Influence of packaging method and length of chilled storage on microflora, tenderness and colour stability of venison loins

Seman, D. L.; Drew, Ken R.; Clarken, Paul A.; Littlejohn, R. P.

doi:10.1016/0309-1740(88)90066-6

Cited by 19 publications

(7 citation statements)

References 27 publications

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“…Low pH favors the oxidation of myoglobin, but under practical circumstances the activity of the reducing system is the most important factor and this can be affected by the time, temperature and pH history of the muscle (Faustman and Cassens 1990;Ledward 1985). Of five studies that observed a decrease in pH (Table 2), only one (Seman et al 1988) found a general negative effect on the color of venison, but this study also had relatively high concentrations of residual 0, (0.34%). Therefore, it seem unlikely that a decrease in pH caused by elevated CO, levels has a negative effect on meat color.…”

Section: Colormentioning

confidence: 79%

“…When high CO, concentrations are used and C Q is absorbed subsequently in meat tissue, pH may be affected (Bruce et al 1996;Gill 1988) depending on the buffering capacity of the meat. In five out of fifteen studies (Huffinan et al 1975;Ledward 1970; Rousset and Renerre 1991;Seman et al 1988;Sorheim et al 1996) a decrease in pH of 0.05-0.35 unit was observed, whereas no pH changes occurred in the remaining studies. Rousset and Renerre (1991) investigated beef of normal and hgh pH packed in 100% CO, and found a larger decrease in the pH of high pH meat (0.35) than of normal pH meat (0.…”

Section: Quality Changesmentioning

confidence: 95%

“…Therefore, it seem unlikely that a decrease in pH caused by elevated CO, levels has a negative effect on meat color. Table 2 indicates, that out of 36 studies, eight (Anjaneyulu and Smidt 1986;Brooks 1933;Clark and Lena 1969;Partmann et al 1970a, b;Seideman et al 1980;Seman et al 1988;Silliker et al 1977) identified a negative effect of CO, on meat color and three studies (Buys et al 1994;Ledward 1970;Ssrheim et al 1996) observed a tendency to greying of CO, packed samples. Five of the seven studies (Brooks 1933;Clark and Lent!…”

Section: Colormentioning

confidence: 98%

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THE USE OF CO₂ IN PACKAGING OF FRESH RED MEATS AND ITS EFFECT ON CHEMICAL QUALITY CHANGES IN THE MEAT: A REVIEW

Jakobsen¹,

Bertelsen²

2002

Journal of Muscle Foods

123

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The antimicrobial effect of carbon dioxide (COJ is well documented but comparison of the large number of often contradictory studies investigating the effect of CO, on chemical qualily changes is lacking. The amount of absorbed CO, varies from 0 -1.79 L COJkg meat depending on the applied packaging and storage conditions, which clearly demonstrates the necessity of optimizing these conditions with respect to the required amount of CO,. Absorption of large amounts of CO, in meat tissue can cause a minor decrease in pH due to the dissociation of the produced carbonic acid to bicarbonate and hydrogen ions. A decrease in pH might affect other chemical quality parameters but this is not observed to be the case in the reviewed studies and general dem-mental effects of CO, cannot be found for color, weight loss or lipid oxidation. However, elevated CO, levels can cause pore formation in cooked meat.

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Section: Colormentioning

confidence: 79%

Section: Quality Changesmentioning

confidence: 95%

Section: Colormentioning

confidence: 98%

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THE USE OF CO₂ IN PACKAGING OF FRESH RED MEATS AND ITS EFFECT ON CHEMICAL QUALITY CHANGES IN THE MEAT: A REVIEW

Jakobsen¹,

Bertelsen²

2002

Journal of Muscle Foods

123

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“…Several studies have revealed that the pH u of venison ranges from 5.50 to 5.75 (MacDougall et al. 1979; Seman et al. 1988; Wiklund et al.…”

Section: Resultsmentioning

confidence: 99%

Similarities and Differences in Composition and Selected Sensory Attributes of Reindeer, Caribou and Beef

Rincker

Bechtel

Finstadt

et al. 2005

Journal of Muscle Foods

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The longissimus from caribou (n = 6), reindeer (n = 6) and beef (n = 6) were evaluated to determine differences in composition, color and sensory properties. Caribou contained the least fat followed by reindeer, and then beef (P < 0.05). Both venison sources contained more heme pigment and had a higher glycolytic potential than beef (P < 0.05). A trained sensory panel found both sources of venison to be more tender than beef (P < 0.05); however, Warner–Bratzler shear force yielded no significant differences. The sensory panel scored both reindeer and caribou as having a more intense off‐flavor (livery) and less intense meat‐flavor than beef (P < 0.05). Venison was darker than beef as determined by Minolta L* values (P < 0.05). No differences (P > 0.05) were found in ultimate pH or juiciness (sensory panel) among any of the products. Results from this study indicate that reindeer and caribou are a low‐fat source of protein with desirable sensory characteristics.

