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Gagaoua M, Suman SP, Purslow PP, Lebret B. The color of fresh pork: Consumers expectations, underlying farm-to-fork factors, myoglobin chemistry and contribution of proteomics to decipher the biochemical mechanisms. Meat Sci 2023; 206:109340. [PMID: 37708621 DOI: 10.1016/j.meatsci.2023.109340] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2023] [Revised: 08/14/2023] [Accepted: 09/06/2023] [Indexed: 09/16/2023]
Abstract
The color of fresh pork is a crucial quality attribute that significantly influences consumer perception and purchase decisions. This review first explores consumer expectations and discrimination regarding pork color, as well as an overview of the underlying factors that, from farm-to-fork, contribute to its variation. Understanding the husbandry factors, peri- and post-mortem factors and consumer preferences is essential for the pork industry to meet market demands effectively. This review then delves into current knowledge of pork myoglobin chemistry, its modifications and pork discoloration. Pork myoglobin, which has certain peculiarities comparted to other meat species, plays a weak role in determining pork color, and a thorough understanding of the biochemical changes it undergoes is crucial to understand and improve color stability. Furthermore, the growing role of proteomics as a high-throughput approach and its application as a powerful research tool in meat research, mainly to decipher the biochemical mechanisms involved in pork color determination and identify protein biomarkers, are highlighted. Based on an integrative muscle biology approach, the available proteomics studies on pork color have enabled us to provide the first repertoire of pork color biomarkers, to shortlist and propose a list of proteins for evaluation, and to provide valuable insights into the interconnected biochemical processes implicated in pork color determination. By highlighting the contributions of proteomics in elucidating the biochemical mechanisms underlying pork color determination, the knowledge gained hold significant potential for the pork industry to effectively meet market demands, enhance product quality, and ensure consistent and appealing pork color.
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Affiliation(s)
| | - Surendranath P Suman
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, United States
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Zhang H, Zheng Y, Li R. Effects of chitosan-based coatings incorporated with ɛ-polylysine and ascorbic acid on the shelf-life of pork. Food Chem 2022; 390:133206. [PMID: 35597094 DOI: 10.1016/j.foodchem.2022.133206] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 03/31/2022] [Accepted: 05/10/2022] [Indexed: 11/04/2022]
Abstract
Chitosan is a food thickener with film-forming ability and antibacterial activity. ɛ-Polylysine is a preservative with broad-spectrum antibacterial activity. Ascorbic acid is a food antioxidant. In this study, pork chunks were treated with four dipping solutions, i.e. purified water (control), 0.2% ascorbic acid (treatment-1), 0.02% ɛ-polylysine (treatment-2), and 0.4% chitosan + 0.02% ɛ-polylysine + 0.2% ascorbic acid (treatment-3), and stored at 3 °C for 12 days. All treatments suppressed bacterial growth, increases in pH and total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactive substances and decreases in the red indices of pork chunks compared with the control during refrigeration. Based on the national standards of total bacterial number and TVB-N of pork, treatment-3 extended the shelf-life of pork chunks by six days compared with the control. The results verified that chitosan-based coatings may be a practical method for the preservation of pork chunks during refrigeration.
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Affiliation(s)
- Huanxin Zhang
- School of Food Science and Technology, Jiangsu Agri-animal Husbandry Vocational College, 8 Fenghuang East Road, Taizhou 225300, China.
| | - Yi Zheng
- School of Food Science and Technology, Jiangsu Agri-animal Husbandry Vocational College, 8 Fenghuang East Road, Taizhou 225300, China.
