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Ractopamine-induced remodeling in the mitochondrial proteome of postmortem longissimus lumborum muscle from feedlot steers. Livest Sci 2022. [DOI: 10.1016/j.livsci.2022.104923] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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2
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King DA, Shackelford SD, Cushman RA, Wheeler TL. Extended Aging and Marbling Class Effects on Color Stability of Beef Longissimus lumborum, Gluteus medius, and Biceps femoris Steaks. MEAT AND MUSCLE BIOLOGY 2021. [DOI: 10.22175/mmb.11139] [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
Postmortem aging improves palatability of various muscles, especially those from lower quality grades. This study evaluated postmortem aging and marbling class effects on the color stability of longissimus lumborum, gluteus medius, and biceps femoris steaks. Carcasses were selected at grading to have Lower Small (Small00 to Small50; n = 50) or Upper Slight (Slight50 to Slight90; n = 50) marbling scores. Strip loin and top sirloin subprimals from each carcass side were assigned to aging treatments (14, 21, 28, or 35 d) in an incomplete block arrangement. After aging, subprimals were cut into longissimus lumborum, gluteus medius, and biceps femoris steaks, respectively. Steaks were placed in a simulated retail display for 11 d. Changes in redness (a* and hue angle) were much slower and less extensive (P < 0.001) in longissimus lumborum steaks than in gluteus medius steaks, which had slightly slower and less extensive (P < 0.01) redness changes than biceps femoris. Increasing aging time increased (P < 0.001) the rate and extent of overall color change (ΔE) during simulated retail display. Steaks from Lower Small carcasses had higher (P < 0.01) L* values than steaks from Upper Slight carcasses at 14, 28, and 35 d postmortem. In steaks from Upper Slight carcasses, L* values were lower (P < 0.01) in steaks aged for 28 d compared to other aging times. In steaks from Lower Small carcasses, L* values were highest (P < 0.001) when aged for 14 d. Increased aging time generally decreased (P < 0.05) a*, b*, and chroma values. However, within each aging time, only b* values of steaks aged for 35 d differed (P = 0.01) with regard to marbling class. Results indicate that increasing aging time decreased color life of beef muscles, and that marbling class had minimal impact on lean color stability.
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3
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Ramanathan R, Kiyimba F, Gonzalez J, Mafi G, DeSilva U. Impact of Up- and Downregulation of Metabolites and Mitochondrial Content on pH and Color of the Longissimus Muscle from Normal-pH and Dark-Cutting Beef. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:7194-7203. [PMID: 32530278 DOI: 10.1021/acs.jafc.0c01884] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Limited knowledge is currently available on the biochemical basis for the development of dark-cutting beef. The objective of this research was to determine the metabolite profile and mitochondrial content differences between normal-pH and dark-cutting beef. A gas chromatography-mass spectrometer-based nontargeted metabolomic approach indicated downregulation of glycolytic metabolites, including glucose-1- and 6-phosphate and upregulation of tricarboxylic substrates such as malic and fumaric acids occurred in dark-cutting beef when compared to normal-pH beef. Neurotransmitters such as 4-aminobutyric acid and succinate semialdehyde were upregulated in dark-cutting beef than normal-pH beef. Immunohistochemistry indicated a more oxidative fiber type in dark-cutting beef than normal-pH beef. In support, the mitochondrial protein and DNA content were greater in dark-cutting beef. This increased mitochondrial content, in part, could influence oxygen consumption and myoglobin oxygenation/appearance of dark-cutting beef. The current results demonstrate that the more tricarboxylic metabolites and mitochondrial content in dark-cutting beef impact muscle pH and color.
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Affiliation(s)
- Ranjith Ramanathan
- Department of Animal and Food Sciences, Oklahoma State University, Stillwater, Oklahoma 74078, United States
| | - Frank Kiyimba
- Department of Animal and Food Sciences, Oklahoma State University, Stillwater, Oklahoma 74078, United States
| | - John Gonzalez
- Department of Animal and Dairy Science, University of Georgia, Athens, Georgia 30602, United States
| | - Gretchen Mafi
- Department of Animal and Food Sciences, Oklahoma State University, Stillwater, Oklahoma 74078, United States
| | - Udaya DeSilva
- Department of Animal and Food Sciences, Oklahoma State University, Stillwater, Oklahoma 74078, United States
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4
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Understanding the development of color and color stability of dark cutting beef based on mitochondrial proteomics. Meat Sci 2020; 163:108046. [DOI: 10.1016/j.meatsci.2020.108046] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2019] [Revised: 12/31/2019] [Accepted: 01/02/2020] [Indexed: 11/21/2022]
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5
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Jacob R. Implications of the variation in bloom properties of red meat: A review. Meat Sci 2019; 162:108040. [PMID: 31927436 DOI: 10.1016/j.meatsci.2019.108040] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Revised: 12/19/2019] [Accepted: 12/20/2019] [Indexed: 01/11/2023]
Abstract
This review aimed to examine the literature about blooming to determine any practical implications for meat colour and colour stability. Blooming is critical to surface colour in addition to pigment and achromatic factors and causes meat to become lighter (higher L*) and redder (higher a*) due to the formation of oxymyoglobin (OMb). Bloom depth of red meat varies in the range of about 1-12 mm due to a range of extrinsic factors notably oxygen partial pressure, temperature and time post slicing. A range of intrinsic factors also affect bloom acting via the oxygen consumption rate of mitochondria and metmyoglobin (MMb) reductase activity post mortem, such as post mortem age, muscle type, rigor temperature, ultimate pH (pHu), genotype and vitamin E status. These sources of variation have implications for measurement protocols and commercial applications for colour and colour stability. Development of a rapid method to measure bloom depth would enable assessment of bloom independently of surface colour.
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Affiliation(s)
- Robin Jacob
- Department of Primary Industry and Regional Development, Baron Hay Court, South Perth, Western Australia 6151, Australia.
