Effects of Finishing Diet and Packaging on Longissimus Dorsi 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.

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The Effect of Modified Atmospheric Packaging on Beef Color Sensory Characteristics of Different Muscle pH Categories

Meat and Muscle Biology ◽

10.22175/mmb.10709 ◽

2019 ◽

Vol 3 (2) ◽

Author(s):

A. Cassens ◽

G. Mafi ◽

D. VanOverbeke ◽

R. Ramanathan

Keyword(s):

Modified Atmosphere Packaging ◽

Processing Plant ◽

High Ph ◽

Beef Processing ◽

Modified Atmospheric Packaging ◽

Significant Difference ◽

Muscle Ph ◽

Beef Steaks ◽

Retail Display ◽

Muscle Color

ObjectivesAny deviation from the bright-red color of beef can lead to discounted price or consumer rejection. Fresh beef lean color is influenced by pH. Various packaging techniques have been developed to enhance the lean color of beef steaks. Therefore, the objective of the current study was to evaluate the effects of modified atmospheric packaging on three different beef muscle pH categories.Materials and MethodsThe three categories evaluated for this study were: Normal (pH = 5.57 ± 0.1; N-pH), Moderately high (pH = 5.70 ± 0.09; M-pH), and High (pH = 6.39 ± 0.03; H-pH). The pH was taken on the carcass, at the 12th and 13th rib interface within 72 h of harvest at a commercial beef processing plant. Strip loins were fabricated from each carcass (n = 12) and sent to Oklahoma State University for further analysis. Strip loins were then cut into 2.54 cm steaks and randomly assigned to 1 of 3 packaging treatments: polyvinyl chloride overwrap (PVC), carbon monoxide modified atmosphere packaging (CO-MAP; 0.4% CO, 69.6% N, and 30% CO2) and high-oxygen modified atmospheric packaging (HiOx-MAP; 80% O2, and 20% CO2). Visual color measurements for muscle color (MC; (1 = extremely bright cherry-red and 7 = extremely dark red), and surface discoloration (SD; 1 = no discoloration [0%] and 7 = extensive discoloration [81–100%]) were recorded on d 2, 4, and 6 of retail display by a trained panel. Data were analyzed using the Mixed Procedure of SAS.ResultsFor all pH treatments, PVC packaging possessed the darkest muscle color (P < 0.05) score compared to CO- and HiOx-MAP. When comparing N-pH, M-pH, and H-pH values, CO-MAP had approximately a 27.3%, 22.2%, and 25.3% improvement in muscle color, indicating a brighter lean color compared to PVC. Additionally, HiOx-MAP had approximately a 10.9%, 17.4%, and 16.5% improvement in muscle color score for N-pH, M-pH, and H-pH, respectively. When packaging steaks in either CO- or HiOx-MAP there was no significant difference (P > 0.05) between d 4 and 6 of retail display for muscle color. However, there was a significant (P < 0.05) darkening in muscle color for steaks packaged in PVC from d 4 to 6 of retail display. By the fourth d of retail, N-pH steaks packaged in PVC had 38.3% and 39.0% greater (P < 0.05) surface discoloration than CO- and HiOx-MAP, respectively.ConclusionThese results suggest that packaging steaks of different pH categories in CO- or HiOx-MAP can improve the surface color compared to PVC packaging.

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FACTORS AFFECTING BEEF COLOR AT TIME OF GRADING

Canadian Journal of Animal Science ◽

10.4141/cjas89-039 ◽

1989 ◽

Vol 69 (2) ◽

pp. 347-355 ◽

Cited By ~ 32

Author(s):

A. C. MURRAY

Keyword(s):

Weather Conditions ◽

Color Measurement ◽

Longissimus Dorsi ◽

Cutting Condition ◽

Accurate Assessment ◽

Factors Affecting ◽

Beef Carcasses ◽

Time Period ◽

Muscle Color ◽

Beef Color

The color of the longissimus dorsi (LD) muscles from 7695 beef carcasses was evaluated following carcass grading at a commercial abattoir in the Central Alberta Region. Darker-than-normal beef was found in 3.7% of steer and heifer carcasses. However, the incidence of true dark-cutting beef (i.e., dark in color and with a pH greater than 6.0) was estimated to be only 0.5%. The length of time between stunning and the measurement of color had a major impact on color. The incidence of dark-colored beef was three times higher at 15–18 h than at 23–26 h poststunning, apparently because of incomplete development of muscle color at the earlier times. Carcass fat cover, weight and conformation affected muscle color, with smaller and leaner carcasses yielding higher frequency of dark-colored beef. Other factors influenced muscle color, including: (1) gender, (2) nutritional regime, (3) transit distance, (4) lairage time at the abattoir and (5) weather conditions. All of these could be explained by their effect on the time of color measurement or on carcass size and fatness. These findings indicate that if meat color is evaluated during the first 24 h postslaughter, it may be affected by many factors not related to preslaughter stress. During this time period accurate assessment of ultimate muscle color of the dark-cutting condition of conventionally-handled carcasses is not possible. Key words: Beef, color, dark cutting, stress

