughter line. This measurement would allow to classify them upstream according to their time of colors changes in order to sort them and to avoid food waste in the future. Meat juice has been shown to be a good mimetic medium for the study of color changes. The effect of different parameters was studied in order to fix experimental conditions. Color change is faster in the juice than in the meat and faster at 20 °C than at 4 °C. Redox potential allows following color changes and a symmetry has been highlighted between this thermodynamic measure and color changes.
Collapse
|
17
|
Sood V, Tian W, Narvaez-Bravo C, Arntfield SD, González AR. Plant extracts effectiveness to extend bison meat shelf life. J Food Sci 2020; 85:936-946. [PMID: 32249417 DOI: 10.1111/1750-3841.15062] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2019] [Revised: 01/04/2020] [Accepted: 01/07/2020] [Indexed: 12/26/2022]
Abstract
The effectiveness of plant extracts (0.05% rosemary and 0.08% oregano) to extend shelf life of bison strip loin steaks in terms of color stability and consumer acceptability was studied. Steaks treated with oregano presented lower oxygen consumption, higher metmyoglobin-reducing activity (MRA), decreased lipid oxidation, and provided a stable red color with less discoloration during the retail display period than the control and rosemary treated steaks (P < 0.05). Results from consumer sensory evaluation indicated that treated steaks under study were not significantly different from the control (P > 0.05) based on palatability attributes and acceptability. However, rosemary treated steaks were more desirable and palatable than their oregano counterparts (P < 0.05). Overall, plant extracts, particularly oregano, can improve color stability of bison steaks due to its antioxidants properties and ability to increase MRA capacity in fresh bison meat without posing any negative impact on its sensory attributes. PRACTICAL APPLICATION: This study will provide valuable information to the bison meat industry on how to offer a more consistent and acceptable product (in terms of palatability and color) to consumers using plant-based natural antioxidants, without diminishing the palatability of their products. This technology can offer two more days of shelf life in retail overwrap packaging, consequently, opening the possibility for the bison industry to expand its market with a potential to reduce retail losses due to poor color stability and early browning (that is, stock out, markdowns, and waste due to expired display life).
Collapse
Affiliation(s)
- Vipasha Sood
- Dept. of Food and Human Nutritional Sciences, Faculty of Agricultural and Food and Sciences, Univ. of Manitoba, Winnipeg, Manitoba, R3T 2N2, Canada
| | - Wenchao Tian
- Dept. of Food and Human Nutritional Sciences, Faculty of Agricultural and Food and Sciences, Univ. of Manitoba, Winnipeg, Manitoba, R3T 2N2, Canada
| | - Claudia Narvaez-Bravo
- Dept. of Food and Human Nutritional Sciences, Faculty of Agricultural and Food and Sciences, Univ. of Manitoba, Winnipeg, Manitoba, R3T 2N2, Canada
| | - Susan D Arntfield
- Dept. of Food and Human Nutritional Sciences, Faculty of Agricultural and Food and Sciences, Univ. of Manitoba, Winnipeg, Manitoba, R3T 2N2, Canada
| | - Argenis Rodas González
- Dept. of Food and Human Nutritional Sciences, Faculty of Agricultural and Food and Sciences, Univ. of Manitoba, Winnipeg, Manitoba, R3T 2N2, Canada
| |
Collapse
|
18
|
Smaldone G, Marrone R, Vollano L, Peruzy MF, Barone CMA, Ambrosio RL, Anastasio A. Microbiological, rheological and physical-chemical characteristics of bovine meat subjected to a prolonged ageing period. Ital J Food Saf 2019; 8:8100. [PMID: 31632927 PMCID: PMC6784598 DOI: 10.4081/ijfs.2019.8100] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2019] [Accepted: 07/09/2019] [Indexed: 11/22/2022] Open
Abstract
The aim of this study was to evaluate the effects of a long ageing period on the microbiological, rheological and physicalchemical characteristics of bovine beef. For the trial n. 3 Marchigiana bovine breed (live weight of 760 kg approximately), slaughtered at 34 months were chosen and the loin muscles were undergone to a prolonged ageing process. The analytical determinations performed were: pH and aw values, texture profile analysis, Warner-Bratzler shear force, colour (CIE L*a*b*), centesimal analysis, total bacterial count, Enterobacteriaceae, Listeria monocytogenes, yeasts and moulds. The results indicate that extended ageing has a negative effect on weight loss but, by the means of the standardization of dry aging parameters, reduce lipid oxidation and improve tenderness.
