scholarly journals Modified Atmospheric Packaging and Antioxidant Enhancement Improves Redness of Atypical Dark-Cutting Beef

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
L. Yoder ◽  
A. Cassens ◽  
G. Mafi ◽  
D. VanOverbeke ◽  
R. Ramanathan
Keyword(s):  
Oxygen Consumption ◽  
Modified Atmosphere Packaging ◽  
Processing Plant ◽  
Glycogen Depletion ◽  
Display Time ◽  
Rigor Mortis ◽  
Biochemical Basis ◽  
Time Interaction ◽  
Modified Atmospheric Packaging ◽  
Muscle Ph

ObjectivesDark-cutting carcasses occur when muscle pH does not decrease sufficiently during rigor mortis because of antemortem glycogen depletion. Typical dark-cutting beef have a pH > 6.0, however, atypical dark-cutting (ADC) beef have a pH around 5.7- 5.9 but have a darker lean color similar to dark-cutting beef. Previous studies noted that greater muscle pH in dark-cutting beef increase oxygen consumption and decrease myoglobin oxygenation. However, limited research has determined the biochemical basis of ADC. Therefore, the objectives of this study were to characterize the biochemical basis of ADC beef carcasses and to utilize modified atmosphere packaging (MAP) and rosemary enhancement to improve appearance during retail display.Materials and MethodsStrip loins from ADC and USDA Low Choice (C) carcasses were selected from a commercial beef processing plant and transported to the Food and Agricultural Products Center in Stillwater, OK. Control (C) and ADC steaks (prior to enhancement and packaging) were utilized to measure pH, color, oxygen consumption, and proximate compositions. Loin sections were cut into halves and randomly assigned to combinations of packaging types and enhancement treatment. Packaging included high-oxygen MAP (HiOx-MAP; 80% oxygen and 20% carbon dioxide), carbon monoxide MAP (CO-MAP; 0.4% CO, 69.6% N, and 30% CO2), and PVC. Enhancement includes 0.1% rosemary oleoresin pumped to 10% of loin green weights. Following enhancement and packaging, steaks were displayed under retail conditions for 6 d to measure color changes using a HunterLab spectrophotometer. The data were analyzed using the Mixed Procedure of SAS, and the experiment was replicated 13 times (n = 13).ResultsThere were no differences for initial pH or proximate compositions (P < 0.05) between C and ADC. However, ADC had lower initial lightness (L* values), redness (a* values), and red intensity (chroma) compared with C. Further, ADC had greater (P < 0.05) oxygen consumption than C. There was a significant packaging × enhancement × display time interaction resulted for L*, a*, and chroma. CO-MAP and HiOx-MAP in combination with rosemary enhancement improved (P < 0.05) redness of ADC by 61.7% and 42.3%, respectively, compared with ADC in PVC packaging. Similarly, MAP and enhancement improved lightness (L* values) and chroma compared with ADC in PVC. By Day 6 of display, enhanced ADC steaks packaged in both HiOx-MAP and CO-MAP had similar color parameters to control choice steaks; however, non-enhanced ADC steaks had significantly lower a* (P < 0.0001) and chroma (P < 0.01) values when packaged in HiOx-MAP when compared to both C and enhanced ADC.ConclusionThe results suggest that ADC beef has greater oxygen consumption than C steaks even at similar muscle pH. Use of modified atmospheric packaging in combination with enhancement has the potential to improve surface color of ADC beef.

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

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.

scholarly journals Impact of Two Levels of Low Voltage Electrical Stimulation on Beef Quality

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
C. Fehrman ◽  
K. Grubbs ◽  
K. Underwood ◽  
A. Blair
Keyword(s):  
Electrical Stimulation ◽  
Repeated Measures ◽  
Low Voltage ◽  
Random Effect ◽  
Temperature Data ◽  
Rigor Mortis ◽  
Aging Period ◽  
Time Interaction ◽  
Glycolytic Potential ◽  
Muscle Ph

