Inter-relationships between the metrics of instrumental meat color and microbial growth during aerobic storage of beef at 4°C

Abstract

The objective of this study was to investigate the inter-relationships between changes in beef color and microbial growth when steaks from longissimus thoracis et lumborum muscles were overwrapped with polyvinyl chloride film and stored at 4°C. At day 0, 4, 7 and 10 instrumental color (CIE L * , a * , b * and spectral scans) and microbial counts were measured. Bacterial communities were characterized through Terminal Restriction Fragment Length Polymorphism analysis. Both meat discoloration and microbial spoilage occurred at day 10. Total viable count, Enterobacteriaceae count and the relative abundance of Pseudomonas spp. and Acinetobacter spp. were significantly correlated with color metrics associated with discoloration. These findings indicate that meat discoloration and microbial growth may not be totally independent effects and changes in a * , Chroma and hue angle may be an indicator of meat spoilage under this specific storage condition. Meanwhile, Enterobacteriaceae and aerobic bacteria might play important roles in meat discoloration.

Vacuum Packaging Can Extend Fresh Color Characteristics of Beef Steaks during Simulated Display Conditions

“…It appears that the reduction in oxygen exposure for steaks in VRF packages protected the surface color of steaks by sustaining the vividness and reducing the shift from red to yellow. Similar results for fresh packaged beef C* and hue angle values have been reported to decline during the initial 10 days of a simulated display period when using an oxygen-rich packaging method such as PVC [ 22 ]. Changes in surface color values for the hue angle and C* can be used as a great indicator for observing meat discoloration in retail display settings [ 19 , 20 , 21 , 22 , 23 , 24 ].…”

“…Similar results for fresh packaged beef C* and hue angle values have been reported to decline during the initial 10 days of a simulated display period when using an oxygen-rich packaging method such as PVC [ 22 ]. Changes in surface color values for the hue angle and C* can be used as a great indicator for observing meat discoloration in retail display settings [ 19 , 20 , 21 , 22 , 23 , 24 ]. Interestingly, C* (vividness) for steaks packaged in VFR in the current study differ from previous C* results that did not differ throughout a 35-day display period [ 23 ].…”

“…Interestingly, C* (vividness) for steaks packaged in VFR in the current study differ from previous C* results that did not differ throughout a 35-day display period [ 23 ]. It should be noted that as the percentage of oxygen exposure to the steak surface increases a reduction in the hue angle and C* will likely occur during retail display periods as the surface color shifts from red to brown with the formation of metmyoglobin [ 22 , 23 , 24 ].…”

Quality and Acceptability of Fresh and Long-Term Frozen In-Bag Dry-Aged Lean Bull Beef

“…e proliferation of microorganisms has been observed in the traditional dry-ageing process which could cause the spoilage of meat, and some toxin-producing pathogens may lead to serious food poisoning and even death [47]. On the contrary, microorganisms could facilitate the deterioration of meat quality and generation of off-flavours such as cheesy and dairy [48] and discolouration [49]. erefore, the strict control of the processing hygiene and monitoring of the level of microorganism contamination are extremely important in terms of meat quality and food safety assurance.…”

Effects of dietary coated cysteamine hydrochloride on pork color in finishing pigs

“…A cherry‐red color of meat is visually appealing to consumers, whereas pale or brown meat is not usually preferred by consumers and is sold at a lower price, resulting in financial losses . Meat color is affected by the interaction between many factors, animals' nutritional status, postmortem environmental conditions, and factors related to meat processing, packaging, and storage conditions . A pale or brown meat results from the oxidation of heme pigment and fatty acid in muscles .…”