scholarly journals Relationship between heifer carcass maturity and beef quality characteristics

2020 ◽  
Vol 4 (2) ◽  
pp. 1206-1215
Author(s):  
Kacie C Hoffman ◽  
Michael J Colle ◽  
James A Nasados ◽  
Sara J Gray ◽  
Jakobie Rogers ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Color Stability ◽  
Thiobarbituric Acid ◽  
Biceps Femoris ◽  
Fluid Loss ◽  
Overall Acceptability ◽  
Insoluble Collagen ◽  
Longissimus Lumborum ◽  
Retail Display ◽  
Strip Loin

Abstract Our objective was to determine the relationship between heifer carcass maturity and beef palatability of the longissimus lumborum (LM) and biceps femoris (BF). Left sides of A (n = 30), B (n = 30), and C (n = 30) maturity heifer carcasses under 30 mo of age by dentition were used. Carcasses were selected to ensure similar marbling scores across maturity groups (Small to Modest). Beef strip loins (LM) and outside rounds (BF) were obtained from these carcasses. Steaks were used to measure color stability, lipid oxidation (thiobarbituric acid reactive substances; TBARS), Warner-Bratzler shear force (WBSF), soluble and insoluble collagen, and consumer sensory perceptions. Heifer carcass maturity did not affect pH, fluid loss, WBSF, or collagen content of LM or BF steaks (P > 0.29). In LM and BF steaks, a maturity × day of retail display interaction occurred for TBARS, in which B maturity steaks had lower levels of lipid oxidation compared with A and C maturity steaks from the fourth day to the end of the retail display (P < 0.01). Nevertheless, LM steaks from B maturity carcasses tended to have lower overall acceptability (P = 0.08) and juiciness (P = 0.09) than steaks from C maturity carcasses, but steaks from B and C maturity carcasses did not differ from LM steaks obtained from A maturity carcasses. No differences in tenderness or flavor were observed due to maturity (P > 0.24). Similarly, maturity had no effect on sensory characteristics of BF steaks (P > 0.30). In conclusion, our results indicate that advanced physiological maturity does not decrease palatability of strip loin or outside round steaks from carcasses of heifers under 30 mo of age.

scholarly journals Retail Display Lighting and Packaging Type May Influence Beef Flavor and Oxidative Stability

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
T. Cramer ◽  
J. F. Legako ◽  
J. C. Brooks
Keyword(s):  
Lipid Oxidation ◽  
Thiobarbituric Acid ◽  
Gluteus Medius ◽  
Triceps Brachii ◽  
Beef Flavor ◽  
Longissimus Lumborum ◽  
Retail Display ◽  
Muscle Types ◽  
Psoas Major ◽  
The Impact