Collapse
Affiliation(s)
| | - Raffaele Marrone
- Department of Veterinary Medicine and Animal Production, Unit of Food Hygiene, University of Naples, Federico II, Italy
| | - Lucia Vollano
- Department of Veterinary Medicine and Animal Production, Unit of Food Hygiene, University of Naples, Federico II, Italy
| | - Maria Francesca Peruzy
- Department of Veterinary Medicine and Animal Production, Unit of Food Hygiene, University of Naples, Federico II, Italy
| | | | - Rosa Luisa Ambrosio
- Department of Veterinary Medicine and Animal Production, Unit of Food Hygiene, University of Naples, Federico II, Italy
| | - Aniello Anastasio
- Department of Veterinary Medicine and Animal Production, Unit of Food Hygiene, University of Naples, Federico II, Italy
| |
Collapse
|
19
|
Cardoso GP, Andrade MPD, Rodrigues LM, Massingue AA, Fontes PR, Ramos ADLS, Ramos EM. Retail display of beef steaks coated with monolayer and bilayer chitosan-gelatin composites. Meat Sci 2019; 152:20-30. [DOI: 10.1016/j.meatsci.2019.02.009] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2018] [Revised: 11/24/2018] [Accepted: 02/14/2019] [Indexed: 10/27/2022]
|
20
|
Sex influence on muscle yield and physiochemical characteristics of common eland (Taurotragus oryx) meat. Meat Sci 2019; 152:41-48. [DOI: 10.1016/j.meatsci.2019.02.008] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2018] [Revised: 02/12/2019] [Accepted: 02/13/2019] [Indexed: 11/21/2022]
|
21
|
Salim APAA, Suman SP, Canto ACVCS, Costa-Lima BRC, Viana FM, Monteiro MLG, Silva TJP, Conte-Junior CA. Muscle-specific color stability in fresh beef from grain-finished Bos indicus cattle. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2019; 32:1036-1043. [PMID: 30744374 PMCID: PMC6601059 DOI: 10.5713/ajas.18.0531] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/14/2018] [Accepted: 11/23/2018] [Indexed: 11/30/2022]
Abstract
Objective To investigate the color and oxidative stabilities of longissimus lumborum (LL) and psoas major (PM) muscles from grain-finished Bos indicus cattle in Brazil. Methods The LL and PM muscles were obtained 24 h post-mortem from eight (n = 8) Nellore bull carcasses, fabricated into 1.5-cm steaks, aerobically packaged, and stored at 4°C for nine days. Steaks were analyzed for myoglobin concentration, pH, instrumental color, metmyoglobin reducing activity (MRA) and lipid oxidation. Results The LL steaks exhibited greater (p<0.05) redness, color stability, and MRA than their PM counterparts on days 5 and 9. The LL and PM steaks demonstrated similar (p>0.05) lightness and yellowness on days 0, 5, and 9. On the other hand, PM steaks exhibited greater (p<0.05) myoglobin concentration, pH, and lipid oxidation than their LL counterparts. Conclusion These results indicated that muscle source influenced the color and oxidative stabilities of beef from grain-finished Bos indicus animals. These results highlighted the necessity of muscle-specific strategies to improve the color stability of beef from grain-fed Bos indicus cattle.