| | - Ruomin Li
- School of Food Science and Technology, Jiangsu Agri-animal Husbandry Vocational College, 8 Fenghuang East Road, Taizhou 225300, China
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Cauble RN, Ball JJ, Zorn VE, Reyes TM, Wagoner MP, Coursen MM, Lambert BD, Apple JK, Sawyer JT. Characteristics of Pork Muscles Cooked to Varying End-Point Temperatures. Foods 2021; 10:foods10122963. [PMID: 34945514 PMCID: PMC8700630 DOI: 10.3390/foods10122963] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 11/17/2021] [Accepted: 11/26/2021] [Indexed: 11/18/2022] Open
Abstract
M. biceps femoris (BF), m. semimembranosus (SM) and m. semitendinosus (ST) from fresh pork ham were evaluated for characteristics of quality after cooking to an internal endpoint temperature of 62 °C or 73 °C. Fresh ham muscles from the left side (N = 68) were cut into 2.54 cm thick chops and allocated to cooking loss, Warner–Bratzler shear force (WBSF), pH and instrumental cooked color analysis. Cooking losses were greater (p < 0.0001) for SM and chops cooked to an internal temperature of 73 °C (p < 0.0001), whereas WBSF did not differ (p = 0.2509) among the three muscles, but was greater (p < 0.0001) in chops cooked to 73 °C. Fresh muscle’s pH was greater (p < 0.05) in ST than BF or SM. Lastly, the interactive effect (p < 0.05) of muscle × endpoint temperature for ST chops cooked to 73 °C was lighter (L*), but, when cooked to 62 °C, they were more red (a*), more yellow (b*) and incurred less color change from red to brown than BF or SM. The current results suggest it is plausible for BF, SM and ST to be considered for alternative uses instead of traditional value-added manufacturing.
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Affiliation(s)
- Reagan N. Cauble
- Department of Animal Science, University of Arkansas, Fayetteville, AR 72701, USA; (R.N.C.); (J.J.B.)
| | - Jase J. Ball
- Department of Animal Science, University of Arkansas, Fayetteville, AR 72701, USA; (R.N.C.); (J.J.B.)
| | - Virginia E. Zorn
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA; (V.E.Z.); (T.M.R.); (M.P.W.); (M.M.C.)
| | - Tristan M. Reyes
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA; (V.E.Z.); (T.M.R.); (M.P.W.); (M.M.C.)
| | - Madison P. Wagoner
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA; (V.E.Z.); (T.M.R.); (M.P.W.); (M.M.C.)
| | - Madison M. Coursen
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA; (V.E.Z.); (T.M.R.); (M.P.W.); (M.M.C.)
| | - Barry D. Lambert
- Department of Animal Sciences, Tarleton State University, Stephenville, TX 76402, USA;
| | - Jason K. Apple
- Department of Animal Sciences and Veterinary Technology, Texas A&M University—Kingsville, Kingsville, TX 78363, USA;
| | - Jason T. Sawyer
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA; (V.E.Z.); (T.M.R.); (M.P.W.); (M.M.C.)
- Correspondence: ; Tel.: +1-334-844-1519
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Effects of maternal vitamin D3 status on quality traits of longissimus dorsi muscle in offspring pigs during postmortem storage. Livest Sci 2021. [DOI: 10.1016/j.livsci.2020.104372] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Utility of winter mushroom treated by atmospheric non-thermal plasma as an alternative for synthetic nitrite and phosphate in ground ham. Meat Sci 2020; 166:108151. [DOI: 10.1016/j.meatsci.2020.108151] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2019] [Revised: 04/05/2020] [Accepted: 04/10/2020] [Indexed: 01/08/2023]
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Ma J, Yu C, Guo J, Wu M, Xu Y, Yi H, Sun W. The intrinsic cause of color fading in sliced cooked cured beef during chilled storage. Anim Sci J 2017; 88:1606-1614. [PMID: 28560860 DOI: 10.1111/asj.12813] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2016] [Accepted: 01/31/2017] [Indexed: 11/27/2022]
Abstract
The relationship between color change and other physical and chemical characteristics of sliced cooked cured beef (SCCB) during chilled storage were investigated using principal components analysis (PCA) to determine the color fading causes. Samples were prepared and stored at 8°C for up to 35 days in a vacuum package to simulate a supermarket storage environment; related indicators were measured periodically every week. The results showed that the first PC explained 59.82% of the total variation, and the second explained 22.28%. PC1 was a concentrated reflection of color changes of SCCB during storage and PC2 was an environment factor causing the change of color. The change in apparent redness is mainly caused by redox reaction of the nitroso hemochromogen (NH) (eigenvectors of a*, C and NH in PC1 were all the maximum value of 0.28); a* was correlated with NH (0.96), free sulfhydryls (0.98), carbonyl derivatives (-0.95) formed during protein oxidation, and malondialdehyde (-0.98) and dienes (-0.92) formed by lipid oxidation. Color fading was significantly correlated with oxidizing and reducing power, existing forms of nitrogen and with the pH of the meat matrix. Changes in the internal environment of the sample initially influenced L* and b* values, and subsequently a*.
