Nutrient profiles in retail cuts of bison meat

Galbraith, J. K.; Hauer, G.; Helbig, L.; Wang, Z.; Marchello, M. J.; Goonewardene, L. A.

doi:10.1016/j.meatsci.2006.05.015

Cited by 18 publications

(15 citation statements)

References 17 publications

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“…Structurally, beef and bison have identical myoglobin that displays no difference in primary structure, kinetics of oxidation, and themostability (Joseph et al 2010). However, bison have been shown to have a difference in muscle-fibre type (Aalhus et al 2009;Koch et al 1995), resulting in a higher pigment concentration (Galbraith et al 2012) and higher levels of iron (Galbraith et al 2006;Marchello and Driskel, 2001) compared with those typically found in beef. Light penetration and scattering can also be influenced by potential structural differences (Swatland 2004).…”

Section: Introductionmentioning

confidence: 99%

Effects of electrical stimulation on meat quality of bison striploin steaks and ground patties

Ding¹,

Rodas‐González

López-Campos

et al. 2016

Can. J. Anim. Sci.

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As bison is characteristically dark in colour, this study was conducted to determine if high-voltage electrical stimulation (HVES) could improve the colour and other quality characteristics in bison, similar to positive effects of HVES previously observed in beef. Forty bison bull carcasses were split and HVES (400 V peak, 5 ms pulses at 15 pulses s −1 for 30 s) was applied to the right sides and subsequently evaluated for grade characteristics, metabolic activity, and quality characteristics. The bison carcasses used in this study had a wide range of lean and fat, with minimal marbling. In the present study, HVES had no effect on bison quality traits, sensory attributes, retail display characteristics, nor the glycolytic metabolites (P > 0.05) except lactate. Inherent differences in muscle fibre type or physical carcass differences may have influenced the response to the electrical parameters used in the present study and merits further investigation.Key words: bison, electrical stimulation, meat quality, glycolytic metabolites.Résumé : Puisque la viande de bison est caractérisée par une couleur plus foncée, cette étude a été effectuée pour déterminer si la stimulation électrique à haut voltage (HVES, « high voltage electrical stimulation ») peut améliorer la couleur et autres caractéristiques de qualité du bison, similaires aux effets positifs de la HVES observés auparavant dans le boeuf. Quarante carcasses de bisons mâles ont été coupées en deux et les côtés droits ont subi un traitement de HVES (pic de 400 V, pulsations 5 ms à 15 pulsations s −1 pendant 30 s) puis évalués pour les caractéristiques de calibre, l'activité métabolique et les caractéristiques de qualité. Les carcasses de bison utilisées dans cette étude montraient une grande gamme en matière de viande maigre et de gras avec très peu de persillage. Dans la présente étude, la HVES n'a pas eu d'effet sur les traits de qualité, les caractéristiques sensorielles, les caractéristiques de présentation au détail, ni les métabolites glycolytiques (P > 0,05) sauf pour le lactate. Les différences inhérentes dans les types de fibres musculaires ou des différences physiques de la carcasse pourraient avoir eu une influence sur la réponse aux paramètres électriques utilisés dans la présente étude et méritent une étude plus approfondie. [Traduit par la Rédaction] Mots-clés : bison, stimulation électrique, qualité de viande, métabolites glycolytiques.

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Section: Introductionmentioning

confidence: 99%

Effects of electrical stimulation on meat quality of bison striploin steaks and ground patties

Ding¹,

Rodas‐González

López-Campos

et al. 2016

Can. J. Anim. Sci.

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“…Fat content in commercial Canadian bison cuts has been reported to range between 0.31 and 1.08 % (Galbraith et al 2006). On the other hand, Marchello et al (1998) reported higher values in meat from bison fed concentrate diets (1.6-2.4 %).…”

Section: Fatty Acid Compositionmentioning

confidence: 99%

“…In 2012, in the Canadian Province of Alberta, over 12,000 bison were slaughtered in inspected abattoirs (Steenbergen, 2013). Bison meat composition has been found to be nutrient dense, with high proportion of protein (Galbraith et al, 2006;Marchello & Driskell, 2001). Bison meat is sold as both frozen and fresh product and can be found increasingly at mainstream grocery chains.…”