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Relationship between heifer carcass maturity and beef quality characteristics

Translational Animal Science ◽

10.1093/tas/txaa017 ◽

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.

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Effects of Dietary Cholesterol and Its Oxidation Products on Pathological Lesions and Cholesterol and Lipid Oxidation in the Rabbit Liver

BioMed Research International ◽

10.1155/2014/598612 ◽

2014 ◽

Vol 2014 ◽

pp. 1-7 ◽

Cited By ~ 2

Author(s):

Sun Jin Hur ◽

Ki Chang Nam ◽

Byungrok Min ◽

Min Du ◽

Kwon Il Seo ◽

...

Keyword(s):

Lipid Oxidation ◽

Dietary Cholesterol ◽

Thiobarbituric Acid ◽

Oxidation Products ◽

Rabbit Liver ◽

Cholesterol Oxidation ◽

Liver Lesions ◽

Thiobarbituric Acid Reactive Substances ◽

Pathological Lesions ◽

Very High

This study was conducted to determine the effects of dietary cholesterol (CHO) and cholesterol oxidation products (COPs) on the induction of pathological lesions in rabbit liver tissues. Liver lesions were induced only when the levels of CHO and COPs in the diet were very high. The amount of CHO measured in the liver increased when dietary CHO was increased; by comparison, dietary COPs affected liver CHO amounts to a lesser extent. The TBARS (thiobarbituric acid reactive substances) value measured for the liver samples also increased when dietary CHO and COP levels were elevated, and the TBARS value was more strongly affected by the amount of COPs in the diet than by the amount of CHO. At 6 and 12 weeks, COP levels were the highest in the group that received 1.2 g CHO + 0.8 g COPs, followed by the 0.5 g CHO + 0.5 g COPs and 1.6 g CHO + 0.4 g COPs groups; the control (0 g) group showed the lowest COP levels among all groups. In this study, we found that not only dietary CHO but also COPs were involved in hypercholesterolemia induced liver lesions when the amount of CHO and COPs was high.

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Comparison of Dried Plum Puree, Rosemary Extract, and BHA/BHT as Antioxidants in Irradiated Ground Beef Patties

International Journal of Food Science ◽

10.1155/2013/360732 ◽

2013 ◽

Vol 2013 ◽

pp. 1-7 ◽

Cited By ~ 8

Author(s):

Iulia Movileanu ◽

Máryuri T. Núñez de González ◽

Brian Hafley ◽

Rhonda K. Miller ◽

Jimmy T. Keeton

Keyword(s):

Lipid Oxidation ◽

Ground Beef ◽

Thiobarbituric Acid ◽

Antioxidant Effect ◽

Butylated Hydroxytoluene ◽

Rosemary Extract ◽

Thiobarbituric Acid Reactive Substances ◽

Beef Patties ◽

Tbars Values ◽

Dose Levels

Fresh ground beef patties with (1) no antioxidant (control), (2) 0.02% butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT), (3) 3% dried plum puree, or (4) 0.25% rosemary extract were aerobically packaged, irradiated at target doses of 0, 1.5, or 2.0 kGy (1.7 and 2.3 kGy actual doses), and stored at C. The samples were evaluated for lipid oxidation on 0, 3, 7, 14, 21, and 28 days of storage after irradiation. When compared to the control, all antioxidant treatments were effective in retarding () irradiation-induced lipid oxidation during storage as determined by 2-thiobarbituric acid reactive substances (TBARs) values. Rosemary extracts had the same antioxidant effect () as BHA/BHT in irradiated and nonirradiated beef patties, followed by the dried plum puree treatment. Irradiation increased TBARs values, but no differences were noted in oxidation between irradiation dose levels.