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Affiliation(s)
- Jing Ma
- College of Life Science, Yangtze University, Jingzhou, Hubei, China
| | - Chensha Yu
- College of Life Science, Yangtze University, Jingzhou, Hubei, China
| | - Juanjuan Guo
- College of Life Science, Yangtze University, Jingzhou, Hubei, China
| | - Mengting Wu
- College of Life Science, Yangtze University, Jingzhou, Hubei, China
| | - Yunqiang Xu
- College of Life Science, Yangtze University, Jingzhou, Hubei, China
| | - Hongchao Yi
- College of Chemistry & Environmental Engineering Yangtze University, Jingzhou, Hubei, China
| | - Weiqing Sun
- College of Life Science, Yangtze University, Jingzhou, Hubei, China
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Yu QP, Feng DY, Xiao J, Wu F, He XJ, Xia MH, Dong T, Liu YH, Tan HZ, Zou SG, Zheng T, Ou XH, Zuo JJ. Studies on meat color, myoglobin content, enzyme activities, and genes associated with oxidative potential of pigs slaughtered at different growth stages. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2017; 30:1739-1750. [PMID: 28728400 PMCID: PMC5666178 DOI: 10.5713/ajas.17.0005] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/04/2017] [Revised: 03/22/2017] [Accepted: 04/25/2017] [Indexed: 12/13/2022]
Abstract
Objective This experiment investigated meat color, myoglobin content, enzyme activities, and expression of genes associated with oxidative potential of pigs slaughtered at different growth stages. Methods Sixty 4-week-old Duroc×Landrace×Yorkshire pigs were assigned to 6 replicate groups, each containing 10 pigs. One pig from each group was sacrificed at day 35, 63, 98, and 161 to isolate longissimus dorsi and triceps muscles. Results Meat color scores were higher in pigs at 35 d than those at 63 d and 98 d (p<0.05), and those at 98 d were lower than those at 161 d (p<0.05). The total myoglobin was higher on 161 d compared with those at 63 d and 98 d (p<0.05). Increase in the proportions of metmyoglobin and deoxymyoglobin and a decrease in oxymyoglobin were observed between days 35 and 161 (p<0.05). Meat color scores were correlated to the proportion of oxymyoglobin (r = 0.59, p<0.01), and negatively correlated with deoxymyoglobin and metmyoglobin content (r = −0.48 and −0.62, p<0.05). Malate dehydrogenase (MDH) activity at 35 d and 98 d was higher than that at 161 d (p<0.05). The highest lactate dehydrogenase/MDH ratio was achieved at 161 d (p<0.05). Calcineurin mRNA expression decreased at 35 d compared to that at 63 d and 98 d (p<0.05). Myocyte enhancer factor 2 mRNA results indicated a higher expression at 161 d than that at 63 d and 98 d (p<0.05). Conclusion Porcine meat color, myoglobin content, enzyme activities, and genes associated with oxidative potential varied at different stages.