ObjectivesThis study aimed to evaluate the impact of retail display lighting and packaging type on beef flavor and lipid oxidation in five muscles.Materials and MethodsSubprimals (n = 40 strip loins, 60 shoulder clods, 60 tenderloins, 24 inside rounds, 60 top butts) were randomly collected from separate carcasses. At 7d postmortem muscles (Longissimus lumborum, LL; Triceps brachii, TB; Psoas major, PM; Semimembranosus, SM; Gluteus medius, GM) were fabricated and sliced to 2.54cm steaks. Per muscle, 120 steaks were randomly assigned to packaging treatments: vacuum rollstock (ROLL); high-oxygen (80% O2/20% CO2; HIOX); overwrapped in a motherbag with carbon monoxide (0.4%CO/30%CO2/69.6%N2; CO); and traditional overwrap (OW), which was vacuum packaged until immediately prior to display. Packages were stored in the dark at 2°C an additional 13 d prior to retail display, then were displayed under fluorescent lights (FL) or light-emitting diodes (LED) with a third treatment in dark storage (DARK). All were held in their respective light treatments at 2°C for 72h, then assigned for trained panels or chemical analysis, vacuum packaged and frozen at –20°C. For sensory analysis steaks were thawed to 4°C and cooked to 71°C. Panelists (n = 8) were trained to evaluate twelve flavors, overall juiciness and tenderness, which were scored on a 100-point scale (0 = not present; 100 = extremely present). Lipid oxidation of raw steaks was quantified as 2-thiobarbituric acid reactive substances (TBARS; mg malondialdehyde (MDA)/kg beef).ResultsNo three-way interaction (P ≥ 0.10) or lighting effect (P ≥ 0.09) was observed for trained panels or TBARS. Cardboard flavor had a muscle×lighting interaction (P = 0.02). In GM, FL had greater (p < 0.05) cardboard than other lighting; in other muscle types lighting was similar. Muscle×packaging influenced three attributes (P ≤ 0.02). Steaks in ROLL were sweeter (p < 0.05) than other packaging in GM, PM and TB; ROLL was juicier (p < 0.05) than other packaging in GM, PM, and SM. Across all packaging types tenderness was greatest for PM, while SM was least tender (p < 0.05) in CO, HIOX and OW packaging. Packaging influenced nine flavors (P ≤ 0.01); ROLL was greatest in beef ID, bloody/serumy, fat-like, umami, and salty, while HIOX scored greatest for oxidized, bitter, and sour. Brown/roasted was greatest (p < 0.05) in HIOX and CO. Muscle impacted liver-like flavor (P = 0.01), which was lower (p < 0.05) in SM than all other muscle types; LL, TB, PM and GM were similar (p > 0.05) for liver-like. Packaging influenced TBARS (p < 0.01); HIOX had the greatest concentration of MDA, followed by CO, OW and ROLL with the lowest (p ≤ 0.05). Muscle influenced TBARS (P < 0.01), where TB was greatest (p < 0.05), followed by SM, PM, and GM, which were similar (p > 0.05); LL had the lowest MDA concentration. Oxidized (P < 0.01, r = 0.34), cardboard (P < 0.01, r = 0.30), bitterness (P < 0.01, r = 0.23), and sourness (P < 0.01; r = 0.22) were positively correlated with TBARS, while beef ID (P < 0.01, r = –0.23), umami (P < 0.01, r = –0.23), and tenderness (P < 0.01; r = –0.21) were negatively correlated.ConclusionRetail display lighting did not directly influence sensory characteristics or lipid oxidation; lighting only impacted cardboard flavor in an interaction with muscle type. These results suggest after 72h retail display, flavor differences between steaks of similar muscle and packaging displayed under LED or fluorescent lights may not be distinguishable.

scholarly journals Effects of Finishing Diet and Packaging on Longissimus Dorsi Color

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
M. Perry ◽  
M. Pfeiffer ◽  
D. VanOverbeke ◽  
R. Ramanathan ◽  
G. Mafi
Keyword(s):  
Carbon Dioxide ◽  
Lipid Oxidation ◽  
Thiobarbituric Acid ◽  
Longissimus Dorsi ◽  
Display Time ◽  
Beef Processing ◽  
Modified Atmospheric Packaging ◽  
Strip Loin ◽  
Muscle Color ◽  
Beef Color

ObjectivesMeat color is extremely influential in purchasing decisions as consumers associate a bright-red color with freshness. The type of finishing diet can influence beef color. Previous studies have shown that grass-finished cattle have darker muscle color than grain-finished cattle. With the use of modified atmospheric packaging (MAP), beef purveyors are able to vary the gas compositions within a package and enhance beef color. However, limited studies have determined the effects of modified atmospheric packaging on grass-finished beef color. The objective of this study was to determine how finishing diet and packaging type affects the color of the longissimus dorsi (LD) muscle.Materials and MethodsDuring the stocker period, all of the cattle were on a forage diet. Cattle were then randomly assigned to either a conventional grain-based diet or an alfalfa pasture diet for finishing. Both conventionally and pasture-finished cattle were fed for 91 d. Cattle were slaughtered on the same day at a commercial beef processing facility under normal conditions and chilled for approximately 30 h. After grading, one strip loin from each carcass was collected and transported to Oklahoma State University. At 11 d postmortem, one steak (n = 60) from each strip loin was vacuum packaged and randomly assigned to display. Those steaks were then randomly assigned to PVC, HiOx-MAP (80% oxygen and 20% carbon dioxide), or CO-MAP (0.4% carbon monoxide, 69.5% nitrogen, and 30% carbon dioxide) packaging and were displayed under retail conditions for 5 d. Muscle darkening (MD), muscle color (MC), and surface discoloration (SD) were all analyzed by a trained panel (n = 6). MD was evaluated only on d 0 and MC and SD were scored once every 24 h for 0, 1, 2, 3, and 4 d. Lipid oxidation was measured by thiobarbituric acid reactive substances (TBARS) assay on d 4. Data were analyzed using the Mixed Procedure of SAS.ResultsThere was a significant display day by finishing diet by packaging interaction (P < 0.05) for muscle color and surface discoloration. There was also a significant finishing diet by packaging interaction (P < 0.05) for muscle darkening. Steaks packaged in HiOx-MAP remained the most stable in color and the brightest cherry-red colored throughout display time (P < 0.05) compared with other packaging types. PVC was the most discolored (P < 0.05) on d 3 and 4 when compared to HiOx-MAP and CO-MAP with the grain-finished PVC packaged steaks showing the most discoloration on d 4. Pasture-finished steaks packaged in CO-MAP displayed the darkest colored muscle (P < 0.05) on d 0. Steaks packaged in PVC had a higher amount of lipid oxidation (P < 0.05) compared with other packaging types.ConclusionThese results indicate that HiOx-MAP more effectively maintains the desired beef color of bright cherry-red for pasture-finished beef. The results also indicate that the use of appropriate packaging type can minimize the losses due to discoloration of steaks from either grain or grass-finished beef.

