CIELAB color paths during meat shelf life

Salueña, Begoña Hernández; Gamasa, Carlos Sáenz; Rubial, José Manuel Diñeiro; Odriozola, Coro Alberdi

doi:10.1016/j.meatsci.2019.107889

Cited by 96 publications

(49 citation statements)

References 29 publications

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“…Chitosan coatings improved the red colour (11.6%) in pastrima stored at 4 • C for 4 weeks, whereas an insignificant effect was observed in L* and b* values following chitosan treatment, in comparison with the control samples [37]. The meat discolouration process, from a freshly cut pork chop up to the end of its shelf-life, had a relationship with the oxidation process, explaining why a* and b* decreased during oxidation, but changes were more pronounced in the a* values [38]. It has also been suggested that bone surface discolouration is associated with the oxidation process [35,39], and natural antioxidants, such as ascorbic acid, citric acid and other herbs, can reduce colour changes in pork bone during refrigeration storage [39,40].…”

Section: Discussionmentioning

confidence: 90%

Effects of Chitosan Coating with Green Tea Aqueous Extract on Lipid Oxidation and Microbial Growth in Pork Chops during Chilled Storage

Montaño-Sánchez

Torres-Martínez

Vargas-Sánchez

et al. 2020

Foods

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Lipid oxidation and microbial growth are the major causes of meat quality deterioration. Natural ingredients in meat products have been proposed as a strategy to prevent quality deterioration during cold storage. This study aimed to assess the effects of added chitosan coating, alone and in combination with green tea water extract (GTWE), on the quality of pork chops during prolonged cold storage. For evaluating oxidative and antimicrobial stabilities, 72 fresh pork samples were subjected to four treatments (n = 18 per treatment): T0 (non-coated chops without GTWE); T1 (chitosan-coated chops without GTWE); T2 (chitosan-coated chops plus 0.1% of GTWE); and T3 (chitosan-coated chops plus 0.5% of GTWE). Pork samples were stored at 0 °C and subjected to physicochemical evaluation (pH, colour, and lipid oxidation) and microbiological analyses (mesophilic and pyschrotrophic counts) at 0, 5, 10, 15, 20 and 25 days of storage. GTWE presented high total phenolic content (> 500 mg gallic acid equivalents/g); the incorporation of chitosan coatings increased (p < 0.05) free radical scavenging activity (FRSA, >90% of inhibition) and microbial growth inhibition (>50% for all tested pathogens), depending on the concentration. Further, GTWE inclusion in pork samples (T2 and T3) reduced (p < 0.05) pH, lipid oxidation and microbial counts, as well as colour loss in meat and bone throughout storage. Chitosan coating with GTWE could be used as an additive for the preservation of pork meat products.

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Section: Discussionmentioning

confidence: 90%

Effects of Chitosan Coating with Green Tea Aqueous Extract on Lipid Oxidation and Microbial Growth in Pork Chops during Chilled Storage

Montaño-Sánchez

Torres-Martínez

Vargas-Sánchez

et al. 2020

Foods

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“…The ΔE of meat ( Table 4 ) has not received enough attention in meat colour research, taking into account that it measures the combined effects of L*, a* and b* changes on total colour changes [ 47 ]. According to these authors, a*, C* and SCE are negatively correlated while ΔE is positively correlated with MMb.…”

Section: Discussionmentioning

confidence: 99%

Effects of A Concentrate Rich in Agro-Industrial By-Products on Productivity Results, Carcass Characteristics and Meat Quality Traits of Finishing Heifers

Díaz

García

Avilés

et al. 2020

Animals

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Finishing diets in intensive beef production systems are mainly based on cereals, which does not take advantage of the capacity of the ruminant digestive system to digest fibrous feeds, cannot be considered sustainable and does not contribute to the circular bioeconomy. Our aim was to investigate the effects of an alternative concentrate rich in agro-industrial by-products for finishing crossbred Limousine heifers. Four pens with 12 heifers and four pens with 13 heifers were randomly allocated to one of two treatments: control (CON), a commercial concentrate with a 43.3% cereal composition, and alternative (ALT), a concentrate with a composition of 26% cereals and up to 73.5% agro-industrial by-products. Growth performance data were collected along the 91 days of the experimental period. Carcass characteristics were collected after slaughter and 24 h later. Vacuum-packaged samples from longissimus muscle were aged for 7, 21 or 28 days to study meat quality traits. Feed intake was higher and feed conversion rate was lower in the ALT treatment, but no differences were found in average daily gain and feeding costs. Treatment had no effects on any of the measured carcass traits (grading, hot and cold carcass weight, dressing out, chilling losses, subcutaneous fat depth, pH, temperature and lean and fat colour) nor on the meat quality traits (drip loss, cooking loss, shear force, oxidative stability, chromatic indices and pigment contents). Ageing time decreased drip loss and shear force, increased lightness and did not affect redness or surface colour stability. In conclusion, feeding crossbred Limousine heifers a finishing diet rich in agro-industrial by-products did not have any negative effects on performance, carcass and meat quality traits, which might be considered positive from the point of view of sustainability of beef production. Under the conditions assayed, ageing for 21 and 28 days improved tenderness of meat, without detrimental effects on oxidative stability or traits related to visual acceptability.

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“…Concerning meat quality parameters, the most used colour system is the so-called CIE Lab, where lightness (L*) is a measure of total light reflection on a scale ranging from 0 (black) to 100 (white), redness (a*) indicates the colour change from red to green and the yellowness (b*) indicates the colour change from blue to yellow [55]. In the aerobic packaging, ground beef shows an L* value higher the first day of storage, which decreases during the subsequent days; for foal meat, L* increases during storage while a* decreases for the metmyoglobin formation [25]; for swine meat, L* trend is increasing, b* is higher from the fourth day of storage, a* is constantly decreasing, while pH stands at around 5.45 ± 0.08 [56].…”

Section: Meat Quality and Meat Colourmentioning

confidence: 99%

New Trends in Meat Packaging

Cenci‐Goga

Iulietto

Sechi

et al. 2020

Microbiology Research

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The term ‘packaging’ refers to the technological intervention aimed at the protection of food from a variety of factors, which provokes the product detriment. Packaging is considered as one of the most interesting technological aspects and a constantly evolving issue in food production. This paper aims at the evaluation of the properties of packaging currently used in the meat industry and analyses the advantages, the disadvantages and the microbiota involved. Packaging is a coordinated system, which prepares the products for transportation, distribution, storage, marketing and consumption. Even if several packaging alternatives are proposed, the common purpose is to guarantee high standards, yet maintaining the required characteristics as long as possible. Meat is a dynamic system with a limited shelf-life and the nutritional and sensory properties may change during storage due to microbial activity and physical or chemical changes. Microbial spoilage, for instance, determines an impact in meat, producing unattractive odours, flavours, discolouration, gas and slime.

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CIELAB color paths during meat shelf life

Cited by 96 publications

References 29 publications

Effects of Chitosan Coating with Green Tea Aqueous Extract on Lipid Oxidation and Microbial Growth in Pork Chops during Chilled Storage

Effects of Chitosan Coating with Green Tea Aqueous Extract on Lipid Oxidation and Microbial Growth in Pork Chops during Chilled Storage

Effects of A Concentrate Rich in Agro-Industrial By-Products on Productivity Results, Carcass Characteristics and Meat Quality Traits of Finishing Heifers

New Trends in Meat Packaging

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