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Affiliation(s)
- Qin Ping Yu
- College of Animal Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Ding Yuan Feng
- College of Animal Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Juan Xiao
- College of Animal Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Fan Wu
- College of Animal Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Xiao Jun He
- College of Animal Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Min Hao Xia
- College of Animal Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Tao Dong
- College of Animal Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Yi Hua Liu
- College of Animal Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Hui Ze Tan
- Guangdong Wen's Foodstuffs Group Co., Ltd., Yunfu, Guangdong 527300, China
| | - Shi Geng Zou
- Guangdong Wen's Foodstuffs Group Co., Ltd., Yunfu, Guangdong 527300, China
| | - Tao Zheng
- Nong Zhi Dao Co., Ltd., Guangzhou, Guangdong 510642, China
| | - Xian Hua Ou
- Nong Zhi Dao Co., Ltd., Guangzhou, Guangdong 510642, China
| | - Jian Jun Zuo
- College of Animal Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
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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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Yu C, Jiao J, Ma L, Sun W. Effect of pH on the stability and molecular structure of nitrosyl hemochromogen. Food Chem 2016; 196:503-8. [DOI: 10.1016/j.foodchem.2015.09.067] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2015] [Revised: 08/24/2015] [Accepted: 09/16/2015] [Indexed: 11/30/2022]
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Abstract
This review surveyed recent literature focused on factors that affect myoglobin chemistry, meat color, pigment redox stability, and methodology used to evaluate these properties. The appearance of meat and meat products is a complex topic involving animal genetics, ante- and postmortem conditions, fundamental muscle chemistry, and many factors related to meat processing, packaging, distribution, storage, display, and final preparation for consumption. These factors vary globally, but the variables that affect basic pigment chemistry are reasonably consistent between countries. Essential for maximizing meat color life is an understanding of the combined effects of two fundamental muscle traits, oxygen consumption and metmyoglobin reduction. In the antemortem sector of research, meat color is being related to genomic quantitative loci, numerous pre-harvest nutritional regimens, and housing and harvest environment. Our knowledge of postmortem chilling and pH effects, atmospheres used for packaging, antimicrobial interventions, and quality and safety of cooked color are now more clearly defined. The etiology of bone discoloration is now available. New color measurement methodology, especially digital imaging techniques, and improved modifications to existing methodology are now available. Nevertheless, unanswered questions regarding meat color remain. Meat scientists should continue to develop novel ways of improving muscle color and color stability while also focusing on the basic principles of myoglobin chemistry.
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Affiliation(s)
- R A Mancini
- Department of Animal Sciences and Industry, Kansas State University, 224 Weber Hall, Manhattan, KS 66506-0201, USA
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Sawyer JT, Apple JK, Johnson ZB, Baublits RT, Yancey JWS. Fresh and cooked color of dark-cutting beef can be altered by post-rigor enhancement with lactic acid. Meat Sci 2009; 83:263-70. [PMID: 20416741 DOI: 10.1016/j.meatsci.2009.05.008] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2008] [Revised: 02/06/2009] [Accepted: 05/15/2009] [Indexed: 11/24/2022]
Abstract
Fresh and cooked color of dark-cutting (DC) beef strip loins (mean pH=6.56) enhanced with 0.25, 0.50, 0.75 or 1.00% lactic acid (LA) were compared to non-enhanced DC and normal pH (NpH; mean pH=5.43) strip loins. Even though NpH steaks received the most (P<0.05) desirable fresh color scores, color scores for steaks from DC sections enhanced with 0.25% LA approached those of NpH steaks after the first day of retail display. Discoloration scores were also similar (P>0.05) among NpH and 0.25% LA-enhanced DC steaks throughout the 5 d of display. Fresh steaks from NpH strip loins were redder, as evidenced by greater (P<0.05) a(∗) values and lower (P<0.05) hue angles, than DC steaks and DC steaks enhanced with LA, regardless of concentration. However, cooked color scores and proportions of denatured myoglobin were similar (P>0.05) between untreated NpH steaks and DC steaks enhanced with 0.25% LA. Results from this study indicate that enhancing DC beef with LA may lead to the brightening of the fresh color and prevention of the persistent red cooked color, approaching that of NpH beef.
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Affiliation(s)
- J T Sawyer
- Department of Animal Science, University of Arkansas Division of Agriculture, Fayetteville, AR 72701, USA
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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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De Santos F, Rojas M, Lockhorn G, Brewer M. Effect of carbon monoxide in modified atmosphere packaging, storage time and endpoint cooking temperature on the internal color of enhanced pork. Meat Sci 2007; 77:520-8. [DOI: 10.1016/j.meatsci.2007.04.031] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2007] [Revised: 04/26/2007] [Accepted: 04/27/2007] [Indexed: 10/23/2022]
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King (née Turner) NJ, Whyte R. Does It Look Cooked? A Review of Factors That Influence Cooked Meat Color. J Food Sci 2006. [DOI: 10.1111/j.1750-3841.2006.00029.x] [Citation(s) in RCA: 88] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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