The effect of irradiation and thermal process on beef heme iron concentration and color properties

Mistura, Liliana Perazzini Furtado; Colli, Célia

doi:10.1590/s0101-20612009000100030

Cited by 7 publications

(6 citation statements)

References 23 publications

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“…4 Moreover, recent researches have showed losses of nutritional quality of vitamins and minerals during food processing. 8,10,11,34 Changes in mineral contents in meat samples were also observed by Gonçalves et al 35 In this study, the authors verified that thermal processing promoted the reduction of Cu content in analyzed meat samples, besides influencing the chemical form of the element, which might influence its bioavailability.…”

Section: Analytical Resultssupporting

confidence: 76%

“…In counterpart, several studies have showed gains or losses of nutrients during the processing steps (irradiation, excessive heat and freezing), causing changes in the meat composition, with the possible formation of compounds potentially harmful to human health, and affecting, therefore, their nutritional value. [6][7][8][9][10][11] Thus, the growing interest in determining trace constituents in industrialized products measuring the concentration of several essential elements such as Ca, Cu, Fe, Mg and Zn for nutritional purposes, is no surprise. The development of analytical methods for quality control processes is very important in order to monitor the chemical composition of these foods.…”

Section: Introductionmentioning

confidence: 99%

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Determination of Ca, Cu, Fe and Mg in fresh and processed meat treated with tetramethylammonium hydroxide by atomic absorption spectrometry

Nunes¹,

Acunha²,

Oreste³

et al. 2011

J. Braz. Chem. Soc.

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Um método simples para o tratamento de amostras de carne fresca e processada com hidróxido de tetrametilamônio (TMAH) é proposto para a determinação de Ca, Fe e Mg por espectrometria de absorção atômica com chama (FAAS) e Cu por espectrometria de absorção atômica com forno de grafite (GFAAS). A exatidão foi avaliada por comparação dos resultados usando outros dois procedimentos de preparo de amostra e por análise de materiais de referência certificados. Não houve diferença significativa entre os resultados obtidos, em um nível de confiança de 95%. Os limites de detecção para Ca, Cu, Fe e Mg foram 45,0, 0,2, 16,0 e 0,3 µg g -1 , respectivamente. A espectrometria de absorção atômica de alta resolução com fonte contínua em forno de grafite (HR-CS GFAAS) foi empregada para avaliar as interferências espectrais na determinação de Cu. Entretanto, nenhuma interferência foi encontrada. O método proposto é simples, rápido e confiável para análise de produtos cárneos e não requer o uso de equipamentos especiais nem de ácidos fortes no preparo das amostras.A simple method for treating fresh and processed meat with tetramethylammonium hydroxide (TMAH) is proposed for the determination of Ca, Fe and Mg by flame atomic absorption spectrometry (FAAS) and Cu by graphite furnace atomic absorption spectrometry (GFAAS). The accuracy was evaluated by comparison of the results by using two other sample preparation procedures and by the analysis of certified reference materials. No significant differences between the results were found at the 95% confidence level. Limits of detection for Ca, Cu, Fe and Mg were 45.0, 0.2, 16.0 and 0.3 µg g -1 , respectively. High-resolution continuum source graphite furnace atomic absorption spectrometry (HR-CS GFAAS) was employed to evaluate the spectral interference in the determination of Cu. However, no interference was found. The proposed method is simple, fast and reliable for meat products analysis and does not require especial equipment, neither strong acid for sample preparation.

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Section: Analytical Resultssupporting

confidence: 76%

Section: Introductionmentioning

confidence: 99%

Determination of Ca, Cu, Fe and Mg in fresh and processed meat treated with tetramethylammonium hydroxide by atomic absorption spectrometry

Nunes¹,

Acunha²,

Oreste³

et al. 2011

J. Braz. Chem. Soc.

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“…The amount of heme found in the gut after red meat consumption depends on the following factors: the colon volume as well as the amount and type of meat ingested, with the latter showing high variations in heme content depending on the animal species under study. In the case of beef, the heme content varies from 12 to 105 µg g −1 (Mistura and Colli 2009 ; Pretorius et al 2016 ), while poultry meat contains 1.6–6 µg g −1 (Vanden Bussche et al 2014 ; Pretorius et al 2016 ), resulting in an average heme content of about 59 µg g −1 for beef and 4 µg g −1 for poultry. In order to calculate heme uptake, in which case additional influencing factors such as the bacterial uptake of heme are not considered (Yilmaz and Li 2018 ), an average colon volume of 561 ml is assumed (Pritchard et al 2014 ).…”

