Biochemical and physical factors affecting discoloration characteristics of 19 bovine muscles

McKenna, D.R.; Mies, P. D.; Baird, B.E.; Pfeiffer, Kirsten; Ellebracht, J.W.; Savell, J. W.

doi:10.1016/j.meatsci.2005.02.016

Cited by 331 publications

(284 citation statements)

References 25 publications

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“…In support of this hypothesis, the inhibitory effect of the active film was crucial. Also in the work of McKenna et al (2005) on beef, muscles of lower colour stability were characterized by higher oxidative rancidity. This relationship between lipid and Mb oxidation is well established for beef (Djenane et al 2003b).…”

Section: Lipid Oxidationmentioning

confidence: 99%

Influence of vacuum-ageing duration of whole beef on retail shelf life of steaks packaged with oregano (Origanum vulgare L.) active film under high O2

et al. 2016

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Beef Longissimus lumborum (LL) was no aged (LL0), aged for 7 days (LL7) and 14 days (LL14) under vacuum at 1 ± 1°C. The obtained beefsteaks were packaged in high oxygen (Hi-O 2 ) with active packaging (AP) during 13-21 days at 1 ± 1°C. Redness (CIE a* values), metmyoglobin percentage (MetMb%), total flora (PCA), thiobarbituric acid-reactive substances (TBA-RS), instrumental tenderness (Warner-Bratzler shear force: WBSF), and sensory analyses were performed. The various variables differed amongst the ageing times and packaging systems (AP vs. control). Three and ten additional days of retail shelf life were observed for steaks from LL7 and LL14, respectively. AP increased efficiently the retail shelf life of beefsteaks, but did not affect meat tenderness. The extended ageing from 7 to 14 days also induced higher tenderness in beefsteaks and did not show any affect negative effect on other quality parameters. Innovative technology referring to ageing under vacuum combined with Hi-O 2 MA/AP would be desirable for beefsteaks during display and constituted a good alternative for meat supermarkets.

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Section: Lipid Oxidationmentioning

confidence: 99%

Influence of vacuum-ageing duration of whole beef on retail shelf life of steaks packaged with oregano (Origanum vulgare L.) active film under high O2

et al. 2016

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“…Lightness index and red intensity of meat increased as a function of aging, which can be explained by differences in the oxygen consumption rate (OCR) during the blooming. Residual mitochondrial respiration in postmortem muscle is related to the depth of oxygen penetration into exposed muscle surface (McKenna et al, 2005). As meat, muscle continues to respire after slaughter, so molecular oxygen continues to be reduced by NADH at the end of the mitochondrial electron transport chain.…”

Section: Tbars Vitamin E and Meat Colormentioning

confidence: 99%

“…However, oxygen consumption decreases with time postmortem (Lanari and Cassens, 1991;McKenna et al, 2005;King et al, 2011). Thus, the balance between metabolic oxygen consumption and oxygen binding by myoglobin changes with time, and the oxymyoglobin layer therefore becomes thicker.…”

Section: Tbars Vitamin E and Meat Colormentioning

confidence: 99%

Fatty acid profile and meat quality of young bulls fed ground soybean or ground cottonseed and vitamin E

Neto

Chizzotti

Ramos

et al. 2015

Animal

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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 Δ 9 -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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“…Jednak późniejsze badania McKenna i wsp. [17] oraz Jeonga i wsp. [12] dowodzą, że o stabilności barwy mięśni wołowych decyduje raczej typ włókien mięśniowych, zawartość mioglobiny, pH, czy koncentracja endogennych anty-i prooksydantów modyfikujących stopień oksydacji mioglobiny i lipidów.…”

Section: Wyniki I Dyskusjaunclassified

“…McKenna i wsp. [17] wykazali ujemną korelację pomiędzy wartością a* i wartością TBARS. Również w badaniach własnych mięso buhajków rasy PHF charakteryzowało się istotnie najniższym udziałem barwy czerwonej (a*) przy jednocześnie istotnie najwyższej wartości TBARS.…”

Section: Wyniki I Dyskusjaunclassified

Physicochemical Properties of Meat From Young Bulls of 3 Native Breeds: Polish Red, White-Backed, and Polish Black-and-White, as Well as of Simmental and Polish Holstein-Fresian Breeds

Litwińczuk¹,

Florek²,

Domaradzki³

et al. 2014

zntj

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ZYGMUNT LITWIŃCZUK, MARIUSZ FLOREK, PIOTR DOMARADZKI, PAWEŁ ŻÓŁKIEWSKI  WŁAŚCIWOŚCI FIZYKOCHEMICZNE MIĘSA BUHAJKÓW TRZECH RODZIMYCH RAS -POLSKIEJ CZERWONEJ, BIAŁOGRZBIETEJ I POLSKIEJ CZARNO-BIAŁEJ ORAZ SIMENTALSKIEJ I POLSKIEJ HOLSZTYŃSKO-FRYZYJSKIEJS t r e s z c z e n i e Celem badań była ocena właściwości fizykochemicznych mięsa buhajków trzech rodzimych ras: polskiej czerwonej (PC), białogrzbietej (BG) i polskiej czarno-białej (PCB) i ich porównanie z cechami mięsa buhajków ras: simentalskiej (SIM) i polskiej holsztyńsko-fryzyjskiej (PHF). Zwierzęta opasano w tych samych gospodarstwach systemem półintensywnym, głównie paszami z trwałych użytków zielonych. W próbach mięsa pobranych z półtusz 50 buhajków (po 10 z każdej rasy), w 2. i 7. dniu post mortem wykonano pomiary pH, przewodności elektrycznej właściwej, barwy (wg CIE L*a*b*), siły i energii cięcia oraz oceniono wodochłonność mięsa (wyciek naturalny i termiczny oraz wodę wolną), określono wartość TBARS i zawartość barwników hemowych.Stwierdzono istotnie wyższe pH mięsa buhajków rasy PC w 2. dniu p.m. w porównaniu z BG i PCB (5,73 vs. 5,51 i 5,52), a w 7. dniu -w porównaniu ze wszystkimi pozostałymi rasami (5,79 vs. 5,57 -5,62). Istotnie większe ubytki cieplne wystąpiły w mięsie buhajków rasy SIM i PHF 7. dnia p.m. (31,6 i 31,8 %) w porównaniu z 3 polskimi rasami rodzimymi (28,1 -28,9 %). Najmniejszą siłę i energię cięcia stwierdzono w mięsie buhajków rasy PHF i PCB 2. dnia (84, ).

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Biochemical and physical factors affecting discoloration characteristics of 19 bovine muscles

Cited by 331 publications

References 25 publications

Influence of vacuum-ageing duration of whole beef on retail shelf life of steaks packaged with oregano (Origanum vulgare L.) active film under high O2

Influence of vacuum-ageing duration of whole beef on retail shelf life of steaks packaged with oregano (Origanum vulgare L.) active film under high O2

Fatty acid profile and meat quality of young bulls fed ground soybean or ground cottonseed and vitamin E

Physicochemical Properties of Meat From Young Bulls of 3 Native Breeds: Polish Red, White-Backed, and Polish Black-and-White, as Well as of Simmental and Polish Holstein-Fresian Breeds

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