Measuring pork color: effects of bloom time, muscle, pH and relationship to instrumental parameters

Brewer, M.S.; Zhu, Lin; Bidner, B. S.; Meisinger, D. J.; McKeith, F. K.

doi:10.1016/s0309-1740(00)00089-9

Cited by 213 publications

(141 citation statements)

References 7 publications

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“…This may be due to more myoglobin oxygenation immediately after exposure to air. Brewer et al (2001) also reported that individual colour measures changed at different rates during blooming in pork muscle and that each required a different period of time to stabilize. The b* value also increased significantly (P<0.05) after 10 min up to 60 min of blooming.…”

Section: Resultsmentioning

confidence: 94%

Effects on colour characteristics of buffalo meat during blooming, retail display and using vitamin C during refrigerated storage

et al. 2012

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Experiments were conducted to determine the effect of blooming, retail display and vitamin C on colour changes/improvement of buffalo meat. To evaluate the effect of blooming, top round cuts of buffalo were allowed to bloom for 60 min. As colour bloomed, a* value increased from 6.47 to 10.01 at 45 min; no further changes occurred. In another study, top round cuts were kept at ambient temperature (36±2°C) and evaluated for instrumental colour during display. The instrumental redness value (a*) and chroma significantly increased (P<0.05) after 12 h of display. During storage at refrigerated temperature, treatments consisted of injecting muscle section with 5 % by weight of 0.5, 1 and 2 % vitamin C solutions and a non-injected control (0 %). Each part was evaluated for instrumental colour changes and sensory traits (colour and discoloration score) at 0, 3, 6 and 9th day of refrigerated storage. The a* value (redness) increased significantly in all vitamin C treated buffalo meat samples as compared to control stored at 4°C. The chroma was significantly higher (P<0.05) in treated meat as compared to control. Buffalo meat containing vitamin C maintained the desired red meat colour throughout the storage period. The buffalo muscle treated with 2 % vitamin C was more effective in preventing discoloration than treated with 0.5 and 1 % vitamin C. In our study it is evident that as colour bloomed, a* value (redness) increased which indicated that buffalo muscles became redder immediately after exposure to air during blooming and retail display. Vitamin C at levels between 0.5 and 2 % will minimize the rapid discoloration that occurs at the muscle surface. However, 2 % concentration of vitamin C was more effective in minimizing the discoloration and improving colour stability.

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Section: Resultsmentioning

confidence: 94%

Effects on colour characteristics of buffalo meat during blooming, retail display and using vitamin C during refrigerated storage

et al. 2012

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“…Gas stunning up-regulated (P < 0.05) the expression of beta-enolase. Beta-enolase (2-phospho-D-glycerate hydrolase) is a glycolytic enzyme which catalyzes the reversible dehydration of 2-phospho = D-glycerate (2-PG) to phosphoenolpyruvate (PEP) (Brewer, Zhu, Bidner, Meisinger, & McKeith, 2001). Beta-enolase encoded by ENO3 gene is one of the two forms of enolase isomers other than the alpha enolase.…”

Section: Muscle Proteomementioning

confidence: 99%

Skeletal muscle proteome and meat quality of broiler chickens subjected to gas stunning prior slaughter or slaughtered without stunning

