1
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Evaluating the failure to bloom in dark-cutting and lactate-enhanced beef longissimus steaks. Meat Sci 2021; 184:108684. [PMID: 34656000 DOI: 10.1016/j.meatsci.2021.108684] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2020] [Revised: 05/25/2021] [Accepted: 09/20/2021] [Indexed: 11/23/2022]
Abstract
Previous studies have noted lower L* (lightness) values for both dark-cutting beef and normal-pH beef enhanced with lactate. In the current study, absorption-coefficient, scattering-coefficient, CIE L*a*b* values, refractive index of sarcoplasm, and inter-muscle bundle space were evaluated for dark-cutting beef, normal-pH beef enhanced with lactate, normal-pH beef enhanced with water, and normal-pH beef not enhanced with either water or lactate. Compared with non-enhanced loins, lactate-enhancement had lower a*, chroma, oxymyoglobin, reflectance, scattering, and inter-muscle bundle space as well as greater absorption and refractive index. Dark-cutting steaks had lower a*, chroma, oxymyoglobin values, reflectance, and scattering as well as less inter-muscle bundle space compared with lactate-enhanced steaks. Sarcoplasm refractive index values were greater in lactate-enhanced steaks than dark-cutting steaks. The results suggest that changes in muscle structure and optical properties due to either pH or lactate addition can alter muscle darkening and blooming properties.
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2
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Hearn K, Denzer M, Mitacek R, Maheswarappa NB, McDaniel C, Jadeja R, Mafi G, Beker A, Pezeshki A, Ramanathan R. Effects of Modified Atmospheric Packaging on Ground Chicken Color and Lipid Oxidation. MEAT AND MUSCLE BIOLOGY 2021. [DOI: 10.22175/mmb.12599] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
The objective of the current study was to evaluate the color changes and lipid oxidation of ground chicken patties packaged in polyvinyl chloride (PVC) film, high-oxygen (HiOx)–modified atmospheric packaging (MAP; 80% oxygen + 20% carbon dioxide [CO2]), and carbon monoxide (CO)-MAP (0.4% CO + 19.6% CO2 + 80% nitrogen) and stored at 2°C. Surface color was measured using a HunterLab MiniScan spectrophotometer on days 0, 1, 2, and 4. Lipid oxidation, pH, and aerobic plate count were determined on days 0 and 4 of storage. Fatty acid profiles were determined on day 0 to characterize saturated and unsaturated fatty acids. Patties packaged in PVC had greater (P < 0.05) pH than HiOx-MAP and CO-MAP. Gas chromatography analysis indicated that ground chicken has 72.8% unsaturated fatty acids and 27.2% saturated fatty acids (based on total lipids and fatty acid methyl ester). The formation of carboxymyoglobin on ground chicken patty surface was confirmed by peaks at 420 and 570 nm, whereas oxymyoglobin had peaks at 410 and 580 nm. Instrumental color analysis indicated both HiOx-MAP and CO-MAP had greater (P < 0.05) redness (a* values) than PVC on day 4 of storage. Patties packaged in HiOx-MAP had greater (P < 0.05) chroma values than CO-MAP and PVC on day 4 of storage. Visual panelists noted less (P < 0.05) surface discoloration in CO-MAP than PVC and HiOx-MAP on day 4 of storage. Lipid oxidation was greater (P < 0.05) in PVC and HiOx-MAP than CO-MAP. CO inclusion at 0.4% level effectively inhibited lipid oxidation and stabilized surface redness during refrigerated storage of ground chicken.
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Affiliation(s)
- Kathryn Hearn
- Oklahoma State University Department of Animal and Food Sciences
| | - Morgan Denzer
- Oklahoma State University Department of Animal and Food Sciences
| | - Rachel Mitacek
- Oklahoma State University Department of Animal and Food Sciences
| | | | - Conner McDaniel
- Oklahoma State University Department of Animal and Food Sciences
| | - Ravi Jadeja
- Oklahoma State University Department of Animal and Food Sciences
| | | | - Ali Beker
- Oklahoma State University Department of Animal and Food Sciences
| | - Adel Pezeshki
- Oklahoma State University Department of Animal and Food Sciences
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3
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Zhou Y, Watkins P, Oiseth S, Cochet-Broch M, Sikes AL, Chen C, Buckow R. High pressure processing improves the sensory quality of sodium-reduced chicken sausage formulated with three anion types of potassium salt. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108008] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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4
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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.
