Effect of calcium chloride, zinc chloride, and water infusion on metmyoglobin reducing activity and fresh lamb color

Abstract

Calcium chloride (CaCl2), zinc chloride (ZnCl2), or water infusions were used to investigate the biochemical factors that affect fresh lamb color, and to examine the role of metmyoglobin-reducing activity in regulating this important quality attribute. Immediately after exsanguination, lamb carcasses (n = 6 per treatment) were infused (10% of BW) with 0.3 M CaCl2, 0.05 M ZnCl2, or water via a catheter inserted into the left carotid artery. The right LM was excised at 24-h postmortem and divided into two halves. The caudal portion was cut into 2.5-cm-thick chops and displayed for 6 d under 1,076 lx of white fluorescent lighting at 2 degrees C, whereas the cranial half was vacuum-packaged and stored at 2 degrees C for 3 wk before retail display. Objective color measurements and samples for biochemical analysis were taken at 0, 1, 3, and 6 d of display. In infused carcasses, pH decline was more rapid (P < 0.05) than in untreated controls, and it was greatest for CaCl2-infused carcasses. Calcium chloride-infused carcasses had lower (P < 0.01) NAD and higher (P < 0.001) NADPH concentrations than water- and ZnCl2-infused or untreated control carcasses. The negative effects of calcium infusion on fresh lamb color, higher (P < 0.01) metmyoglobin accumulation rate, and lower (P < 0.01) L*, a*, and b* color measurements could be explained by the lower amounts of unbound water (P < 0.01), shorter sarcomere length (P < 0.01), lower NAD concentrations (P < 0.01), and higher lipid peroxidation (P < 0.01). Zinc and water-infusions produced less (P < 0.01) lipid oxidation and improved the color and color stability of fresh lamb (P < 0.001). Rate of lipid oxidation in LM chops was greater (P < 0.01) after 3 wk of vacuum-packaged storage than 24-h postmortem. Metmyoglobin-reducing activities (sarcoplasmic and myofibrillar) were decreased in response to infusion treatments (P < 0.001), and ZnCl2 infusion resulted in the lowest metmyoglobin-reducing activities (P < 0.001). A significant association between the myofibrillar metmyoglobin-reducing activity and lipid peroxidation was observed, but metmyoglobin-reducing activities were not associated with any improvement in lamb color. Strategies to increase the antioxidant levels in lamb are very important to improve lamb quality, especially during vacuum-packaging storage.

Oxidative Processes in Muscle Systems and Fresh Meat: Sources, Markers, and Remedies

“…The presence of several muscle compounds such as anserine, carnosine, lactate, NADH, and others (Table ) have been shown to have various physiological roles including antioxidant activity (Halliwell ; Faustman and others ). However, their role in postmortem muscle is controversial due to changes in muscle pH that can affect the activity of the compounds (as for carnosine) (Bekhit and others ; ), and hasten the depletion of others (such as NADH and NADPH) (Bekhit and others ).…”

“…Lee and Hendricks () found that the pH range of a meat homogenate should be 7.0 to 8.0 for carnosine to exert antioxidant activity. Carnosine was not effective in protecting beef patties from oxidation (Bekhit and others , ) and was not capable of delaying the lipid oxidation in liposomes and an oxygen model system, even at a concentration of 100‐fold the effective Trolox concentration (Jongberg and others ). Therefore, carnosine is unlikely to exert any protective function in meat.…”

Kiwifruit protease extract injection reduces toughness of pork loin muscle induced by freeze–thaw abuse

“…However, there are several side effects with calcium chloride treatments. For example, they cause meat discoloration (Bekhit et al, 2005) and generate bitter and metabolic off-flavors (Morgan, Miller, Mendez, Hale, & Savell, 1991). In contrast, the traditional plant protease treatments remain a viable option for meat tenderization today.…”

Applied and Emerging Methods for Meat Tenderization: A Comparative Perspective

“…Although CaCl 2 has proven effective on meat tenderness, there are certain negative effects on the meat quality as well. It impairs the color stability by inducing discoloration and reduces oxidative stability, water‐holding capacity, and product shelf‐life (Bekhit et al., ; Bunmee, Jaturasitha, Kreuzer, & Wicke, ; Kerth, Miller, & Ramsey, ; Jaturasitha, Thirawong, Leangwunta, & Kreuzer, ). Gerelt, Ikeuchib, Nishiumic, and Suzuki () reported that dipping of meat in 150 mM calcium chloride solution after osmotic dehydration can be used to improve tenderness without adversely affecting other palatability and quality traits.…”