Ageing of large cuts of beef loin in vacuum or high oxygen modified atmosphere – Effect on shear force, calpain activity, desmin degradation and protein oxidation

Lindahl, Gunilla; Lagerstedt, Åsa; Ertbjerg, Per; Sampels, Sabine; Lundström, Kerstin

doi:10.1016/j.meatsci.2009.12.020

Cited by 63 publications

(34 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Therefore, the increased meat lightness and the decreased shear force observed in samples from bulls receiving organic Se could arise from changes in muscle tissue most likely promoted by the increased accumulation of selenoamino acids. Regardless of the Se treatment, the prolonged ageing time of meat samples in a vacuum atmosphere led to a decreased shear force confirming the results of Lindahl et al (2010). Consistent with the same authors, the prolonged ageing period also increased beef cooking losses.…”

Section: Discussionsupporting

confidence: 87%

Effect of dietary supplementation with different sources of selenium on growth response, selenium blood levels and meat quality of intensively finished Charolais young bulls

Cozzi

Prevedello

Stefani

et al. 2011

Animal

View full text Add to dashboard Cite

The study aimed at comparing three strategies of supplementing selenium (Se) during the finishing period of Charolais young bulls:(1) administration of sodium selenite throughout the finishing (NaSe); (2) administration of an Se-enriched yeast strain (Saccharomyces cerevisiae NCYC R397) throughout the finishing (Se-Y); (3) administration of sodium selenite for 140 days replaced by Se-enriched yeast during the last 70 days of finishing (Switch). Eighty-four young bulls (mean initial BW 5 434.2 6 31.9 kg; mean age 5 382 6 52 days) were stratified by live weight and equally assigned to one of three Se treatments. Experimental groups were fed the same diets and the inclusion rate of the different treatments was targeted to achieve 0.3 mg of Se/kg of dry matter (DM) in the complete feed. The average daily gain of bulls was 1.36 kg/d and no differences due to Se treatment were recorded. Dry matter intake and feed conversion ratio were not affected by Se treatment resulting in, on average, 10.3 kg/d and 7.65, respectively. Repeated blood samples were taken at days 0, 120, 180 and 210 of finishing to assess the Se status of the animals. As compared to NaSe, both organic Se treatments (Se-Y and Switch) increased plasma Se in the last two sampling sessions according to a significant treatment 3 time interaction (P , 0.001). A similar trend was observed for serum total antioxidant status of the young bulls, whereas there was only a significant time effect (P , 0.001) on glutathione peroxidase activity that was raised by all Se treatments. The finishing period lasted 210 days and at the abattoir there were no differences across Se treatments in carcass weight and dressing percentage. A higher Se content in the Longissimus thoracis (LT) muscle was instead observed in Se-Y samples as compared with NaSe (0.85 v. 0.47 mg/kg DM; P , 0.05). Meat quality evaluation was carried out on LT samples after 6 and 11 days of ageing under a vacuum package. Regardless of ageing time, meat from young bulls supplemented with Se yeast had higher colour lightness (L*) values than those receiving NaSe (38.1 v. 36.6; P , 0.01) and showed a significant decrease in shear force (3.69 v. 4.22 kg/cm 2 ; P , 0.01). The outcomes of the study suggest that the provision of Se yeast throughout the finishing period is a strategy to increase the benefits of the replacement of sodium selenite with organic selenium in beef cattle.

show abstract

Section: Discussionsupporting

confidence: 87%

Effect of dietary supplementation with different sources of selenium on growth response, selenium blood levels and meat quality of intensively finished Charolais young bulls

Cozzi

Prevedello

Stefani

et al. 2011

Animal

View full text Add to dashboard Cite

show abstract

“…Koohmaraie (1996) suggested that ageing can be used to decrease shear force values during post-mortem storage. Our results agree with Lindahl et al (2010), who reported that the shear force decreased to the same level when beef cut was stored in high oxygen MA for 10 days as when was stored under vacuum conditions.…”

Section: Colour Variationsupporting

confidence: 92%

Kinetics of colour and texture changes of beef during storage

et al. 2012

View full text Add to dashboard Cite

The influence of the packaging films, aerobic and vacuum conditions, and refrigeration storage temperature (0, 4 and 10°C) on colour and texture of raw meat were studied during a 2-week storage period in order to analyze kinetics of colour and texture changes. The rate of redness decrease was most noticeable at the highest storage temperature and aerobic conditions and these changes were well described by the firstorder reaction. Texture parameter reflected a progressive softening during storage for both films. Decrease on shear force of raw beef during storage followed a first-order kinetic model. Temperature dependence of colour and texture change was adequately modelled with the Arrhenius equation.

show abstract

“…Significantly higher a* values (p<0.05) were obtained in aged samples on D0 for IS and on D4 for SS. These results are in agreement with Picouet et al (2014) and Lindahl et al (2010) and confirm that aging may preserve beef colour (Hood 1980). However, in IS the increase in a* value after four days of storage in MAP was higher in non-aged samples than in samples aged for 7 days.…”

Section: Coloursupporting

confidence: 86%

Influence of short-term pre-aging in vacuum on physicochemical characteristics and consumer acceptability of modified atmosphere packed beef steaks

Łopacka¹,

Żontała²,

Pietras³

et al. 2015

Irish Journal of Agricultural and Food Research

View full text Add to dashboard Cite

The objective of this study was to investigate the physiochemical changes and consumer acceptability of meat packed in high oxygen modified atmosphere during 12 days of storage with and without pre-aging in vacuum for 7 days. Steak samples from forequarter muscles Infraspinatus and Supraspinatus were stored at 2°C and tested for colour, WarnerBratzler shear force (WBSF), storage/cooking loss, and consumer acceptability. Overall consumer acceptability at the beginning of modified atmosphere display was higher for aged Infraspinatus samples, however at the end of display samples from both treatments were equally rated by consumers. No impact of aging was observed in terms of storage loss, while cooking loss was slightly affected by aging, resulting in higher losses in aged samples at the end of modified atmosphere storage. Inclusion of an aging process prior to modified atmosphere display improved the tenderness of Infraspinatus muscle at the 8th day of display and led to a considerable increase in redness of both muscles.

show abstract

Ageing of large cuts of beef loin in vacuum or high oxygen modified atmosphere – Effect on shear force, calpain activity, desmin degradation and protein oxidation

Cited by 63 publications

References 25 publications

Effect of dietary supplementation with different sources of selenium on growth response, selenium blood levels and meat quality of intensively finished Charolais young bulls

Effect of dietary supplementation with different sources of selenium on growth response, selenium blood levels and meat quality of intensively finished Charolais young bulls

Kinetics of colour and texture changes of beef during storage

Influence of short-term pre-aging in vacuum on physicochemical characteristics and consumer acceptability of modified atmosphere packed beef steaks

Contact Info

Product

Resources

About