Salwani

Adeyemi

Sarah

et al. 2015

CyTA - Journal of Food

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(2016) Skeletal muscle proteome and meat quality of broiler chickens subjected to gas stunning prior slaughter or slaughtered without stunning, CyTA -Journal of Food, 14:3, 375-381, DOI: 10.1080/19476337.2015 To link to this article: https://doi.org/10. 1080/19476337.2015 The study examined the effects of pre-slaughter gas stunning and slaughter without stunning on meat quality and skeletal muscle proteome of broiler chickens. Fifty Cobb broiler chickens were randomly assigned to either a neck cut without pre-slaughter stunning (Halal slaughter) or preslaughter gas stunning followed by a neck cut. Samples of Pectoralis major muscle at 7 min, 4 h and 24 h postmortem were analyzed for pH, shear force, color, drip and cooking losses. Proteome profile of the 7 min samples was examined by two-dimensional polyacrylamide gel electrophoresis. Birds subjected to Halal slaughter had higher (P < 0.05) redness than those gas stunned at 4 and 24 h postmortem. Gas-stunned birds had lower (P < 0.05) muscle pH and shear force and higher (P < 0.05) drip and cooking losses compared with those subjected to Halal slaughter throughout postmortem storage. Gas stunning up-regulated (P < 0.05) the expression of beta-enolase, pyruvate kinase and creatine kinase compared with Halal slaughter. Results indicate that pre-slaughter gas stunning hastened postmortem energy metabolism and had detrimental effects on the water holding capacity and redness of broiler breast muscles.Proteoma del músculo esquelético y calidad de la carne de pollos de engorde sujetos a aturdimiento por gas previo a la matanza o bien matados sin aturdimiento RÉSUMÉ Este estudio examinó los efectos de la matanza con previo aturdimiento por gas y la matanza sin aturdimiento en la calidad de la carne y el proteoma del músculo esquelético en pollos de engorde. Cincuenta pollos de engorde de Cobb fueron asignados de forma aleatoria para cortarles el cuello sin previo aturdimiento (matanza Halal) o con aturdimiento con gas previo a la matanza antes de cortarles el cuello. Se analizaron las muestras del músculo pectoral mayor a 7 min, 4 h y 24 h postmortem para el pH, la fuerza cortante, el color, la pérdida por goteo y de volumen en el cocinado. Se examinó el perfil del proteoma de las muestras de 7 min mediante dos electroforesis en gel poliacrilamida dimensionales. Las aves que estuvieron sujetas a matanza Halal tuvieron un color rojizo más fuerte (P < 0,05) que aquellas a las que aturdieron con gas después de 4 y 24 h postmortem. Las aves que aturdieron con gas tuvieron menor pH y fuerza cortante (P < 0,05) en el músculo y mayores (P < 0,05) pérdidas por goteo y de volumen en el cocinado en comparación con aquellas sujetas a matanza Halal mediante almacenamiento postmortem. El gas de aturdimiento reguló a la alta (P < 0,05) la expresión enolasa beta, la piruvatocinasa y la creatina quinasa en comparación con la matanza Halal. Los resultados indicaron que el aturdimiento por gas previo a la matanza aceleró el metabolismo de la energía postmortem y tuvo efectos perjudic...

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“…In our study, the highest degree of lipid oxidation was found for beef, which was also characterised by the lowest red colour intensity. Brewer et al (2001) show that colour lightness (L*) is most strongly correlated with the visual appraisal of meat. The a* value is largely determined by the content of heme pigments in meat and the degree of its oxidation (Mancini andHunt 2005, Waritthitham et al 2010) whereas redox potential and intramuscular fat content have an effect on b * value (Mancini andHunt 2005, Waritthitham et al 2010).…”

Section: Intrinsic Properties Of the Meatmentioning

confidence: 99%

Nutritive value and meat quality of domestic cattle (Bos taurus), zubron (Bos taurus × Bison bonasus) and European bison (Bison bonasus) meat

Łozicki

Olech

Dymnicka

et al. 2017

AFSci

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The objective of the experiment was to study the nutritive value and meat quality aspects of domestic cattle (Bos taurus), zubron (Bos taurus × Bison bonasus) and European bison (Bison bonasus) meat. The bulls and zubrons were fattened to 600-650 kg of body weight using the same feeding regimen. The European bison meat was from selective shooting of males. The meat was analysed for chemical composition, fatty acid composition, meat quality characteristics and thiobarbituric acid reactive substance (TBARS) value. Compared to beef, zubron and European bison meat had a lower content of crude fat, crude ash and a higher moisture content. The meat of the zubrons and European bison showed a lower content of saturated fatty acids and a higher content of polyunsaturated fatty acids compared to beef. The shear force of meat was highest for European bison meat and lowest for beef. Higher a* and b* colour parameters were established in European bison and zubron meat. The highest TBARS value was found in beef.

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Measuring pork color: effects of bloom time, muscle, pH and relationship to instrumental parameters

Cited by 213 publications

References 7 publications

Effects on colour characteristics of buffalo meat during blooming, retail display and using vitamin C during refrigerated storage

Effects on colour characteristics of buffalo meat during blooming, retail display and using vitamin C during refrigerated storage

Skeletal muscle proteome and meat quality of broiler chickens subjected to gas stunning prior slaughter or slaughtered without stunning

Nutritive value and meat quality of domestic cattle (Bos taurus), zubron (Bos taurus × Bison bonasus) and European bison (Bison bonasus) meat

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