Effects of extending aging on biochemical properties of dark cutting beef

English, A.

doi:10.1016/j.meatsci.2015.08.158

Cited by 2 publications

(6 citation statements)

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“…However, in later postmortem the OC would decrease resulting in greater oxymyoglobin formation but the colour stability declines due to less functional MRA colour chemistry. Recent work by English et al (2016a) clearly supports earlier observations about early and late combinations of factors. They found that extended aging of beef longissimus muscle (> 21 days) failed to bloom compared with steaks aged for 7 or 14 days.…”

Section: Oxygen Consumptionsupporting

confidence: 74%

“…Mitochondria and myoglobin chemistry are highly interrelated. Oxygen consumption (OC) and metmyoglobin reducing activity (MRA) are two critical biochemical processes that influence beef colour (Ledward, 1985;Sammel et al, 2002a;Seyfert et al, 2007;English et al, 2016a). Although MRA and OC impact myoglobin redox states differently, both processes are interconnected and are influenced by mitochondrial activity (Tang et al, 2005a;Ramanathan et al, 2013;Ke et al, 2017).…”

Section: Biochemistry Of Mitochondrial Oxygen Consumption and Beef Comentioning

confidence: 99%

“…Numerous studies reported details about beef colour and/or colour stability during postmortem aging (O'Keeffe & Hood, 1982;Ledward, 1985;Madhavi & Carpenter, 1993;Cornforth, 1994;McKenna et al, 2005;Seyfert et al, 2007;King et al, 2012;English et al, 2016a;Neethling et al, 2016). In general, there is agreement that meat aged and displayed early postmortem (≈ 2 weeks) will bloom less but have a greater colour life than meat that is aged >3 to 6 weeks.…”

Section: Oxygen Consumptionmentioning

confidence: 99%

“…They found that extended aging of beef longissimus muscle (> 21 days) failed to bloom compared with steaks aged for 7 or 14 days. Redness in loins aged for 62 days decreased by 26% and 7% compared with 21-day aged loins when packaged and displayed in PVC and HiOx-MAP (high-oxygen modified atmospheric packaging; 80% oxygen and 20% carbon dioxide), respectively (English et al, 2016a). Aging appears to increase mitochondrial damage and depletes substrates for OC and MRA (Tang et al, 2005).…”

Section: Oxygen Consumptionmentioning

confidence: 99%

“…Aging had a packaging-specific effect on colour stability (English et al, 2016a). When loins were aged for 62 days, HiOx-MAP had a lower redness than PVC by the end of a six-day retail display.…”

Section: Metmyoglobin Reducing Activitymentioning

confidence: 99%

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Mitochondrial functionality and beef colour: A review of recent research

Ramanathan¹,

Nair²,

Hunt³

et al. 2019

SA J. An. Sci.

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The bright-red colour of meat that consumers prefer depends on the depth of oxygen diffusion into the tissue and myoglobin oxygenation. Interestingly, both processes are influenced by mitochondrial activity in postmortem muscle. The transition of muscle metabolism from aerobic to anaerobic pathways affects various cellular processes including mitochondrial functionality. Numerous studies report that even with compromised structure, mitochondria continue to influence postmortem beef colour via oxygen consumption and metmyoglobin reducing activity. Hence, an in-depth understanding of the pre-and post-harvest factors affecting mitochondrial functionality can significantly enhance existing knowledge of meat colour and colour stability. Several comprehensive reviews have discussed the biochemical factors affecting meat colour, but there are only a few that have sections on the impact of mitochondria on beef colour. Furthermore, advancement of high-throughput techniques such as metabolomics and proteomics has enabled researchers to elucidate metabolite and protein changes related to mitochondria. Therefore, the objective of this review is to provide an overview on the role of mitochondria in beef colour, with a focus on recent advances in mitochondrial research, oxygen consumption, and metmyoglobin reducing ability.

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Section: Oxygen Consumptionsupporting

confidence: 74%

Section: Biochemistry Of Mitochondrial Oxygen Consumption and Beef Comentioning

confidence: 99%

Section: Oxygen Consumptionmentioning

confidence: 99%

Section: Oxygen Consumptionmentioning

confidence: 99%

Section: Metmyoglobin Reducing Activitymentioning

confidence: 99%

See 3 more Smart Citations

Mitochondrial functionality and beef colour: A review of recent research

Ramanathan¹,

Nair²,

Hunt³

et al. 2019

SA J. An. Sci.

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Effects of Muscle-Specific Oxidative Stress on Cytochrome c Release and Oxidation–Reduction Potential Properties

Mitacek

Abraham

et al. 2017

J. Agric. Food Chem.

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Mitochondria play a significant role in beef color. However, the role of oxidative stress in cytochrome c release and mitochondrial degradation is not clear. The objective was to determine the effects of display time on cytochrome c content and oxidation-reduction potential (ORP) of beef longissimus lumborum (LL) and psoas major (PM) muscles. PM discolored by day 3 compared with LL. On day 0, mitochondrial content and mitochondrial oxygen consumption were greater in PM than LL. However, mitochondrial content and oxygen consumption were lower (P < 0.05) in PM than LL by day 7. Conversely, cytochrome c content in sarcoplasm was greater on days 3 and 7 for PM than LL. There were no significant differences in ORP for LL during display, but ORP increased for PM on day 3 when compared with day 0. The results suggest that muscle-specific oxidative stress can affect cytochrome c release and ORP changes.

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Effects of extending aging on biochemical properties of dark cutting beef

Cited by 2 publications

References 0 publications

Mitochondrial functionality and beef colour: A review of recent research

Mitochondrial functionality and beef colour: A review of recent research

Effects of Muscle-Specific Oxidative Stress on Cytochrome c Release and Oxidation–Reduction Potential Properties

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