Effect of muscle and post-mortem rate of pH and temperature fall on antioxidant enzyme activities in beef

Pastsart, Umaporn; Boever, Maarten De; Claeys, Erik; Smet, Stefaan De

doi:10.1016/j.meatsci.2012.11.008

Cited by 39 publications

(44 citation statements)

References 34 publications

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“…Furthermore, MAP display promoted a decrease of the activity of CAT, GSH‐Px and SOD in most of the samples ( p < .05), which can explain pigment and lipid oxidation in samples during simulated retail display. Our results are in agreement with those from Pastsart, De Boever, Claeys, and De Smet () who also observed a decrease in the activity of CAT and SOD in Belgian Blue biceps femoris and longissimus dorsi during MAP display. Finally, the SOD activity was higher in CA than in VA ( p < .05) (data not shown in tabular form), which might have contributed to the oxidative stability of CA.…”

Section: Resultssupporting

confidence: 94%

Effect of muscle type, aging technique, and aging time on oxidative stability and antioxidant capacity of beef packed in high-oxygen atmosphere

Imazaki

Douny

Elansary

et al. 2018

J Food Process Preserv

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This study aimed to compare the effect of muscle type, aging technique, and aging time on the oxidative stability of beef packed in high‐oxygen atmosphere. Longissimus thoracis et lumborum (LTL) and rectus femoris (RF) muscles from Belgian Blue cows were vacuum aged (VA) or aged on the carcass (CA) for 7 days. Then, they were stored under vacuum at −1 °C for up to 28 days. At different times, samples were repackaged under a high‐oxygen atmosphere and stored at 4 °C for 7 days. The following parameters were evaluated: color, metmyoglobin %, fat content, fatty acid profile, lipid oxidation, metmyoglobin reducing activity (MRA), α‐tocopherol content, and antioxidant enzymes activity. The sensitivity of meat to oxidation was influenced by muscle type (RF > LTL), aging technique (VA > CA), aging time (35 > 21 > 7 days), and display time (7 > 0 days), and could be related to MRA and antioxidant enzymes activity. Practical applications High‐oxygen modified atmosphere packaging is often used by the meat industry at the retail level to maintain an attractive color in fresh meat. Nevertheless, this kind of packaging can promote early discoloration, lipid oxidation, and sensory changes. In this way, the meat sector seeks solutions to prevent meat oxidation and to extend the shelf‐life of beef packed in high‐oxygen atmosphere. The results obtained in this study show that aging on the carcass before cutting and further vacuum storage can limit the oxidation of meat when it is repacked in a high‐oxygen atmosphere. Moreover, this technique shows an additional advantage when handling muscles which are sensitive to oxidation, including rectus femoris. Therefore, the present work provides new knowledge that contributes to the understanding of the oxidative capacity of meat under different conditions and the development of appropriate strategies for beef aging and preservation.

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Section: Resultssupporting

confidence: 94%

Effect of muscle type, aging technique, and aging time on oxidative stability and antioxidant capacity of beef packed in high-oxygen atmosphere

Imazaki

Douny

Elansary

et al. 2018

J Food Process Preserv

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“…In support, Sammel et al (2002b) and Nair et al (2016) also reported a similar trend with color stability and MRA in OSM and ISM. In partial agreement, Pastsart et al (2013) reported intramuscular variation in color stability of biceps femoris from double-muscled Belgian Blue cattle. Lipid oxidation and pH were similar (P >0.05) for OSM and ISM and is in agreement with that of Nair et al (2016).…”

Section: Resultsmentioning

confidence: 74%

“…Beef color and color stability are muscle-specific traits (McKenna et al, 2005;Von Seggern et al, 2005). Large beef muscles such as semimembranosus (Sammel et al, 2002a) and biceps femoris (Pastsart et al, 2013) exhibit intramuscular variations in color stability. Beef semimembranosus can be separated into color-stable outside (OSM) and color-labile inside (ISM) regions based on the location within the carcass.…”

Section: Introductionmentioning

confidence: 99%

Intramuscular variation in mitochondrial functionality of beef <i>semimembranosus</i>

Nair¹,

Ramanathan²,

Rentfrow³

et al. 2017

SA J. An. Sci.