Collapse
Affiliation(s)
- Ana Paula A A Salim
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA.,Chemistry Institute, Technology Center, Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941-909, Brazil
| | - Surendranath P Suman
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA
| | - Anna C V C S Canto
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA
| | - Bruno R C Costa-Lima
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA
| | - Fernanda M Viana
- Chemistry Institute, Technology Center, Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941-909, Brazil
| | - Maria Lucia G Monteiro
- Department of Food Technology, Federal Fluminense University, Niteroi, RJ, 24230-340, Brazil
| | - Teofilo J P Silva
- Department of Food Technology, Federal Fluminense University, Niteroi, RJ, 24230-340, Brazil
| | - Carlos A Conte-Junior
- Chemistry Institute, Technology Center, Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941-909, Brazil.,Department of Food Technology, Federal Fluminense University, Niteroi, RJ, 24230-340, Brazil
| |
Collapse
|
22
|
Calnan HB, Jacob RH, Pethick DW, Gardner GE. Initial Bloom Color is a Poor Predictor of Retail Color Stability in Lamb Loin Meat. MEAT AND MUSCLE BIOLOGY 2019. [DOI: 10.22175/mmb2018.10.0031] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
The rapid browning of lamb meat on retail display reduces its appeal to consumers and thus the marketability of lamb meat. Predicting the rate of meat browning on retail display would allow retailers to effectively manage this issue. The ability of bloomed meat color at the start of retail display to predict meat browning over subsequent retail display was investigated in lamb loin meat. Mixed breed lambs (n = 4404) produced at 5 sites over 5 yr were slaughtered at ∼23kg carcass weight and measured for loin pH at 24 h, myoglobin, iron and zinc concentrations, isocitrate dehydrogenase activity and intramuscular fat. Loin meat was aged for 5 d before being re-sliced and overwrapped for color measurement over a 72 h simulated retail display. Meat redness (R630/R580) was measured after blooming and every 24 h across display using a Hunterlab spectrophotometer. Simple and partial correlation coefficients between initial and subsequent R630/R580 measures over the display were low (≤ 0.4). Accounting for key muscle traits influencing meat color such as pH24, myoglobin, iron or intramuscular fat concentration did not improve these correlations between bloomed meat color and subsequent meat color over retail display. Therefore bloomed meat color at the start of display is not a useful predictor of meat browning after 24 h of retail display. Alternatively, correlations between 24, 48, and 72 h R630/R580 were > 0.8, suggesting that meat color measured from 24 h of display can accurately predict subsequent retail meat browning.
Collapse
Affiliation(s)
- Honor B. Calnan
- Australian Cooperative Research Center for Sheep Industry Innovation
| | - Robin H. Jacob
- Australian Cooperative Research Center for Sheep Industry Innovation
| | - David W. Pethick
- Australian Cooperative Research Center for Sheep Industry Innovation
| | - Graham E. Gardner
- Australian Cooperative Research Center for Sheep Industry Innovation
| |
Collapse
|
23
|
Yu Q, Tian X, Shao L, Xu L, Dai R, Li X. Label-free proteomic strategy to compare the proteome differences between longissimus lumborum and psoas major muscles during early postmortem periods. Food Chem 2018; 269:427-435. [DOI: 10.1016/j.foodchem.2018.07.040] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2018] [Revised: 06/30/2018] [Accepted: 07/05/2018] [Indexed: 01/08/2023]
|
24
|
Effect of muscle type and CO-pretreatment combinations on the colour stability, protein oxidation and shelf-life of vacuum packaged beef steaks. Meat Sci 2018; 145:407-414. [DOI: 10.1016/j.meatsci.2018.07.021] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2018] [Revised: 07/12/2018] [Accepted: 07/16/2018] [Indexed: 11/21/2022]
|
25
|
Abstract
In postmortem muscle, mitochondria remain active and can influence beef color by oxygen consumption and metmyoglobin reduction. Enzymes involved in glycolysis and the tricarboxylic acid cycle can generate reducing equivalents such as succinate or NADH. Mitochondrial activity is critical to maintain steaks that are bright cherry-red and improve color stability. This review seeks to characterize the role of mitochondria in beef color; more specifically to understand the effects of mitochondrial function on myoglobin redox stability.
Collapse
|
26
|
Neethling NE, Suman SP, Sigge GO, Hoffman LC, Hunt MC. Exogenous and Endogenous Factors Influencing Color of Fresh Meat from Ungulates. MEAT AND MUSCLE BIOLOGY 2017. [DOI: 10.22175/mmb2017.06.0032] [Citation(s) in RCA: 56] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Biochemistry of post-mortem muscle tissue is complex, and several factors affect the fresh meat color and color stability, both of which influence consumer acceptance. Therefore, improving meat color and meat color stability is of significant value to the meat industry and consumers. While extensive literature is available on the color and color stability of domestic ungulates, literature on wild ungulates is notably lacking. With an increasing global demand for meats from wild ungulates, it is critical to identify the knowledge gaps regarding their color and color stability. The objective of this paper is to overview the exogenous and endogenous factors influencing the color and color stability of fresh meats from domestic and wild ungulates. The literature highlighted that the pre- and post-harvest factors influencing meat color and meat color stability are interrelated and not mutually exclusive. Current research indicates that the effects of several of these factors are specific to species, breed, and muscle source. Novel ways to manipulate these factors using a biosystems approach should be explored to improve color attributes of fresh ungulate meats.
