Effects on colour characteristics of buffalo meat during blooming, retail display and using vitamin C during refrigerated storage

Sen, Arup; Muthukumar, M.; Naveena, B. M.; Ramanna, D. B. V.

doi:10.1007/s13197-012-0882-x

Cited by 11 publications

(9 citation statements)

References 15 publications

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“…For striploin muscle, there was no noticeable correlation between the brightness and the consumers' evaluations of the beef. Even though it has been claimed that the color of meat is most dependent on a* parameter (Dlivera et al, 2013;Sen et al, 2014), in our experiment a strong negative correlation was observed between the a* and b* values and the consumer color evaluations (r > 0.7 at significance level of 0.05). This suggests that yellowness is as important as redness in the consumer assessment.…”

Section: Relationship Between the Instrumental Parameters And Consumecontrasting

confidence: 70%

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Effects of carbon monoxide treatment before vacuum packaging on the physical parameters and consumer evaluations of raw beef

2016

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This study examined the color changes of packaged beef due to the effects of carbon monoxide exposure before vacuum packing and storage time, as well as consumers' evaluations of that beef. In the experiment, 400 striploin steaks (M. longissimus dorsi) were vacuum packed or after 48 hours of exposure to different concentrations of CD (0.1%, 0.3%, and 0.5%) vacuum packed. The color measurements and consumer evaluations were conducted after 7, 10, 14, 17, and 21 days of storage in the dark at 2 ± 1 °C. Consumers evaluated the color, surface discoloration, attractiveness, and their willingness to buy the meat. The results showed that regardless of storage time, the color parameters (L*, a*, b*, C*) were significantly higher for the steaks vacuum packed after exposure to carbon monoxide in comparison to those packaged in a vacuum without the use of CD. Based on the consumer evaluations, the most attractive steaks were those that had been exposed to 0.3% and 0.5% CD, which were characterized by bright red or cherry-red colors. Consumers did not accept the appearance of steaks packaged without the carbon monoxide pretreatment. Exposing meat to CD before packaging allows to obtain the attractive color of vacuum packed beef.

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Section: Relationship Between the Instrumental Parameters And Consumecontrasting

confidence: 70%

“…Exposing the meat to carbon monoxide before vacuum packaging significantly prevented the discoloration of the meat surface during storage. Sen et al (2014) reported a higher degree of discoloration (>60%) for vacuum-packed beef after 9 days of refrigerated storage.…”

Section: Consumer Assessmentmentioning

confidence: 95%

Effects of carbon monoxide treatment before vacuum packaging on the physical parameters and consumer evaluations of raw beef

2016

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“…In addition to differences in the category of the slaughtered animals and the production systems, other factors, including mainly pre-slaughter handling of the animals, postslaughter treatment of the carcass, and length of the storage period, can affect the meat colour [134]. Sen et al [135] observed that the bloom time had a significant effect on all the colour parameters, with values continuously changing for 60 min, leading to a significant decrease in L* and increase in a* and b*. The same authors showed that the retail display time also had a significant effect on instrumental colour characteristics of buffalo meat, with the a* value significantly increasing after 12 h of display.…”

Section: Trait Rangementioning

confidence: 99%

Current Knowledge on River Buffalo Meat: A Critical Analysis

Stasio

Brugiapaglia

2021

Animals

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The estimated world population of water buffalo counts around 204 million head, mostly reared for milk production. However, buffaloes also largely contribute to the meat sector, with around 4.3 million tonnes produced in 2019, mainly derived from old animals at the end of their productive or working life and only to a small extent from young animals. Therefore, buffalo meat production has been generally considered unsatisfactory for both quantity and quality. In fact, the dressing percentage is generally lower than 50% and the meat is considered of poor quality mainly due to its dark colour and reduced tenderness. However, in recent years, the healthy properties highlighted by some studies have led to a renewed interest in buffalo meat, with a parallel increase in research. Therefore, this review aims at providing an updated picture on carcass and meat quality traits in river buffalo, with special attention to the intrinsic and extrinsic factors contributing to their variability. The research done so far has demonstrated that river buffaloes can efficiently contribute to the quanti-qualitative production of meat, provided that the meat supply chain is specifically organised for this purpose. The analysis of the available data also showed that further research is needed on the factors affecting meat production in order to gain greater knowledge essential for planning more targeted interventions.

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“…Physiological leanness resulting from lack of feed and water should be differentiated from pathological leanness due to disease. The grading criteria ensure that only quality beef carcasses are sold as meat to consumers [31,32]. According to Codex Alimentarius, (1993) the responsibility for the production of safe and wholesome meat should be shared by industry and the controlling authority.…”

Section: Beef Carcass Classification In the European Unionmentioning

confidence: 99%

A Comparative Review of the Beef Carcass Classification Systems of Selected African Countries with the Red Meat Classification System Found in the European Union

Dlamini

Masarirambi

Gadaga

2020

AJAAR

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Beef carcass classification represents an assurance to the consumer that the meat conforms to established set of official standards according to consumer demands and expectations. Most beef carcass grading systems combine both the grades for quality (carcass maturity, fatness, conformation, carcass defects) and quantity (expected yield). However, there is scarcity of documented information on the existing beef classification systems among some African countries. The main purpose of this review is to highlight the heterogeneity of the existing beef grading systems in selected African countries. The criteria used in beef carcass classification systems of these African countries were examined in the present study, and compared with the European Union red meat classification system. The results of this review indicated lack of uniformity in beef carcass classification systems among the selected African countries. In addition, the results show that at the moment some African countries have not adopted an objective system of beef carcass grading. Therefore, the existing red meat classification system using non-objective visual assessment of beef carcasses could be biased. The use of objective quality indices/attributes is recommended as a form of an improvement that will be aligned with consumer expectations.

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Effects on colour characteristics of buffalo meat during blooming, retail display and using vitamin C during refrigerated storage

Cited by 11 publications

References 15 publications

Effects of carbon monoxide treatment before vacuum packaging on the physical parameters and consumer evaluations of raw beef

Effects of carbon monoxide treatment before vacuum packaging on the physical parameters and consumer evaluations of raw beef

Current Knowledge on River Buffalo Meat: A Critical Analysis

A Comparative Review of the Beef Carcass Classification Systems of Selected African Countries with the Red Meat Classification System Found in the European Union

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