Implications of the variation in bloom properties of red meat: A review

Jacob, R.H.

doi:10.1016/j.meatsci.2019.108040

Cited by 26 publications

(13 citation statements)

References 68 publications

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“…The increase in chromatic attributes (redness, yellowness and OMb) was likely a result of the treatment promoting oxygenation of myoglobin, an increase in mitochondrial treason, changes in inner mitochondrial membrane permeability and/or or opening of the mitochondrial permeability transition pores, induced by the influx of calcium as described previously (Tang and Henrickson 1980;Sleper et al 1983;Hudson 2012;England et al 2018). These changes are known to alter oxygen consumption of mitochondria, and as mitochondria are known to compete with myoglobin for oxygen, it is likely that the lower pH, faster pH decline and higher rigour temperature in the electrically stimulated muscles had a role in this chromatic development (Jacob 2020;Ramanathan et al 2021). In addition, mitochondrial swelling has been observed in previous work and was likely to be involved, causing colour variations among different muscle types (Devine et al 1984), but this study focused on overall muscle fibre dimensions and characteristics.…”

Section: Resultsmentioning

confidence: 74%

Increased light scattering in electrically stimulated beef longissimus muscle fibres contributes to the observed meat colour at grading

et al. 2023

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Context. Electrical stimulation is often used by meat processors to promote fast muscle pH decline and optimise meat quality. Meat colour can be made more acceptable by this process, but how this relates to the microstructure and light-scattering properties of muscle is still unknown. Aims. To investigate the effect of electrical stimulation of beef carcasses on the meat colour at grading and the role of the muscle fibre microstructure and light scattering in determining colour differences. Methods. Electrical stimulation inputs (electrical stimulation inputs (ES), n = 8; no electrical stimulation inputs (NS), n = 8) were applied to beef carcasses from female cattle of approximately 18-24 months of age. ES comprised electrical immobilisation, bleed rail electric simulation and hide puller rigidity probe, which have all been shown to increase pH fall postmortem in beef carcasses. pH fall was monitored, the longissimus thoracis was graded at 20-22 h postmortem and measurements were made of colour, muscle-fibre structure and light scattering. Key results. The decline of pH was increased in ES relative to NS, as indicated by lower pH at 2 h postmortem (5.83 vs 6.86 respectively, s.e. = 0.068; P < 0.05) as well as changes in both chromatic colour a* b* and achromatic (no colour) lightness in the muscle. Chromatic changes were evident as higher grader colour scores, increased redness (a*) and yellowness (b*) with higher levels of oxymyoglobin and lower levels of deoxymyoglobin. Achromatic changes were evident as increased lightness (L*) and surface reflectance (%R) at the meat surface, and increased global brightness within the muscle fibres. Conclusions. Increased lightness and brightness in electrically stimulated muscles were likely to be due to formation of contraction nodes and distortion of muscle fibres, which changed the microstructure of muscle in ways that increased its light-scattering properties. Implications. Consideration of the role of light scattering in determining beef colour at grading will advance understanding of how to improve this important quality trait.

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Section: Resultsmentioning

confidence: 74%

Increased light scattering in electrically stimulated beef longissimus muscle fibres contributes to the observed meat colour at grading

et al. 2023

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“…The improvement in meat color characteristics is attributed to the enhanced blooming ability of aged meat. Tang et al and Jacob et al [ 37 , 38 ] concluded that the difference between the blooming ability of the fresh un-aged meat cut surface and aged meat is due to a decrease in oxygen-consuming respiratory enzymes within the mitochondria of aged meat. This reduction allows more oxygen to bind with myoglobin, forming a thicker layer of oxymyoglobin [ 39 ].…”

Section: Discussionmentioning

confidence: 99%

Effect of Wet Aging on Color Stability, Tenderness, and Sensory Attributes of Longissimus lumborum and Gluteus medius Muscles from Water Buffalo Bulls

Jaspal

Badar

Amjad

et al. 2021

Animals

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The present study aimed to investigate the effect of wet aging on meat quality characteristics of Longissimus lumborum (LL) and Gluteus medius (GM) muscles of buffalo bulls. Meat samples from six aging periods, i.e., 0 day (d) = control, 7 d, 14 d, 21 d, 28 d, and 35 d, were evaluated for pH, color, metmyoglobin content (MetMb%), cooking loss, water holding capacity (WHC), myofibrillar fragmentation index (MFI), Warner–Bratzler shear force (WBSF), and sensory evaluation. The pH, instrumental color redness (a *), yellowness (b *), chroma (C *), and MetMb% values were increased, while the lightness (L *) and hue angle (h *) values showed non-significant (p > 0.05) differences in both LL and GM muscles in all aging periods. The cooking loss increased while WHC decreased till 35 days of aging. MFI values significantly (p < 0.05) increased, while WBSF values decreased; in addition, sensory characteristics were improved with the increase in the aging period. Overall, the color, tenderness, and sensory characteristics were improved in LL and GM muscles until 28 and 21 days of aging, respectively. Based on the evaluated meat characteristics, 28 days of aging is required to improve the meat quality characteristics of LL, whereas 21 days of aging is suitable for GM muscle.

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“…Colour is an important attribute for meat, and the relative level of myoglobin in different forms, especially the ratio of metmyoglobin and oxymyoglobin, is critical for the redness of meat (Jacob, 2020). The presence of salt can promote the oxidation processes of macromolecular substances in tissues in most cases, especially the oxidation of lipid and protein, and the effects are dependent on the meat systems, salting and storage conditions (Mariutti et al ., 2017).…”

Section: Introductionmentioning

confidence: 99%

Effects of frozen storage temperature on the quality and oxidative stability of bigeye tuna flesh after light salting

Jiang

Nakazawa

et al. 2022

Int J of Food Sci Tech

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SUMMARY Effects of frozen storage temperature on the quality and oxidative stability of lightly salted tuna were investigated. The bright and vivid colour became totally brown after 4 weeks at −20 °C and 8 weeks at −30 °C, where the a*/b* value decreased from 1.35 to 0.38 and 0.58, respectively. Discoloration and lipid oxidation occurred concurrently in lightly salted tuna flesh, and it was speculated that the oxidation of oxymyoglobin to metmyoglobin exacerbated lipid oxidation and vice versa. Storage at −40 °C or lower temperatures effectively suppressed the discoloration and maintained the high water‐holding capacity and unique textural properties of lightly salted flesh. It was attributed to the reduction in the conformational changes and particularly hydrophobic interactions among proteins, protecting the myoglobin from oxidative damages during frozen storage. Considering the quality maintenance and energy savings, storage at −40 °C was appropriate for lightly salted tuna flesh.

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Implications of the variation in bloom properties of red meat: A review

Cited by 26 publications

References 68 publications

Increased light scattering in electrically stimulated beef longissimus muscle fibres contributes to the observed meat colour at grading

Increased light scattering in electrically stimulated beef longissimus muscle fibres contributes to the observed meat colour at grading

Effect of Wet Aging on Color Stability, Tenderness, and Sensory Attributes of Longissimus lumborum and Gluteus medius Muscles from Water Buffalo Bulls

Effects of frozen storage temperature on the quality and oxidative stability of bigeye tuna flesh after light salting

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