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“…The tendency for meat to brown increases with storage time and storage temperature (e.g. George and Stratmann 1952;Seman et al 1988;Jeremiah and Gibson 1997;Channon et al 2005). Thus, the time-temperature profile of storage is a critical control point for colour, but one that also interacts with eating quality through meat ageing.…”

Section: Meat Ageing Packaging and Display Lifementioning

confidence: 99%

Critical control points for meat quality in the Australian sheep meat supply chain Critical control points for meat quality in the Australian sheep meat supply chain

Young

Hopkins²,

Pethick

2005

Aust. J. Exp. Agric.

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Abstract. The sheep meat eating quality research program has identified a number of outcomes and critical control points in the supply chain from live sheep genetics to cooked meat. The critical control points, which are largely independent of each other, can be translated into quality management systems to increase average eating quality of all cuts and lower variability. The choice of sire was a critical control point in that selecting for high growth rate and muscling can adversely affect eating quality. The challenge is to make sure that high yield traits are not promoted at the expense of eating quality. Animal age was a critical control point but it was clear that the definition of hogget could be revised to include slightly older animals with teeth in eruption but not in wear. Moreover, M. longissumus dorsi from older animals had only slightly lower eating quality than that from lamb such that this cut could be positioned as a premium product at all maturities, complementing the universally tender muscle psoas major. There was no doubt, however, that over all muscles, lamb remained the premium product. The critical control point for nutrition is that it be adequate, typically to ensure growth of at least 50 g/animal.day. Meat quality is improved through higher glycogen concentrations in muscles at slaughter, higher intramuscular fat content, and possibly reduced collagen crosslinking. Critical control points between muster and slaughter are more difficult to define but are generally aimed at stress reduction to minimise occurrence of the high ultimate pH condition. They include avoiding temperature extremes, loud noises and use of dogs, implementation of good lairage design and the use of skilled animal handlers. Stress is best monitored by ultimate pH measurements in abattoirs, rather than at remote points down the supply chain. After slaughter, the use of electrical stimulation to accelerate post mortem glycolysis is a critical control point. Its use is indicated where 2 conditions are simultaneously met: carcasses are Achilleshung throughout processing, and the meat is destined for early consumption, as would normally be the case for the domestic market. By accelerating glycolysis, the temperature at rigor can be optimised for rapid tenderisation of low-connective tissue muscles through ageing. The alternative to electrical stimulation of these muscles for the local market is Tenderstretch hanging where rapid ageing is less temperature dependent. Where electrical stimulation is applied the monitoring of its effects with a temperature probe and a pH metre is a critical control point. Even where stimulation is not applied, measurement of average muscle temperature and pH is useful for defining any process. This is because the first 24 h after slaughter sets the scene for later meat storage/distribution, which has its own critical control point: the temperature at which meat is held between abattoir and consumption. Where meat is destined for early sale, the temperature of processing and storage can and s...

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Influence of packaging method and length of chilled storage on microflora, tenderness and colour stability of venison loins

Cited by 19 publications

References 27 publications

THE USE OF CO₂ IN PACKAGING OF FRESH RED MEATS AND ITS EFFECT ON CHEMICAL QUALITY CHANGES IN THE MEAT: A REVIEW

THE USE OF CO₂ IN PACKAGING OF FRESH RED MEATS AND ITS EFFECT ON CHEMICAL QUALITY CHANGES IN THE MEAT: A REVIEW

Similarities and Differences in Composition and Selected Sensory Attributes of Reindeer, Caribou and Beef

Critical control points for meat quality in the Australian sheep meat supply chain Critical control points for meat quality in the Australian sheep meat supply chain

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Influence of packaging method and length of chilled storage on microflora, tenderness and colour stability of venison loins

Cited by 19 publications

References 27 publications

THE USE OF CO2 IN PACKAGING OF FRESH RED MEATS AND ITS EFFECT ON CHEMICAL QUALITY CHANGES IN THE MEAT: A REVIEW

THE USE OF CO2 IN PACKAGING OF FRESH RED MEATS AND ITS EFFECT ON CHEMICAL QUALITY CHANGES IN THE MEAT: A REVIEW

Similarities and Differences in Composition and Selected Sensory Attributes of Reindeer, Caribou and Beef

Critical control points for meat quality in the Australian sheep meat supply chain Critical control points for meat quality in the Australian sheep meat supply chain

Contact Info

Product

Resources

About

THE USE OF CO₂ IN PACKAGING OF FRESH RED MEATS AND ITS EFFECT ON CHEMICAL QUALITY CHANGES IN THE MEAT: A REVIEW

THE USE OF CO₂ IN PACKAGING OF FRESH RED MEATS AND ITS EFFECT ON CHEMICAL QUALITY CHANGES IN THE MEAT: A REVIEW