Section: Introductionmentioning

confidence: 99%

“…Heme iron has been proposed as an initiator and promoter of lipid oxidation in raw meats and H2O2-activated metmyoglobin has been seen to promote lipid oxidation in model systems (Decker et al, 2000). High levels of iron have been found in raw bison meat compared to those typically found in beef (Galbraith et al, 2006;Marchello & Driskell, 2001). The relatively rapid deterioration of colour quality of bison muscle compared with beef may be related to the significantly higher content of both total PUFA's (Rule et al, 2002) and total iron.…”

Section: Introductionmentioning

confidence: 99%

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Meat Colour Stability and Fatty Acid Profile in Commercial Bison and Beef

Galbraith

Aalhus

Juárez

et al. 2016

JFR

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Commercial bison meat has been found to discolour more rapidly than beef in retail display. The influence of fat content, fat composition and vitamin E on the colour stability of commercially produced bison and beef were examined. Longissimus samples from grain-fed beef (n = 20) and grass-fed bison (n = 14) were analyzed for fat content, fatty acid composition, vitamin E levels, pigments, TBARS and retail stability. Intramuscular fat content was lower and richer in PUFA in bison (P < 0.01) compared to beef. Pigment and TBARS levels in bison were significantly higher (P < 0.01), leading to higher (P < 0.01) metmyoglobin levels. Regression analysis results showed that differences in total fat content and fatty acid composition were the most responsible factors for early discolouration of commercial bison meat compared to commercial beef. In conclusion, total fat and fatty acid composition can be manipulated to improve the colour stability of bison meat.

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“…Their meat is valued both domestically and internationally as an alternative high protein, game meat (Marchello and Driskell, 2001;Galbraith et al, 2006). When available, bison can be sold fresh in steaks and burger patties at grocery stores.…”

Section: Introductionmentioning

confidence: 99%

Nitrite Embedded Vacuum Packaging Improves Retail Color and Oxidative Stability of Bison Steaks and Patties

Roberts

Rodas‐González

Galbraith

et al. 2017

Meat and Muscle Biology

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Abstract:Bison meat is prone to rapid discoloration under traditional aerobic retail packaging conditions. The aim of this study was to determine if the color stability of bison steaks and burger patties could be improved through packaging meat with a vacuum-sealed film containing embedded sodium nitrite. Bison bulls (n = 40) were slaughtered and the longissimus lumborum (LL) and rhomboideus (RH) were removed. Following a postmortem aging period of 6, 13, or 20 d steaks were obtained from the LL. RH muscles aged 6 d were ground (85:15 lean to fat) and formed into 140 g patties. One steak and two burger patties from each carcass side were placed into either a polystyrene tray overwrapped with oxygen permeable polyvinyl chloride film (CONT) or a polyethylene tray vacuum sealed with film coated in sodium nitrite (113 mg × m -2 ; NIT); meat was placed under simulated retail conditions for 4 d. A 3-way interaction was observed between packaging type, whole muscle aging and time in retail display for objective (L*, Chroma, and Hue) and subjective (lean color score and proportion of surface discoloration) color measures from steaks (P < 0.0001). The CONT packaged meat showed an increased area of discoloration and in metmyoglobin after 4 d in retail display (P < 0.0001); NIT meats did not show a higher area of discoloration or metmyoglobin after retail display. Additionally, NIT packaged steaks and burger patties lightened (higher L*) and became redder over the course of the retail display period. Thiobarbituric acid reactive substances (products of lipid peroxidation) did not increase in NIT packaged burger patties after 4 d under retail conditions, however, there was a significant increase observed for CONT packaged burger patties (P < 0.0001). NIT packaging appears to effectively improve the color stability of bison meat under retail conditions, making this packaging strategy well suited to address the issue of rapid discoloration.

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Nutrient profiles in retail cuts of bison meat

Cited by 18 publications

References 17 publications

Effects of electrical stimulation on meat quality of bison striploin steaks and ground patties

Effects of electrical stimulation on meat quality of bison striploin steaks and ground patties

Meat Colour Stability and Fatty Acid Profile in Commercial Bison and Beef

Nitrite Embedded Vacuum Packaging Improves Retail Color and Oxidative Stability of Bison Steaks and Patties

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