ObjectivesElectrical stimulation (ES) prior to rigor mortis accelerates postmortem glycolysis, resulting in rapid postmortem depletion of glycogen and can partially simulate the physiological conditions created by stress. The objective of this study was to evaluate the influence of two levels of high voltage electrical stimulation on incidence of dark cutters, temperature decline, muscle pH, glycolytic potential, and meat quality.Materials and MethodsFifty beef carcasses were chosen at 3 collection times over 7 h; 14 at collection 1, 18 at collection 2, and 18 at collection 3. One side of each carcass received either 40 (E40) or 80 (E80) volts of ES. The paired side of each carcass served as a control and did not receive ES (C40 or C80). Temperature data loggers were placed into the sirloin of both sides of the first 4 carcasses from each collection period to monitor temperature decline. Muscle pH was measured on the longissimus muscle at 1, 12, 24, and 72 h postmortem. Steaks were fabricated from the longissimus lumborum for determination of WBSF, cook loss, glycolytic potential (GP), and objective color. Data were analyzed using PROC Mixed of SAS with fixed effect of treatment and random effect of carcass. Analysis of carcass temperature decline was conducted with control carcasses pooled to one treatment to better evaluate the effect of ES on temperature decline. Temperature data, WBSF, and pH were considered repeated measures. Significance was determined at P < 0.05.ResultsNo dark cutting carcasses were observed in this study. A time by treatment interaction was observed for carcass temperature decline (P < 0.001) where ES sides stayed warmer for longer than control sides. A treatment by time interaction was observed for pH decline (P < 0.001) with C40 sides having an increased pH at 1 h postmortem compared to E80 sides. Carcass characteristics did not differ among treatments (P > 0.05). A treatment effect was observed for WBSF values (P = 0.006) with ES sides being more tender than C40 sides. A day effect was observed (P = 0.009) with steaks aged for 7 d being less tender than steaks aged for 14 d (P = 0.007). Cook loss did not differ among treatments (P > 0.05). A difference in cook loss by aging period (P = 0.014) was observed. Steaks aged for 3 d had less cook loss than steaks aged for 7 d (17.3% vs. 18.8% respectively; (P = 0.017) and tended to have less cook loss than steaks aged for 14 d (18.3%; P = 0.065). Glucose, lactate, and overall GP measurements did not differ among treatments (P > 0.05). Objective L* values for E80 sides were greater than C40 (P = 0.0009) and C80 (P < 0.0001), and E40 values were greater than C40 (P < 0.0001). Objective a* values for E80 sides were greater than C40 (P = 0.002) and C80 (P = 0.035), and E40 values were greater than C40 (P < 0.0001). Objective b* values were greater for E80 than C80 (P = 0.005) and C40 (P = 0.001), and E40 was greater than C40 (P < 0.0001).ConclusionThese data suggest ES does not influence the incidence of dark cutters. However, utilization of an ES system can improve tenderness of steaks in addition to producing brighter, more red beef products. The results of this study indicate that similar quality characteristics can be obtained using 40 or 80 V of ES. Therefore, beef packing plants applying ES to carcasses may be able to reduce voltage without sacrificing quality.

scholarly journals 78 Effects of extended aging, modified atmospheric packaging, and display time on metmyoglobin reducing activity and oxygen consumption of high-pH beef

2019 ◽  
Vol 97 (Supplement_1) ◽  
pp. 26-26 ◽  
Author(s):  
Ranjith Ramanathan ◽  
Andrea English ◽  
Gretchen Mafi ◽  
Deb VanOverbeke
Keyword(s):  
Oxygen Consumption ◽  
Biochemical Properties ◽  
Display Time ◽  
High Ph ◽  
Aging Period ◽  
Modified Atmospheric Packaging ◽  
Extended Aging ◽  
Reducing Activity ◽  
Ph Range ◽  
Effects Of Aging

Abstract Metmyoglobin reducing activity (MRA) and oxygen consumption (OC) are two important biochemical processes that can influence beef color. Several studies have determined the effects of aging and modified atmospheric packaging (MAP) on biochemical properties of normal-pH beef (5.5–5.7 pH range). However, limited knowledge is currently available on the effects of aging and MAP on biochemical properties of high-pH beef (> 6.2). Therefore, the objective was to determine the effects of extended aging, MAP, and display time on MRA and OC of high-pH beef. Ten USDA Choice (pH = 5.6) and ten ‘No-Roll’ dark cutting (high-pH; pH > 6.4) strip loins were obtained from a commercial packing plant within 72 hours of harvest. Loins were vacuum packaged and aged for 0, 21, 42, and 62 days at 4 °C. Following aging, from each normal- and high-pH loin sections, 2.5cm thick steaks were cut and packaged in PVC, high oxygen- (HiOx-MAP), and carbon monoxide modified atmospheric (CO-MAP) packaging. The surface color, MRA, and OC were determined on day 0 and 6 of the respective aging period. The experiment was replicated ten times (n = 10). High-pH steaks in all packaging and aging times had more stable red color than normal-pH steaks. High-pH steaks packaged in PVC and HiOx-MAP had greater (P < 0.05) MRA than normal-pH steaks. There were no differences (P > 0.05) in MRA between normal- and high-pH steaks on day 21 when steaks were packaged in CO-MAP, but high-pH had greater (P < 0.05) MRA on day 62. At all aging periods, high-pH steaks had greater (P < 0.05) OC than normal-pH steaks. However, a decrease in OC was greater (P < 0.05) for high-pH than normal-pH steaks. The results suggest that normal- and high-pH beef have different trends for the changes in MRA and OC.

