Effect of Storage Temperature on Meat Quality of Muscle With Different Fiber Type Composition From Korean Native Cattle (Hanwoo)

Hur, Sun; Park, G.B.; Joo, Seon-Tea

doi:10.1111/j.1745-4557.2009.00259.x

Cited by 19 publications

(11 citation statements)

References 17 publications

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“…However, acceptability, juiciness, and flavor liking did not differ between the various postmortem aging periods [4], which contradicts the current findings as flavor liking and overall liking decreased with increasing aging period in the present findings. We believe the discrepancy in results between these two studies could again be related to postmortem storage temperature, as previous work has shown increased storage temperature (0 • C vs. 5.0-5.5 • C) of vacuum packaged beef can negatively affect shelf-life and palatability, especially when aging beef beyond 28 postmortem [19,20]. Colle et al [4] stored vacuum-packaged muscle sections at 0 • C, which is again lower than the current study.…”

Section: Consumer Sensorycontrasting

confidence: 71%

Extending Aging of Beef Longissimus Lumborum From 21 to 84 Days Postmortem Influences Consumer Eating Quality

Garmyn

Hardcastle

Polkinghorne³

et al. 2020

Foods

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Our objective was to determine the effect of extending postmortem aging from 21 to 84 days on consumer eating quality of beef longissimus lumborum. Strip loins were collected from 108 carcasses. The longissimus lumborum muscle was isolated from strip loins and assigned to one of ten postmortem aging periods from 21 to 84 days (7-day increments) and balanced within four anatomical positions within the muscle. Consumer evaluations for tenderness, juiciness, flavor, and overall liking were conducted using untrained consumer sensory panels consisting of 1080 individual consumers, in accordance with the Meat Standards Australia protocols. These scores were then used to calculate an overall eating quality (MQ4) score. Postmortem aging had no effect (P > 0.05) on tenderness, but juiciness, flavor liking, overall liking, and MQ4 declined (P < 0.05) as aging period increased. Samples aged 21 to 42 days were most preferred having greater (P < 0.05) overall liking and greater (P < 0.05) MQ4 scores than samples aged 70 to 84 days postmortem. These results suggest that longissimus lumborum samples should not be wet-aged longer than 63 days to prevent potential negative eating experiences for consumers; however, altering storage conditions, specifically reducing temperature, could potentially allow for longer chilled storage without such negative effects on flavor and overall liking.

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Section: Consumer Sensorycontrasting

confidence: 71%

Extending Aging of Beef Longissimus Lumborum From 21 to 84 Days Postmortem Influences Consumer Eating Quality

Garmyn

Hardcastle

Polkinghorne³

et al. 2020

Foods

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“…All findings suggest that dietary VA improved meat color. The lactic acid content in muscle after slaughter is reflected in pH, and acidity leads to denaturation of muscle protein, decrease of water retention, and whitening so as to damage meat quality ( Castellini et al., 2002 , Hur et al., 2009 ). Supplementing broiler diets with 5,000 IU/kg VA significantly decreased pH 45 min postmortem, consistent with the earlier work of Hong et al.…”

Section: Discussionmentioning

confidence: 99%

Effects of maternal and dietary vitamin A on growth performance, meat quality, antioxidant status, and immune function of offspring broilers