Collapse
Affiliation(s)
| | | | | | | | - Melvin C. Hunt
- Kansas State University Department of Animal Sciences and Industry
| |
Collapse
|
27
|
Canto AC, Costa-Lima BR, Suman SP, Monteiro MLG, Viana FM, Salim APA, Nair MN, Silva TJ, Conte-Junior CA. Color attributes and oxidative stability of longissimus lumborum and psoas major muscles from Nellore bulls. Meat Sci 2016; 121:19-26. [DOI: 10.1016/j.meatsci.2016.05.015] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2016] [Revised: 05/15/2016] [Accepted: 05/19/2016] [Indexed: 01/30/2023]
|
28
|
Wu W, Yu QQ, Fu Y, Tian XJ, Jia F, Li XM, Dai RT. Towards muscle-specific meat color stability of Chinese Luxi yellow cattle: A proteomic insight into post-mortem storage. J Proteomics 2016; 147:108-118. [DOI: 10.1016/j.jprot.2015.10.027] [Citation(s) in RCA: 52] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2015] [Revised: 10/19/2015] [Accepted: 10/26/2015] [Indexed: 12/26/2022]
|
29
|
Neethling NE, Suman SP, Sigge GO, Hoffman LC. Muscle-specific colour stability of blesbok (Damaliscus pygargus phillipsi) meat. Meat Sci 2016; 119:69-79. [DOI: 10.1016/j.meatsci.2016.04.015] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2015] [Revised: 04/11/2016] [Accepted: 04/13/2016] [Indexed: 11/25/2022]
|
30
|
Seo HW, Seo JK, Yang HS. Effects of injection of hydrolysis plasma protein solution on the antioxidant properties in porcine M. Longissimus Lumborum. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2016; 58:31. [PMID: 27536381 PMCID: PMC4987969 DOI: 10.1186/s40781-016-0111-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/24/2015] [Accepted: 07/22/2016] [Indexed: 11/10/2022]
Abstract
BACKGROUND Plasma protein hydrolysates have been shown to possess antioxidant activity. However, no report has yet to examine the antioxidant effects of injection of plasma protein hydrolysates on meat quality. Therefore, in this study, the effects of injection of hydrolysis plasma protein solution on meat quality and storability were investigated in porcine M. longissimus lumborum. METHODS Twelve pigs were randomly selected at a commercial slaughter plant and harvested. Dissected loins were injected with one of five solutions: C- control (untreated), T1- 10 mM phosphate buffer solution (PBS), T2- 10 mM PBS with 0.01 % butylated hydroxytoluene, T3- 10 mM PBS with 5 % plasma proteins, and T4- 10 mM PBS with 5 % hydrolysis plasma proteins. RESULTS T3 and T4 induced greater reduction in protein content of the loin muscle than other treatments. T2 resulted in the lowest pH as well as highest cooking loss. After a storage period of 3-7 days, both lightness and redness of meat were unaffected by all injection treatments. However, yellowness was significantly elevated by treatment with T4 relative to the control. T4 also resulted in the lowest shear force (a measure of meat toughness), suggesting improvement of texture or tenderness. Further, T4 resulted in the most stable TBARS values during storage, indicating that this treatment might retard rancidity in meat. CONCLUSION Injection of porcine M. longissimus lumborum with hydrolysis plasma protein solution could improve overall pork quality, including tenderness and storability.
Collapse
Affiliation(s)
- Hyun-Woo Seo
- National Institute of Animal Science, RDA, Wanju, 55365 South Korea
| | - Jin-Kyu Seo
- Division of Applied Life Science Graduate School (BK21 plus), Institute of Agriculture and Life Science, Gyeongsang National University, Jinju, 52828 South Korea
| | - Han-Sul Yang
- Division of Applied Life Science Graduate School (BK21 plus), Institute of Agriculture and Life Science, Gyeongsang National University, Jinju, 52828 South Korea
| |
Collapse
|
31
|
Rivaroli DC, Guerrero A, Velandia Valero M, Zawadzki F, Eiras CE, Campo MDM, Sañudo C, Mendes Jorge A, Nunes do Prado I. Effect of essential oils on meat and fat qualities of crossbred young bulls finished in feedlots. Meat Sci 2016; 121:278-284. [PMID: 27388818 DOI: 10.1016/j.meatsci.2016.06.017] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2015] [Revised: 05/31/2016] [Accepted: 06/15/2016] [Indexed: 10/21/2022]
Abstract
Twenty-seven animals (½ Angus - ½ Nellore) were fed for four months with one of the following diets: without addition of essential oils (E0.0), with 3.5 (E3.5) or 7 (E7.0) g/animal/day of an essential oil blend (oregano, garlic, lemon, rosemary, thyme, eucalyptus and sweet orange). Chemical composition, fatty acid profile and meat color were evaluated in Longissimus muscle. In addition, the effects of aging (one, seven and 14days) on the meat water holding capacity, texture and lipid oxidation were evaluated. Essential oils had no effect on chemical and fatty acid composition, meat color, water holding capacity or texture, but an inclusion of 3.5g/day decreased lipid oxidation. The addition of 7.0g/animal/day had a pro-oxidant effect on meat during aging and resulted in higher values for lipid oxidation at 14days of aging. Aging significantly affected thawing losses and texture. A dose of 3.5g/animal/day could be recommended in feedlot animals, but greater doses could have a pro-oxidant effect.
