Understanding the quality of typical and atypical dark cutting beef from heifers and steers

Mahmood, Shahıd; Roy, Bimol C.; Larsen, I. L.; Aalhus, J. L.; Dixon, Walter T.; Bruce, Heather L.

doi:10.1016/j.meatsci.2017.06.010

Cited by 40 publications

(19 citation statements)

References 58 publications

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“…Dark-cutting beef is an example of a color deviation in which beef fails to have a characteristic bright-red color. Although this condition has world-wide occurrence ( Boykin et al, 2017 ; Mahmood et al, 2017 ; Zhang et al, 2018 ); the mechanism is not clear. Various studies have concluded that depletion of glycogen prior to slaughter due to chronic stress ( Hendrick et al, 1959 ), less efficient mitochondria ( McKeith et al, 2016 ), and compromised glycolytic enzyme activity ( Mahmood et al, 2018 ) can be attributed to limited decline of post-rigor muscle pH.…”

Section: Introductionmentioning

confidence: 99%

Novel nitrite-embedded packaging improves surface redness of dark-cutting longissimus steaks

Ramanathan

Mitacek

Billups

et al. 2018

Translational Animal Science

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The objective of this research was to determine the effects of nitrite-embedded/FreshCase packaging on lean color of dark-cutting beef. Eight dark-cutting (pH > 6.0) and eight USDA Low Choice (normal-pH; mean pH = 5.6) beef strip loins (longissimus lumborum) were selected 3 day after harvest. Each dark-cutting loin was sliced into five 2.5-cm thick steaks and randomly assigned to 1) dark-cutting steak packaged in polyvinyl chloride film (PVC) overwrap, 2) dark-cutting steak packaged in nitrite-embedded film, 3) dark-cutting steaks dipped in 0.2% rosemary solution and packaged in nitrite-embedded film, and 4) dark-cutting steak dipped in deionized water and packaged in nitrite-embedded film. The fifth dark-cutting steak was used to determine pH and proximate composition. Normal-pH choice loins were used as a control and each loin was randomly assigned to either PVC overwrap for retail display or to determine pH and proximate composition. Packages were placed in coffin-style retail display cases under continuous fluorescent lighting for 3 days. A HunterLab MiniScan XE Plus spectrophotometer was utilized to characterize steak color every 24 h. There was a significant treatment × storage time interaction (P < 0.05) for a* values and nitric oxide myoglobin formation. On days 1, 2, and 3 of the display, nitrite-embedded treatment improved (P < 0.05) redness compared to other dark-cutting steaks in PVC. A 45% increase in redness (P < 0.05) was observed for nitrite-embedded rosemary treatment over dark-cutting steak in PVC on day 3 of display. Nitric oxide myoglobin formation on day 0 was less for all dark-cutting steaks in nitrite-embedded packaging. Metmyoglobin content was greater (P < 0.05) on day 0 for dark-cutting steaks packaged in nitrite-embedded treatments than dark-cutting steaks in PVC. However, metmyoglobin level in dark-cutting steaks packaged in nitrite-embedded treatments decreased (P < 0.05) on day 1 compared with day 0. Dark-cutting steaks packaged in PVC had greater (P < 0.05) L* values on day 0 than other dark-cutting steaks in nitrite-embedded packaging. Conversely, on days 1, 2, and 3, there were no differences (P > 0.05) in L* values between dark-cutting treatments. Dark-cutting steaks in nitrite-embedded packaging had lower total plate count (P < 0.05) than dark-cutting steak packaged in PVC. The current research indicated that nitrite-embedded packaging has the potential to improve surface color of dark-cutting beef.

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Section: Introductionmentioning

confidence: 99%

Novel nitrite-embedded packaging improves surface redness of dark-cutting longissimus steaks

Ramanathan

Mitacek

Billups

et al. 2018

Translational Animal Science

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“…The lower glycogen content in the high pH u beef could hinder the production of lactate and decrease in pH u levels in this group than in the low and intermediate pH u beef groups 1 . Lower glycogen content in the high pH u beef could be due to stress before slaughter, muscle fiber type and genetics of the animals 5 .…”

Section: Discussionmentioning

confidence: 89%

“…The decrease of muscle pH after slaughtering is one of the prerequisites for the meat industry to get optimal meat quality characteristics 1 . The abnormal rate and extent of muscle pH decline at postmortem affect the meat quality and results in substantial economic losses 2 .…”

Section: Introductionmentioning

confidence: 99%

Sarcoplasmic and myofibrillar phosphoproteins profile of beef M. longissimus thoracis with different pH_u at different days postmortem

