Muscle‐Specific Mitochondrial Functionality and Its Influence on Fresh Beef Color Stability

Mancini, R.A.; Belskie, Kaylin; Suman, Surendranath P.; Ramanathan, Ranjith

doi:10.1111/1750-3841.14219

Cited by 31 publications

(16 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In support, DC beef exhibited greater mitochondrial activity and OC than Np beef, as reported previously [12]. In general, PM exhibited greater mitochondrial content and OC than LL of Np beef, as reported by Mancini et al (2018) [30]. The increased mitochondrial activity and content are responsible for the increased OC.…”

Section: Oxygen Consumptionsupporting

confidence: 81%

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

Han

Liang

et al. 2020

Asian-Australas J Anim Sci

View full text Add to dashboard Cite

This study was aimed to investigate the muscle-specific beef color stability at normal and high ultimate pHs. Methods: The impact of muscle ((longissimus lumborum; LL) vs. psoas major (PM)) and pH ((normal ultimate pH; Np) vs. high pH dark cutting beef (DC)) on color stability, indicated by basic color traits, metmyoglobin reducing activity and oxygen consumption (OC), as well as the lipid oxidation, were determined over 7 days of display at 4 °C. Results: DC-LL had the highest pH (6.92), followed by DC-PM (6.01), Np-PM (5.76) and Np-LL (5.52). DC-LL had increased (P < 0.05) a*, chroma and % OMb during display. DC-LL also had the highest metmyoglobin reducing activity and OC among all the samples, thus, the greatest color stability, although very dark throughout storage, with lowest values for lightness (L*) and yellowness (b*). Np-LL also exhibited relatively high color stability, as a result of its lower % MMb and OC and higher MRA than psoas muscle samples. The 0.2 unit difference of the pH between DC and Np psoas muscle, resulted in the difference of the color intensity, not the color stability. Interestingly, high pH psoas muscle (DC-PM) did not have better color stability than Np-PM, and in fact had lower color stability than even Np-LL. The similar level of OC and lipid oxidation cannot explain the difference in color stability between DC-PM and Np-LL. Conclusion: Dark cutting beef does not always show better color stability compared with normal pH beef, which depends on the muscle type. The balance of MRA and OC is important to keep the color in great intensity and stability in the meantime.

show abstract

Section: Oxygen Consumptionsupporting

confidence: 81%

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

Han

Liang

et al. 2020

Asian-Australas J Anim Sci

View full text Add to dashboard Cite

show abstract

“…Color is the parameter that most influences consumer choice, and if it is acceptable, the consumer is likely to ignore all other quality attributes. Consumers perceive color as an indicator of freshness and wholesomeness (Mancini et al, 2018).…”

Section: Color Parameters Of Meatmentioning

confidence: 99%

“…The changes in the color of meat from HF BW bulls, observed in the present study, were a natural consequence of such transformations. During refrigerated storage, changes in meat color result largely from chemical transformations of myoglobin (Mancini et al, 2018). Under increased oxygen partial pressure, myoglobin is converted into the bright red oxymyoglobin.…”

Section: Color Parameters Of Meatmentioning

confidence: 99%

See 1 more Smart Citation

Lipid oxidation and color changes in beef stored under different modified atmospheres

Śmiecińska

Daszkiewicz

2021

J. Food Process. Preserv.

View full text Add to dashboard Cite

Refrigerated storage is a method of extending the shelf life of meat and maintaining its freshness. Unfortunately, meat can be stored under refrigerated conditions for a limited period of time due to progressive changes in color and oxidative changes in lipids (Huang & Ahn, 2019; Mungure et al., 2016). In order to achieve the desired quality and microbiological safety of meat, the conditions and technological parameters of cold storage should be adjusted to the types of raw material. The quality of fresh packaged meat is primarily determined by the time of refrigerated storage, muscle type, gas mixture composition, the type of packaging, and storage temperature

show abstract

“…Agric. v.79, n.1, e20200079, 2022 has been recently reported (Ramanathan et al, 2019;Mancini et al, 2018). These results indicated that muscle-specific differences in mitochondrial activity may partially contribute to variations in the color stability of longissimus lumborum and psoas major beef muscles.…”

Section: Novelties In Meat Color Studies Of Dark-cutting Beefmentioning

confidence: 53%