Effects of rigor attainment temperature on meat blooming and colour on display

Young, O.A.; Priolo, Alessandro; Simmons, Nicola; West, J

doi:10.1016/s0309-1740(98)00147-8

Cited by 76 publications

(44 citation statements)

References 17 publications

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“…Thus, the muscle appears to become lighter during this early post-slaughter period and is consistent with other findings (Young et al 1999). The mechanisms which are primarily responsible for the lightening effect observed are not currently known.…”

Section: Influence Of Time From Slaughter To Grading On Lightness Of supporting

confidence: 90%

Improving beef meat colour scores at carcass grading

Hughes

Kearney²,

Warner

2014

Anim. Prod. Sci.

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Abstract. Unacceptable meat colour scores at the time of carcass grading are associated with reduced meat quality and consumer rejection. We hypothesised that the meat colour at carcass grading would be influenced by the pH and temperature decline post slaughter, as these would be determined by animal and processing factors. Beef carcasses (n = 1512) at seven Australian processing plants were assessed, at grading, for the meat colour of the M. longissimus thoracis. Statistical modelling determined the animal, carcass and processing factors contributing to the meat colour score at carcass grading. The occurrence of unacceptably dark meat dropped from 8 to 3% when the time of grading was increased from 14 to 31 h post slaughter (P < 0.01). A high temperature at pH 6 (rigor temperature), high final pH (pH F ), pasture feeding and older animals were associated with dark M. longissimus thoracis at carcass grading (P < 0.05 for all). Less than 30% of carcasses with noncompliant pH F displayed a dark non-compliant meat colour >3, indicative of an opportunity to determine the mechanism behind this pH-induced colour development and thus reduce the incidence of non-compliance. It is recommended that when there is a high occurrence of carcasses with a dark meat colour >3 that the time from slaughter to grading is checked to ensure carcasses are in full rigor at the grading point. This will assist in minimising economic penalties due to dark-coloured carcasses. Finally, animal factors, such as maturity and feeding regime also had a considerable impact on the meat colour at carcass grading.

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Section: Influence Of Time From Slaughter To Grading On Lightness Of supporting

confidence: 90%

Improving beef meat colour scores at carcass grading

Hughes

Kearney²,

Warner

2014

Anim. Prod. Sci.

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“…higher than value obtained at slaughter by [21], but largely under threshold of tolerance for red meat which is of about 50 to 55 [20]. So, our beef can be consi- known to support oxymyoglobin formation [22] and therefore to promote lipid oxidation, which can eventually adversely affect color especially in animals given PUFA rich diet such as in the present study.…”

Section: Effect Of Meat Packaging Treatmentsmentioning

confidence: 56%

“…In this study the processing period could have increased meat lightness, since full bloom, based upon low lightness L*, occurs immediately after the muscle went into rigor mortis [21].…”

Section: Meat Color Characterizationmentioning

confidence: 96%

See 1 more Smart Citation

Dietary Plant Extracts Combined with Vitamin E Limit the Discoloration in Stored n-3 PUFA Rich Meat

Delosière¹,

Parafita²,

Hăbeanu³

et al. 2018

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In finishing cull-cows given n-3 PUFA-rich diets (for 101 ± 3 days preceding slaughter), the ability of vitamin E (2.8 g/animal/day) or vitamin E associated with plant extracts rich in polyphenols (PERP) (126 g/animal/day) to limit discoloration was evaluated on color attributes of Longissimus thoracis (LT) and Semitendinosus (ST) processed meat. Color attributes were determined after muscles ageing and retail display in different packaging systems consisting in 14 d. under vacuum (V), 4 d. aerobic (A) or 7 d. under modified atmosphere (70:30, O 2 /CO 2 ) (MA). Vit. E associated with PERP were able to limit color deterioration by decreasing metmyoglobin% in ST and LT for all tested packaging systems. The antioxidant association increased the L* coordinate and the oxygenation index as compared with vit. E alone. We show the possibility to limit color deterioration of processed beef by an original dietary antioxidant strategy during the finishing period. KeywordsColor, Vitamin E, Plant, Beef, Packaging Practical ApplicationDietary n-3 PUFA associated to vitamin E and plant extract rich in polyphenols could be added in the feeding of cull-cows during the finishing period in order to improve their meat quality. By the antioxidant strategy, PUFA rich beef could be conserved from color discoloration. IntroductionDuring the finishing period, ruminant intake of an appropriated quantity of extruded linseed rich in linolenic acid (LA, 18:3 n-3) increased deposition in mus- [7]. The PERP mixture is of known concentration, controlled and reproducible. By using the same samples from this study on cull cows [7], we investigate here the effect of the association of vit. E with PERP added in M. Delosière et al. DOI: 10.4236/as.2018.91003 25 Agricultural Sciences the n-3 PUFA rich diet of cows on meat color attributes of LT and ST muscles after ageing and retail storage in aerobic, vacuum and modified atmosphere packaging systems. Materials and Methods Animals and DietsExperimental procedures and animal holding facilities had respected French animal protection legislation, including licensing of experimenters. They were controlled and approved by the French Veterinary Services (slaughterhouse and cattle experimental facilities license numbers are #63 345 01 and #63 345.17, respectively). The experiment was conducted on 15 Normand cull cows, of which meat is frequently consumed in France. Animals were selected on live weight (649 ± 41 kg), age (48 -60 month-old) and body fat score (2.0 ± 0.3) estimated by visual and manual procedures. Cows were randomly assigned to three isoenergetic and isonitrogenous diets (n = 5 per diet) during a 101 ± 3 d. of finishing period. The basal diet consisted in straw (30%) and concentrate (70%); the concentrate was supplemented with 40 g of lipids/kg DM obtained from extruded linseeds (60%) and rapeseeds (40%). Animals were given either 1) the basal diet (C group, n = 5), or 2) the basal diet supplemented with vit. E as dl-α-tocopheryl acetate (INZO Company, Château-Thierry, France), ...

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“…The chilling rate and the rate of pH decline postmortem, as well as ultimate pH, have been shown to influence meat colour following the chilling process (Jacob & Thomson, 2012;Young, Priolo, Simmons, & West, 1999). Rapid chilling or VFC of carcasses or sides has been reported to result in…”

Section: Accepted Manuscriptmentioning

confidence: 99%