Effects of three lighting intensities during display on discolouration of beef semitendinosus muscle

Cierach, M.; Niedźwiedź, Jacek

doi:10.1007/s00217-014-2231-y

Cited by 11 publications

(5 citation statements)

References 21 publications

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“…of −1.1°C were characterized by a smaller color change when compared with meat exposed to light. However, Cierach and Niedźwiedź (2014) did not find relations between white fluorescent LI and a* value of muscle longissimus thoracis et lumborum. Obtained in the present study results for pork lead to the conclusion, that higher LI will result in greater discoloration of stored meat, which is undesirable due to consumer acceptance however during the 12 days of storage under different light conditions, the b* value remains relatively constant (Table 1).…”

Section: Physical Analysismentioning

confidence: 63%

“…To maximize appearance and at the same time minimize photooxidation in MAP Mancini and Hunt (2005) recommended to use fluorescent light with an intensity of 1614 lx and color temperature of 3000-3500 K. According to Anderson, Bertelsen, and Skibsted (1989), the degree of discoloration of the product depends on the LI and its wavelength. However, Cierach and Niedźwiedź (2014) reported that the undesired changes in the chromatic parameters of beef color, resulting from exposure to the light, are not proportional to the fluorescent LI (500, 1000, and 1500 lx). Taking this into account, not all the study results regarding the influence of light on meat quality characteristics are conclusive.…”

Section: Introductionmentioning

confidence: 99%

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Quality of pork loin stored under different light intensity

Marcinkowska‐Lesiak

Poławska

Stelmasiak

et al. 2016

CyTA - Journal of Food

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The objective of the experiment was to study the influence of the intensity of light at the pork loins surface on their physicochemical and microbiological properties as a function of cold storage. Meat slices were packed in modified atmosphere packs (MAP: 80% O 2 and 20% CO 2) and stored in the darkness or displayed under fluorescent light (1000 lx and 2000 lx, respectively) for 12 days. Results indicated that on the last day of storage pork loins stored under light were more discolored, had greater drip loss, and were less tender (P < 0.05). Moreover, excessive light intensity (LI) accelerated microorganism growth and led to an increase of n-6/n-3 ratio (P < 0.05). Finally, MAP packages stored under 2000 lx were characterized by the lowest oxygen and the highest carbon dioxide content. Considering the above, it is recommended to store pork loins in the dark and if it is not possible in the low LI. La calidad del lomo de cerdo almacenado bajo diferentes intensidades de luz RESUMEN El objetivo de este experimento fue estudiar la influencia de la intensidad de luz en la superficie del lomo de cerdo, en particular en sus propiedades fisicoquímicas y microbiológicas como función del almacenamiento en frío. Se envasaron las porciones de carne en paquetes de atmosfera modificada (MAP: 80% de O 2 y 20% de CO 2) y se almacenaron en la oscuridad o se colocaron bajo fluorescentes (1000 lx y 2000 lx respectivamente) durante 12 días. Los resultados indicaron que en el último día de almacenamiento el lomo de cerdo almacenado con luz presentaba una apariencia más descolorida, una mayor pérdida por goteo y menos ternura (P < 0,05). Además, el exceso de intensidad de luz aceleró el crecimiento de microorganismos y conllevó a un aumento de la proporción de n-6/n-3 (P < 0,05). Finalmente, los paquetes de MAP almacenados bajo 2000 lx se caracterizaron por tener el menor contenido de oxígeno y el mayor contenido de dióxido de carbono. Considerando los aspectos examinados, se recomienda almacenar el lomo de cerdo en la oscuridad y en caso de no ser posible, hacerlo con la menor intensidad de luz posible.

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Section: Physical Analysismentioning

confidence: 63%

Section: Introductionmentioning

confidence: 99%

Quality of pork loin stored under different light intensity

Marcinkowska‐Lesiak

Poławska

Stelmasiak

et al. 2016

CyTA - Journal of Food

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show abstract

“…When the light intensity was 500 lx, the color of beef did not change much. When the light intensity increased to 1500 lx, the maximum brightness of the meat color was observed ( Cierach & Niedzwiedzj, 2014 ). Further, we examined the change in fish meat color under different light source conditions.…”

Section: Resultsmentioning

confidence: 99%

Effect of light treatmeat on oxidation and flavour of dry-cured Wuchang fish

Shen,

Chen,

Huang

et al. 2024

Food Chemistry: X

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“…It is related to the huge difference in bell peppers. All measurements were made in 10 repetitions [ 40 ].…”

Section: Methodsmentioning

confidence: 99%

The Influence of Lactic Acid Fermentation on Selected Properties of Pickled Red, Yellow, and Green Bell Peppers

et al. 2022

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Red, yellow, and green peppers are vegetables rich in natural pigments. However, they belong to seasonal vegetables and need to be treated to prolong their shelf life. One new approach to processing vegetables is to pickle them using lactic acid bacteria. The use of such a process creates a new product with high health value, thanks to the active ingredients and lactic acid bacteria. Therefore, this study aimed to evaluate the effect of the applied strain of lactic acid bacteria (LAB) on the chemical properties, including the content of active compounds (pigments) and the physical properties of the peppers. Levilactobacillus brevis, Limosilactobacillus fermentum, and Lactoplantibacillus plantarum were used for fermentation and spontaneous fermentation. The pigments, polyphenols content, and antioxidant properties were determined in the pickled peppers, as well as sugar content, color, dry matter, texture properties, and the count of lactic acid bacteria. In all samples, similar growth of LAB was observed. Significant degradation of chlorophylls into pheophytins was observed after the fermentation process. No significant differences were observed in the parameters tested, depending on the addition of dedicated LAB strains. After the fermentation process, the vitamin C and total polyphenols content is what influenced the antioxidant activity of the samples. It can be stated that the fermentation process changed the red bell pepper samples in the smallest way and the green ones in the highest way.

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Effects of three lighting intensities during display on discolouration of beef semitendinosus muscle

Cited by 11 publications

References 21 publications

Quality of pork loin stored under different light intensity

Quality of pork loin stored under different light intensity

Effect of light treatmeat on oxidation and flavour of dry-cured Wuchang fish

The Influence of Lactic Acid Fermentation on Selected Properties of Pickled Red, Yellow, and Green Bell Peppers

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