26 Extending the Shelf-life of Beef Bone-in Short Rib Steaks Using Acerola Cherry Powder and Rosemary Extract

2021 ◽  
Vol 99 (Supplement_1) ◽  
pp. 29-30
Author(s):  
Jessie B Van Buren ◽  
Brianna Buseman ◽  
Tanya Weber ◽  
James Nasados ◽  
Jessica M Lancaster ◽  
...  
Keyword(s):  
Bone Marrow ◽  
Lipid Oxidation ◽  
Shelf Life ◽  
Mixed Model ◽  
Extended Period ◽  
Natural Antioxidants ◽  
Rosemary Extract ◽  
Fluid Loss ◽  
Export Demand ◽  
Retail Display

Abstract Improving the shelf-life of beef bone-in short rib steaks, which are commonly exported, will increase beef export demand and subsequently producer profits. The objective was to determine the effect of the topical application of acerola cherry powder and rosemary extract from various suppliers on beef bone-in short rib shelf-life. Beef bone-in short ribs (IMPS 123A) (n = 18) from USDA Choice carcasses were aged for 28 days post-fabrication at 0°C. Steaks 1.02 cm-thick were systematically assigned based on location to treatments including: untreated control (C), topically sprayed (~2ml) with an acerola cherry powder solution (0.05%) from one of three suppliers (C1, C2, C3), or topically sprayed (~2ml) with a rosemary extract solution (0.10%) from one of three suppliers (R1, R2, R3). Steaks were assigned to day 0 lipid oxidation or 4 days of retail display followed by day 4 lipid oxidation. Steaks were weighed on day 0 and 4 to determine fluid loss. Throughout retail display, objective and subjective color were measured twice daily on the lean and bone marrow portions of the steaks. Data were analyzed using the Mixed Model procedure of the Statistical Analysis System. Lipid oxidation (P = 0.323) did not differ between treatments. However, treatments differed in fluid loss (P = 0.024), where steaks treated with C1, C2, C3, R2, and R3 had less fluid lost than control steaks. Subjective color evaluation of lean color (P &lt; 0.0001) and uniformity (P &lt; 0.001) differed between treatments. Steaks treated with C1, C2, C3, and R3 were a brighter red than control steaks. Treatments differed when measuring bone marrow L* (P &lt; 0.001), a* (P &lt; 0.001), and b* (P = 0.004), where R3 treated marrow was the darkest, reddest, and yellowest. Natural antioxidants, specifically acerola cherry powder and rosemary extract, improved steak color and water holding capacity of beef bone-in short ribs aged for an extended period.

scholarly journals 80 Effectiveness of naturally sourced mixed tocopherols as an antioxidant when compared to Bha and Bht in fresh pork sausage

2019 ◽  
Vol 97 (Supplement_1) ◽  
pp. 26-27
Author(s):  
Leila G Venzor ◽  
William B Smith ◽  
Jolena N Waddell ◽  
Lea A Kinman
Keyword(s):  
Lipid Oxidation ◽  
Color Stability ◽  
Thiobarbituric Acid ◽  
Butylated Hydroxytoluene ◽  
Thiobarbituric Acid Reactive Substance ◽  
Synthetic Antioxidants ◽  
Pork Sausage ◽  
Pork Products ◽  
Instrumental Color ◽  
Ground Pork