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6
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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]
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7
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Mitacek RM, Ke Y, Prenni JE, Jadeja R, VanOverbeke DL, Mafi GG, Ramanathan R. Mitochondrial Degeneration, Depletion of NADH, and Oxidative Stress Decrease Color Stability of Wet-Aged Beef Longissimus Steaks. J Food Sci 2018; 84:38-50. [PMID: 30496612 DOI: 10.1111/1750-3841.14396] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2018] [Revised: 10/08/2018] [Accepted: 10/19/2018] [Indexed: 11/27/2022]
Abstract
Interrelationship between mitochondria and myoglobin function influence beef color. NADH level in postmortem muscle is an important determinant of mitochondrial activity and metmyoglobin reduction. Increased aging time promotes discoloration of steaks; however, the mechanism of this effect is not clear. The objective was to characterize the role of wet-aging in beef longissimus lumborum muscle mitochondrial function and to characterize the global metabolome to determine the mechanism of that can regenerate NADH. Beef longissimus lumborum muscles were randomly assigned to 3, 7, 14, 21, and 28 days aging periods. Surface color, biochemical, mitochondrial, and metabolite profiles were determined at each aging period and at the end of 6-day display. During 6-day display, sections aged for 28 days had 30.4% decrease in redness than sections aged for 3 days. Aging time decreased (P <0.05) muscle oxygen consumption, mitochondrial protein content, and antioxidant capacity. Metabolites such as fumaric acid, creatinine, and fructose, that can take part in glycolytic/TCA cycle and regenerate NADH decreased (P <0.05) with aging and display time. In support, NADH levels also decreased (P <0.05) with aging time, but aging time had no effect (P = 0.44) on NADH-dependent reductase activity. The results suggest that decreased color stability in aged beef can be attributed to increased mitochondrial damage, depletion of metabolites that can regenerate NADH, and increased oxidative stress. PRACTICAL APPLICATION: Beef aging time results in increased discoloration of steaks under retail display. The current research determines the fundamental basis of lower color stability in aged beef. The results indicate that mitochondrial degeneration, depletion of metabolites that produce NADH, and increased oxidative stress can limit shelf-life of aged steaks. Hence, application of post-harvest strategies to minimize mitochondrial damage and oxidative changes may have the potential to increase shelf-life of aged beef.
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Affiliation(s)
- Rachel M Mitacek
- Dept. of Animal and Food Sciences, Oklahoma State Univ., Stillwater, OK 74078, U.S.A
| | - Yiling Ke
- Dept. of Animal and Food Sciences, Oklahoma State Univ., Stillwater, OK 74078, U.S.A
| | - Jessica E Prenni
- Dept. of Horticulture and Landscape Architecture, Proteomics and Metabolomics Facility and Dept. of Biochemistry, Colorado State Univ., Fort Collins, CO 80523, U.S.A
| | - Ravirajsinh Jadeja
- Dept. of Animal and Food Sciences, Oklahoma State Univ., Stillwater, OK 74078, U.S.A
| | - Deborah L VanOverbeke
- Dept. of Animal and Food Sciences, Oklahoma State Univ., Stillwater, OK 74078, U.S.A
| | - Gretchen G Mafi
- Dept. of Animal and Food Sciences, Oklahoma State Univ., Stillwater, OK 74078, U.S.A
| | - Ranjith Ramanathan
- Dept. of Animal and Food Sciences, Oklahoma State Univ., Stillwater, OK 74078, U.S.A
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8
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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.
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9
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Mancini RA, Belskie K, Suman SP, Ramanathan R. Muscle-Specific Mitochondrial Functionality and Its Influence on Fresh Beef Color Stability. J Food Sci 2018; 83:2077-2082. [PMID: 30059143 DOI: 10.1111/1750-3841.14219] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2017] [Revised: 05/14/2018] [Accepted: 05/25/2018] [Indexed: 11/26/2022]
Abstract
Fresh beef color stability is a muscle-specific trait. Mitochondria remain biochemically active in postmortem beef muscles and influence meat color. Although several intrinsic factors governing muscle-specific beef color have been studied extensively, the role of mitochondrial functionality in muscle-dependent color stability is yet to be examined. Therefore, the objective of this study was to examine mitochondrial oxygen consumption rate (OCR), mitochondrial metmyoglobin reducing activity (MMRA), and instrumental color attributes in beef Longissimus lumborum (LL) and Psoas major (PM) during retail display. Using a split-plot design, six (n = 6) beef LL and PM muscles were fabricated into 2.54-cm-thick steaks, packaged in polyvinylchloride overwrap, and randomly assigned to instrumental color measurement for six days and mitochondrial isolation for days 0, 1, 3, or 5 of display at 4 °C. Mitochondria isolated from steaks were used to assess the effects of muscle and display time on OCR and MMRA. The PM steaks were less color-stable (p < 0.05) during display compared with the LL counterparts. For both muscles, OCR decreased during display, albeit the decrease was more rapid in PM than in the LL. Similarly, MMRA decreased during display for the LL and PM. However, this decrease was less (p < 0.05) for mitochondria from LL steaks, which were more resistant to display-mediated effects on OCR and MMRA. These results indicated that the muscle-specific differences in mitochondrial activity may contribute partially to the variations in color stability of beef LL and PM muscles. PRACTICAL APPLICATION During retail display tenderloin steaks packaged in PVC overwrap discolor quicker than strip loin steaks. This research determines the basis for muscle-specific differences in color stability. The results indicate that mitochondria present in tenderloin lose its functionality faster than strip loin mitochondria. Developing strategies to minimize muscle-specific differences in mitochondrial changes can increase color stability and value of fresh beef.
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Affiliation(s)
- Richard A Mancini
- Dept. of Animal Science, Univ. of Connecticut, Storrs, CT, 06269, U.S.A
| | - Kaylin Belskie
- Dept. of Animal Science, Univ. of Connecticut, Storrs, CT, 06269, U.S.A
| | - Surendranath P Suman
- Dept. of Animal and Food Sciences, Univ. of Kentucky, Lexington, KY, 40546, U.S.A
| | - Ranjith Ramanathan
- Dept. of Animal and Food Sciences, Oklahoma State Univ., Stillwater, OK, 74078, U.S.A
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10
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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.
