Effects of Preslaughter Exercise, Electrical Stimulation, Type of Packaging Tray, Display Temperature, and Time on Acceptance and Shelflife of Beef Steaks

Nortjé, G.L.; Naumann, H. D.; Naudé, R.T.; Naude, Liezl; Oosthuizen, Welma; Jordaan, E.; Grobler, I.

doi:10.1111/j.1365-2621.1986.tb10824.x

Cited by 6 publications

(1 citation statement)

References 5 publications

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“…The rate at which Mb is oxidized is accelerated with increased temperatures (Brown and Mebine, 1969), and meat discoloration is delayed by lower temperatures (Lanier et al, 1977;Hood, 1980;O'Keeffe and Hood, 1982;Nortje et al, 1986 for this delay is that the distance from the meat surface at which MetMb is formed is increased due to increased solubility of oxygen in the water present in the meat tissue (Urbin and Wilson, 1958). Additionally, greater the distance the subsurface layer of MetMb is below the surface, the longer it takes for the MetMb to move to the surface (Urbin and Wilson, 1958).…”

Section: Storage Temperaturementioning

confidence: 99%

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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