Improving the lean muscle color of dark-cutting beef by aging, antioxidant-enhancement, and modified atmospheric packaging1

Abstract

The objective was to evaluate the effects of wet-aging, rosemary-enhancement, and modified atmospheric packaging on the color of dark-cutting beef during simulated retail display. No-roll dark-cutting strip loins ( = 12; pH > 6.0) were selected from a commercial packing plant within 3 d postharvest. Using a balanced incomplete block design, dark-cutting loins were sectioned in half, and assigned to 1 of 3 aging periods: 7, 14, or 21 d. After respective aging, each aged section was divided into 3 equal parts, and randomly assigned to 1 of 3 enhancement treatments: nonenhanced dark-cutting, dark-cutter enhanced with 0.1% rosemary, and dark-cutter enhanced with 0.2% rosemary. Following enhancement, steaks were randomly assigned to 1 of 3 packaging treatments: high-oxygen modified atmospheric packaging (HiOx-MAP; 80% O and 20% CO), carbon monoxide modified atmospheric packaging (CO-MAP; 0.4% CO, 69.6% N, and 30% CO), and polyvinyl chloride overwrap (PVC; 20% O). Instrumental and visual color measurements were recorded during 5 d simulated retail display. Lipid oxidation was determined utilizing the thiobarbituric acid reactive substances (TBARS) method. There was a significant packaging × enhancement × display time interaction for values and chroma ( 0.001). On d 0 of display, dark-cutting steaks enhanced with 0.1% and 0.2% rosemary and packaged in HiOx-MAP had greater ( 0.001) values and chroma than other dark-cutting packaging/enhancement treatments. A significant packaging × enhancement × display time interaction resulted for values ( 0.001). Dark-cutting steaks enhanced with 0.2% rosemary and packaged in HiOx-MAP was lighter ( 0.001; greater values) than other dark-cutting treatments on d 5 of display. There were no differences ( 0.34) in discoloration scores on d 5 among different dark-cutting treatments when steaks were packaged in HiOx- and CO-MAP. There was an aging period × enhancement × packaging interaction ( < 0.0033) for lipid oxidation. On d 0 of display, there were no differences ( 0.54) in TBARS values between different aging periods and enhancement treatments. Dark-cutting steaks enhanced with 0.2% rosemary had lower ( 0.001) TBARS values than 0.1% rosemary on d 5 when aged for 21 d and in HiOx-MAP. The results suggest that rosemary enhancement with CO- or HiOx-MAP has the potential to improve the surface color of dark-cutting beef.

Novel nitrite-embedded packaging improves surface redness of dark-cutting longissimus steaks

“…Previous research indicated that light-exposed steaks packaged in nitrite-embedded film had lower redness than dark-storage steaks packaged in nitrite-embedded film ( Claus and Du, 2013 ). The antioxidant effects of rosemary in beef were noted by previous studies ( Sánchez-Escalante et al, 2003 ; Wills et al, 2017 ). Further, dark-cutting beef has lower moisture content than normal-pH beef.…”

“…In the present study, water treatment was included to determine the effects of water on reflectance properties. Water-enhancement increased lightness or L * values of ground beef ( Seyfert et al, 2007 ), normal-pH longissimus steaks ( Ramanathan et al, 2010 ), and dark-cutting steaks ( Wills et al, 2017 ); conversely minimal effect on lightness ( L * values) was observed in the current study.…”

“…Previous research from our laboratory has indicated that a combination of rosemary enhancement and modified atmospheric packaging improved surface redness of dark-cutting beef by 44.5% ( Wills et al, 2017 ). Improved redness in rosemary enhancement was due to increased reflectance by water, modified gas composition within package, and antioxidant effect.…”

“…Post-harvest techniques utilizing enhancement and modified atmospheric packaging have been used to improve the appearance of dark-cutting beef ( Wills et al, 2017 ). Lactic acid-enhancement promotes localized muscle discoloration ( Apple et al, 2011 ), while modified atmospheric packaging with high-oxygen or carbon monoxide can increase lipid oxidation and consumer concerns at the retail level, respectively ( Cornforth and Hunt, 2008 ; English et al, 2016a ).…”

Changes in Redox Signaling in the Skeletal Muscle with Aging

“…For example, hydroxytyrosol, which has high free-radical-scavenging capabilities, caused increased in vivo force in aged rats [123]. Recent studies showed positive effects of resveratrol [124], some plant extracts ( Rhus coriaria [125] and Rosmarinus officinalis [126]), and vitamins (vitamin C [127]). The increasing number of similar studies nowadays shows the importance and topicality of finding good antioxidant treatment for the aged muscle.…”