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Affiliation(s)
| | | | | | | | - Melvin C. Hunt
- Kansas State University Department of Animal Sciences and Industry
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11
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Ke Y, Mitacek RM, Abraham A, Mafi GG, VanOverbeke DL, DeSilva U, Ramanathan R. Effects of Muscle-Specific Oxidative Stress on Cytochrome c Release and Oxidation-Reduction Potential Properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:7749-7755. [PMID: 28796497 DOI: 10.1021/acs.jafc.7b01735] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Mitochondria play a significant role in beef color. However, the role of oxidative stress in cytochrome c release and mitochondrial degradation is not clear. The objective was to determine the effects of display time on cytochrome c content and oxidation-reduction potential (ORP) of beef longissimus lumborum (LL) and psoas major (PM) muscles. PM discolored by day 3 compared with LL. On day 0, mitochondrial content and mitochondrial oxygen consumption were greater in PM than LL. However, mitochondrial content and oxygen consumption were lower (P < 0.05) in PM than LL by day 7. Conversely, cytochrome c content in sarcoplasm was greater on days 3 and 7 for PM than LL. There were no significant differences in ORP for LL during display, but ORP increased for PM on day 3 when compared with day 0. The results suggest that muscle-specific oxidative stress can affect cytochrome c release and ORP changes.
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Affiliation(s)
- Yiling Ke
- Department of Animal Science, Oklahoma State University , Stillwater, Oklahoma 74078, United States
| | - Rachel M Mitacek
- Department of Animal Science, Oklahoma State University , Stillwater, Oklahoma 74078, United States
| | - Anupam Abraham
- Department of Animal Science, Oklahoma State University , Stillwater, Oklahoma 74078, United States
| | - Gretchen G Mafi
- Department of Animal Science, Oklahoma State University , Stillwater, Oklahoma 74078, United States
| | - Deborah L VanOverbeke
- Department of Animal Science, Oklahoma State University , Stillwater, Oklahoma 74078, United States
| | - Udaya DeSilva
- Department of Animal Science, Oklahoma State University , Stillwater, Oklahoma 74078, United States
| | - Ranjith Ramanathan
- Department of Animal Science, Oklahoma State University , Stillwater, Oklahoma 74078, United States
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12
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Nerimetla R, Krishnan S, Mazumder S, Mohanty S, Mafi GG, VanOverbeke DL, Ramanathan R. Species-Specificity in Myoglobin Oxygenation and Reduction Potential Properties. MEAT AND MUSCLE BIOLOGY 2017. [DOI: 10.22175/mmb2016.10.0003] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
The objective was to compare oxygenation and reduction potential properties of bovine and porcine myoglobins in-vitro. Cyclic voltammetry and homology-based myoglobin modeling were used to determine the species-specific effects on myoglobin reduction potential and oxygenation properties at pH 5.6, 6.4, and 7.4. At all pHs, porcine myoglobin had greater (P = 0.04) oxygen affinity than bovine myoglobin. For both species, oxygen affinity was higher at pH 6.4 > pH 7.4 > 5.6 (P = 0.0002). Myoglobin reduction potential for both species was affected by pH (P < 0.0001). The redox potentials became more negative as pH increased, indicating a proton-coupled electron transfer. There were no differences (P = 0.51) between species in reduction potential properties of heme. Homology-based myoglobin modeling indicated that the porcine myoglobin has a shorter distance between the distal histidine and heme than does bovine myoglobin. The variation in amino acid composition between bovine and porcine myoglobin could be partially responsible for differences in oxygen affinity.
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13
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Gagaoua M, Couvreur S, Le Bec G, Aminot G, Picard B. Associations among Protein Biomarkers and pH and Color Traits in Longissimus thoracis and Rectus abdominis Muscles in Protected Designation of Origin Maine-Anjou Cull Cows. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:3569-3580. [PMID: 28343382 DOI: 10.1021/acs.jafc.7b00434] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
This study investigated the relationships among a list of 23 protein biomarkers with CIE-L*a*b* meat color traits and ultimate pH on Longissimus thoracis (LT) and Rectus abdominis (RA) muscles of 48 protected designation of origin Maine-Anjou cows. The technological parameters were correlated with several biomarkers and were in some cases muscle-dependent. More biomarkers were related to pHu in LT than in RA muscle. Some consistencies were found, by the common correlation of pHu with MyHC-IIa and MyHC-IIx. The pHu of the LT muscle was also correlated with other cytoskeletal entities and proteins belonging to metabolism and cellular stress. In contrast to the relationships found between biomarkers and LT pHu, more proteins were related to the instrumental color coordinates in RA than in LT muscle. The regression equations were parameter- and muscle-dependent. Certain of the retained proteins explained more than one color coordinate. Hsp70-Grp75 was positive in the models of L*, a*, b*, and C* of LT and of b* in the RA muscle. Further heat shock proteins were strongly related with the meat color coordinates in both muscles. The involvement of metabolic enzymes and myofibrillar proteins in the meat color development was also verified in this experiment. This study confirmed once again the importance of numerous biological pathways in beef color.