Abstract Fresh ground pork products are highly susceptible to deteriorative oxidation due to high fat content and increased surface area exposure of proteins. Recent trends and health concerns among consumers have sparked interest in finding alternatives for synthetic ingredients used for preservation of commercially manufactured processed meats. The objective of this study was to compare the effectiveness of naturally sourced mixed tocopherols to a mixture of butylated hydroxylanisole (BHA) and butylated hydroxytoluene (BHT) on prevention of lipid oxidation and color stability in fresh pork sausage patties. Duplicate batches of pork Boston butt trim and pork back fat were mixed 5:1, respectively, coarse ground, and combined with pork sausage seasoning. Pork mixture was then fine ground and 3175.5 g portions were assigned to one of three treatments: no antioxidants (CON), 0.01% of BHA and 0.01% BHT mixture (SYN), or 0.03% Decanox MTS30P (MTS). Patties (56.7 g) were hand pressed, placed on Styrofoam trays (S4), polyvinyl chloride film overwrapped and positioned in a retail display case. Patties (n = 45) were evaluated for instrumental color (L*, a*, and b*) and display discoloration (1 = very bright, to 8 = tan to brown) in 12-hr intervals for 252 hr. Fifteen patties from each treatment were collected for thiobarbituric acid reactive substance analysis. No differences between treatments (P > 0.05) were found for display discoloration or instrumental color. SYN patties had significantly lower malondialdehyde values (P = 0.047) than both CON and MTS patties at 252 hr. In conclusion, mixed tocopherols were not as effective as synthetic antioxidants in slowing lipid oxidation. However, it can be noted that mixed tocopherols can replace synthetic antioxidants in ground pork sausage and have the same effect on color stability.

scholarly journals Effects of dietary lycopene on the protection against oxidation of muscle and hepatic tissue in finishing pigs

2020 ◽  
Vol 33 (9) ◽  
pp. 1477-1486
Author(s):  
Marcelise Regina Fachinello ◽  
Eliane Gasparino ◽  
Alessandra Nardina Triccia Rigo Monteiro ◽  
Cleiton Pagliari Sangali ◽  
André Vinicius Sturzenegger Partyka ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Block Design ◽  
Thiobarbituric Acid ◽  
Linear Increase ◽  
Oxidation Products ◽  
Hepatic Tissue ◽  
Dpph Radical ◽  
Antioxidant Power ◽  
Lipid Oxidation Products ◽  
Longissimus Lumborum

Objective: The objective of this study was to evaluate the effect of different levels of lycopene supplementation on the carcass traits, meat quality, concentration of lipid oxidation products and antioxidant potential in the meat and liver of finishing barrows and gilts.Methods: A total of 40 barrows and 40 gilts were allotted in a completely randomized block design, arranged in a 2×5 factorial scheme, consisting of two sexes (barrows and gilts) and five dietary levels of lycopene (0, 12.5, 25.0, 37.5, and 50.0 mg/kg). In addition, four storage times (0, 24, 48, and 72 h), at 4°C, were added to the model to evaluate the longissimus lumborum muscle.Results: An interaction (p = 0.010) was observed between storage periods and dietary lycopene levels. The unfolding of the interaction (lycopene×period) showed a decreasing concentration of malondialdehyde concentration as the dietary lycopene increased, at all storage periods. No interactions (p>0.050) were observed for the 2,2 diphenyl 1 picrylhydrazyl (DPPH) in the pork. However, the percentage of DPPH radical inhibition reduced (p = 0.001) up to 72 h. Additionally, there was a linear increase (p = 0.001) in the capture of DPPH radicals by antioxidants, as the dietary lycopene increased. No interactions were observed (p>0.05) between the evaluated factors in liver. However, lipid oxidation was reduced by supplementing lycopene in pig diets. The capture of the DPPH radical, resulted increase in the antioxidant power exerted by lycopene in the liver (p = 0.001). The concentrations of the thiobarbituric acid reactive substances and DPPH in the liver were affected by sex (p = 0.001).Conclusion: Dietary supplementation of lycopene reduced the water loss during thawing and was effective in protecting against oxidation of the longissimus lumborum muscle and liver until 72 hours of storage, and the best results were obtained by supplementing with 50.0 mg of lycopene/kg of diet.

scholarly journals 97 Impact of diet on shelf life of beef steaks

2019 ◽  
Vol 97 (Supplement_2) ◽  
pp. 55-55
Author(s):  
Nicolas Bland ◽  
Felipe Ribeiro ◽  
Nicolas Herrera ◽  
Kellen Hart ◽  
Morgan Henriott ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Lipid Oxidation ◽  
Shelf Life ◽  
Fatty Acid Content ◽  
Selection Criterion ◽  
Thiobarbituric Acid ◽  
Experimental Unit ◽  
Beef Steaks ◽  
Retail Display ◽  
Tbars Values

