Effect of time of measurement on the relationship between metmyoglobin reducing activity and oxygen consumption to instrumental measures of beef longissimus color stability

King, D. A.; Shackelford, S. D.; Rodríguez, Ana Belén; Wheeler, T. L.

doi:10.1016/j.meatsci.2010.08.013

Cited by 57 publications

(34 citation statements)

References 17 publications

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“…Greater Mb concentrations are often associated with the accelerated discoloration in beef (Jeong et al, 2009;King et al, 2011). However, the results from the present study did not agree with this association observed in beef; while fallow deer IS and LTL demonstrated lower Mb content than BF, IS was more color stable than LTL and BF.…”

Section: Biochemical Attributes Influencing Surface Color Stabilitycontrasting

confidence: 99%

Color Stability of Fallow Deer (Dama dama) Infraspinatus, Longissimus Thoracis et Lumborum, and Biceps Femoris Muscles During Refrigerated Storage

Neethling

Sigge

Hoffman

et al. 2018

Meat and Muscle Biology

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Fallow deer (Dama dama) meat comprises a relatively small proportion of the game meat market in South Africa, despite having huge potential. To exploit its market potential, the quality attributes of fresh meat from fallow deer need to be characterized. Limited studies have been undertaken on the color stability of economically important muscles in game species. Therefore, the objective of the present study was to examine the color stability of 3 major muscles, i.e., infraspinatus (IS), longissimus thoracis et lumborum (LTL), and biceps femoris (BF), from fallow deer. The IS, LTL, and BF muscles were removed from both sides of 12 (6 male and 6 female) fallow deer carcasses. The muscles were fabricated into 2.5-cm steaks. The steaks were aerobically over-wrapped and stored at 2°C for 8 d. Meat pH, instrumental color, surface myoglobin redox forms, and metmyoglobin reducing activity were evaluated at specific intervals. Data were analyzed using mixed model repeated measures ANOVA, with gender, muscle, and time as fixed effects. The IS muscle exhibited greater (P < 0.05) pH, surface redness, color stability, oxymyoglobin content, and metmyoglobin reducing activity than the LTL and BF counterparts. In addition, surface metmyoglobin and total iron contents were lower in IS than in LTL and BF. While the IS demonstrated stable redness throughout the storage, the LTL and BF remained color stable only for 1 to 2 d. These findings suggested that fallow deer IS muscle is more color stable than the LTL and BF during refrigerated storage.

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Section: Biochemical Attributes Influencing Surface Color Stabilitycontrasting

confidence: 99%

Color Stability of Fallow Deer (Dama dama) Infraspinatus, Longissimus Thoracis et Lumborum, and Biceps Femoris Muscles During Refrigerated Storage

Neethling

Sigge

Hoffman

et al. 2018

Meat and Muscle Biology

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“…Thus, the balance between metabolic oxygen consumption and oxygen binding by myoglobin changes with time, and the oxymyoglobin layer therefore becomes thicker. King et al (2011) observed that the increase in OCR measured on beefs on day 6 of display was associated with less redness (lower a* value and greater hue angle) and less color intensity (lower chroma values) compared with day 0 of display. At 14 and 21 days of age, the observed a* values were less in the meat from animals fed ground soybean diets, which may be owing to the chemical state of heme pigments.…”

Section: Tbars Vitamin E and Meat Colormentioning

confidence: 88%

“…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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“…However, earlier research on beef found that muscle type (Hood, 1980;Renerre and Labas, 1987) had a greater effect on color stability than the animal-to-animal variation. Interestingly, the results of King et al (2011) indicated that the influence of animal-to-animal variation was consistent across beef muscles. Therefore, strategies to improve beef color stability would thus be consistent across all muscles.…”

Section: Animal-to-animal Variationmentioning

confidence: 91%

“…In contrast, Newcom et al (2004) reported that in pork, genetics played a larger role in the initial color. The initial oxygen consumption and reducing capacity contributed to variations in beef color stability between animals (King et al, 2011). However, earlier research on beef found that muscle type (Hood, 1980;Renerre and Labas, 1987) had a greater effect on color stability than the animal-to-animal variation.…”

Section: Animal-to-animal Variationmentioning

confidence: 92%

Exogenous and Endogenous Factors Influencing Color of Fresh Meat from Ungulates

Neethling

Suman

Sigge

et al. 2017

Meat and Muscle Biology

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Biochemistry of post-mortem muscle tissue is complex, and several factors affect the fresh meat color and color stability, both of which influence consumer acceptance. Therefore, improving meat color and meat color stability is of significant value to the meat industry and consumers. While extensive literature is available on the color and color stability of domestic ungulates, literature on wild ungulates is notably lacking. With an increasing global demand for meats from wild ungulates, it is critical to identify the knowledge gaps regarding their color and color stability. The objective of this paper is to overview the exogenous and endogenous factors influencing the color and color stability of fresh meats from domestic and wild ungulates. The literature highlighted that the pre- and post-harvest factors influencing meat color and meat color stability are interrelated and not mutually exclusive. Current research indicates that the effects of several of these factors are specific to species, breed, and muscle source. Novel ways to manipulate these factors using a biosystems approach should be explored to improve color attributes of fresh ungulate meats.

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Effect of time of measurement on the relationship between metmyoglobin reducing activity and oxygen consumption to instrumental measures of beef longissimus color stability

Cited by 57 publications

References 17 publications

Color Stability of Fallow Deer (Dama dama) Infraspinatus, Longissimus Thoracis et Lumborum, and Biceps Femoris Muscles During Refrigerated Storage

Color Stability of Fallow Deer (Dama dama) Infraspinatus, Longissimus Thoracis et Lumborum, and Biceps Femoris Muscles During Refrigerated Storage

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

Exogenous and Endogenous Factors Influencing Color of Fresh Meat from Ungulates

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