Wang

Gou

et al. 2020

Poultry Science

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The aim of this study was to evaluate the effects of maternal and dietary vitamin A ( VA ) level on growth performance, meat quality, antioxidant status, and immune function of offspring broilers. Chinese yellow-feathered breeder hens were fed a basal diet supplemented with 0, 5,400, 10,800, and 21,600 IU/kg VA for 8 wk, with 6 replicates of 22 hens per replicate. Then the offspring hatched from each of the 4 maternal groups were fed a basal diet supplemented with 0 or 5,000 IU/kg VA for 63 D. Overall, there were 8 treatment combinations, each with 6 replicate pens of 20 birds. Results showed that (1) providing VA in offspring diets increased final body weight ( FW ), average daily gain, and average daily feed intake but reduced feed-to-gain ratio and mortality of offspring broilers ( P < 0.05), whereas maternal provision of VA did not significantly affect the growth performance and mortality of offspring broilers. Maternal or offspring VA did not affect proportion of breast or thigh muscle ( P > 0.05). (2) Maternal feeding with 21,600 IU/kg VA increased ( P < 0.05) pH 24 h postmortem of breast muscle, compared with those without maternal supplication of VA. Dietary provision of 5,000 IU/kg VA in the posthatching diet decreased ( P < 0.05) drip loss, yellowness (b∗) value and lightness (L∗) value, and increased shear force and pH of breast muscle compared with those without dietary VA supplication. (3) Maternal or offspring VA did not affect the activities of total superoxide dismutase and glutathione peroxidase ( GSH-Px ) or the content of malondialdehyde; however, there was a significant interaction ( P < 0.05) between maternal and offspring VA on the activity of GSH-Px in serum. (4) Dietary provision of 5,000 IU/kg VA increased ( P < 0.05) the weight proportion of liver and bursa of fabricius, whereas maternal feeding with 21,600 IU/kg VA increased the hatchling BW. Maternal feeding with 5,400 and 21,600 IU/kg VA decreased ( P < 0.05) splenic interferon-γ ( IFN - γ ) transcripts and increased ( P < 0.05) those of interleukin-2 ( IL - 2 ) in the progeny. There were interactions ( P < 0.05) between maternal and offspring VA on splenic IL-2 , IL-1β, and IFN-γ expression. In summary, maternal and offspring provision of VA both had influence on meat quality and immune function in progeny broilers. Dietary VA increased growth performance, whereas the maternal VA affected the initial body weight of progeny when hatched, but the difference in performance caused by maternal VA level was able to be eliminated by dietary VA supplementation. Therefore, offspring provision had greater imp...

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“…According to Hur et al (2009) , high pH was closely related to high water-holding capacity. LIM cattle had better water-holding capacity than that of other cattle breeds in the present study, this may be due to their higher pH values.…”

Section: Discussionmentioning

confidence: 99%

“…Lipid oxidation was a leading cause of quality deterioration in meat and meat products ( Hur et al, 2009 ). As Warren et al (2008) reported, this study also found that breed had an effect on lipid oxidation.…”

Section: Discussionmentioning

confidence: 99%

Effect of Cattle Breed on Meat Quality, Muscle Fiber Characteristics, Lipid Oxidation and Fatty Acids in China

Xie¹,

Cui²,

Ren³

2012

Asian Australas. J. Anim. Sci

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The objective was to compare meat quality, muscle fiber characteristics, lipid oxidation and fatty acids of Limousin (LIM), Simmtental (SIM), Luxi (LX), Qinchuan (QC) and Jinnan (JN) offered the same diet in China. After finishing, eight bulls from each breed were randomly selected for slaughter at 18.5 months old. Longissimus dorsi (ld) muscle was taken from the carcass for meat quality evaluations. Breed had little effect on most of meat and fat color parameters except for Hue and b* in which QC had lower values. LIM showed higher pH (24 h) and better water holding capacity than other breeds. LIM showed the lowest dry matter content but the highest crude protein. LX and LIM had higher percentage and density of red muscle fiber than other breeds. Lipid oxidations were significantly lower in LIM than in QC, with the LX, SIM and JN having the intermediate values. Compared to other four breeds, QC provided the highest values of polyunsaturated fatty acids (PUFA), n-6 fatty acids and n-3 fatty acids. In conclusion, LIM scored better on most of meat quality characteristics; however, local breeds such as LX and QC also had better muscle fiber characteristics and better fatty acids composition.

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Effect of Storage Temperature on Meat Quality of Muscle With Different Fiber Type Composition From Korean Native Cattle (Hanwoo)

Cited by 19 publications

References 17 publications

Extending Aging of Beef Longissimus Lumborum From 21 to 84 Days Postmortem Influences Consumer Eating Quality

Extending Aging of Beef Longissimus Lumborum From 21 to 84 Days Postmortem Influences Consumer Eating Quality

Effects of maternal and dietary vitamin A on growth performance, meat quality, antioxidant status, and immune function of offspring broilers

Effect of Cattle Breed on Meat Quality, Muscle Fiber Characteristics, Lipid Oxidation and Fatty Acids in China

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