Factors involved in the discoloration of beef meat

Renerre, Michel

doi:10.1111/j.1365-2621.1990.tb01123.x

Cited by 295 publications

(159 citation statements)

References 32 publications

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“…However, the hue value decreased from 46.00 to 26.90 at the end of display. The high display temperature will move the brown metmoyglobin intermediate layer between oxymyoglobin and myoglobin closer to the surface and subsequently metmyoglobin becomes more visible with increasing display time (Renerre 1990).…”

Section: Resultsmentioning

confidence: 99%

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

et al. 2012

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Experiments were conducted to determine the effect of blooming, retail display and vitamin C on colour changes/improvement of buffalo meat. To evaluate the effect of blooming, top round cuts of buffalo were allowed to bloom for 60 min. As colour bloomed, a* value increased from 6.47 to 10.01 at 45 min; no further changes occurred. In another study, top round cuts were kept at ambient temperature (36±2°C) and evaluated for instrumental colour during display. The instrumental redness value (a*) and chroma significantly increased (P<0.05) after 12 h of display. During storage at refrigerated temperature, treatments consisted of injecting muscle section with 5 % by weight of 0.5, 1 and 2 % vitamin C solutions and a non-injected control (0 %). Each part was evaluated for instrumental colour changes and sensory traits (colour and discoloration score) at 0, 3, 6 and 9th day of refrigerated storage. The a* value (redness) increased significantly in all vitamin C treated buffalo meat samples as compared to control stored at 4°C. The chroma was significantly higher (P<0.05) in treated meat as compared to control. Buffalo meat containing vitamin C maintained the desired red meat colour throughout the storage period. The buffalo muscle treated with 2 % vitamin C was more effective in preventing discoloration than treated with 0.5 and 1 % vitamin C. In our study it is evident that as colour bloomed, a* value (redness) increased which indicated that buffalo muscles became redder immediately after exposure to air during blooming and retail display. Vitamin C at levels between 0.5 and 2 % will minimize the rapid discoloration that occurs at the muscle surface. However, 2 % concentration of vitamin C was more effective in minimizing the discoloration and improving colour stability.

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Section: Resultsmentioning

confidence: 99%

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

et al. 2012

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“…This lowers the ability of the proteins to bind water molecules, generating drip and increased light scattering (Bendall and Wismer-Pedersen 1962;Kim et al 2014). In comparison, muscles going into rigor at lower temperatures had a higher incidence of darker meat colours and have been associated with a thinner red oxymyoglobin layer (Renerre 1990). In addition, the rate of these structural changes within the muscle and variations in metabolic activity between carcasses could also be influential to the incidence of meat colour at grading.…”

Section: Temperature At Ph 6 Effectsmentioning

confidence: 99%

“…The relationship of pH and meat colour interaction is widely researched, with detrimental effects of pre-slaughter stress on utilisation of energy stores and consequently formation of meat with a high pH F being documented (Lawrie 1958;Wismer-Pedersen 1959). A high pH F is associated with tightly packed muscle fibres, reduced light scattering and only a thin layer of red oxymyoglobin on the surface of the meat (Renerre 1990). In comparison, those carcasses with a low pH F (5.4) have a larger percent of lighter colour scores 1B and 1C (76%) in our data, most likely due to the acidic environment created in the muscle causing denaturation of structural proteins and visualised as having a lighter meat colour that is more exudative (Kim et al 2014).…”

Section: Final Phmentioning

confidence: 99%

“…A limited pH decline results in a high pH (pH >5.7) and a dark colour at grading, as opposed to a full pH decline to 5.4-5.5, which results in a bright cherry-red colour at grading (Murray 1989). Also, the rate of this pH decline is influential in the process, as the temperature of the muscle is important (Hamm 1961;Renerre 1990). A rapid post-mortem metabolism (fast pH fall) can result in denaturing conditions, resulting in changes in light scattering and also loss of sarcoplasmic proteins such as myoglobin from muscle (Swatland 2008) and, hence, a paler colour.…”

Section: Introductionmentioning

confidence: 99%

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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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“…As the rate and extent of pH decline was different in the two chilling treatments, differences in the colour parameters could also be expected (Renerre, 1990). Colour in meat is determined by the concentration and chemical state of myoglobin, as well as achromatic factors, such as light scattering properties (Krzywicki, 1979).…”

Section: Accepted Manuscript 22mentioning

confidence: 99%