Collapse
Affiliation(s)
- Dayane Cristina Rivaroli
- State University of Maringá, Animal Science Department, CNPq/CAPES Fellowship, 87.020-900 Maringá, Paraná, Brazil; São Paulo State University, Animal Production Departament, 18618-970 Botucatu, Sao Paulo, Brazil.
| | - Ana Guerrero
- State University of Maringá, Animal Science Department, CNPq/CAPES Fellowship, 87.020-900 Maringá, Paraná, Brazil; University of Zaragoza, Animal Production and Food Science Department, Instituto Agroalimentario (IA2) - Universidad de Zaragoza - CITA. C/Miguel Servet 177, 50013 Zaragoza, Spain
| | - Maribel Velandia Valero
- State University of Maringá, Animal Science Department, CNPq/CAPES Fellowship, 87.020-900 Maringá, Paraná, Brazil
| | - Fernando Zawadzki
- State University of Maringá, Animal Science Department, CNPq/CAPES Fellowship, 87.020-900 Maringá, Paraná, Brazil
| | - Carlos Emanuel Eiras
- State University of Maringá, Animal Science Department, CNPq/CAPES Fellowship, 87.020-900 Maringá, Paraná, Brazil
| | - Maria Del Mar Campo
- University of Zaragoza, Animal Production and Food Science Department, Instituto Agroalimentario (IA2) - Universidad de Zaragoza - CITA. C/Miguel Servet 177, 50013 Zaragoza, Spain
| | - Carlos Sañudo
- University of Zaragoza, Animal Production and Food Science Department, Instituto Agroalimentario (IA2) - Universidad de Zaragoza - CITA. C/Miguel Servet 177, 50013 Zaragoza, Spain
| | - André Mendes Jorge
- São Paulo State University, Animal Production Departament, 18618-970 Botucatu, Sao Paulo, Brazil
| | - Ivanor Nunes do Prado
- State University of Maringá, Animal Science Department, CNPq/CAPES Fellowship, 87.020-900 Maringá, Paraná, Brazil
| |
Collapse
|
32
|
McGilchrist P, Greenwood P, Pethick D, Gardner G. Selection for increased muscling in Angus cattle did not increase the glycolytic potential or negatively impact pH decline, retail colour stability or mineral content. Meat Sci 2016; 114:8-17. [DOI: 10.1016/j.meatsci.2015.12.007] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2015] [Revised: 11/21/2015] [Accepted: 12/14/2015] [Indexed: 11/16/2022]
|
33
|
Factors influencing the flavour of game meat: A review. Meat Sci 2016; 113:139-53. [DOI: 10.1016/j.meatsci.2015.11.022] [Citation(s) in RCA: 71] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2015] [Revised: 11/13/2015] [Accepted: 11/23/2015] [Indexed: 11/19/2022]
|
34
|
Jayawardana BC, Liyanage R, Lalantha N, Iddamalgoda S, Weththasinghe P. Antioxidant and antimicrobial activity of drumstick (Moringa oleifera) leaves in herbal chicken sausages. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.07.028] [Citation(s) in RCA: 68] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
35
|
Jones M, Hoffman LC, Muller M. Oxidative stability of blesbok, springbok and fallow deer droëwors with added rooibos extract. S AFR J SCI 2015. [DOI: 10.17159/sajs.2015/20140347] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
Abstract
Abstract The addition of rooibos extract (RBE) (0%, 0.25%, 0.50%, 1.0% RBE) to improve the oxidative stability of blesbok, springbok and fallow deer droëwors (dried sausage) was studied. RBE treatments had no effects (p more than 0.05) on the lipid and protein oxidation of the dried product. With the addition of RBE 0.25%, lipid stability after drying showed the malonaldehydes decreased considerably. Haem-iron concentration increased after drying and differed (p less than 0.05) between RBE treatments within the dried stage within species. There were no differences (p more than 0.05) between the moisture, protein and fat contents between treatments within a specific processing stage. With the high polyunsaturated fatty acid content of the sausages, a high level of oxidation occurred. Even though RBE addition did not reduce oxidation significantly during the drying process, it could be a successful addition to the traditional South African meat product if it is shown to impart positive flavour attributes.