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Affiliation(s)
- Mohammed Gagaoua
- UMR1213 Herbivores, INRA, VetAgro Sup, Clermont Université, Université de Lyon , 63122 Saint-Genès-Champanelle, France
- INATAA, Université Frères Mentouri Constantine , Route de Ain El-Bey, 25000, Constantine, Algeria
| | - Sébastien Couvreur
- Unité de Recherche sur les Systèmes d'Elevage (URSE), Université Bretagne Loire, Ecole Supérieure d'Agriculture (ESA) , 55 rue Rabelais, BP 30748, 49007 Angers Cedex, France
| | - Guillain Le Bec
- Unité de Recherche sur les Systèmes d'Elevage (URSE), Université Bretagne Loire, Ecole Supérieure d'Agriculture (ESA) , 55 rue Rabelais, BP 30748, 49007 Angers Cedex, France
| | - Ghislain Aminot
- S.I.C.A. Rouge des Prés , Domaines des rues, 49220 Chenillé-Champteussé, France
| | - Brigitte Picard
- UMR1213 Herbivores, INRA, VetAgro Sup, Clermont Université, Université de Lyon , 63122 Saint-Genès-Champanelle, France
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14
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Aroeira CN, de Almeida Torres Filho R, Fontes PR, de Lemos Souza Ramos A, de Miranda Gomide LA, Ladeira MM, Ramos EM. Effect of freezing prior to aging on myoglobin redox forms and CIE color of beef from Nellore and Aberdeen Angus cattle. Meat Sci 2017; 125:16-21. [DOI: 10.1016/j.meatsci.2016.11.010] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2016] [Revised: 11/13/2016] [Accepted: 11/15/2016] [Indexed: 10/20/2022]
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Łopacka J, Półtorak A, Wierzbicka A. Effect of reduction of oxygen concentration in modified atmosphere packaging on bovine M. longissimus lumborum and M. gluteus medius quality traits. Meat Sci 2016; 124:1-8. [PMID: 27788369 DOI: 10.1016/j.meatsci.2016.10.004] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2016] [Revised: 10/07/2016] [Accepted: 10/10/2016] [Indexed: 12/20/2022]
Abstract
This paper reports the impact of modified atmosphere gas compositions with different concentrations of CO2/O2/N2 on physicochemical traits of beef steaks from M. longissimus lumborum and M. gluteus medius. Samples were stored at +2°C for 12days. The gas compositions were as follows: (i) 50% O2/20% CO2/30% N2 (MAP1), (ii) 65% O2/20% CO2/15% N2 (MAP2) and (iii) 80% O2/20% CO2 (MAP3). Packaging atmosphere did not affect CIEL*a*b* colour coordinates, which were affected by storage time and by muscle type. Lipid oxidation in M. longissimus lumborum was affected by packaging treatment; however packaging treatment×storage time interaction affected lipid oxidation significantly. Results showed that reduction of oxygen from the commercially used 80% to 50% does not negatively impact colour properties and state of myoglobin, but significantly lowers oxidative deterioration of M. longissimus lumborum at the end of storage.
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Affiliation(s)
- Joanna Łopacka
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, 159C Nowoursynowska St., Poland.
| | - Andrzej Półtorak
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, 159C Nowoursynowska St., Poland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, 159C Nowoursynowska St., Poland
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16
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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]
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17
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Cardoso GP, Dutra MP, Fontes PR, Ramos ADLS, Gomide LADM, Ramos EM. Selection of a chitosan gelatin-based edible coating for color preservation of beef in retail display. Meat Sci 2016; 114:85-94. [DOI: 10.1016/j.meatsci.2015.12.012] [Citation(s) in RCA: 90] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2015] [Revised: 12/16/2015] [Accepted: 12/17/2015] [Indexed: 11/26/2022]
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18
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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]
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19
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Machado Neto OR, Chizzotti ML, Ramos EM, Oliveira DM, Lanna DPD, Ribeiro JS, Lopes LS, Descalzo AM, Amorim TR, Ladeira MM. Fatty acid profile and meat quality of young bulls fed ground soybean or ground cottonseed and vitamin E. Animal 2015; 9:362-72. [PMID: 25256316 DOI: 10.1017/s1751731114002377] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
Abstract
The objective of this study was to evaluate the fatty acid profile and qualitative characteristics of meat from feedlot young bulls fed ground soybean or ground cottonseed, with or without supplementation of vitamin E. A total of 40 Red Norte young bulls, with an initial average age of 20 months, and an initial average BW of 339±15 kg, were allotted in a completely randomized design using a 2×2 factorial arrangement, with two oilseeds, and daily supplementation or not of 2500 IU of vitamin E. The experimental period was for 84 days, which was preceded by an adaptation period of 28 days. The treatments were ground soybean (SB), ground soybean plus vitamin E (SBE), ground cottonseed (CS) and ground cottonseed plus vitamin E (CSE). The percentage of cottonseed and soybean in the diets (dry matter basis) was 24% and 20%, respectively. Diets were isonitrogenous (13% CP) and presented similar amount of ether extract (6.5%). The animals were slaughtered at average live weight of 464±15 kg, and samples were taken from the longissimus dorsi muscle for the measurement of fatty acid concentration and the evaluation of lipid oxidation and color of the beef. Before fatty acid extraction, muscle tissue and subcutaneous fat of the longissimus dorsi were separated to analyze fatty acid profile in both tissues. Supplementation of vitamin E did not affect fatty acid concentration, lipid oxidation and color (P>0.05). Subcutaneous fat from animals fed CS diet had greater C12:0, C16:0 and C18:0 contents (P<0.03). In addition, CS diets reduced the C18:1 and C18:2 cis-9, trans-11 contents in subcutaneous fat (P<0.05). The muscle from animals fed CS tended to higher C16:0 and C18:0 contents (P<0.11), and decreased C18:1, C18:2 cis-9, trans-11 and C18:3 contents (P<0.05) compared with SB. The Δ9-desaturase index was greater in muscle from animals fed SB (P<0.01). At 42 days of age, meat from cattle fed SB had a greater lipid oxidation rate (P<0.05). Meat from animals fed SB diets had less lightness and redness indices than meat from animals fed CS diets after 14 days of age. In conclusion, the addition of ground cottonseed in the finishing diets did increase the saturated fatty acid content of the longissimus dorsi. However, animals fed cottonseed exhibited greater lightness and redness of beef. In this study, the addition of vitamin E did not affect qualitative characteristics of meat.