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Preparation of Antarctic Krill Oil Emulsion and Its Stability under Catalase Treatment

Foods ◽

10.3390/foods10112797 ◽

2021 ◽

Vol 10 (11) ◽

pp. 2797

Author(s):

Zhenxiao Zheng ◽

Kai Zhu ◽

Zhiyuan Dai

Keyword(s):

Enzyme Activity ◽

Lipid Oxidation ◽

Antarctic Krill ◽

Effective Means ◽

Thiobarbituric Acid ◽

Tween 80 ◽

Iron Porphyrin ◽

Krill Oil ◽

Oil Emulsion ◽

Antarctic Krill Oil

Making Antarctic krill oil into emulsion is a good way to utilize Antarctic krill, but proliferation of microorganisms cannot be ignored. H2O2 is widely used in the sterilization of liquid food since its decomposition products are environmentally friendly, although residual H2O2 should be removed for food safety. Adding catalase (CAT) is an effective means to do this. However, the enzyme activity center of CAT is the iron porphyrin group, which has the risk of accelerating lipid oxidation in the oil emulsion. Therefore, we hypothesized that CAT might not be suitable for the removal of H2O2 in Antarctic krill oil emulsion. In this paper, Antarctic krill oil emulsion was prepared, and then the effect of CAT on the emulsion was studied through visual observation, microscopic morphology observation, turbidity and stability, particle size, and ζ-potential; finally, the mechanism of CAT destroying the emulsion was explored from the perspective of lipid oxidation. The results showed that a stable Antarctic krill emulsion was prepared using Tween-80 as the emulsifier, with the oil concentration of 1% (v/v) and the ratio of surfactant to oil phase of 1:5 (v/v). The emulsion treated with CAT had undergone demulsification, stratification, and coagulation after 2 days of incubation, while the emulsion treated with superoxide dismutase (SOD) and bovine serum albumin (BSA) changed little. In addition, the thiobarbituric acid reactive substances (TBARS) value and the content of hydroxyl radicals in the CAT group increased significantly. The preliminary research results indicated that the effect of CAT on the emulsion related to the lipid oxidation caused by the iron porphyrin group at the center of the enzyme activity. All these results indicated that CAT was not suitable for the removal of residual H2O2 in Antarctic krill oil emulsion. Moreover, it is helpful to avoid the contact of Antarctic krill oil emulsion and CAT during the processing of the krill.

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Effect of Encapsulated Bitter Orange Peel Extract and BHT on the Quality of Common Carp Fillet during Refrigerated Storage

International Journal of Food Engineering ◽

10.1515/ijfe-2015-0185 ◽

2016 ◽

Vol 12 (3) ◽

pp. 303-310 ◽

Cited By ~ 2

Author(s):

Omid Hasani ◽

Seyed Rohollah Javadian

Keyword(s):

Lipid Oxidation ◽

Common Carp ◽

Storage Period ◽

Orange Peel ◽

Thiobarbituric Acid ◽

Refrigerated Storage ◽

High Concentration ◽

Bitter Orange ◽

Orange Peel Extract ◽

Peel Extract

Abstract The aim of the present study was to evaluate antioxidative activities of the encapsulated and unencapsulated bitter orange peel extract on the shelf-life of the common carp fillets during 16 days of refrigerated storage. Common carp fillets were treated with bitter orange peel extract (0.5 and 1% w/w), liposomal encapsulated bitter orange peel extract (0.5 and 1% w/w) and beta-hydroxytoluene (BHT, 100 and 200 ppm); their quality changes in terms of total volatile basic nitrogen (TVB-N), free fatty acid (FFA) peroxide value (PV), thiobarbituric acid (TBA) and sensory characteristics were investigated. Results showed that the encapsulated and pure extract and BHT could reduce chemical deterioration and lipid oxidation in the fillets compared to the control, as reflected with lower TVBN, FFA, PV and TBA values. Furthermore, common carp fillets treated with high concentration (1%) of the encapsulated bitter orange peel extract showed the lowest amount of lipid oxidation during the storage period compared with the others without any undesirable changes in sensorial attributes.

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99 Effects of replacing monensin and tylosin in finishing cattle diets with essential oil and/or benzoic acid on meat color and oxidative stability of ribeye steaks and ground beef

Journal of Animal Science ◽

10.1093/jas/skz122.102 ◽

2019 ◽

Vol 97 (Supplement_2) ◽

pp. 56-56

Author(s):

Lydia M Wang ◽

Shiqi Huang ◽

Sebastian Chalupa-Krebzdak ◽

Sandra M Vasquez Mejia ◽

Benjamin M Bohrer

Keyword(s):