Abstract This research was conducted to evaluate the effects of feeding different types of processed corn, with or without distiller grains, on shelf life of beef steaks. Steers (n = 240) were finished on Dry Rolled Corn (DRC), DRC + 30% Dried Distillers Grains (DDGS), Steam Flaked Corn (SFC), or SFC + 30% DDGS. Cattle were fed 10 per pen. Only pens with upper 2/3 Choice and Select-grade carcasses were sampled, with a goal of two (and a minimum of one) of each grade per pen. Three pens per treatment met the selection criterion and 36 carcasses were chosen (21 upper 2/3 Choice and 15 Select). Pen was considered the experimental unit. Both strip loins were collected from each carcass, halved, and aged for 2, 9, 16, or 23 d. After aging, steaks were placed under retail display for 7 d. Discoloration and objective color (L*, a*, and b*) were determined daily and lipid oxidation (thiobarbituric acid reactive substances; TBARS) was measured after 0 and 7 d of retail display. Fatty acid profile of the lean was obtained. Minimal to no impacts of grade on color and lipid oxidation were found (P > 0.05). Steaks from cattle fed DRC were statistically or numerically lowest for discoloration and C18:2 (linoleic acid) and highest for redness compared to the other treatments (P < 0.05). Conversely, steaks from cattle fed SFC+DDGS had the most C18:2 and the worst (least desirable) values for discoloration and redness toward the end of retail display (P < 0.05). Steaks from cattle fed DRC had the lowest TBARS values, while steaks from cattle fed SFC+DDGS had the highest TBARS values (P < 0.05). These data suggest that steaks from cattle fed SFC+DDGS oxidize, discolor, and lose redness more quickly under retail display than steaks from cattle fed DRC, likely due to changes in fatty acid content.

scholarly journals Effect of Dry-Aging on Quality and Palatability Attributes and Flavor-Related Metabolites of Pork Loins

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2503
Author(s):  
Derico Setyabrata ◽  
Anna D. Wagner ◽  
Bruce R. Cooper ◽  
Yuan H. Brad Kim
Keyword(s):  
Lipid Oxidation ◽  
Meat Quality ◽  
Uv Light ◽  
Color Stability ◽  
Consumer Panel ◽  
Adverse Impacts ◽  
Retail Display ◽  
Water Holding ◽  
Related Compounds ◽  
Metabolomics Analysis

This study evaluated the effect of dry-aging on quality, palatability, and flavor-related compounds of pork loins. Ten pork loins were obtained at 7 days postmortem, divided into three equal portions, randomly assigned into three different aging methods (wet-aging (W), conventional dry-aging (DA), and UV-light dry-aging (UDA)), and aged for 21 days at 2 °C, 70% RH, and 0.8 m/s airflow. The results showed similar instrumental tenderness values across all treatments (p > 0.05), while DA and UDA had a greater water-holding capacity than WA (p < 0.05). Both DA and UDA were observed to have comparable color stability to WA up to 5 days of retail display (p > 0.05). Greater lipid oxidation was measured in both DA and UDA at the end of display compared to WA (p < 0.05). The UV light minimized microorganisms concentration on both surface and lean portions of UDA compared to other treatments (p < 0.05). The consumer panel was not able to differentiate any sensory traits and overall likeness between the treatments (p > 0.05). Metabolomics analysis, however, identified more flavor-related compounds in dry-aged meat. These findings suggested that dry-aging can be used for pork loins for value-seeking consumers, as it has a potential to generate unique dry-aged flavor in meat with no adverse impacts on meat quality and microbiological attributes.

scholarly journals The Optimization of the Concentrations of Sodium Lactate (Nal), Sodium Erythorbate (Nae), and Sodium Bicarbonate (Nab) Applied to Beef Trimmings for Ground Beef Production

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
C. Wu ◽  
J. Valenta ◽  
E. Hamilton ◽  
K. Modrow ◽  
W. N. Osburn
Keyword(s):  
Lipid Oxidation ◽  
Ground Beef ◽  
Color Stability ◽  
Petri Dish ◽  
Thiobarbituric Acid ◽  
Fluorescent Light ◽  
Linear Regression Models ◽  
Treatment Control ◽  
Contour Plots ◽  
And Control

