Effects of lactate/phosphate injection enhancement on oxidation stability and protein degradation in early postmortem beef cuts packaged in high oxygen modified atmosphere

The effect of potassium lactate on the free amino acid composition, lipid oxidation, colour, microbiological, and sensory properties of ready-to-eat pastırma, a dry-cured and dried meat product

In this study, the effects of potassium lactate (PL, Potassium-L-2-hydroxy-propionate, Potassium-L-Lactate) usage (0%, 0.5%, 1.0%, 2.0% PL of curing mixture) in addition to NaCl and sodium nitrite as curing agent on the physico-chemical, microbiological and sensory properties of ready-to-eat pastırma were investigated. The usage of PL affected pastırma properties as pH (P < 0.01), TBARS (P < 0.01), salt (P < 0.01), residual nitrite content (P < 0.01), a* value (P < 0.01), microbial properties (P < 0.01) (total aerobic mesophylic bacteria, lactic acid bacteria, Micrococcus/Staphylococcus, yeast-mould count) and amino acid levels [lysine (P < 0.01), isoleucine (P < 0.01), leucine (P < 0.01), methionine (P < 0.05), phenylalanine (P < 0.01), valine (P < 0.05), threonine (P < 0.01), tryptophan (P < 0.05), aspartic acid (P < 0.05), glutamic acid (P < 0.05), asparagine (P < 0.05), serine (P < 0.01), histidine (P < 0.01), glycine (P < 0.01), alanine (P < 0.01), proline (P < 0.01), cystine (P < 0.05) and norvaline (P < 0.01)]. According to results of sensory analysis, the difference among pastırma samples including PL was not significant (P > 0.05).

Plant extracts effectiveness to extend bison meat shelf life

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).

Effect of early postmortem enhancement of calcium lactate/phosphate on quality attributes of beef round muscles under different packaging systems

The objective was to determine the influence of calcium lactate/phosphate enhancement on quality of beef round cuts in high-oxygen modified atmosphere (HiOx-MAP; 80% O2/20% CO2). Mm. semimembranosus (SM), semitendinosus (ST), and adductor (AD) were divided and assigned to water-injected control (CON), 3mM phosphate (STP), or 200mM calcium lactate/3mM phosphate (CAL/STP) treatments at 24h postmortem. Steaks (n=10) were vacuum packaged (VAC) and stored for 9days, then displayed for 7days in VAC or HiOx-MAP. Lipid oxidation, pH, surface color, star probe, and sensory characteristics were evaluated. HiOx-MAP resulted in greater lipid oxidation, more discoloration, and decreased sensory quality of steaks (P<0.05) compared to VAC. However, CAL/STP enhancement significantly reduced lipid oxidation of all steaks, decreased ST and SM star probe values, and improved tenderness of HiOx-MAP packaged AD and SM (P<0.05). Results suggest that CAL/STP enhancement has beneficial effects on lipid stability and sensory attributes of beef round cuts under HiOx-MAP.

Effect of forage and retail packaging types on meat quality of long-term chilled lamb loins

The objectives of this study were to determine the effects of different forage regimes and modified atmosphere packaging (MAP) systems [high oxygen (HiOx-MAP): 80% O2 and 20% CO2; and CO2-MAP: 20% CO2 and 80% N2] on color and lipid oxidation stability and sensory attributes of long-term chilled lamb loins during retail display. Lambs (n = 124) were randomly assigned to several pasture-feeding regimes for 12 wk before slaughter. Some had ryegrass (n = 18), lucerne (n = 18), chicory (n = 19), plantain (n = 16), or red clover (Clover 12; n = 17) for all 12 wk. Some were assigned a regime of red clover for 11 wk and pasture for 1 wk (Clover 11; n = 18), with others on red clover for 9 wk and pasture for 3 wk (Clover 9; n = 18). After the lambs were slaughtered, the paired loins (M. longissimus dorsi) were excised at 24 h postmortem, vacuum-packed and stored at -1.5 °C for 9 wk. Cuts were then made from each loin and randomly allocated to either HiOx-MAP or CO2-MAP, and displayed for 7 d at 4 °C under light. Chemical attributes including lipid oxidation, surface color-reversing ability, oxygen consumption, and meat quality attributes (color stability and sensory characteristics) were determined. Among the different forage types, the loins from lambs finished on ryegrass appeared to have greater color stability and less lipid oxidation than the loins from lambs finished on other forage types (P < 0.05). On the other hand, the loins from lambs finished on lucerne had the least color and lipid oxidation stabilities and least color-reversing ability (P < 0.05). The loins from lambs finished on chicory had higher aroma and flavor scores than other pasture types in general (P < 0.05). HiOx-MAP negatively influenced meat quality attributes of lamb loins during display, as substantial increases in surface discoloration and lipid oxidation were observed, along with significant decreases in aroma and flavor during retail display compared with the loins in CO2-MAP. These results suggest that different forage types and packaging conditions could result in substantial impacts on meat quality attributes of long-term chilled lamb loins by affecting oxidation stability. Furthermore, the present study suggests that CO2-MAP could provide beneficial effects on the eating quality of long-term chilled lamb loins by suppressing oxidation-related defects during display without compromising the ability of blooming for meat display.

Effect of white grape extract and modified atmosphere packaging on lipid and protein oxidation in chill stored beef patties

The oxidative stability of beef patties added 500ppm white grape extract (WGE), packed in four different modified atmospheres (MAP) with varying oxygen and carbon dioxide levels (70% or 0% O2, 30% or 0% CO2, balanced with N2 in all four combinations) and stored for up to 9days (4°C) was evaluated by a sensory panel, formation of TBARS, formation of protein carbonyl, appearance of myosin cross-links, and thiol loss. Formation of secondary lipid oxidation products, as detected by TBARS, and the rancidity, as perceived by sensory analysis, were inhibited in WGE beef patties independent of MAP compared to control beef patties. The protein carbonyl formation was also reduced in WGE beef patties, but no significant effects were observed in relation to different MAP. Loss of thiol groups in control beef patties was consistent with the formation of myosin cross-linkages. In the presence of WGE, thiol groups decreased faster but showed less myosin cross-link formation compared to control beef patties, indicating that WGE interacts with the thiol groups of the myofibrillar proteins, and thus reduces the cross-link formation in beef patties stored in high-oxygen MA.