Benzoic Acid ◽

Lipid Oxidation ◽

Essential Oils ◽

Repeated Measures ◽

Block Design ◽

Ground Beef ◽

Thiobarbituric Acid ◽

Finishing Cattle ◽

Instrumental Color ◽

Beef Products

Abstract This study examined the effects of replacing monensin and tylosin with essential oils and/or benzoic acid in finishing cattle diets on beef color stability and lipid oxidation during a simulated retail display period. The longissimus thoracis (LT) and semimembranosus (SM) muscles were obtained from 63 steers that were fed for 98 days on 1 of 5 finishing diets: no additional supplement (CON), monensin/tylosin (M/T), essential oils (EO), benzoic acid (BA), or a combination of essential oils and benzoic acid (COMBO). Instrumental color measured with a Minolta colorimeter and visual discoloration evaluated by two trained panelists were recorded daily for three beef products placed under simulated retail conditions, until a 60% surface discoloration was observed. The three beef products evaluated were LT steaks, and two types of ground beef patties manufactured with the SM muscles (lean – no additional fat and regular – 25% added fat). The thiobarbituric acid reactive substances (TBARS) assay was used before and after the shelf life display to determine the degree of lipid oxidation for products during the display. Data were analyzed as a randomized complete block design with the GLIMMIX procedure of SAS using repeated measures. Results indicated a treatment by day interaction (P < 0.0001) for visual discoloration and instrumental color of all three products. At the end of the display period, products from the COMBO diet had on average the least amount of visual discoloration and the greatest a* (redness) value, while the CON steaks and M/T ground beef had the most discoloration and the lowest a* values. TBARS values at d 0 and d 7 did not differ (P > 0.23) among treatments for all three products. Overall, supplemental ingredients in feed did not affect the color and degree of lipid oxidation of steaks and ground beef to a level deemed detrimental.

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Evaluation of the Oxidative Status of Salami Packaged with an Active Whey Protein Film

Foods ◽

10.3390/foods8090387 ◽

2019 ◽

Vol 8 (9) ◽

pp. 387 ◽

Cited By ~ 5

Author(s):

Mariana A. Andrade ◽

Regiane Ribeiro-Santos ◽

Manuela Guerra ◽

Ana Sanches-Silva

Keyword(s):

Lipid Oxidation ◽

Whey Protein ◽

Active Agent ◽

Thiobarbituric Acid ◽

Rosemary Extract ◽

Protein Film ◽

Active Film ◽

Packaged Food ◽

Tbars Assay ◽

Natural Lipid

Active packaging aims to prolong food’s shelf-life by directly interacting with the packaged food. This type of packaging is characterized by having the active agent incorporated into the package polymer, such as antioxidant additives, that will gradually migrate from the package polymer to the packed food and, consequently, delay food’s natural lipid oxidation. In this study, the efficiency of an active whey protein film incorporated with a rosemary extract on retarding the lipid oxidation of salami slices was evaluated. The lipid oxidation of the salami was measured by the thiobarbituric acid reactive substances (TBARS) assay and hexanal monitorization. Also, a sensory analysis on the salami packaged for 60 and 90 days was performed. The active film was able to delay the salami’s lipid oxidation for, at least, 30 days. The samples packaged with the active film revealed a bitter taste related to the rosemary extract and a bit sweet from the WP and the glycerol.

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Control of the lipid oxidation in Nile tilapia feed

Ciência Rural ◽

10.1590/0103-8478cr20151612 ◽

2016 ◽

Vol 46 (9) ◽

pp. 1675-1677 ◽

Cited By ~ 1

Author(s):

Thiago Luís Magnani Grassi ◽

Marcelo Tacconi de Siqueira Marcos ◽

Elisa Helena Giglio Ponsano

Keyword(s):

Lipid Oxidation ◽

Nile Tilapia ◽

Control Diet ◽

Bacterial Biomass ◽

Thiobarbituric Acid ◽

Basal Diet ◽

Positive Control ◽

Negative Control ◽

Rubrivivax Gelatinosus ◽

Experimental Treatments

ABSTRACT: The purpose of this research was to investigate the progress of the rancidity in Nile tilapia diets containing bacterial biomass of Rubrivivax gelatinosus . Six experimental treatments comprised basal diet (negative control), diet with asthaxanthin (positive control) and 4 diets with different concentrations of the bacterial biomass. The thiobarbituric acid assay for rancidity analyses were accomplished after 6 and 12 months of diets storage. It was concluded that Rubrivivax gelatinosus biomass minimized the racidity in Nile tilapia diets in 32.52 to 44.72% at 6 months and in 37.85 to 52.37% at 12 months of storage.

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