scholarly journals High carbon-di-oxide modified atmospheric packaging on quality of ready-to-eat minimally processed fresh-cut iceberg lettuce

2021 ◽  
Author(s):  
Md. Azizul Haque ◽  
Md. Asaduzzaman ◽  
Md. Sultan Mahomud ◽  
Md. Rizvi Alam ◽  
Alin Khaliduzzaman ◽  
...  
Keyword(s):  
Modified Atmosphere Packaging ◽  
Storage Condition ◽  
Modified Atmosphere ◽  
High Carbon ◽  
Modified Atmospheric Packaging ◽  
Iceberg Lettuce ◽  
Microbial Development ◽  
Fresh Cut ◽  
Intact Surface

AbstractFresh-cut lettuce is a very well-known salad for today's routines because it obliges minimal preparation to minimize the loss of health beneficial vitamins, minerals, antioxidants and other phytochemicals. It is a prodigious challenge to serve its consumers fresh. Quality of freshly processed lettuce under high CO2 modified atmosphere packaging (MAP) has been investigated as a realistic alternative technique for its preservation. Storage under high CO2 atmospheric treatments exhibited a significant impact in microbial development, electrolyte leakage, volatile metabolites and sensory quality of fresh-cut iceberg lettuce. This storage condition (MAP 1: 5 kPa O2 and 20 kPa CO2 balanced by N2 at 7 °C for 6 days) inhibited the growth of mesophilic bacteria and yeasts; delayed the enzymatic browning (cut-edges and intact surface) of fresh-cut iceberg lettuce and overall visual quality was also in acceptance limit. The development of off-odors was perceived in high CO2 MAP as a consequence of volatiles (ethanol and acetaldehyde) accumulation which was persisted at an inexcusable level during 6 days of storage periods.

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.

scholarly journals Conjugated Linoleic Acid and Cholesterol Oxidative Products Generated in Hot Boned Beef Semimembranosus Muscle as Affected by Rigor Temperature, Ageing and Display Time

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 43
Author(s):  
Tanyaradzwa E. Mungure ◽  
E. John Birch ◽  
Eric N. Ponnampalam ◽  
Ian Stewart ◽  
Isam A. Mohamed Ahmed ◽  
...  
Keyword(s):  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Oxidation Products ◽  
Cholesterol Oxidation ◽  
Time Interval ◽  
Display Time ◽  
Rigor Mortis ◽  
Cholesterol Oxidation Products ◽  
Semimembranosus Muscle ◽  
Temperature Ageing

The present study investigated the effect of processing parameters comprising rigor temperature, ageing and display time on conjugated linoleic acid (CLA) concentrations, stability and the development of cholesterol oxidation products in hot boned beef semimembranosus muscles. Meat samples, having attained rigor mortis at 5 °C and 25 °C, were vacuum packed and aged for 7 and 14 days and then displayed under aerobic conditions for 7 days at 4 °C. Lipid was extracted at each time interval then 1H NMR and GC-FID were used for CLA quantification. The cholesterol oxidation products (COPs) were separated from lipids via column chromatography and derivatized for GC-FID. The CLA content was not affected by the rigor temperature, ageing and display time (p > 0.05). The cholesterol oxidative stability was not affected by rigor temperature (p > 0.05) but was affected by ageing and display time (p < 0.05). The COPs, 7α- and 7β-hydroxycholesterol, and 7-ketocholesterol were positively identified and their quantities increased with ageing and display time (p < 0.05). These results demonstrate that the production of COPs in semimembranosus muscle was significantly altered by the ageing and display time parameters but not by the rigor temperature used in this study.