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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
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5
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Salim APAA, Wang Y, Li S, Conte-Junior CA, Chen J, Zhu H, Rentfrow G, Suman SP. Sarcoplasmic Proteome Profile and Internal Color of Beef Longissimus Lumborum Steaks Cooked to Different Endpoint Temperatures. MEAT AND MUSCLE BIOLOGY 2020. [DOI: 10.22175/mmb.9470] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
The complex relationship between endpoint temperature, sarcoplasmic proteome, and internal color in cooked steaks is yet to be examined. The objective of the present study was to characterize the changes in sarcoplasmic proteome and their influence on the internal color of beef longissimus lumborum (LL) steaks cooked to different endpoint temperatures. Two 2.5-cm-thick LL steaks were fabricated from 9 beef strip loins and were cooked to an internal endpoint temperature of either 60°C (C-60) or 71°C (C-71). Cooked steaks were cooled and sliced parallel to the grilled surface, and internal color was evaluated instrumentally. Sarcoplasmic proteome from the interiors of the cooked steaks was analyzed using two-dimensional electrophoresis, and the gel images were digitally analyzed. The protein spots exhibiting more than 2-fold intensity differences (P < 0.05) were subjected to in-gel tryptic digestion and were identified by tandem mass spectrometry. The C-60 steaks demonstrated greater (P < 0.05) redness and color stability than the C-71 ones. Eleven differentially abundant protein spots were identified, and they belonged to 6 functional groups (transport proteins, enzymes in energy metabolism, chaperones, antioxidant proteins, enzymes in amino acid metabolism, and glycolytic enzymes). While 10 spots were overabundant (P < 0.05) in C-60 steaks, 1 spot was overabundant (P < 0.05) in C-71 steaks. The spot overabundant in C-71 samples was identified as myoglobin, suggesting the possible role of post-translational modifications in the heme protein’s thermal stability. The results indicated that the endpoint cooking temperature influenced sarcoplasmic proteome profile and internal color of cooked beef LL steaks. The overabundant proteins in steaks cooked to 60°C may be exploited as potential biomarkers for undercooked beef, which is a source for foodborne infections.
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Affiliation(s)
| | - Yifei Wang
- University of Kentucky Department of Animal and Food Sciences
| | | | | | | | | | - Gregg Rentfrow
- University of Kentucky Department of Animal and Food Sciences
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6
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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]
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7
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Djimsa BA, Abraham A, Mafi GG, VanOverbeke DL, Ramanathan R. Effects of Metmyoglobin Reducing Activity and Thermal Stability of NADH-Dependent Reductase and Lactate Dehydrogenase on Premature Browning in Ground Beef. J Food Sci 2017; 82:304-313. [PMID: 28099768 DOI: 10.1111/1750-3841.13606] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2016] [Revised: 11/28/2016] [Accepted: 12/04/2016] [Indexed: 11/27/2022]
Abstract
Premature browning is a condition wherein ground beef exhibits a well-done appearance before reaching the USDA recommended internal cooked meat temperature of 71.1 °C; however, the mechanism is unclear. The objectives of this study were: (1) to determine the effects of packaging and temperature on metmyoglobin reducing activity (MRA) of cooked ground beef patties and (2) to assess the effects of temperature and pH on thermal stability of NADH-dependent reductase, lactate dehydrogenase (LDH), and oxymyoglobin (OxyMb) in-vitro. Beef patties (lean: fat = 85:15) were packaged in high-oxygen modified atmosphere (HiOX-MAP) or vacuum (VP) and cooked to either 65 or 71 °C. Internal meat color and MRA of both raw and cooked patties were determined. Purified NADH-dependent reductase and LDH were used to determine the effects of pH and temperature on enzyme activity. MRA of cooked patties was temperature and packaging dependent (P < 0.05). Vacuum packaged patties cooked to 71 °C had greater (P < 0.05) MRA than HiOX-MAP counterparts. Thermal stability of OxyMb, NADH-dependent reductase, and LDH were different and pH-dependent. LDH was able to generate NADH at 84 °C; whereas NADH-dependent reductase was least stable to heat. The results suggest that patties have MRA at cooking temperatures, which can influence cooked meat color.