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Affiliation(s)
- O R Machado Neto
- 1College of Veterinary Medicine and Animal Science,Universidade Estadual Paulista 'Júlio de Mesquita Filho',Botucatu,São Paulo 18610-307,Brazil
| | - M L Chizzotti
- 2Department of Animal Science,Universidade Federal de Viçosa,Viçosa,Minas Gerais 36.570-000,Brazil
| | - E M Ramos
- 4Department of Food Science,Universidade Federal de Lavras,Lavras,Minas Gerais 37200-000,Brazil
| | - D M Oliveira
- 3Department of Animal Science,Universidade Federal de Lavras,Lavras,Minas Gerais 37200-000,Brazil
| | - D P D Lanna
- 5Department of Animal Science,Escola Superior de Agricultura 'Luiz de Queiroz',Universidade de São Paulo,Piracicaba,São Paulo 13418-900,Brazil
| | - J S Ribeiro
- 6Universidade Federal de Alagoas,Arapiraca,Alagoas 57309-005,Brazil
| | - L S Lopes
- 7Centro de Educação Superior do Oeste,Universidade do Estado de Santa Catarina,Chapecó,Santa Catarina 89800-000,Brazil
| | - A M Descalzo
- 8Instituto Nacional de Tecnología Agropecuaria,Buenos Aires C1033AAE,Argentina
| | - T R Amorim
- 2Department of Animal Science,Universidade Federal de Viçosa,Viçosa,Minas Gerais 36.570-000,Brazil
| | - M M Ladeira
- 2Department of Animal Science,Universidade Federal de Viçosa,Viçosa,Minas Gerais 36.570-000,Brazil
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Purohit A, Singh RK, Kerr WL, Mohan A. Influence of redox reactive iron, lactate, and succinate on the myoglobin redox stability and mitochondrial respiration. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:12570-12575. [PMID: 25469461 DOI: 10.1021/jf5037596] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Metabolic intermediates of glycolysis and the tricarboxylic cycle can stabilize beef color through improved metmyoglobin-reducing activity. Inorganic redox reactive iron (RRI) forms are pro-oxidants that have been shown to oxidize myoglobin in model systems. This study investigated how RRI, in the presence of added metabolic intermediates lactate and succinate, influences myoglobin (Mb) redox stability and color of beef strip loin homogenates and how it affects mitochondrial respiration. Homogenates with added RRI and either lactate or succinate had lower (p < 0.05) a* values than control homogenates. Oxymyoglobin increased (p < 0.05) as ferrous ion increased in the lactate and succinate treatments. The presence of ferrous or ferric ions reduced the mitochondrial oxidation rates of lactate and succinate (p < 0.05). The benefit of color stability offered by the metabolic intermediates and mitochondria-assisted metmyoglobin reduction was reduced by inorganic iron ions.
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Affiliation(s)
- Anuj Purohit
- Department of Food Science and Technology, University of Georgia , 100 Cedar Street, Athens, Georgia 30602-2610, United States
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21
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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]
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22
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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]
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23
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Grabtchak S, Montgomery LG, Whelan WM. Optical absorption and scattering properties of bulk porcine muscle phantoms from interstitial radiance measurements in 650-900 nm range. Phys Med Biol 2014; 59:2431-44. [PMID: 24743553 DOI: 10.1088/0031-9155/59/10/2431] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
We demonstrated the application of relative radiance-based continuous wave (cw) measurements for recovering absorption and scattering properties (the effective attenuation coefficient, the diffusion coefficient, the absorption coefficient and the reduced scattering coefficient) of bulk porcine muscle phantoms in the 650-900 nm spectral range. Both the side-firing fiber (the detector) and the fiber with a spherical diffuser at the end (the source) were inserted interstitially at predetermined locations in the phantom. The porcine phantoms were prostate-shaped with ∼4 cm in diameter and ∼3 cm thickness and made from porcine loin or tenderloin muscles. The described method was previously validated using the diffusion approximation on simulated and experimental radiance data obtained for homogenous Intralipid-1% liquid phantom. The approach required performing measurements in two locations in the tissue with different distances to the source. Measurements were performed on 21 porcine phantoms. Spectral dependences of the effective attenuation and absorption coefficients for the loin phantom deviated from corresponding dependences for the tenderloin phantom for wavelengths <750 nm. The diffusion constant and the reduced scattering coefficient were very close for both phantom types. To quantify chromophore presence, the plot for the absorption coefficient was matched with a synthetic absorption spectrum constructed from deoxyhemoglobin, oxyhemoglobin and water. The closest match for the porcine loin spectrum was obtained with the following concentrations: 15.5 µM (±30% s.d.) Hb, 21 µM (±30% s.d.) HbO2 and 0.3 (±30% s.d.) fractional volume of water. The tenderloin absorption spectrum was best described by 30 µM Hb (±30% s.d), 19 µM (±30% s.d.) HbO2 and 0.3 (±30% s.d.) fractional volume of water. The higher concentration of Hb in tenderloin was consistent with a dark-red appearance of the tenderloin phantom. The method can be applied to a number of biological tissues and organs for interstitial optical interrogation.
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Affiliation(s)
- Serge Grabtchak
- Department of Physics, University of Prince Edward Island, Charlottetown, PEI C1A4P3, Canada. Departments of Electrical and Computer Engineering, and Physics, Dalhousie University, Halifax, NS B3H3J5, Canada
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24
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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.
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Affiliation(s)
- H B Calnan
- Australian Cooperative Research Centre for Sheep Industry Innovation, Australia; Murdoch University, School of Veterinary & Biomedical Sciences, WA 6150, Australia.
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25
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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]
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26
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Effect of postmortem time on the metmyoglobin reductase activity, oxygen consumption, and colour stability of different lamb muscles. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-012-1903-8] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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27
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Ramanathan R, Mancini RA, Joseph P, Suman SP. Bovine mitochondrial oxygen consumption effects on oxymyoglobin in the presence of lactate as a substrate for respiration. Meat Sci 2012; 93:893-7. [PMID: 23314615 DOI: 10.1016/j.meatsci.2012.12.005] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2012] [Revised: 11/30/2012] [Accepted: 12/03/2012] [Indexed: 10/27/2022]
Abstract
Research suggests that NADH formed from lactate addition can increase mitochondrial oxygen consumption. However, limited research has assessed the subsequent effects of lactate-mediated mitochondrial oxygen consumption on oxymyoglobin. Therefore, our objective was to assess the effects of bovine mitochondrial oxygen consumption on oxymyoglobin in the presence of lactate, LDH, and NAD. Isolated beef cardiac and skeletal muscle mitochondria (n=5) were reacted with lactate (40 mM), LDH (100 units), and NAD (0.02 mM) to initiate oxygen consumption. Myoglobin redox state was measured to assess the effects of oxygen consumption on oxymyoglobin. The addition of lactate-LDH-NAD to mitochondria increased (p<0.05) both oxygen consumption and conversion of oxymyoglobin to deoxymyoglobin compared with control mitochondria without substrates. The addition of antimycin A to mitochondria decreased oxygen consumption and deoxymyoglobin formation (p<0.05). The results suggest that increased oxygen consumption can influence myoglobin redox state and this effect might be partially responsible for the darkening effect in lactate enhanced beef.