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Intramuscular color stability variations in beef semimembranosus have been reported previously. Mitochondria remain biochemically active in postmortem muscle and can influence fresh beef color stability. However, the role of mitochondrial functionality in intramuscular color variations in beef semimembranosus is yet to be examined. We examined the functionality of mitochondria isolated from outside (OSM) and inside (ISM) regions of beef semimembranosus. Semimembranosus muscles (n = 5) were collected from inside rounds of beef carcasses 48 h post-mortem and were separated to OSM and ISM steaks. Color attributes were evaluated instrumentally and biochemically on days 0 and 4 of retail display, whereas mitochondrial oxygen consumption rate (OCR) was measured on day 0 using succinate as substrate using steaks frozen during fabrication. Mitochondrial OCR was significantly greater in OSM than in ISM on day 0. The ISM steaks exhibited significantly greater redness (a* value) than OSM steaks on day 0, but OSM steaks had significantly greater redness than the ISM counterparts on day 4. During retail display, ISM steaks exhibited greater lightness (L* value) than OSM steaks. However, OSM demonstrated significantly greater color stability and metmyoglobin reducing activity than ISM throughout the display. The observed differences in mitochondrial OCR between ISM and OSM steaks indicated that mitochondrial biochemistry possibly contributes to the intramuscular color variations in beef semimembranosus. _________________________________________________________________________________________

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“…Still the cooling was associated with relatively long cooling times. Pastsart, De Boever, Lescouhier, and Claeys () reported hot boning as an appropriate solution for fast cooling of double muscled Belgian Blue beef carcass in avoiding heat shortening and increasing the color stability of the meat.…”

Section: Resultsmentioning

confidence: 99%

Optimizing precooling of large beef carcasses using a comprehensive computational fluid dynamics model

Delele

Kuffi

Smet

et al. 2019

J Food Process Engineering

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Precooling has been questioned as a suitable step in the process of beef carcass cooling. Model‐based optimization was performed to identify optimum operating conditions for different heavy‐muscled beef carcass cooling practices in slaughterhouses with both precooling and cooling stages. The study was conducted using a validated computational fluid dynamics model of the beef carcass cooling process. The precooling practice was optimized based on a weighted impact function taking into account energy consumption, weight loss, cooling time, and heat shortening duration. The values of these output variables were dependent on air temperature, air velocity, and precooling time. The results clearly show the benefit of using a precooling unit that operates with an optimum precooling time, cooling air temperature, and velocity. Using a weighted impact function of energy cost and quality, a precooling time of 4 hr using −30°C but low air velocity (0.58 m s−1) appeared more beneficial than precooling using high airflow fans with high energy consumption. The eventual optimum operation conditions depend on the impact variable that the operator wants to minimize and is a trade‐off between adverse effects on energy use and meat quality. Practical applications The comprehensive computational fluid dynamics model can be applied to optimize the operation and design of carcass precooling system. Carcass cooling system operators can make a choice of the impact variable they want to minimize and use the approach to determine the optimum operating condition of the cooling system. The approach can be applied to develop carcass cooling procedure that could potentially minimize the energy consumption and maximize the quality of the carcass.

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Effect of muscle and post-mortem rate of pH and temperature fall on antioxidant enzyme activities in beef

Cited by 39 publications

References 34 publications

Effect of muscle type, aging technique, and aging time on oxidative stability and antioxidant capacity of beef packed in high-oxygen atmosphere

Effect of muscle type, aging technique, and aging time on oxidative stability and antioxidant capacity of beef packed in high-oxygen atmosphere

Intramuscular variation in mitochondrial functionality of beef <i>semimembranosus</i>

Optimizing precooling of large beef carcasses using a comprehensive computational fluid dynamics model

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