Discoloration Characteristics of 3 Major Muscles From Cattle During Cold Storage

Jeong, Jin-Yeon; Hur, Sun; Yang, Han-Sul; Moon, Sungho; Hwang, Young-Hwa; Park, G.B.; Joo, Seon-Tea

doi:10.1111/j.1750-3841.2008.00983.x

Cited by 80 publications

(64 citation statements)

References 22 publications

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“…Greater Mb concentrations are often associated with the accelerated discoloration in beef (Jeong et al, 2009;King et al, 2011). However, the results from the present study did not agree with this association observed in beef; while fallow deer IS and LTL demonstrated lower Mb content than BF, IS was more color stable than LTL and BF.…”

Section: Biochemical Attributes Influencing Surface Color Stabilitycontrasting

confidence: 57%

Color Stability of Fallow Deer (Dama dama) Infraspinatus, Longissimus Thoracis et Lumborum, and Biceps Femoris Muscles During Refrigerated Storage

Neethling

Sigge

Hoffman

et al. 2018

Meat and Muscle Biology

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Fallow deer (Dama dama) meat comprises a relatively small proportion of the game meat market in South Africa, despite having huge potential. To exploit its market potential, the quality attributes of fresh meat from fallow deer need to be characterized. Limited studies have been undertaken on the color stability of economically important muscles in game species. Therefore, the objective of the present study was to examine the color stability of 3 major muscles, i.e., infraspinatus (IS), longissimus thoracis et lumborum (LTL), and biceps femoris (BF), from fallow deer. The IS, LTL, and BF muscles were removed from both sides of 12 (6 male and 6 female) fallow deer carcasses. The muscles were fabricated into 2.5-cm steaks. The steaks were aerobically over-wrapped and stored at 2°C for 8 d. Meat pH, instrumental color, surface myoglobin redox forms, and metmyoglobin reducing activity were evaluated at specific intervals. Data were analyzed using mixed model repeated measures ANOVA, with gender, muscle, and time as fixed effects. The IS muscle exhibited greater (P < 0.05) pH, surface redness, color stability, oxymyoglobin content, and metmyoglobin reducing activity than the LTL and BF counterparts. In addition, surface metmyoglobin and total iron contents were lower in IS than in LTL and BF. While the IS demonstrated stable redness throughout the storage, the LTL and BF remained color stable only for 1 to 2 d. These findings suggested that fallow deer IS muscle is more color stable than the LTL and BF during refrigerated storage.

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Section: Biochemical Attributes Influencing Surface Color Stabilitycontrasting

confidence: 57%

Color Stability of Fallow Deer (Dama dama) Infraspinatus, Longissimus Thoracis et Lumborum, and Biceps Femoris Muscles During Refrigerated Storage

Neethling

Sigge

Hoffman

et al. 2018

Meat and Muscle Biology

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show abstract

“…www.meatandmusclebiology.com 1977a; O' Keeffe and Hood, 1982;Renerre and Labas, 1987;McKenna et al, 2005;Von Seggern et al, 2005;Jeong et al, 2009;Kim et al, 2009;Joseph et al, 2012;Canto et al, 2016). Intermuscular variations critically influence the color shelf-life of packaged fresh beef, with some muscles discoloring at a faster rate than the others (Hood, 1980).…”

Section: Muscle Sourcementioning

confidence: 99%

“…Since OC is dependent on residual mitochondrial activity, it is linked to muscle fiber type. Oxidative fibers contain more mitochondria and would thus have higher OCR than glycolytic fibers (Beecher et al, 1965;Beecher et al, 1969;Jeong et al, 2009). This, in part, explains the low color stability of muscles with higher proportions of oxidative fibers.…”

Section: Muscle Sourcementioning

confidence: 99%

Exogenous and Endogenous Factors Influencing Color of Fresh Meat from Ungulates

Neethling

Suman

Sigge

et al. 2017

Meat and Muscle Biology

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Biochemistry of post-mortem muscle tissue is complex, and several factors affect the fresh meat color and color stability, both of which influence consumer acceptance. Therefore, improving meat color and meat color stability is of significant value to the meat industry and consumers. While extensive literature is available on the color and color stability of domestic ungulates, literature on wild ungulates is notably lacking. With an increasing global demand for meats from wild ungulates, it is critical to identify the knowledge gaps regarding their color and color stability. The objective of this paper is to overview the exogenous and endogenous factors influencing the color and color stability of fresh meats from domestic and wild ungulates. The literature highlighted that the pre- and post-harvest factors influencing meat color and meat color stability are interrelated and not mutually exclusive. Current research indicates that the effects of several of these factors are specific to species, breed, and muscle source. Novel ways to manipulate these factors using a biosystems approach should be explored to improve color attributes of fresh ungulate meats.

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“…Meat color is influenced by many factors, such as the concentration of heme pigments (especially myoglobin), the chemical state of myoglobin and the physical characteristics of the meat (Jeong et al, 2009). Although other heme proteins such as hemoglobin and cytochrome C may also play a role in meat color, myoglobin, the sarcoplasmic heme protein, is the principle protein responsible (Mancini and Hunt, 2005).…”

Section: Introductionmentioning

confidence: 99%

The Relationship between Meat Color (CIE L* and a*), Myoglobin Content, and Their Influence on Muscle Fiber Characteristics and Pork Quality

Kim¹,

Jeong²,

Hur³

et al. 2010

Korean Journal for Food Science of Animal Resources

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This study examined the relationship between meat color and myoglobin content, and evaluated their influence on muscle fiber characteristics and overall pork quality. Four groups of pigs were classified by lightness (CIE L * ) and redness (CIE a * ): HH, high lightness and high redness; HL, high lightness and low redness; LH, low lightness and high redness; LL, low lightness and low redness. Myoglobin content ranged from 1.2 mg/g to 2.1 mg/g, and was highest in the LH group and lowest in the LL group (p<0.05). Myoglobin content correlated significantly with redness (CIE a * ) (r = 0.45, p<0.01). Fiber compositions of type I and IIA were closely related to lightness and redness. Pork with higher sizes of type IIA and IIB fibers had lower lightness and redness, respectively, which was tougher than the other pork. Pork having the highest lightness and lowest redness, often considered "pale", has higher values in drip loss than the other classes of pork tested.

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Discoloration Characteristics of 3 Major Muscles From Cattle During Cold Storage

Cited by 80 publications

References 22 publications

Color Stability of Fallow Deer (Dama dama) Infraspinatus, Longissimus Thoracis et Lumborum, and Biceps Femoris Muscles During Refrigerated Storage

Color Stability of Fallow Deer (Dama dama) Infraspinatus, Longissimus Thoracis et Lumborum, and Biceps Femoris Muscles During Refrigerated Storage

Exogenous and Endogenous Factors Influencing Color of Fresh Meat from Ungulates

The Relationship between Meat Color (CIE L* and a*), Myoglobin Content, and Their Influence on Muscle Fiber Characteristics and Pork Quality

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