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Affiliation(s)
- R Ramanathan
- Department of Animal Science, University of Connecticut, Storrs, CT 06269, USA
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28
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McKenna DR, Mies PD, Baird BE, Pfeiffer KD, Ellebracht JW, Savell JW. Biochemical and physical factors affecting discoloration characteristics of 19 bovine muscles. Meat Sci 2012; 70:665-82. [PMID: 22063894 DOI: 10.1016/j.meatsci.2005.02.016] [Citation(s) in RCA: 247] [Impact Index Per Article: 20.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2003] [Revised: 02/24/2005] [Accepted: 02/24/2005] [Indexed: 11/19/2022]
Abstract
Steaks from muscles (n=19 from nine beef carcasses) were evaluated over the course of retail display (0-, 1-, 2-, 3-, 4- or 5-d) for objective measures of discoloration (metmyoglobin, oxymyoglobin, L*-, a*-, and b*-values), reducing ability (metmyoglobin reductase activity (MRA), resistance to induced metmyoglobin formation (RIMF), and nitric oxide metmyoglobin reducing ability (NORA)), oxygen consumption rate (OCR), oxygen penetration depth, myoglobin content, oxidative rancidity, and pH. Muscles were grouped according to objective color measures of discoloration. M. longissimus lumborum, M. longissimus thoracis, M. semitendinosus, and M. tensor fasciae latae were grouped as "high" color stability muscles, M. semimembranosus, M. rectus femoris, and M. vastus lateralis were grouped as "moderate" color stability muscles, M. trapezius, M. gluteus medius, and M. latissimus dorsi were grouped as "intermediate" color stability muscles, M. triceps brachi - long head, M. biceps femoris, M. pectoralis profundus, M. adductor, M. triceps brachi - lateral head, and M. serratus ventralis were grouped as "low" color stability muscles, and M. supraspinatus, M. infraspinatus, and M. psoas major were grouped as "very low" color stability muscles. Generally, muscles of high color stability had high RIMF, nitric oxide reducing ability, and oxygen penetration depth and possessed low OCRs, myoglobin content, and oxidative rancidity. In contrast, muscles of low color stability had high MRA, OCRs, myoglobin content, and oxidative rancidity and low RIMF, NORA, and oxygen penetration depth. Data indicate that discoloration differences between muscles are related to the amount of reducing activity relative to the OCR.
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Affiliation(s)
- D R McKenna
- Meat Science Section, Department of Animal Science, Texas Agricultural Experiment Station, Texas A&M University, 2471 TAMU, College Station, TX 77843-2471, USA
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29
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Gašperlin L, Zlender B, Abram V. Colour of beef heated to different temperatures as related to meat ageing. Meat Sci 2012; 59:23-30. [PMID: 22062502 DOI: 10.1016/s0309-1740(01)00048-1] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2000] [Revised: 01/20/2001] [Accepted: 01/30/2001] [Indexed: 11/19/2022]
Abstract
The effects of ageing (10-12 days at +5°C), thermal treatment (internal temperature, T(i): 45, 60, 75°C) and oxygenation on the colour and some colour related physical and biochemical parameters of beef longissimus dorsi (LD) muscle were studied. The colour components (L(∗), a(∗) and b(∗) values) for the raw and heated LD, both before and after ageing and oxygenation, were instrumentally and sensorily evaluated. Ageing influenced colour components (except b(∗) value), specific activity of cytochrome c oxidase (SACCO) and amount of oxygen consumed (AOC). An increase in internal temperature was usually accompanied by a lower SACCO, AOC and total native muscle pigment concentration, as well as a change in all colour parameters. Oxygenation of the raw and heated slices (except T(i)=75°C) led to a less of black colour and a higher of red colour, a(∗) and b(∗) values.
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Affiliation(s)
- L Gašperlin
- University of Ljubljana, Biotechnical Faculty, Jamnikarjeva 101, 1111 Ljubljana, Slovenia
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30
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Sun XD, Holley RA. Antimicrobial and Antioxidative Strategies to Reduce Pathogens and Extend the Shelf Life of Fresh Red Meats. Compr Rev Food Sci Food Saf 2012. [DOI: 10.1111/j.1541-4337.2012.00188.x] [Citation(s) in RCA: 55] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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31
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Ramanathan R, Mancini RA, Suman SP, Cantino ME. Effects of 4-hydroxy-2-nonenal on beef heart mitochondrial ultrastructure, oxygen consumption, and metmyoglobin reduction. Meat Sci 2011; 90:564-71. [PMID: 22030110 DOI: 10.1016/j.meatsci.2011.09.017] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2011] [Revised: 09/02/2011] [Accepted: 09/22/2011] [Indexed: 01/09/2023]
Abstract
The effects of 4-hydroxy-2-nonenal (HNE) on mitochondria isolated from bovine hearts (n=5) were assessed using ultrastructure, oxygen consumption, membrane permeability, HNE binding, and metmyoglobin reduction in vitro. Pre-incubation (pH 5.6 and 7.4 at 25°C) of mitochondria with HNE decreased oxygen consumption compared with samples without HNE (P<0.05). Electron microscopy revealed that HNE-treated mitochondria were swollen and had increased membrane permeability at pH 7.4, compared with ethanol controls. Conversely, mitochondria incubated with HNE at pH 5.6 had decreased volume and permeability. Fluorescence studies indicate that HNE binds to the membrane of mitochondria isolated from bovine cardiac muscle (at pH 5.6 and 7.4). HNE-treated mitochondria at both pH 5.6 and 7.4 had lower metmyoglobin reduction and NADH dependent metmyoglobin reductase activity compared with control mitochondria without HNE (P<0.05). In addition to covalent binding with myoglobin, HNE may influence beef color stability by interacting with mitochondria.
