Effects of glucono delta-lactone enhancement and nitrite-embedded packaging on fresh color, cooked color, and sensory attributes of dark-cutting beef

Denzer, Morgan; Mafi, G.; VanOverebeke, Deborah L.; Ramanathan, Ranjith

doi:10.1016/j.afres.2022.100189

Cited by 3 publications

(1 citation statement)

References 56 publications

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“…Novel packaging advancements where the packaging materials actively interact with the product have been investigated (McMillin, 2017). One such packaging material is nitrite-embedded film (NEF), which involves the addition of nitrite crystals to the packaging film and, when used in vacuum packaging of fresh meat, has been shown to improve color stability and overall color of beef muscles longissimus lumborum, psoas major, and semitendinosus (Claus & Du, 2013), bison muscles longissimus lumborum and ground rhomboideus (Roberts et al, 2017), dark-cutting beef (Denzer, 2020;Ramanathan et al, 2018), fresh pork sausage (Yang et al, 2016), and bison steaks (Narváez-Bravo et al, 2017). In the case of vacuum-packaged fresh meat, the nitrite embedded in the packaging film reacts with myoglobin to form nitric oxide myoglobin, a bright red pigment that closely resembles oxymyoglobin such as that observed in vacuum-packaged, uncooked corned beef.…”

Section: Introductionmentioning

confidence: 99%

Impact of nitrite-embedded packaging film on quality and sensory attributes of alternatively-cured and nitrite-free bologna

et al. 2023

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Section: Introductionmentioning

confidence: 99%

Impact of nitrite-embedded packaging film on quality and sensory attributes of alternatively-cured and nitrite-free bologna

et al. 2023

View full text Add to dashboard Cite

Role of postmortem bioenergetics in beef colour chemistry

Ramanathan,

Denzer,

Kiyimba

et al. 2023

Italian Journal of Animal Science

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Use of High-Pressure Processing to Improve the Redness of Dark-Cutting Beef

Reesman

Sullivan

Danao

et al. 2023

Meat and Muscle Biology

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The objective was to evaluate the effects of high-pressure processing (HPP) levels on retail color of dark-cutting beef. Eight USDA Choice (mean pH=5.5; normal-pH beef) and 12 dark-cutting (mean pH=6.3) strip loins were obtained from a commercial packing plant within 2 d of harvest. Dark-cutting loins were cut into equal sections, vacuum packaged,and randomly assigned to 0 (no HPP), 300, 450, and 600 MPa of pressure for 90 s using chilled water. Following 48 h of dark storage at 2°C, dark-cutting loin sections were cut into 1.9-cm-thick steaks, placed in Styrofoam trays overwrapped in polyvinyl chloride (PVC) film, and placed in a simulated retail display for 8 d. The surface color readings were measured every 24 h using a HunterLab MiniScan XE Plus spectrophotometer, whereas a trained color panel (n=6) evaluated dis-coloration, paleness, and lean color on steaks. Lipid oxidation was evaluated on day 0, 4, and 8 of retail display, and structural changes were determined using light microscopy on day 0 of display. There was a significant HPP level×day of retail display interaction for all instrumental color measurements. Throughout the retail display, L* values of 450 and 600 MPa applied steaks were greater (P<0.05) than 300 MPa and controls. There was a significant pressure level×day of retail display interaction when panelists evaluated lean color and discoloration. Steaks treated at 300 MPa exhibited brighter red color and lower (P=0.0023) thiobarbituric acid reactive substance values than other pressure levels and normal-pH control steaks. Light microscopy analysis indicated that HPP increased space between muscle structures. In conclusion, low (300 MPa) and moderate (450 MPa) pressure levels can improve redness of dark-cutting steaks.

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Effects of glucono delta-lactone enhancement and nitrite-embedded packaging on fresh color, cooked color, and sensory attributes of dark-cutting beef

Cited by 3 publications

References 56 publications

Impact of nitrite-embedded packaging film on quality and sensory attributes of alternatively-cured and nitrite-free bologna

Impact of nitrite-embedded packaging film on quality and sensory attributes of alternatively-cured and nitrite-free bologna

Role of postmortem bioenergetics in beef colour chemistry

Use of High-Pressure Processing to Improve the Redness of Dark-Cutting Beef

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