Discoloration of Fresh Pork as Related to Muscle and Display Conditions

Zhu, Lin; Brewer, M.S.

doi:10.1111/j.1365-2621.1998.tb17895.x

Cited by 95 publications

(39 citation statements)

References 14 publications

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“…In PSE meats, the pH decreases rapidly during the first hours after slaughter while temperature is still high, resulting in excessive protein denaturation (Offer and Knight, 1988), so the water-holding capacity is decreased , light scattering is increased and L* coordinate is increased . On the other hand, DFD meats present an L* coordinate similar to RFN meats during the 24 hours after slaughter as it was reported by Zhu and Brewer (1998). Above 24 hours postmortem, RFN meats present higher L* coordinate than DFD meats, which remains almost constant and lower.…”

Section: Colour Evolution During Ageingsupporting

confidence: 63%

Estudio de los espectros dieléctricos para el control de calidad de alimentos

Giráldez¹

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que presenta Dª MARTA CASTRO GIRÁLDEZ para aspirar al grado de Doctora por la Universidad Politécnica de Valencia, reúne las condiciones adecuadas para constituir su tesis doctoral, por lo que AUTORIZAN a la interesada para su presentación. Solamente la ardiente paciencia hará que conquistemos una espléndida felicidad. Valencia, Junio 2010 Pablo Neruda AgradecimientosPues ya casi he alcanzado el tramo final de este largo camino que me ha costado tantos y tantos duros momentos.Tan sólo quiero aclarar que este documento contiene muchísimo esfuerzo mio y de numerosas personas que me han apoyado y que me quieren, a todos ellos les quiero dar las gracias.En primer lugar quiero destacar la labor de mis tres directores de tesis;quiero agradecer a Pedro su confianza y apoyo durante estos intensos cuatro años, por ayudarme y animarme durante la redacción de esta tesis. A Fidel, por su gran experiencia y por ayudarme siempre que lo he necesitado. Y por último a Pedrojo, por su cariño, por su amistad y por su gran ayuda; por haber estado siempre ahí, en los buenos y en los malos momentos, gracias por todo, de verdad.A todas las personas que de una u otra forma han contribuido durante estos cuatro años: a Creu, por su predisposición y ayuda, gracias por todo lo que hemos vivido juntas. A mis dos amigas y mejores proyectandas, Laura y Patri, porque gracias a vosotras pude superar aquellos momentos tan duros y sacar adelante esta tesis, muchísimas gracias, ya sabéis que os quiero mucho. A Javi, porque siempre estás ahí para apoyarme y escucharme, por tu paciencia y por tu cariño, por quererme tanto y por comprenderme, gracias mi vida, ya sabes que lo eres todo para mi. A mis padres, por darme todo lo que tengo, a vosotros os debo todo lo que soy. A mi hermano, Mabel y Hugo, porque siempre traéis alegría a mi vida, os quiero mucho. A mi familia, porque soy tan afortunada de teneros a todos que ni siquiera tengo palabras suficientes para plasmarlo en este papel. ResumenActualmente, la industria agroalimentaria debe hacer frente a numerosas presiones y retos, de entre los que destaca la innovación como la única posibilidad para afrontar la enorme competencia que caracteriza el mercado. La innovación a nivel de proceso está dirigida a la investigación y aplicación de nuevas tecnologías. Mejorar e innovar en los procesos dará lugar a productos más seguros y de mayor calidad, lo cual está relacionado con las exigencias actuales del consumidor. En este contexto, los modernos sensores basados en la aplicación de energía electromagnética suponen un gran avance en el control de calidad en la Industria Alimentaria.La presente tesis estudia la aplicación de la radiación electromagnética a diferentes productos y procesos de la industria agroalimentaria, con el objeto de solucionar algunos de los grandes problemas del sector cárnico y de la industria postcosecha, así como controlar la operación de deshidratación osmótica en carne y frutas.En primer lugar se analizó la utilización de energía electromagnética para controlar la calidad de car...

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Section: Colour Evolution During Ageingsupporting

confidence: 63%

Estudio de los espectros dieléctricos para el control de calidad de alimentos

Giráldez¹

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“…With increasing storage time, the peak intensity increase of two broad bands near at 485 and 635 nm and the peak intensity reduction of the broad band around 560 nm are clearly observed. In the present study, the carcasses were well-bled and thus myoglobin is the primary heme pigmentation responsible for the color of meats (Fennema, 1996;Francis & Clydesdale, 1975;Kinsman et al, 1994;Lawrie, 1985;Price & Schweigert, 1987;Zhu & Brewer, 1998). Spectral intensity variations of the peaks at 485, 560, and 635 nm likely indicate a dynamic conversion and decomposition for a number of myoglobin derivatives.…”

