Kinetics of colour and texture changes of beef during storage

Olivera, Daniela Flavia; Bambicha, Ruth R.; Laporte, Gladys M.; Cárdenas, F. Coll; Mestorino, Nora

doi:10.1007/s13197-012-0885-7

Cited by 57 publications

(40 citation statements)

References 21 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: 71%

“…The color most desired by consumers is associated with freshness and is light red for beef (Mistura & Colli, 2009;Zakrys-Waliwander et al, 2011;Dlivera et al, 2013). Therefore, in addition to preserving freshness and quality, the packaging should also provide for the stability of the meat color Mancini et al, 2009;Troy & Kerry, 2010;Kameník et al, 2014;Zhou et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

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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: 71%

Section: Introductionmentioning

confidence: 99%

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

2016

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“…Meanwhile, the b * values showed a subtle decrease (P < 0.05) from 10.96 (day 0) to 9.91 (day 15). It has been reported that redness (a * value) is the most crucial parameter about the fresh beef color, compared with L * and b * values (Olivera et al, 2013). In our study, the surface a * values of beef presented an apparent decline tendency with the extended storage, especially on day 15, a * value dropped to 5.58, which was extremely undesirable for consumers.…”

Section: Characteristics Of Meat Colormentioning

confidence: 47%

“…It has been extensively used in some related studies on meat tenderness in past several years (Jensen et al, 2009;Olivera, et al, 2013). In order to increase the significance of the previous results, GO analysis and protein-protein interaction were employed to trace the potential predictors responsible for meat color traits.…”

Section: Bioinformatics Analysismentioning

confidence: 99%

Post-mortem changes in sarcoplasmic proteome and its relationship to meat color traits in M. semitendinosus of Chinese Luxi yellow cattle

Gao

Dai³

et al. 2015

Food Research International

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“…Koohmaraie () also believed that aging could lower the hardness of the meat during postmortem storage. In addition previous studies also reported a decline in WBSF of packaged beef steaks during storage (Grobbel et al, ; Olivera et al, ; Vitale et al, ). In this study, the types of packaging did not affect the change in WBSF values.…”

Section: Resultsmentioning

confidence: 79%

Effects of 0.5% carbon monoxide in modified atmosphere packagings on selected quality attributes of M. Longissimus dorsi beef steaks

Sakowska

Guzek

Sun

et al. 2016

J Food Process Engineering

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This study evaluated the effects of the periods of 0.5% CO exposure in two modified atmosphere packagings (MAP) with gas composition of 0.5% CO, 30% CO2 and 69.5% N2, as compared with conventional vacuum packaging (Vac) on the quality of packaged beef steaks (M. longissimus dorsi) stored for 21 days at 2 °C. In the first MAP solution, the beef steaks were packed in the MAP for 48 hr and then repacked in vacuum packaging (CO‐Vac), while beef steaks were packed in the MAP (CO‐MAP) in the second solution. Results indicated that using CO significantly increased the brightness and the redness of beef steaks in both CO‐Vac and CO‐MAP packaging systems during storage for 21 days and Polish consumers preferred beef steaks in CO‐Vac with a cherry/dark red and purple red. Our result proved that CO‐Vac should have wider applications than MAP on the market. Practical applications The use of 0.5% carbon monoxide for packaging fresh meat has been recognized by the European Scientific Committee on Food as safe for humans; however, the application of the gas in the EU member states is prohibited. On the other hand, in some other countries, such as the USA, Canada and New Zealand, low concentrations of carbon monoxide are used for meat packing. This study evaluated the effects of the periods of 0.5% CO exposure in two modified atmosphere packagings with gas composition of 0.5% CO, 30% CO2, and 69.5% N2, as compared with conventional vacuum packaging on the quality of packaged beef steaks (M. longissimus dorsi) stored for 21 days at 2 °C. The study confirmed that Polish consumers have the greatest desire to purchase the vacuum packed steaks after exposure in carbon monoxide and thus the decision to ban the use of this gas in the EU should be reconsidered.

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Kinetics of colour and texture changes of beef during storage

Cited by 57 publications

References 21 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

Post-mortem changes in sarcoplasmic proteome and its relationship to meat color traits in M. semitendinosus of Chinese Luxi yellow cattle

Effects of 0.5% carbon monoxide in modified atmosphere packagings on selected quality attributes of M. Longissimus dorsi beef steaks

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