Color Kinetics During Beef Carcass Chilling

Mallikarjunan, P.; Mittal, G.S.

doi:10.13031/2013.28072

Cited by 8 publications

(3 citation statements)

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“…Renerre and Bonhomme (1991) showed that an increase in the chilling rate reduced redness in beef. Mallikarjunan and Mittal (1994) reported that variations in carcass weight and fat thickness might alter the carcass chilling rate and consequently meat color. The average weight of the left side of carcass was 177.8 kg in the concentrate-fed group and 111.0 kg in the pasture-fed group, while the subcutaneous fat depth (measured at the 6-7 th rib site) was 14 mm in the concentrate-fed group and 9 mm in the pasture-fed group.…”

Section: Resultsmentioning

confidence: 99%

Effect of Pasture Finishing on Beef Quality of Japanese Shorthorn Steers

Muramoto¹,

Higashiyama²,

Kondo³

2005

Asian Australas. J. Anim. Sci

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Effect of pasture finishing on α-tocopherol and β-carotene concentrations, drip loss, cooking loss, Warner-Bratzler shear force, fatty acid composition, meat color and metmyoglobin percentage of m. longissimus thoracis of Japanese Shorthorn steers was studied. Japanese Shorthorn steers (n=8), fattened indoors with a concentrate-based diet until they were 19 months of age were divided into two groups of four steers. Steers of the concentrate-fed group were fattened indoors with a concentrate-based diet until they were slaughtered. Steers of the pasture-fed group were fattened on pasture until they were slaughtered. The α-tocopherol and β-carotene concentrations in the muscle of the pasture-fed group were higher (p<0.05) than those of the concentrate-fed group. The drip loss of the muscle of the pasture-fed group was lower (p<0.05) than that of the concentrate-fed group. Compared with the concentrate-fed group, the concentration of peroxidisable lipids (fatty acids with three or more unsaturated bonds) in the muscle of the pasture-fed group was high (p<0.05). The metmyoglobin percentage during display of the muscle of the pasture-fed group was higher (p<0.05) than that of the concentrate-fed group. These results suggested that pasture finishing decreased drip loss of the beef but lowered meat color stability.

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Section: Resultsmentioning

confidence: 99%

Effect of Pasture Finishing on Beef Quality of Japanese Shorthorn Steers

Muramoto¹,

Higashiyama²,

Kondo³

2005

Asian Australas. J. Anim. Sci

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show abstract

“…Renerre & Bonhomme (1991) showed that an increase in the chilling rate significantly reduced redness in beef. Mallikarjunan and Mittal (1994) reported that variations in carcass weight and fat thickness might alter significantly the carcass chilling rate and consequently meat color. In the current study, the carcasses from the pasture-fed cattle chilled considerably faster than those from the grain-fed animals (data not shown); the time necessary to reach 13.5 °C was 4 h longer in the grain-fed than in the pasture-fed carcasses.…”

Section: Discussionmentioning

confidence: 99%

Pasture and Grain Finishing Affect the Color Stability of Beef

Lanari¹,

Brewster²,

Yang³

et al. 2002

Journal of Food Science

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We determined the effect of pasture feeding (P0) or sorghum feeding with 2500 IU/head/d; (G2500) or without (G0) vitamin E supplementation on the color stability of gluteus medius (GM), longissimus lumborum (LL) and semimembranosus (SM). Diets did not affect the total pigment concentration of the muscle. Color stabilities were G2500 > P0 > G0 for fresh GM and SM and G2500 > G0 > P0 for fresh LL. Color stabilities of aged beef from the P0 and G2500 treatments were similar and higher than those from unsupplemented animals. Color stability of minced beef ranked as: P0 aged > G0 and G2500 fresh > P0 fresh > G0 and G2500 aged.

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“…It is a 3-D color presentation method in which L* is the llightness of the color, and equals to zero for black and 100 for white. The a* is the amount of red (0 to 60) or green (0 to -60) while b* is the amount of yellow (0 to 60) or blue (0 to -60) Mallikarjunan and Mittal 1994). The hue angle, H*, was obtained as:…”

Section: Methodsmentioning

confidence: 99%

Color Changes in Bananas and Plantains During Storage

Kajuna

Bilański

Mittal

1998

J Food Processing Preservation

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Two cultivars, namely Cavendish bananas (Musa AAA Group) and plantains (Musa AAB Group) were used to study the changes in their peel color during storage at various temperatures. Gas‐treated and nontreated fruits, and the L* a* b* system were used. The temperature effect on the color parameters was mainly through the interaction with the gas treatment, variety and storage time; however, redness (a*) for gas‐treated bananas was expressed as a *=−20.1 + 0.14TD, (T= temperature, D = day). Similarly, a*=−27.5 + 55 (TD)1/2− 0.2 T D, predicted the degreening process in gassed plantains. The gas‐treatment, storage time and variety all had a significant effect (p<0.01) on the L*a*b* parameters. Plantains lost the greenness during storage faster than bananas.

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Color Kinetics During Beef Carcass Chilling

Cited by 8 publications

References 0 publications

Effect of Pasture Finishing on Beef Quality of Japanese Shorthorn Steers

Effect of Pasture Finishing on Beef Quality of Japanese Shorthorn Steers

Pasture and Grain Finishing Affect the Color Stability of Beef

Color Changes in Bananas and Plantains During Storage

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