Collapse
|
36
|
De Palo P, Maggiolino A, Centoducati P, Milella P, Calzaretti G, Tateo A. Is meat quality from Longissimus lumborum samples correlated with other cuts in horse meat? Anim Sci J 2015; 87:428-38. [DOI: 10.1111/asj.12433] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2014] [Revised: 02/27/2015] [Accepted: 03/03/2015] [Indexed: 11/27/2022]
Affiliation(s)
- Pasquale De Palo
- Department of Veterinary Medicine; University “Aldo Moro” of Bari, Valenzano (BA); Italy
| | - Aristide Maggiolino
- Department of Veterinary Medicine; University “Aldo Moro” of Bari, Valenzano (BA); Italy
| | - Pasquale Centoducati
- Department of Veterinary Medicine; University “Aldo Moro” of Bari, Valenzano (BA); Italy
| | - Paola Milella
- Department of Veterinary Medicine; University “Aldo Moro” of Bari, Valenzano (BA); Italy
| | - Giovanna Calzaretti
- Department of Veterinary Medicine; University “Aldo Moro” of Bari, Valenzano (BA); Italy
| | - Alessandra Tateo
- Department of Veterinary Medicine; University “Aldo Moro” of Bari, Valenzano (BA); Italy
| |
Collapse
|
37
|
Postmortem changes in sarcoplasmic proteins associated with color stability in lamb muscle analyzed by proteomics. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2563-2] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
38
|
Joseph P, Nair MN, Suman SP. Application of proteomics to characterize and improve color and oxidative stability of muscle foods. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.05.041] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
39
|
Gagaoua M, Terlouw EMC, Micol D, Boudjellal A, Hocquette JF, Picard B. Understanding Early Post-Mortem Biochemical Processes Underlying Meat Color and pH Decline in the Longissimus thoracis Muscle of Young Blond d'Aquitaine Bulls Using Protein Biomarkers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:6799-6809. [PMID: 26160326 DOI: 10.1021/acs.jafc.5b02615] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Many studies on color biochemistry and protein biomarkers were undertaken in post-mortem beef muscles after ≥24 hours. The present study was conducted on Longissimus thoracis muscles of 21 Blond d'Aquitaine young bulls to evaluate the relationships between protein biomarkers present during the early post-mortem and known to be related to tenderness and pH decline and color development. pH values at 45 min, 3 h, and 30 h post-mortem were correlated with three, seven, and six biomarkers, respectively. L*a*b* color coordinates 24 h post-mortem were correlated with nine, five, and eight protein biomarkers, respectively. Regression models included Hsp proteins and explained between 47 and 59% of the variability between individuals in pH and between 47 and 65% of the variability in L*a*b* color coordinates. Proteins correlated with pH and/or color coordinates were involved in apoptosis or had antioxidative or chaperone activities. The main results include the negative correlations between pH45 min, pH3 h, and pHu and Prdx6, which may be explained by the antioxidative and phospholipase activities of this biomarker. Similarly, inducible Hsp70-1A/B and μ-calpain were correlated with L*a*b* coordinates, due to the protective action of Hsp70-1A/B on the proteolytic activities of μ-calpain on structural proteins. Correlations existed further between MDH1, ENO3, and LDH-B and pH decline and color stability probably due to the involvement of these enzymes in the glycolytic pathway and, thus, the energy status of the cell. The present results show that research using protein indicators may increase the understanding of early post-mortem biological mechanisms involved in pH and beef color development.