Ijaz

Zhang

et al. 2021

J Sci Food Agric

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BACKGROUND The abnormal ultimate pH (pHu) in postmortem muscles affect the meat quality and results in substantial economic losses. Dark, firm, and dry (DFD) meat linked with the higher postmortem pHu values and exhibited many quality issues such as dark color, tough texture and shorter shelf life. This research aimed to investigate the effect of protein phosphorylation on variations in beef pHu in order to explore the possible mechanisms underlying DFD meat formation. RESULTS Glycogen and lactate contents were higher, while L* and a* were lower in high pHu beef. Shear force was higher in intermediate pHu group. Global phosphorylation of sarcoplasmic proteins was higher in low pHu samples on day 1 and of myofibrillar proteins was higher in intermediate pHu meat on days 1 and 2 postmortem. Sarcoplasmic protein bands with different phosphorylation levels were identified as containing some glycometabolism and stress response proteins and phosphorylated myofibrillar protein bands were identified sarcomeric and metabolic proteins. CONCLUSIONS Phosphorylation of multiple proteins of glycolytic pathway and contractile machinery may play critical roles in development of DFD beef. © 2021 Society of Chemical Industry.

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“…Although diets with rehydrated grains provide high energy density, the lack of effect of grain processing on the rate of muscle pH decline could suggest that diets did not influence the synthesis and storage of muscle glycogen. The lack of effect of dietary energy density on pH drop has already been reported in ruminant carcasses (Immonen et al, 2000;Lowe et al, 2002;Apaoblaza et al, 2017). This suggests that although dietary energy density has a strong impact on muscle glycogen synthesis (Pethick and Rowe, 1996;Frylinck et al, 2013), the relationship between muscle glycogen concentration and postmortem pH drop is not always linear since it is also dependent on the activity of enzymes involved in glycogenolysis (Apaoblaza et al, 2015).…”

Section: Discussionmentioning

confidence: 91%

Beef quality of Nellore steers fed dried or rehydrated and ensiled corn or sorghum grains

Ferreira

Chizzotti

Zamudio

et al. 2019

Rev. colomb. cienc. pecu.

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Background: Rehydration of grains, such as corn and sorghum, is used to increase nutrient absorption. However, the effect of this practice on meat quality is poorly understood. Objective: To evaluate the effects of type of grain and processing on the meat quality of Nellore steers in a feedlot. Methods: Twenty-four non-castrated Nellore steers (270 ± 53 kg initial body weight) were distributed in a completely randomized 2×2 factorial design, with six replicates. The first factor was cereal type (corn or sorghum), and the second was the grain processing (dry or rehydrated and ensiled). The diets were composed of 28.44% corn silage and 71.56% concentrate. Sixty days before the beginning of the experiment, corn and sorghum grains were rehydrated and ensiled. The animals were slaughtered after 140 days of confinement. Meat quality analyses were determined in samples of fresh and aged meat (7 days) from the Longissimus lumborum muscle. Results: no difference between treatments was observed for carcass pH and L* (lightness), a* (redness), and b* (yellowness) values, shear force, thawing and cooking losses, and chemical composition of meat (p>0.05). The b* (yellowness) value of subcutaneous fat was higher in steers fed corn, regardless of grain processing (p=0.03). Sarcomere length was higher in aged meat of steers fed sorghum, regardless of processing method (p=0.01). Conclusions: the grain processing method does not affect beef quality; however, grain type can affect subcutaneous fat color and sarcomere length of aged beef.

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Understanding the quality of typical and atypical dark cutting beef from heifers and steers

Cited by 40 publications

References 58 publications

Novel nitrite-embedded packaging improves surface redness of dark-cutting longissimus steaks

Novel nitrite-embedded packaging improves surface redness of dark-cutting longissimus steaks

Sarcoplasmic and myofibrillar phosphoproteins profile of beef M. longissimus thoracis with different pH_u at different days postmortem

Beef quality of Nellore steers fed dried or rehydrated and ensiled corn or sorghum grains

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Understanding the quality of typical and atypical dark cutting beef from heifers and steers

Cited by 40 publications

References 58 publications

Novel nitrite-embedded packaging improves surface redness of dark-cutting longissimus steaks

Novel nitrite-embedded packaging improves surface redness of dark-cutting longissimus steaks

Sarcoplasmic and myofibrillar phosphoproteins profile of beef M. longissimus thoracis with different pHu at different days postmortem

Beef quality of Nellore steers fed dried or rehydrated and ensiled corn or sorghum grains

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Sarcoplasmic and myofibrillar phosphoproteins profile of beef M. longissimus thoracis with different pH_u at different days postmortem