Discolouration in pre‐packaged beef: measurement by reflectance spectrophotometry and shopper discrimination

Hood, Daniel; Riordan, E. B.

doi:10.1111/j.1365-2621.1973.tb01721.x

Cited by 185 publications

(40 citation statements)

References 6 publications

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“…7 n-3, sum of 20 : 4n-3, 20 : 5n-3, 22 : 5n-3, 22 : 6n-3. Chicory and beef quality rejection during the purchase of fresh beef (Hood and Riordan, 1973). Beef colour stability is known to differ among muscle type, with the M. Longissimus muscle being the most stable (O'Keeffe and Hood, 1982) and, therefore the findings reported here are only in reference to this muscle and may have differed if other muscle types were studied.…”

mentioning

confidence: 44%

Stability, fatty acid composition and sensory properties of the M. Longissimus muscle from beef steers grazing either chicory/ryegrass or ryegrass

Marley

Fychan²,

Davies³

et al. 2018

animal

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Research has shown both production and health benefits for the use of chicory (Cichorium intybus) within ruminant diets. Despite this, little was known about the effects of this forage, containing differing fatty acid profiles and secondary plant compounds compared with ryegrass, on beef stability, fatty acid composition or sensory properties. An experiment was conducted to investigate whether the inclusion of chicory in the diet of grazing beef steers would alter these three properties in the M. Longissimus muscle when compared with beef steers grazing perennial ryegrass (Lolium perenne). Triplicate 2 ha plots were established with a chicory (cv. Puna II)/perennial ryegrass mix or a perennial ryegrass control. A core group of 36 Belgian Blue -cross steers were used within a 2-year beef finishing experiment (n = 6/replicate plot). In the 2 nd grazing year, steers were slaughtered as they reached a target fat class of 3. Muscle pH was checked 2 and 48 h post-slaughter. A section of the hindloin joint containing the M. Longissimus lumborum muscle was removed and a 20 mm-thick steak was cut and muscle samples were taken for analysis of vitamin E and fatty acid analysis. The remaining section of the loin was vacuum packed in modified atmosphere packs and subjected to simulated retail display. A section of the conditioned loin was used for sensory analysis. Data on pH, vitamin E concentration and colour stability in a simulated retail display showed there were no effects of including chicory in the diet of grazing beef steers on meat stability. There were also no differences found in the fatty acid composition or the overall eating quality of the steaks from the two treatments. In conclusion, there were no substantive effects of including chicory in the swards of grazing beef cattle on meat stability, fatty acid composition or sensory properties of the M. Longissimus muscle when compared with beef steers grazing ryegrass-only swards.

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mentioning

confidence: 44%

Stability, fatty acid composition and sensory properties of the M. Longissimus muscle from beef steers grazing either chicory/ryegrass or ryegrass

Marley

Fychan²,

Davies³

et al. 2018

animal

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“…Parameters related with OMb have less pronounced evolution, A O and KS O decrease with time but differences become significant only between days 4 and 7. During the studied period the proportion of MMb was assumed to increase, but it was always less than the proportion of OMb (Hood and Riordan 1973;Renerre and Mazuel 1985). The slow decrease in the A O and KS O , correlated with OMb content, the pigment that gave vivid red color to meat, agreed with the slow decay of a* and C*.…”

Section: Resultsmentioning

confidence: 99%

“…As the proportion of metmyoglobin increases meat color turns to brown. This induces a negative response in consumers and when the proportion of MMb reaches 20% it has been found that the product is rejected by half of the potential consumers (Hood and Riordan 1973;Renerre and Mazuel 1985).…”

Section: Introductionmentioning

confidence: 99%

CIELAB color coordinates versus relative proportions of myoglobin redox forms in the description of fresh meat appearance

et al. 2016

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This work examined changes in color that can be explained solely on the basis of the total myoglobin content and the relative proportions of deoxymyoglobin, oxymyoglobin (OMb) and metmyoglobin (MMb) during storage of meat. Meat color was evaluated for L*, a*, b*, C* and h ab . Total pigment content was measured from the reflex attenuance at 525 nm (A 525 ). The relative proportions of each pigment was determined using two different methods: the Krzywicki method based on the reflex attenuance values at 473, 525, 572 and 700 nm and the KS method based on K/S ratios of the absorption and scattering coefficients (K/S) 474 7 (K/S) 525 , (K/S) 572 7 (K/S) 525 and (K/ S) 610 7 (K/S) 525 . The study was performed on beef (Longissimus lumborum) samples measured after 1, 4 and 7 days of exposure to air. Result revealed that L* values can be fully explained by A 525 alone. C* and a* were well explained by those parameters related to OMb content. The other color parameters depended on pigment forms. The KS method gave better results. The parameters related to MMb content were relevant to classify samples according to the time of exposure to air. In any case, information provided by color and pigment parameters were complementary to each other.

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“…These values are close to the 20 % of MMb that has been used as a cut off for consumer rejection (Hood and Riordan 1973;Renerre and Mazuel 1985). However we cannot be sure that this concordance is casual or it can be considered an expected behavior in any situation.…”

Section: Resultsmentioning

confidence: 99%

“…Color deterioration in meat surface is due to the appearance of metmyoglobin, the myoglobin oxidized state. As the proportion of metmyoglobin increases meat color turns to brown, this induces a negative response in consumers and when the proportion of MMb reaches 20 % it has been found that the product is rejected by half of the potential consumers (Hood and Riordan 1973;Renerre and Mazuel 1985).…”

Section: Introductionmentioning

confidence: 99%

Comparison between two different methods to obtain the proportions of myoglobin redox forms on fresh meat from reflectance measurements

et al. 2015

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Two procedures based on reflectance (R) measurements to calculate the proportions of deoxymyoglobin (DMb), oxymyoglobin (OMb) and metmyoglobin (MMb) in meat are recommended by the American Meat Science Association (AMSA). One uses the K/S ratios (K and S are the absorption and scattering coefficients) and the other method (Krzywicki 1979) uses the reflex attenuance A=log (1/R). Both methods were compared in: a) synthetic sets of two pigment mixtures and b) 15 samples of beef Longissimus Lumborum measured after 24 h, 4 and 7 days of exposure to air. It was found that K/S and Krzywicki methods gave different values of pigment proportions. However both methods exhibited a high linear correlation (R 2 =0.8733 in DMb, R 2 =0.9771 in OMb and R 2 =0.9390 in MMb, p<0.0001). This makes them equivalent for statistical analysis based on differences in pigment proportions.

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Discolouration in pre‐packaged beef: measurement by reflectance spectrophotometry and shopper discrimination

Cited by 185 publications

References 6 publications

Stability, fatty acid composition and sensory properties of the M. Longissimus muscle from beef steers grazing either chicory/ryegrass or ryegrass

Stability, fatty acid composition and sensory properties of the M. Longissimus muscle from beef steers grazing either chicory/ryegrass or ryegrass

CIELAB color coordinates versus relative proportions of myoglobin redox forms in the description of fresh meat appearance

Comparison between two different methods to obtain the proportions of myoglobin redox forms on fresh meat from reflectance measurements

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