Investigation of muscle-specific beef color stability at different ultimate pHs

Wu, Shuang; Han, Jina; Liang, Rongrong; Dong, Pengcheng; Zhu, Lixian; Hopkins, David L.; Zhang, Yimin; Luo, Xin

doi:10.5713/ajas.19.0943

Cited by 14 publications

(8 citation statements)

References 36 publications

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“…Moreover, higher THP in BM, compared to LM, may be associated with, among others, the in vivo activity of these muscles and the share of white and red muscle fibers ( Purohit et al, 2015 ; Listrat et al, 2016 ). Except for the THP content, the muscle color of slaughter animals is also influenced by the mutual participation of their components, that is, myoglobin, oxymyoglobin and metmyoglobin ( Wu et al, 2020 ).…”

Section: Resultsmentioning

confidence: 99%

Impact of frozen storage on oxidation changes of some components in goose meat

et al. 2022

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The objective of this study was to investigate the oxidation activity and lipid oxidation changes in breast ( BM ) and leg ( LM ) muscles from 17-wk-old female White Kołuda geese packaged in a vacuum, and stored in freezing conditions at −20°C. The geese were fed ad libitum during the experimental period (up to 17 wk) on the same complete feed. The samples of LM (n = 18) and BM (n = 18) from the right carcass were stored for 30, 90, 80, 270, and 365 d. Lipid oxidation was described by determining changes in: TBARS value expressing the amount of malondialdehyde ( MDA ), total antioxidant capacity ( TAC ) measured by DPPH and ABTS methods and total reduction potential ( TRP ) measured by FRAP method. Moreover, total heam pigments pigment ( THP ), relative concentration of myoglobin ( Mb ), oxymyoglobin ( MbO 2 ), and metmyoglobin ( MMb ) were determined in this study. Time of storage affected the TAC, TRP, TBARS, and the color stability of BM and LM. The THP concentration and Mb proportion decrease gradually during the 365 d of frozen storage, while the relative concentration of MMb increase in BM and LM. It was noted that the shares of MMb in both analyzed types of muscles stored for 365 d did not exceed 0.4. This value is considered to be the limit, after which the meat takes on an intense gray-brown color not accepted by the consumer. The oxidation processes occurring during frozen storage caused an increase of TBARS and a decrease of DPPH • , ABTS •+ , FRAP values in both kinds of muscles. The amounts of TBARS during frozen storage of muscles did not exceed 2.0 mg MDA/kg of meat. A higher value of TBARS than 2.0 causes a lack of acceptance by consumers of the flavor profile. Based on the results concerning changes in the heam pigments, as well as changes related to the oxidation of lipids, we cannot unequivocally state in which types of muscles the changes had a more intense course.

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Section: Resultsmentioning

confidence: 99%

Impact of frozen storage on oxidation changes of some components in goose meat

et al. 2022

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“…The CIE L* also increased (p<0.05) with storage period ( Table 3 ). This increase in CIE L* may be related to the light scattering effect caused by an increase in water loss due to poor water retention during storage ( O’Keeffe and Hood, 1981 ; Wu et al, 2020 ). These results were consistent with those of Fernández-López et al (2005) , who treated beef meatballs with lemon extracts and orange extracts.…”

Section: Resultsmentioning

confidence: 99%

Effects of Lemon Extract Powder and Vinegar Powder on the Quality Properties of Naturally Cured Sausages with White Kimchi Powder

Bae¹,

Gwak²,

Yoon³

et al. 2021

Food Sci Anim Resour

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This study investigated the effects of lemon extract powder and vinegar powder on the physicochemical and microbiological characteristics of pork sausages naturally cured using white kimchi powder during storage for 30 days. Six batches were included: control (0.01% sodium nitrite and 0.05% sodium ascorbate); treatment 1 (0.3% white kimchi powder and 0.5% lemon extract powder); treatment 2 (0.3% white kimchi powder and 1.0% lemon extract powder); treatment 3 (0.3% white kimchi powder and 0.5% vinegar powder); treatment 4 (0.3% white kimchi powder and 1.0% vinegar powder); and treatment 5 (0.3% white kimchi powder, 0.5% lemon extract powder, and 0.5% vinegar powder). Treatment 2 had significantly lower pH values and higher cooking loss than the other batches (p<0.05). Treatments 1, 2, and 5 had similar (p>0.05) CIE a* values as the control, while treatments 3 and 4 showed significantly lower values (p<0.05). The residual nitrite content in naturally cured products was lower than the control (p<0.05), while treatments 1 and 2 showed significantly higher nitrosyl hemochrome content and curing efficiency (p<0.05). TBARS values were similar for all treatments and the control (p>0.05). Treatments 1 and 2 showed significantly reduced aerobic plate counts (p<0.05) than the control and other treatments. However, across all batches, TBARS values and aerobic plate counts significantly increased during storage (p<0.05). Our results suggest that lemon extract powder, rather than vinegar powder, may offer a promising alternative for supplementing the functions of nitrite in naturally cured sausages.

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“…The muscle pH reduction is mainly due to the anaerobic conversion of glycogen to lactic acid (Lawrie & Ledward, 2006; Strydom et al., 2016). During rigor mortis, the pH reduces to ultimately reach the iso‐electric point of the main muscle (pH = 5.0∼5.4), and the net charge is reduced to zero (Huff‐Lonergan, 2009; Huff‐Lonergan & Lonergan, 2005; Strydom et al., 2016; Wu et al., 2020). Consequently, the attraction of water molecules to protein molecules is reduced, and the repulsions of structures within the myofibrils diminishes, allowing the protein components to move closer to one another (i.e., lateral shrinkage) (Huff‐Lonergan & Lonergan, 2005).…”

Section: Effect Of Degree Of Doneness On the Physicochemical Properti...mentioning

confidence: 99%

Effects of increasing internal end‐point temperatures on physicochemical and sensory properties of meat: A review

Schwartz

Marais

Strydom

et al. 2022

Comp Rev Food Sci Food Safe

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Although many efforts have been made to improve and control the eating quality of meat, there is still high variability in palatability, which may ultimately result in customer dissatisfaction. Beef meat is especially intricate to study since consumers have specific preferences for degrees of doneness. The degrees of doneness in beef is known to affect its physicochemical properties and have a subsequent effect on palatability. Nevertheless, an in‐depth investigation into the exact changes that occur with increasing internal end‐point temperatures of meat is yet to be explored. With researchers implementing various cooking methods and cooking conditions (i.e., sample preparation and internal end‐point temperatures), the results of studies are often impossible to compare. This review provides an overview of the various benefits and drawbacks of the cooking methods commonly used at home, in commercial enterprises, and research on meat. Furthermore, the physicochemical changes in meat with increasing degrees of doneness are discussed in detail with considerations of the subsequent changes in the sensory properties of meat.

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Investigation of muscle-specific beef color stability at different ultimate pHs

Cited by 14 publications

References 36 publications

Impact of frozen storage on oxidation changes of some components in goose meat

Impact of frozen storage on oxidation changes of some components in goose meat

Effects of Lemon Extract Powder and Vinegar Powder on the Quality Properties of Naturally Cured Sausages with White Kimchi Powder

Effects of increasing internal end‐point temperatures on physicochemical and sensory properties of meat: A review

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