Role of postmortem bioenergetics in beef colour chemistry

Ramanathan, Ranjith; Denzer, Morgan; Kiyimba, Frank; Harr, Keayla; Suman, Surendranath P.; Hunt, Melvin; Pfeiffer, Morgan; Mafi, Gretchen G.; Kim, Yuan H. Brad

doi:10.1080/1828051x.2023.2240357

Cited by 2 publications

(4 citation statements)

References 123 publications

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“…For the consumer to make a decision on the purchase of meat from cattle, the most important factor (36%) is the amount of visible fat, the second place (25%) is the price, and the third (19%) is the colour (Ramanathan et al, 2023). M. Hanson (2023) claims that consumers prefer beef, which has a bright "cherry-red" appearance, which they associate with the good quality of the product and consider this colour to be a criterion for freshness.…”

Section: Introductionmentioning

confidence: 99%

“…According to R. Ramanathan et al (2023), in the life cycle of beef production in the United States, due to colour changes, the industry annually disposes of 194.7 million kg of meat, and at the same time loses natural resources totalling USD 3.9 billion. Referring to statistics (Maia Research Analysis), the researchers state that due to the discolouration of beef in the world in 2015-2020, losses averaged USD 14.2 billion per year.…”

Section: Introductionmentioning

confidence: 99%

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2024

Animal Science and Food Technology

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Журнал входить до переліку наукових фахових видань УкраїниКатегорія «Б». Галузь знань: Сільськогосподарські науки, спеціальності -181 «Харчові технології», 204 «Технологія виробництва і переробки продукції тваринництва», 207 «Водні біоресурси та аквакультура» (Наказ Міністерства освіти і науки України від 17 березня 2020 р. № 409) Журнал представлено у міжнародних наукометричних базах даних,

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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2024

Animal Science and Food Technology

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Relationship between the chemical composition, physical, technological, and sensory properties of beef and the colour of muscle tissue

Kruk,

Ugnivenko

2024

Animal Science and Food Technology

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In Japan, the United States, Korea, and Australia, the colour of muscle tissue is used to assess the quality of beef carcasses, while in the EU and Ukraine, this feature is not considered. The relevance of the study was to substantiate the need to consider the colour of muscle tissue to assess the consumer properties of beef. The purpose of the study was to evaluate the chemical composition, sensory and physical, and technological properties of beef in accordance with the colour of muscle tissue. The study used carcasses of 21-month-old bulls (n=13) of Ukrainian blackand-white dairy cattle slaughtered after a 24-hour fast with free access to water in a slaughterhouse (Kalynivka village) in Brovary district of the Kyiv oblast. The colour of muscle tissue in the carcass was evaluated according to the method of the Japan Meat Grading Association. The total fat content, moisture content, and protein content of minced m. longissimus dorsi were analysed. Beef acidity (pH), penetration, and bound moisture content were also investigated. Consumer properties of beef were determined by tasting boiled meat (by aroma, juiciness, tenderness, ease of chewing) and broth from it (by colour, taste, thickness). It was found that the darker colour of muscle tissue had a likely (p>0.99) inverse correlation (r=-0.737) with beef boiling down. It showed a tendency for direct correlation with the cross-sectional area of back muscle (r=0.341), water binding capacity (r=0.326), penetration (r=0.295), adipose tissue colour (r=0.267), marbling (r=0.258), pH (r=0.231), and inverse correlation with mineral content (r=-0.309) and overall tasting score of cooked meat (r=-0.487). There was no correlation between muscle staining and the content of moisture, dry matter, protein, and fat (r= from -0.005 to 0.094). The practical significance of the study lies in the possibility of using the acquired knowledge to sort beef carcasses according to their purpose, and consumers will be provided with additional information for objective meat selection, considering the relationship between muscle colour and sensory and physical and technological properties of beef

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Role of postmortem bioenergetics in beef colour chemistry

Cited by 2 publications

References 123 publications

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Relationship between the chemical composition, physical, technological, and sensory properties of beef and the colour of muscle tissue

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