Collapse
Affiliation(s)
- Mohammed Gagaoua
- †INRA, UMR 1213 Herbivores, F-63122 Saint-Genès Champanelle, France
- ‡Clermont Université, VetAgro Sup, UMR 1213 Herbivores, B.P. 10448, F-63000 Clermont-Ferrand, France
- §Equipe Maquav, INATAA, Université Frères Mentouri Constantine, Route de Ain El-Bey, 25000 Constantine, Algeria
| | - E M Claudia Terlouw
- †INRA, UMR 1213 Herbivores, F-63122 Saint-Genès Champanelle, France
- ‡Clermont Université, VetAgro Sup, UMR 1213 Herbivores, B.P. 10448, F-63000 Clermont-Ferrand, France
| | - Didier Micol
- †INRA, UMR 1213 Herbivores, F-63122 Saint-Genès Champanelle, France
- ‡Clermont Université, VetAgro Sup, UMR 1213 Herbivores, B.P. 10448, F-63000 Clermont-Ferrand, France
| | - Abdelghani Boudjellal
- §Equipe Maquav, INATAA, Université Frères Mentouri Constantine, Route de Ain El-Bey, 25000 Constantine, Algeria
| | - Jean-François Hocquette
- †INRA, UMR 1213 Herbivores, F-63122 Saint-Genès Champanelle, France
- ‡Clermont Université, VetAgro Sup, UMR 1213 Herbivores, B.P. 10448, F-63000 Clermont-Ferrand, France
| | - Brigitte Picard
- †INRA, UMR 1213 Herbivores, F-63122 Saint-Genès Champanelle, France
- ‡Clermont Université, VetAgro Sup, UMR 1213 Herbivores, B.P. 10448, F-63000 Clermont-Ferrand, France
| |
Collapse
|
40
|
Naveena B, Muthukumar M, Kulkarni V, Praveen Kumar Y, Usha Rani K, Kiran M. Effect of Aging on the Physicochemical, Textural, Microbial and Proteome Changes in Emu (D
romaius novaehollandiae
) Meat Under Different Packaging Conditions. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12499] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- B.M. Naveena
- National Research Centre on Meat; Chengicherla, Boduppal Post Hyderabad 500092 India
| | - M. Muthukumar
- National Research Centre on Meat; Chengicherla, Boduppal Post Hyderabad 500092 India
| | - V.V. Kulkarni
- National Research Centre on Meat; Chengicherla, Boduppal Post Hyderabad 500092 India
| | - Y. Praveen Kumar
- National Research Centre on Meat; Chengicherla, Boduppal Post Hyderabad 500092 India
| | - K. Usha Rani
- National Research Centre on Meat; Chengicherla, Boduppal Post Hyderabad 500092 India
| | - M. Kiran
- Department of Livestock Products Technology; College of Veterinary Sciences; Hyderabad India
| |
Collapse
|
41
|
Canto AC, Suman SP, Nair MN, Li S, Rentfrow G, Beach CM, Silva TJ, Wheeler TL, Shackelford SD, Grayson A, McKeith RO, King DA. Differential abundance of sarcoplasmic proteome explains animal effect on beef Longissimus lumborum color stability. Meat Sci 2015; 102:90-8. [DOI: 10.1016/j.meatsci.2014.11.011] [Citation(s) in RCA: 59] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2014] [Revised: 11/24/2014] [Accepted: 11/25/2014] [Indexed: 10/24/2022]
|
42
|
Purohit A, Singh R, Kerr W, Mohan A. Effects of heme and nonheme iron on meat quality characteristics during retail display and storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2015. [DOI: 10.1007/s11694-015-9222-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
43
|
Suman SP, Hunt MC, Nair MN, Rentfrow G. Improving beef color stability: Practical strategies and underlying mechanisms. Meat Sci 2014; 98:490-504. [DOI: 10.1016/j.meatsci.2014.06.032] [Citation(s) in RCA: 113] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2014] [Revised: 06/20/2014] [Accepted: 06/21/2014] [Indexed: 01/31/2023]
|
44
|
Garner C, Unruh J, Hunt M, Boyle E, Houser T. Effects of subprimal type, quality grade, and aging time on display color of ground beef patties. Meat Sci 2014; 98:301-9. [PMID: 24880976 DOI: 10.1016/j.meatsci.2014.05.004] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2013] [Revised: 05/02/2014] [Accepted: 05/05/2014] [Indexed: 10/25/2022]
|
45
|
Mancini R, Ramanathan R. Effects of postmortem storage time on color and mitochondria in beef. Meat Sci 2014; 98:65-70. [DOI: 10.1016/j.meatsci.2014.04.007] [Citation(s) in RCA: 64] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2013] [Revised: 04/22/2014] [Accepted: 04/28/2014] [Indexed: 11/30/2022]
|
46
|
Gao X, Wang Z, Miao J, Xie L, Dai Y, Li X, Chen Y, Luo H, Dai R. Influence of different production strategies on the stability of color, oxygen consumption and metmyoglobin reducing activity of meat from Ningxia Tan sheep. Meat Sci 2013; 96:769-74. [PMID: 24200569 DOI: 10.1016/j.meatsci.2013.09.026] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2012] [Revised: 07/05/2013] [Accepted: 09/27/2013] [Indexed: 11/16/2022]
Abstract
Fifty male Ningxia Tan sheep were randomly divided into five groups (10 per group). Different feeding strategies were applied to each group for 120 days prior to slaughter. The sheep belong to five groups were pastured for 0 h (feedlot-fed), 2h, 4h, 8h, 12h per day on a natural grazing ground, respectively. M. semitendinosus muscle from Tan sheep was obtained after slaughter. Instrumental color, pH values, oxygen consumption rate, metmyoglobin reducing activity and relative metmyoglobin percentages were analyzed after 1, 3, 5, 7 and 9 days of refrigerated storage. Long-term daily grazing and herbage-based diet were conducive to maintain a lower oxygen consumption rate, higher metmyoglobin reducing activity and lower metmyoglobin accumulation. The combination of pasture-fed and feedlot-fed was conducive to weight gain, and at the same time, increased the color stability of the meat from Ningxia Tan sheep.
