Meat color

Mancini, Rafael Benito

doi:10.1201/9781439829165.ch4

Cited by 4 publications

(4 citation statements)

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“…These perceived cues are related to the intrinsic (e.g., nutritional value) and extrinsic quality attributes of products (e.g., taste, colour, freshness, fat content and price) [16][17][18]. The visual appearance of meat related products is strongly based on the meat colour and therefore indicates a systemic relationship [19]. The freshness of meat is therefore linked to the bright colour of meat for predicting meat quality.…”

Section: Introductionmentioning

confidence: 99%

Consumer Perception on Purchase Decision Factors and Health Indicators Related to the Quality and Safety of Meat Sold in Dibiteries in Dakar, Senegal

et al. 2020

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Accelerated socio-economic and demographic changes have led to the transformation of eating habits in sub-Saharan African cities including Dakar, Senegal. The result is the proliferation of informal fast-food establishments, such as the ‘dibiteries’ serving braised sheep meat. However, owing to poor hygiene practices, consumption of dibiterie meat poses a public health concern. It was unclear how the dibiterie meat quality and safety were perceived among customers who define their own purchasing social norms. A total of 165 meat consumers were randomly selected and interviewed, from 165 dibiteries sampled by convenience in the Dakar region using a structured questionnaire. Results showed that purchase decisions were guided by trust in the salesperson’s expertise, the taste of the product, perceived risk of meat contamination, tenderness, price, the nutritional value, the smell and the colour and freshness of the meat. The perceived quality and safety of dibiterie meat was expressed by the ‘organoleptic quality’, ‘environment and service’ and ‘price and trust of the product’s safety’ factors. The majority of consumers (61%) were ‘less concerned’ about the safety of dibiterie meat, and the acceptable price range of the product was between $5.08 and $7.62. As this food product is gaining popularity in Dakar and the majority of our participating consumers do not show high levels of concern, we suggest stricter standards.

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Section: Introductionmentioning

confidence: 99%

Consumer Perception on Purchase Decision Factors and Health Indicators Related to the Quality and Safety of Meat Sold in Dibiteries in Dakar, Senegal

et al. 2020

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“…The visual appearance of meat related products has a close interaction with the meat color, therefore indicates a systemic relationship. In addition, meat color is associated with the diverse forms of the sarcoplasmic protein myoglobin [21] and it is also considered as the key fresh meat features that consumers look for before purchase [22]. In beef, for instance, dark colored meat could face acceptability problem when customers are actually looking for a bright red meat at the point of purchase [10,23].…”

Section: Introductionmentioning

confidence: 99%

Consumers’ Preference and Factors Influencing Offal Consumption in Amathole District Eastern Cape, South Africa

et al. 2018

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This study was conducted to determine the consumers’ perceptions and factors influencing offal meat consumption in Amathole District in the Eastern Cape Province of South Africa. A total of 202 consumers from Amathole District were randomly sampled from three municipalities. The study revealed that consumers were more influenced by the freshness, price, and availability of the product and these factors determine the point of purchase. The most preferred purchase-point for offal meat in this study was butchery. However, sheep offal was more preferred to cattle offal. The point of purchase, however, remains a prominent factor among other factors that could influence decision making for any consumer. When it comes to offal meat, the results showed that the majority of consumers purchased more liver, intestine, and tripe, which is because they are often sold in a combo at the butchery. Furthermore, it was revealed that consumers have nutritional knowledge of the offal meat products before making their purchase but health reasons emerged as a factor that the consumers considered the least at the point of purchase.

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“…Meat color is an organoleptic characteristic with a major influence on purchase decisions by consumers. 1,2 Color is influenced by the content and physicochemical state of myoglobin and by the meat structure. 3,4 The latter is directly related to the ultimate pH: at high ultimate pH, muscle fibers are more tightly packed together as a result of increased water-holding capacity of muscle protein.…”

Section: ■ Introductionmentioning

confidence: 99%

“…Mb content depends not only on the muscle but also on other factors such as breed, age, and diet. 1,2 Slow-twitch oxidative muscle fibers are rich in Mb compared to fast-twitch glycolytic fibers. 3 Mb contains a hemeatin nucleus with a central iron atom.…”

Section: ■ Introductionmentioning

confidence: 99%

Understanding Early Post-Mortem Biochemical Processes Underlying Meat Color and pH Decline in the Longissimus thoracis Muscle of Young Blond d’Aquitaine Bulls Using Protein Biomarkers

Gagaoua

Terlouw

Micol

et al. 2015

J. Agric. Food Chem.

107

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Many studies on color biochemistry and protein biomarkers were undertaken in post-mortem beef muscles after ≥24 hours. The present study was conducted on Longissimus thoracis muscles of 21 Blond d'Aquitaine young bulls to evaluate the relationships between protein biomarkers present during the early post-mortem and known to be related to tenderness and pH decline and color development. pH values at 45 min, 3 h, and 30 h post-mortem were correlated with three, seven, and six biomarkers, respectively. L*a*b* color coordinates 24 h post-mortem were correlated with nine, five, and eight protein biomarkers, respectively. Regression models included Hsp proteins and explained between 47 and 59% of the variability between individuals in pH and between 47 and 65% of the variability in L*a*b* color coordinates. Proteins correlated with pH and/or color coordinates were involved in apoptosis or had antioxidative or chaperone activities. The main results include the negative correlations between pH45 min, pH3 h, and pHu and Prdx6, which may be explained by the antioxidative and phospholipase activities of this biomarker. Similarly, inducible Hsp70-1A/B and μ-calpain were correlated with L*a*b* coordinates, due to the protective action of Hsp70-1A/B on the proteolytic activities of μ-calpain on structural proteins. Correlations existed further between MDH1, ENO3, and LDH-B and pH decline and color stability probably due to the involvement of these enzymes in the glycolytic pathway and, thus, the energy status of the cell. The present results show that research using protein indicators may increase the understanding of early post-mortem biological mechanisms involved in pH and beef color development.

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Meat color

Cited by 4 publications

References 0 publications

Consumer Perception on Purchase Decision Factors and Health Indicators Related to the Quality and Safety of Meat Sold in Dibiteries in Dakar, Senegal

Consumer Perception on Purchase Decision Factors and Health Indicators Related to the Quality and Safety of Meat Sold in Dibiteries in Dakar, Senegal

Consumers’ Preference and Factors Influencing Offal Consumption in Amathole District Eastern Cape, South Africa

Understanding Early Post-Mortem Biochemical Processes Underlying Meat Color and pH Decline in the Longissimus thoracis Muscle of Young Blond d’Aquitaine Bulls Using Protein Biomarkers

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