Section: Discussionmentioning

confidence: 99%

Synthesis and in vitro characterization of the genotoxic, mutagenic and cell-transforming potential of nitrosylated heme

et al. 2020

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Data from epidemiological studies suggest that consumption of red and processed meat is a factor contributing to colorectal carcinogenesis. Red meat contains high amounts of heme, which in turn can be converted to its nitrosylated form, NO-heme, when adding nitrite-containing curing salt to meat. NO-heme might contribute to colorectal cancer formation by causing gene mutations and could thereby be responsible for the association of (processed) red meat consumption with intestinal cancer. Up to now, neither in vitro nor in vivo studies characterizing the mutagenic and cell transforming potential of NO-heme have been published due to the fact that the pure compound is not readily available. Therefore, in the present study, an already existing synthesis protocol was modified to yield, for the first time, purified NO-heme. Thereafter, newly synthesized NO-heme was chemically characterized and used in various in vitro approaches at dietary concentrations to determine whether it can lead to DNA damage and malignant cell transformation. While NO-heme led to a significant dose-dependent increase in the number of DNA strand breaks in the comet assay and was mutagenic in the HPRT assay, this compound tested negative in the Ames test and failed to induce malignant cell transformation in the BALB/c 3T3 cell transformation assay. Interestingly, the non-nitrosylated heme control showed similar effects, but was additionally able to induce malignant transformation in BALB/c 3T3 murine fibroblasts. Taken together, these results suggest that it is the heme molecule rather than the NO moiety which is involved in driving red meat-associated carcinogenesis.

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“…The color most desired by consumers is associated with freshness and is light red for beef (Mistura & Colli, 2009;Zakrys-Waliwander et al, 2011;Dlivera et al, 2013). Therefore, in addition to preserving freshness and quality, the packaging should also provide for the stability of the meat color Mancini et al, 2009;Troy & Kerry, 2010;Kameník et al, 2014;Zhou et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Effects of carbon monoxide treatment before vacuum packaging on the physical parameters and consumer evaluations of raw beef

2016

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This study examined the color changes of packaged beef due to the effects of carbon monoxide exposure before vacuum packing and storage time, as well as consumers' evaluations of that beef. In the experiment, 400 striploin steaks (M. longissimus dorsi) were vacuum packed or after 48 hours of exposure to different concentrations of CD (0.1%, 0.3%, and 0.5%) vacuum packed. The color measurements and consumer evaluations were conducted after 7, 10, 14, 17, and 21 days of storage in the dark at 2 ± 1 °C. Consumers evaluated the color, surface discoloration, attractiveness, and their willingness to buy the meat. The results showed that regardless of storage time, the color parameters (L*, a*, b*, C*) were significantly higher for the steaks vacuum packed after exposure to carbon monoxide in comparison to those packaged in a vacuum without the use of CD. Based on the consumer evaluations, the most attractive steaks were those that had been exposed to 0.3% and 0.5% CD, which were characterized by bright red or cherry-red colors. Consumers did not accept the appearance of steaks packaged without the carbon monoxide pretreatment. Exposing meat to CD before packaging allows to obtain the attractive color of vacuum packed beef.

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The effect of irradiation and thermal process on beef heme iron concentration and color properties

Cited by 7 publications

References 23 publications

Determination of Ca, Cu, Fe and Mg in fresh and processed meat treated with tetramethylammonium hydroxide by atomic absorption spectrometry

Determination of Ca, Cu, Fe and Mg in fresh and processed meat treated with tetramethylammonium hydroxide by atomic absorption spectrometry

Synthesis and in vitro characterization of the genotoxic, mutagenic and cell-transforming potential of nitrosylated heme

Effects of carbon monoxide treatment before vacuum packaging on the physical parameters and consumer evaluations of raw beef

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