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Affiliation(s)
- R Ramanathan
- Department of Animal Science, University of Connecticut, Storrs, CT 06269, USA
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32
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Mancini R, Ramanathan R, Suman S, Dady G, Joseph P. Effects of succinate on ground beef color and premature browning. Meat Sci 2011; 89:189-94. [DOI: 10.1016/j.meatsci.2011.04.016] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2010] [Revised: 03/02/2011] [Accepted: 04/18/2011] [Indexed: 11/28/2022]
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33
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Ramanathan R, Mancini RA, Joseph P, Yin S, Tatiyaborworntham N, Petersson KH, Sun Q, Konda MR. Effects of lactate on ground lamb colour stability and mitochondria-mediated metmyoglobin reduction. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.10.093] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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34
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King DA, Shackelford SD, Wheeler TL. Relative contributions of animal and muscle effects to variation in beef lean color stability1,2. J Anim Sci 2011; 89:1434-51. [DOI: 10.2527/jas.2010-3595] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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35
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Lindahl G. Colour stability of steaks from large beef cuts aged under vacuum or high oxygen modified atmosphere. Meat Sci 2011; 87:428-35. [DOI: 10.1016/j.meatsci.2010.10.023] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2010] [Revised: 09/30/2010] [Accepted: 10/05/2010] [Indexed: 10/18/2022]
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36
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Singh P, Wani AA, Saengerlaub S, Langowski HC. Understanding Critical Factors for the Quality and Shelf-life of MAP Fresh Meat: A Review. Crit Rev Food Sci Nutr 2011; 51:146-77. [DOI: 10.1080/10408390903531384] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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37
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Mitochondrial respiratory and antioxidative enzyme activities in broiler meat in relation to age and gender of the animals. Animal 2011; 5:813-20. [DOI: 10.1017/s175173111000248x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022] Open
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38
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Mohan A, Hunt MC, Barstow TJ, Houser TA, Hueber DM. Near-infrared oximetry of three post-rigor skeletal muscles for following myoglobin redox forms. Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.04.068] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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39
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Castro-Giráldez M, Fito PJ, Toldrá F, Fito P. Use of visible spectroscopy to assess colour development during ageing of fresh pork from different quality classes. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02325.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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40
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Mohan A, Hunt MC, Muthukrishnan S, Barstow TJ, Houser TA. Myoglobin redox form stabilization by compartmentalized lactate and malate dehydrogenases. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:7021-7029. [PMID: 20465309 DOI: 10.1021/jf100714g] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
The purpose of this study was to assess the ability of mitochondrial and cytoplasmic malate dehydrogenase present in postrigor bovine skeletal muscle to use malate as a substrate for reduced nicotinamide adenine dinucleotide (NADH) regeneration and metmyoglobin (MMb) reduction via the malate-NAD(+)-MMb system. Furthermore, addition of lactate to beef mitochondrial and cytoplasmic isolates was evaluated to determine whether interactions between malate and lactate increased MMb reduction. Addition of malate to isolated beef mitochondrial and cytoplasmic isolates at pH 7.2 increased (p < 0.05) MMb reduction. MMb reduction resulting from addition of malate and lactate was equal to or greater than MMb reduction resulting from malate alone. This suggests that a combination of mitochondrial (malate) and cytoplasmic (lactate) factors can be used to regenerate the post-mortem pool of NADH, resulting in metmyoglobin reduction and meat color stabilization.
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Affiliation(s)
- Anand Mohan
- Department of Animal Sciences and Industry, Weber Hall, Kansas State University, Manhattan, Kansas 66506, USA
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41
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Mohan A, Muthukrishnan S, Hunt MC, Barstow TJ, Houser TA. Kinetics of myoglobin redox form stabilization by malate dehydrogenase. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:6994-7000. [PMID: 20465256 DOI: 10.1021/jf100639n] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
This study reports the reduction of metmyoglobin (MMb) via oxidation of malate to oxaloacetate and the regeneration of reduced nicotinamide adenine dinucleotide (NADH) via malate dehydrogenase (MDH). Two experiments were conducted to evaluate a malate-MDH-NADH system as a possible mechanism for MMb reduction. In experiment 1, kinetics of MDH and MMb reduction were determined, and the results showed that increasing concentrations of oxidized nicotinamide adenine dinucleotide (NAD(+)) and l-malate also increased (p < 0.05) MMb reduction in vitro. Experiment 2 assessed the reducing activity of beef muscle extracts with different concentrations of malate and NAD(+) added. Reduction of MMb in the muscle extracts via MDH was NAD(+), malate, and extract concentration dependent (p < 0.05). A new mechanism is described for the nonspecific and specific enzymatic reduction of MMb, which supports the hypothesis that malate can replenish NADH via MDH activity in post-mortem muscle, ultimately resulting in a more functional meat color.
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Affiliation(s)
- Anand Mohan
- Department of Animal Sciences and Industry, Weber Hall, Kansas State University, 224 Weber Hall, Manhattan, Kansas 66506, USA
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42
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Ramanathan R, Mancini RA, Maheswarappa NB. Effects of lactate on bovine heart mitochondria-mediated metmyoglobin reduction. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:5724-5729. [PMID: 20405943 DOI: 10.1021/jf1002842] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
Our objective was to determine the combined effects of lactate, LDH, and NAD on metmyoglobin reduction in mitochondria isolated from bovine cardiac muscle. Mitochondria were reacted with various combinations of lactate, LDH, NAD, and mitochondrial inhibitors, and oxygen consumption was measured using a Clark oxygen electrode. Mitochondria (3 mg/mL) and bovine metmyoglobin (0.15 mM) also were reacted with substrates/enzymes/inhibitors to determine mitochondria-mediated metmyoglobin reduction in vitro. Combining lactate-LDH-NAD with isolated mitochondria increased oxygen consumption as well as metmyoglobin reduction compared with those of either control mitochondria (without lactate) or mitochondria with added lactate, at pH 5.6 and 7.4 (p < 0.05). The addition of mitochondrial and LDH inhibitors to lactate-LDH-NAD decreased oxygen consumption and metmyoglobin reduction (p < 0.05). NADH formed from lactate-LDH-NAD can be used for nonenzymatic (via the electron transport chain) and enzymatic (NADH-dependent metmyoglobin reductase) metmyoglobin reduction.