Effect of hyperthermia and acidosis on equine skeletal muscle mitochondrial oxygen consumption

2020 ◽  
pp. 1-10
Author(s):  
M.S. Davis ◽  
M.R. Fulton ◽  
A. Popken
Keyword(s):  
Skeletal Muscle ◽  
Oxygen Consumption ◽  
Oxidative Phosphorylation ◽  
Muscle Fatigue ◽  
Mitochondrial Function ◽  
Mitochondrial Respiration ◽  
Complex I ◽  
Mitochondrial Oxygen Consumption ◽  
Biochemical Basis ◽  
Complex Ii

The skeletal muscle of exercising horses develops pronounced hyperthermia and acidosis during strenuous or prolonged exercise, with very high tissue temperature and low pH associated with muscle fatigue or damage. The purpose of this study was to evaluate the individual effects of physiologically relevant hyperthermia and acidosis on equine skeletal muscle mitochondrial function, using ex vivo measurement of oxygen consumption to assess the function of different mitochondrial elements. Fresh triceps muscle biopsies from 6 healthy unfit Thoroughbred geldings were permeabilised to permit diffusion of small molecular weight substrates through the sarcolemma and analysed in a high resolution respirometer at 38, 40, 42, and 44 °C, and pH=7.1, 6.5, and 6.1. Oxygen consumption was measured under conditions of non-phosphorylating (leak) respiration and phosphorylating respiration through Complex I and Complex II. Data were analysed using a one-way repeated measures ANOVA and data are expressed as mean ± standard deviation. Leak respiration was ~3-fold higher at 44 °C compared to 38 °C regardless of electron source (Complex I: 22.88±3.05 vs 8.08±1.92 pmol O2/mg/s), P=0.002; Complex II: 79.14±23.72 vs 21.43±11.08 pmol O2/mg/s, P=0.022), resulting in a decrease in efficiency of oxidative phosphorylation. Acidosis had minimal effect on mitochondrial respiration at pH=6.5, but pH=6.1 resulted in a 50% decrease in mitochondrial oxygen consumption. These results suggest that skeletal muscle hyperthermia decreases the efficiency of oxidative phosphorylation through increased leak respiration, thus providing a specific biochemical basis for hyperthermia-induced muscle fatigue. The effect of myocellular acidosis on mitochondrial respiration was minimal under typical levels of acidosis, but atypically severe acidosis can lead to impairment of mitochondrial function.

A note on the effects of pre-slaughter housing, diet and sex on responses to post-mortem electrical stimulation in cattle

1984 ◽  
Vol 39 (2) ◽  
pp. 301-304
Author(s):  
J. Jedlička ◽  
J. Mojto ◽  
V. Foltys ◽  
J. Lichtner ◽  
D. Szakáczová ◽  
...  
Keyword(s):  
Electrical Stimulation ◽  
Good Condition ◽  
Normal Diet ◽  
Processing Plant ◽  
Post Mortem ◽  
Meat Processing ◽  
Basic Requirement ◽  
Ph Values ◽  
Muscle Ph

ABSTRACTEffects of the period of pre-slaughter lairage and diet on responses to post-mortem electrical stimulation (ES) were observed in 113 bulls and 18 cows. The efficiency of ES was assessed by the rate of the decrease of muscle pH. Stimulation was made at 80 V for 45 s. ES significantly decreased pH values at 1 h after slaughter. The effect was greater for animals on a normal diet than for those on a reduced diet. ES was also more effective for animals killed within 2 h after transportation to the meat processing plant than for animals slaughtered 24 h after transportation. There were no significant differences in the effect of ES between sexes. The basic requirement for effective ES is a good condition of animals at slaughter.

Glycogen depletion in juvenile rainbow trout as an experimental test of the oxygen debt hypothesis

1991 ◽  
Vol 69 (10) ◽  
pp. 2562-2568 ◽  
Author(s):  
M. Scarabello ◽  
C. M. Wood ◽  
G. J. F. Heigenhauser
Keyword(s):  
Oxygen Consumption ◽  
Rainbow Trout ◽  
Experimental Test ◽  
Creatine Phosphate ◽  
Oxygen Debt ◽  
Whole Body ◽  
Control Group ◽  
Starvation Period ◽  
Glycogen Depletion ◽  
Post Exercise

Glycogen depletion was used as an experimental tool to examine the relationship between excess post-exercise oxygen consumption and lactate metabolism in 6-g rainbow trout. A 5-day starvation period reduced whole-body glycogen stores by 50% and slightly lowered resting lactate levels; resting oxygen consumption, glucose, ATP, and creatine phosphate levels were not affected. After a 5-min bout of exhaustive exercise, significantly less glycogen was utilized by the glycogen-depleted fish, 40% less lactate was accumulated, and glucose levels did not rise in comparison with the control group. Creatine phosphate recovered more quickly in the glycogen-depleted fish, whereas ATP was unaffected. Recovery from excess post-exercise oxygen consumption was not significantly different despite the large absolute differences in lactate removed and glycogen resynthesized. This experimental test demonstrates that the classical oxygen debt hypothesis does not completely explain the excess post-exercise oxygen consumption in the trout.

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