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Affiliation(s)
| | - Anupam Abraham
- Dept. of Animal Science, Oklahoma State Univ., Stillwater, OK, 74078, U.S.A
| | - Gretchen G Mafi
- Dept. of Animal Science, Oklahoma State Univ., Stillwater, OK, 74078, U.S.A
| | | | - Ranjith Ramanathan
- Dept. of Animal Science, Oklahoma State Univ., Stillwater, OK, 74078, U.S.A
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Sakowska A, Guzek D, Sun DW, Wierzbicka A. Effects of 0.5% carbon monoxide in modified atmosphere packagings on selected quality attributes of M. Longissimus dorsi
beef steaks. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12517] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Anna Sakowska
- Department of Technique and Food Development Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS - SGGW); Nowoursynowska Street 159 c Warsaw 02-776 Poland
| | - Dominika Guzek
- Department of Technique and Food Development Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS - SGGW); Nowoursynowska Street 159 c Warsaw 02-776 Poland
| | - Da-Wen Sun
- Agricultural and Food Science Centre; Food Refrigeration & Computerised Food Technology, University College Dublin, National University of Ireland; Belfield Dublin 4 Ireland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS - SGGW); Nowoursynowska Street 159 c Warsaw 02-776 Poland
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9
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Sakowska A, Guzek D, Głąbska D, Wierzbicka A. Carbon monoxide concentration and exposure time effects on the depth of CO penetration and surface color of raw and cooked beef longissimus lumborum steaks. Meat Sci 2016; 121:182-188. [DOI: 10.1016/j.meatsci.2016.06.013] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2016] [Revised: 05/25/2016] [Accepted: 06/13/2016] [Indexed: 10/21/2022]
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10
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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]
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11
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Suman SP, Nair MN, Joseph P, Hunt MC. Factors influencing internal color of cooked meats. Meat Sci 2016; 120:133-144. [DOI: 10.1016/j.meatsci.2016.04.006] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2016] [Revised: 03/25/2016] [Accepted: 04/06/2016] [Indexed: 01/06/2023]
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12
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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]
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13
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Suman SP, Rentfrow G, Nair MN, Joseph P. 2013 EARLY CAREER ACHIEVEMENT AWARD— Proteomics of muscle- and species-specificity in meat color stability12. J Anim Sci 2014; 92:875-82. [DOI: 10.2527/jas.2013-7277] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023] Open
Affiliation(s)
- S. P. Suman
- Department of Animal and Food Sciences, University of Kentucky, Lexington 40546
| | - G. Rentfrow
- Department of Animal and Food Sciences, University of Kentucky, Lexington 40546
| | - M. N. Nair
- Department of Animal and Food Sciences, University of Kentucky, Lexington 40546
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14
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Nair M, Suman S, Li S, Ramanathan R, Mancini R. Temperature- and pH-dependent effect of lactate on in vitro redox stability of red meat myoglobins. Meat Sci 2014; 96:408-12. [DOI: 10.1016/j.meatsci.2013.07.033] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2013] [Revised: 07/19/2013] [Accepted: 07/28/2013] [Indexed: 11/17/2022]
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15
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Langsrud S, Heir E, Rode TM. Survival of Shiga toxin-producing Escherichia coli and Stx bacteriophages in moisture enhanced beef. Meat Sci 2013; 97:339-46. [PMID: 24134920 DOI: 10.1016/j.meatsci.2013.09.022] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2012] [Revised: 09/13/2013] [Accepted: 09/24/2013] [Indexed: 10/26/2022]
Abstract
Moisture enhancement of meat through injection is a technology to improve the sensory properties and the weight of meat. However, the technology may increase the risk of food borne infections. Shiga toxin-producing Escherichia coli (STEC) or bacteriophages carrying cytotoxin genes (Shiga toxin genes, stx), which is normally only present on the surface of intact beef, may be transferred to the inner parts of the muscle during the injection process. Pathogens and bacteriophages surviving the storage period may not be eliminated in the cooking process since many consumers prefer undercooked beef. Measures to increase the microbial food safety of moisture enhanced beef may include sterilization or washing of the outer surface of the meat before injection, avoiding recycling of marinade and addition of antimicrobial agents to the marinade. This paper reviews the literature regarding microbial safety of moisture enhanced beef with special emphasis on STEC and Stx bacteriophages. Also, results from a European Union research project, ProSafeBeef (Food-CT-16 2006-36241) are presented.