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Affiliation(s)
- Ranjith Ramanathan
- Department of Animal Science, University of Connecticut, Storrs, Connecticut 06269-4040, USA
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43
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King DA, Shackelford SD, Kuehn LA, Kemp CM, Rodriguez AB, Thallman RM, Wheeler TL. Contribution of genetic influences to animal-to-animal variation in myoglobin content and beef lean color stability1. J Anim Sci 2010; 88:1160-7. [DOI: 10.2527/jas.2009-2544] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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44
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Mohan A, Hunt M, Barstow T, Houser T, Bopp C, Hueber D. Effects of fibre orientation, myoglobin redox form, and postmortem storage on NIR tissue oximeter measurements of beef longissimus muscle. Meat Sci 2010; 84:79-85. [DOI: 10.1016/j.meatsci.2009.08.024] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2009] [Revised: 05/19/2009] [Accepted: 08/10/2009] [Indexed: 10/20/2022]
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45
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Valenzuela C, de Romaña DL, Olivares M, Morales MS, Pizarro F. Total iron and heme iron content and their distribution in beef meat and viscera. Biol Trace Elem Res 2009; 132:103-11. [PMID: 19475341 DOI: 10.1007/s12011-009-8400-3] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/28/2009] [Accepted: 04/30/2009] [Indexed: 10/20/2022]
Abstract
To determine the content of total iron (TFe) and heme iron (HeFe) in major cuts of meat and principal viscera of bovine origin. 55Fe (30 mCi) was injected into two 4-month-old calves. Triplicate samples of the 12 basic American cuts of meat and major viscera were obtained from each specimen. Samples were acid digested and their iron content was read by atomic absorption spectrophotometry. Duplicate samples of the basic cuts of meat and major viscera were analyzed to determine the concentration of 55Fe using a double isotopic technique. The mean and standard deviation of TFe for all cuts was 1.4 ± 0.3 mg/100 g of meat. The mean TFe for organs was (per mg/100 g): 0.9 ± 0.1 brain, 3.0 ± 0.05 kidney, 3.2 ± 0.04 heart, 5.7 ± 0.2 lung, 6.0 ± 0.1 liver, and 31.2 ± 0.4 spleen. HeFe was 64% of TFe in meat and 72.8% in spleen, 53.8% in lung, 35.7% in brain, 35.0% in kidney, 27.3% in heart, and only 13.6% in liver. Blood contained 85.5% of the radioisotope and only 1.4% was found in muscle and 1.6% was found in viscera. Results suggest that bovine cuts of meat have a low variation in TFe and that HeFe comprises more than 60% of TFe.
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Affiliation(s)
- Carolina Valenzuela
- Facultad de Ciencias Veterinarias y Pecuarias, Universidad de Chile, Santiago, Chile
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Jeong JY, Hur SJ, Yang HS, Moon SH, Hwang YH, Park GB, Joo ST. Discoloration characteristics of 3 major muscles from cattle during cold storage. J Food Sci 2009; 74:C1-5. [PMID: 19200079 DOI: 10.1111/j.1750-3841.2008.00983.x] [Citation(s) in RCA: 55] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Abstract
Discoloration characteristics of 3 major muscles (LD, Longissimus dorsi; PM, Psoas major; SM, Semimemebranosus) from Korean native cattle (Hanwoo) were monitored during 7 d of cold storage at 4 degrees C. The muscles were obtained from 12 Hanwoo carcasses at 24 h postmortem. Meat color (CIE L*, a*, b*), myoglobin (Mb) concentration, chemical form, metmyoglobin (MetMb) reducing ability (MRA), mitochondria concentration, and thiobarbituric acid reactive substance (TBARS) were measured at 1, 3, 5, and 7 d of storage. Although there were no significant differences in CIE a* and b*-values between the 3 muscles at day 1, the values of PM muscle were significantly (P < 0.05) lower than those of LD and SM muscles at day 5 and 7. PM muscle showed a rapid decrease in the oxymyoglobin (OxyMb) and an increase in MetMb, which resulted in a significantly (P < 0.05) higher percentage of MetMb in PM muscle compared to LD and SM muscles. Also, the Mb and mitochondria concentration of PM muscle was significantly (P < 0.05) higher than those of LD and SM muscles. However, there were no significant differences in MRA, pH, or TBARS between the 3 muscles during 7 d of cold storage. It was concluded that rapid discoloration (that is, MetMb accumulation) in PM muscle of Hanwoo could be due to its higher contents of Mb and mitochondria.
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Affiliation(s)
- J Y Jeong
- Gyeongsang Natl. Univ., Jinju, Korea
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Lee M, Apple J, Yancey J, Sawyer J, Johnson Z. Influence of vacuum-aging period on bloom development of the beef gluteus medius from top sirloin butts. Meat Sci 2008; 80:592-8. [DOI: 10.1016/j.meatsci.2008.02.006] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2007] [Revised: 02/06/2008] [Accepted: 02/06/2008] [Indexed: 10/22/2022]
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Where is MAP Going? A review and future potential of modified atmosphere packaging for meat. Meat Sci 2008; 80:43-65. [DOI: 10.1016/j.meatsci.2008.05.028] [Citation(s) in RCA: 431] [Impact Index Per Article: 26.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2008] [Revised: 05/19/2008] [Accepted: 05/20/2008] [Indexed: 11/20/2022]
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Zhu L, Bidner B, Brewer M. Postmortem pH, Muscle, and Refrigerated Storage Effects on Ability of Vacuum-Packaged Pork to Bloom. J Food Sci 2008. [DOI: 10.1111/j.1365-2621.2001.tb16110.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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FAROUK M, BEGGAN M, HURST S, STUART A, DOBBIE P, BEKHIT A. MEAT QUALITY ATTRIBUTES OF CHILLED VENISON AND BEEF. J FOOD QUALITY 2007. [DOI: 10.1111/j.1745-4557.2007.00175.x] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022] Open
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