ObjectivesThe objective of the study was to identify optimal concentrations of NaL, NaE and NaB applied to beef trimmings to assess their impact on quality of ground beef patties.Materials and MethodsBeef trimmings (∼50kg) were fabricated from beef forequarters (N = 5) 14 d postmortem, combined and aerobically stored (5°C) for an additional 6 d to simulate the collection, storage, transportation and receipt of a combo of beef trimmings. A 23 central composite response surface design (RSM) was used to generate 15 treatment combinations containing NaL (0.1–1.5 M), NaE (0.1–0.6 M), and NaB (0.1–1.5 M) with water used as a control. After aerobic storage, the beef trimmings (∼20% fat) were coarse ground (12 mm) and the treatment/control solution applied to the coarse ground trimmings (∼454 g) at 2% (w/w). The trimmings were reground (3 mm) and 120 g of treated sample was placed into a Petri dish and overwrapped with oxygen permeable film (OTR: 21,700 cc/m2/24h at 25°C) to form patties. The patties (2 per treatment/control) were stored under simulated retail conditions: 5°C, cool white fluorescent light (200–300 lux) and analyzed at Day 0, 3, 6, and 9 of storage to assess the effectiveness of each treatment in preventing further quality deterioration. Objective color (L*, a*, b*), 2-thiobarbituric acid (TBA) determinations, GC–MS for off-odor assessment and aerobic plate counts (APC) were conducted. The least squares means of results were generated by one-way ANOVA and Tukey HSD to identify significant differences (P < 0.05) between treatment and control patties. For RSM and multivariate RSM analyses, the data was used to generate total quadratic polynomial linear regression models and contour plots to determine the optimum ingredient concentrations for the solution.ResultsThe a* values of treated indicated a redder surface color from Day 0 to Day 9 (P < 0.05). No difference was observed for treated and control patties for TBA and hexanal counts on Day 0. The TBA values for all treatments reduced lipid oxidation compared to the control on Day 3, 6, and 9 (0.47– 0.58 vs. 0.71, 0.51– 0.58 vs. 0.74 and 0.45– 0.62 vs. 0.74, respectively; P < 0.05). No differences were observed for treated and control patties for APC from Day 0 to Day 6, except on Day 9 (8.10 vs. 8.21 Log10 CFU/g; P < 0.05). Based on these results, a* and TBA values were used to conduct RSM analyses for Day 3 and 6. Day 9 was excluded due to a significant lack of fit. The predicted value of hexanal was 0 for all treatments. The prediction of TBA values found optimum ingredient concentrations on Day 6: NaL (0.74 M), NaE (0.35 M) and NaB (1.00 M) (R2 = 0.77, respectively; P < 0.05). The prediction of a* values on Day 3 and 6 did not identify optimum ingredient concentrations for any treatment solution (R = 0.94 and 0.78, respectively; P < 0.05). Multivariate RSM was conducted to overlap the contour plots of a* and TBA values at Day 3 and 6 to better approximate the optimal ingredient concentrations for a* values. The proximal optimum concentration ranges of solutions based on the analysis were 0.3- 0.5 M NaL, 0.35 M NaE and 1M NaB with predicted a* values > 11 and TBA values < 0.52.ConclusionResults of this study suggest that a combination of NaB, NaE, and NaL can be applied to improve color stability, reduce lipid oxidation, and control off-odor of ground beef patties.

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

2020 ◽  
Vol 33 (12) ◽  
pp. 1999-2007 ◽  
Author(s):  
Shuang Wu ◽  
Jina Han ◽  
Rongrong Liang ◽  
Pengcheng Dong ◽  
Lixian Zhu ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Psoas Muscle ◽  
Color Stability ◽  
High Ph ◽  
Longissimus Lumborum ◽  
Reducing Activity ◽  
The Difference ◽  
Psoas Major ◽  
The Impact ◽  
Beef Color

Objective: 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 [Hp]) on color stability, indicated by basic color traits, metmyoglobin reducing activity (MRA) and oxygen consumption (OC), as well as the lipid oxidation, were determined over 7 days of display at 4°C.Results: Hp-LL had the highest pH (6.92), followed by Hp-PM (6.01), Np-PM (5.76), and Np-LL (5.52). Hp-LL had increased (p<0.05) a<sup>*</sup>, chroma and % oxymyoglobin during display. Hp-LL also had the highest metmyoglobin (MMb) reducing activity and OC among all the samples, thus, the greatest color stability, although very dark throughout storage, with lowest values for lightness (L<sup>*</sup>) and yellowness (b<sup>*</sup>). 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 Hp and Np psoas muscle, resulted in the difference of the color intensity, not the color stability. Interestingly, high pH psoas muscle (Hp-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 Hp-PM and Np-LL.Conclusion: The Hp does not always show better color stability compared with Np 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.

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