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Affiliation(s)
- Solveig Langsrud
- Nofima, Norwegian Institute of Food, Fishery and Aquaculture, P.O. Box 210, N-1431 Ås, Norway
| | - Even Heir
- Nofima, Norwegian Institute of Food, Fishery and Aquaculture, P.O. Box 210, N-1431 Ås, Norway
| | - Tone Mari Rode
- Nofima, Norwegian Institute of Food, Fishery and Aquaculture, P.O. Box 210, N-1431 Ås, Norway
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Affiliation(s)
- Surendranath P. Suman
- Department of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky 40546;
| | - Poulson Joseph
- Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, Mississippi 39762;
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17
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Sørheim O, Høy M. Effects of food ingredients and oxygen exposure on premature browning in cooked beef. Meat Sci 2013; 93:105-10. [DOI: 10.1016/j.meatsci.2012.08.009] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2012] [Revised: 08/08/2012] [Accepted: 08/08/2012] [Indexed: 10/28/2022]
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18
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Bingol EB, Colak H, Cetin O, Hampikyan H. Effects of Sodium Lactate on the Shelf Life and Sensory Characteristics of Cig Kofte - A Turkish Traditional Raw Meatball. J FOOD PROCESS PRES 2012. [DOI: 10.1111/jfpp.12059] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Enver Baris Bingol
- Department of Food Hygiene and Technology; Faculty of Veterinary Medicine; Istanbul University; 34320 Avcilar Istanbul Turkey
| | - Hilal Colak
- Department of Food Hygiene and Technology; Faculty of Veterinary Medicine; Istanbul University; 34320 Avcilar Istanbul Turkey
| | - Omer Cetin
- Department of Food Hygiene and Technology; Faculty of Veterinary Medicine; Istanbul University; 34320 Avcilar Istanbul Turkey
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19
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Joseph P, Suman SP, Rentfrow G, Li S, Beach CM. Proteomics of muscle-specific beef color stability. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:3196-3203. [PMID: 22369190 DOI: 10.1021/jf204188v] [Citation(s) in RCA: 154] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The objective of the present study was to differentiate the sarcoplasmic proteome of color-stable (Longissimus lumborum; LL) and color-labile (Psoas major; PM) beef muscles. LL and PM muscles from seven beef carcasses (24 h post-mortem) were fabricated into 2.54 cm steaks, aerobically packaged, and assigned to refrigerated retail display for 9 days. LL steaks demonstrated greater (P < 0.05) color stability and lower (P < 0.05) lipid oxidation than PM steaks. Proteome analyses identified 16 differentially abundant proteins in LL and PM, including antioxidant proteins and chaperones. Proteins demonstrating positive correlation with redness (aldose reductase, creatine kinase, and β-enolase) and color stability (peroxiredoxin-2, peptide methionine sulfoxide reductase, and heat shock protein-27 kDa) were overabundant in LL, whereas the protein overabundant in PM (mitochondrial aconitase) exhibited negative correlation with redness. The color stability of LL could be attributed to the overabundance of antioxidant proteins and chaperones, and this finding suggests the necessity of developing muscle-specific processing strategies to improve beef color.
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Affiliation(s)
- Poulson Joseph
- Department of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky 40546, USA
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20
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Textural attributes and oxidative stability of pork longissimus muscle injected with marbling-like emulsified lipids. Meat Sci 2011; 89:209-16. [DOI: 10.1016/j.meatsci.2011.04.021] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2011] [Revised: 04/12/2011] [Accepted: 04/20/2011] [Indexed: 11/21/2022]
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21
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Amalaradjou MAR, Baskaran SA, Ramanathan R, Johny AK, Charles AS, Valipe SR, Mattson T, Schreiber D, Juneja VK, Mancini R, Venkitanarayanan K. Enhancing the thermal destruction of Escherichia coli O157:H7 in ground beef patties by trans-cinnamaldehyde. Food Microbiol 2010; 27:841-4. [DOI: 10.1016/j.fm.2010.05.006] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2009] [Revised: 05/08/2010] [Accepted: 05/08/2010] [Indexed: 11/15/2022]
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22
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Mancini R, Suman S, Konda M, Ramanathan R, Joseph P, Beach C. Mass spectrometric investigations on lactate adduction to equine myoglobin. Meat Sci 2010; 85:363-7. [DOI: 10.1016/j.meatsci.2010.02.006] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2009] [Revised: 12/10/2009] [Accepted: 02/03/2010] [Indexed: 11/30/2022]
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