Section: Visible Spectra Of Cold Stored Chicken Meatsmentioning

confidence: 99%

“…deoxymyoglobin (DeoxyMb), metmyoglobin (MetMb), and oxymyoglobin (OxyMb; Fennema, 1996;Francis & Clydesdale, 1975;Kinsman, Kotula, & Breidenstein, 1994;Lawrie, 1985;Price & Schweigert, 1987;Zhu & Brewer, 1998). During external processes such as cooking, storage, and irradiation, the three forms of myoglobin interconvert and are degraded through oxygenation, oxidation and reduction reactions, ultimately influencing the appearance of meat color.…”

Section: Introductionmentioning

confidence: 99%

Analysis of visible reflectance spectra of stored, cooked and diseased chicken meats

Liu

Chen

2001

Meat Science

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Visible spectra of cold stored, cooked, and diseased chicken meats were collected. Changes in ratios of R 1 =A 485 nm /A 560 nm and R 2 =A 635 nm /A 560 nm, which are related to absorbances of the bands at 485 (metmyoglobin), 560 (oxymyoglobin), and 635 nm (sulfmyoglobin), were observed to be useful for studying the variation of meat color under the conditions of cold storage and cooking process. Such a strategy was also applied to classify fresh-raw wholesome and unwholesome meats into respective classes, and the result was compared with that produced from a chemometric model. The strategy might be used as a simple methodology for monitoring the color variation of meats where the development of the chemometric model is either impractical or not desirable. Published by Elsevier Science Ltd.

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“…Ledward (1992) reported that vacuum-aged meat blooms more rapidly than fresh meat when exposed to air, and the rapid bloom development was due to reductions in the activity of oxygen-utilizing enzymes (Ledward, 1992) and oxygen consumption rates (Zhu and Brewer, 1998). Conversely, McKenna et al (2005) reported that resistance to induced MMb formation, nitric oxide MMb reducing ability, and oxygen consumption rate were similar among beef LT, SM, and TB, but beef TB, especially the long head, had greater myoglobin concentrations than either the LT or SM, which may explain some of the observed discrepancies in bloom patterns between TB and SM steaks in the current study.…”

Section: Asymptotic Values For Color Development Curvesmentioning

confidence: 99%

Bloom Development of the Beef Semimembranosus and Triceps Brachii as Influenced by Wet-Aging

Caldwell¹,

Apple²,

Yancey³

et al. 2017

Meat and Muscle Biology

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Abstract:The semimembranosus (SM) and triceps brachii (TB) from USDA Select beef carcasses were used to test the effect of wet-aging period on bloom development. Inside rounds (IMPS#168) and shoulder clods (IMPS #114) were randomly allocated to 0, 7, 14, 21, 28, and 35 d wet-aging at 2°C (n = 10 subprimal cuts/aging period). Each week, two 2.54-cm-thick, non-adjacent steaks were cut from aged inside rounds and shoulder clods, and instrumental color (L*, a*, and b*) of the SM and TB was measured at 10-min intervals for 2 h after cutting. Steaks from the SM and TB became a more vivid (greater C* values; P < 0.05), redder (greater a* values; P < 0.05), and yellower (greater b* values; P < 0.05) color during the 120-min bloom period. Moreover, the calculated proportion of oxymyoglobin (OMb) in SM and TB steaks increased (linear, P < 0.001) during the first 80 min after cutting but stabilized thereafter. Redness (a* and hue angles), b*, and C* values decreased (linear, P ≤ 0.050) in SM steaks as duration of wet-aging increased from 0 to 35 d, but length of wet-aging had no (P ≥ 0.127) effect on instrumental color measures of TB steaks. Neither the percentage of calculated OMb (P = 0.580) nor OMb asymptotic point (P ≥ 0.214) for SM steaks was affected by duration of wet-aging, and, even though the proportion of OMb in TB steaks was not altered (P = 0.459) by postmortem aging, OMb asymptotic points increased (linear, P = 0.001) in TB steaks with increasing durations of wet-aging. Results of these experiments indicate that 90%, or more, of the change in color was achieved within the first 50 to 60 min after cutting, but duration of wet-aging had little to no impact on bloom development in SM and TB steaks.

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Discoloration of Fresh Pork as Related to Muscle and Display Conditions

Cited by 95 publications

References 14 publications

Estudio de los espectros dieléctricos para el control de calidad de alimentos

Estudio de los espectros dieléctricos para el control de calidad de alimentos

Analysis of visible reflectance spectra of stored, cooked and diseased chicken meats

Bloom Development of the Beef Semimembranosus and Triceps Brachii as Influenced by Wet-Aging

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