Collapse
Affiliation(s)
- Xiaoguang Gao
- College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qinghua East Road, Haidian District, Beijing 100083, PR China; College of Biological Science and Engineering, Hebei University of Science and Technology, No.26 Yuxiang Street, Yuhua District, Shijiazhuang, Hebei 050000, PR China
| | | | | | | | | | | | | | | | | |
Collapse
|
47
|
Calnan HB, Jacob RH, Pethick DW, Gardner GE. Factors affecting the colour of lamb meat from the longissimus muscle during display: the influence of muscle weight and muscle oxidative capacity. Meat Sci 2013; 96:1049-57. [PMID: 24080243 DOI: 10.1016/j.meatsci.2013.08.032] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2012] [Revised: 08/27/2013] [Accepted: 08/29/2013] [Indexed: 10/26/2022]
Abstract
Spectrophotometric measures were used to determine the redness:browness (R630/R580) of 4238 lamb longissimus muscle after 3 days under simulated display. The results were analysed using linear mixed effects models. Environmental factors represented by effects such as kill group and site of production produced the greatest variation of up to 2.76 units in R630/R580. Isocitrate dehydrogenase activity, reflecting muscle oxidative capacity, reduced R630/R580 by 0.5 units. Selection for high muscling sires increased R630/R580 by 0.27 units, likely due to changes in muscle oxidative capacity. Lamb carcass weight also increased R630/R580 by 0.5 units. Analysis of genotypic factors influencing lamb size and growth rate such as sire type and dam breed further supported that increased growth rate improves meat R630/R580. Our findings suggest that breeding for increased growth rate and increased muscle weight could result in Australian lamb meat retaining its red colour for extended periods whilst on display.
Collapse
Affiliation(s)
- H B Calnan
- Australian Cooperative Research Centre for Sheep Industry Innovation, Australia; Murdoch University, School of Veterinary & Biomedical Sciences, WA 6150, Australia.
| | | | | | | |
Collapse
|
48
|
Effects of High-Pressure Treatments on the Redox State of Porcine Myoglobin and Color Stability of Pork During Cold Storage. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1118-4] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
49
|
Zhang M, Wang D, Huang W, Liu F, Zhu Y, Xu W, Cao J. Apoptosis during postmortem conditioning and its relationship to duck meat quality. Food Chem 2013; 138:96-100. [DOI: 10.1016/j.foodchem.2012.10.142] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2012] [Revised: 10/19/2012] [Accepted: 10/31/2012] [Indexed: 11/26/2022]
|
50
|
A Review of Optical Nondestructive Visual and Near-Infrared Methods for Food Quality and Safety. ACTA ACUST UNITED AC 2013. [DOI: 10.1155/2013/341402] [Citation(s) in RCA: 90] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
This paper is a review of optical methods for online nondestructive food quality monitoring. The key spectral areas are the visual and near-infrared wavelengths. We have collected the information of over 260 papers published mainly during the last 20 years. Many of them use an analysis method called chemometrics which is shortly described in the paper. The main goal of this paper is to provide a general view of work done according to different FAO food classes. Hopefully using optical VIS/NIR spectroscopy gives an idea of how to better meet market and consumer needs for high-quality food stuff.
Collapse
|