Metmyoglobin Reducing Capacity of Fresh Normal, PSE, and DFD Pork During Retail Display

Zhu, Lin; Brewer, M.S.

doi:10.1111/j.1365-2621.1998.tb15749.x

Cited by 52 publications

(32 citation statements)

References 21 publications

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“…Therefore, all the factors responsible for the rate and range of pH decrease after slaughter affect colour changes during storage of meat. During storage, the change in colour is also affected by other factors such as temperature and humidity (Feldhusen & Reinhard 1994), the pressure of oxygen (Livingston & Brown 1982;O'Keeffe & Hood 1982), light (Bertelsen & Skibsted 1987;Zhu & Brewer 1998) and the manner and duration of storage (Rosenvold & Andersen 2003;Lindahl et al 2006). Table 3 presents the effect of the impact of pH u on the change in colour.…”

Section: Resultsmentioning

confidence: 99%

Usefulness of selected methods of colour change measurement for pork quality assessment

Karamucki¹,

Gardzielewska²,

Rybarczyk³

et al. 2011

Czech J. Food Sci.

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Karamucki T., Gardzielewska J., Rybarczyk A., Jakubowska M., Natalczyk-Szymkowska W. (2011): Usefulness of selected methods of colour change measurement for pork quality assessment. Czech J. Food Sci., 29: 212-218.A few selected methods of the meat colour change determination were compared with regard to their usefulness in the assessment of the quality of minced pork. The study was carried out on 128 samples of the muscle longissimus lumborum, taken from 128 carcasses weighing 70-105 kg (equal number of both sexes -64), obtained from pigs slaughtered in an industrial process line. The relationships were determined between the meat quality traits (concentrations of basic chemical components in the meat, colour, sensory analysis of wateriness and firmness, WHC and pH u ), and the changes in colour parameters measured in CIELAB and CIELCh scales, total colour change (Δe*), and the changes determined by Karamucki using the modified Kortz method. It was found that the most useful method for the quality assessment was the Kortz method modified by Karamucki, used to determine the stability of the meat colour (expressed as % colour change) and based on the measurements of absorbance at wavelengths 580 nm and 630 nm, before and after the change of colour. Out of the meat colour parameters, the most useful for assessing the meat quality were the changes in redness (a*) -CIELAB scale, and hue angle hº -CIELCh scale. The changes in colour determined by the aforementioned methods were a better indicator of the pork quality than the total colour change (Δe*).

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Section: Resultsmentioning

confidence: 99%

Usefulness of selected methods of colour change measurement for pork quality assessment

Karamucki¹,

Gardzielewska²,

Rybarczyk³

et al. 2011

Czech J. Food Sci.

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“…Rapid pH decline has also been reported to decrease metmyoglobin reductase enzyme activity (Faustman and Cassens 1990). Zhu and Brewer (1998) reported lower metmyoglobin reductase activity and greater metmyoglobin accumulation in PSE pork than in normal and DFD (dark, firm and dry) pork. They speculated that the lower metmyoglobin reductase activity of PSE pork could be due to enzyme denaturation by the rapid pH decline/high temperature condition.…”

Section: Metmyoglobin-reducing Activity and Oxygen Consumptionmentioning

confidence: 99%

“…(5) The precipitation of sarcoplasmic proteins onto myofibrils in pork (Bendall and Wismer-Petersen 1962;Fischer et al 1977Fischer et al , 1979. (6) Denaturation of the myoglobin (globin moiety) (Zhu and Brewer 1998;Sammel et al 2002;Zhu and Brewer 2003).…”

Section: Impacts Of Accelerated Glycolysis At a Higher Than Normal Tementioning

confidence: 99%

Influence of high pre-rigor temperature and fast pH fall on muscle proteins and meat quality: a review

Kim

Warner

Rosenvold³

2014

Anim. Prod. Sci.

198

104

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Abstract. The impacts of accelerated pH decline combined with high muscle temperature on post-mortem muscle metabolism and subsequent meat quality attributes have been extensively studied. Traditionally, this phenomenon has been observed in pork muscles, primarily due to the relatively fast post-mortem glycolysis rate and its relationships to stress susceptibility of pigs before slaughter. However, the protein-denaturing condition of high temperature/rapid pH fall and subsequent PSE (pale, soft and exudative)-like abnormal meat quality characteristics have been observed in muscles from other species such as beef, lamb, venison and even poultry. Various pre-rigor conditions including the application of electrical stimulation, hot-boning, and/or pre-rigor carcass chilling temperatures in various muscles, in conjunction with carcass stretching/hanging methods, can also contribute to muscle-protein denaturation pre-rigor. This review considers the influence of a faster than normal pH fall at a higher than normal pre-rigor temperature on glycolysis, post-mortem muscle proteins and subsequently meat quality attributes. Gaps in current knowledge are identified and recommendations made for additional research.

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“…This accelerated Mb oxidation may be due to accelerated protonation of bound oxygen, which enhances the release of superoxide anions, a known pro-oxidant in meat (Livingston and Brown, 1981). Research on color stability of PSE and DFD pork reported that DFD meat exhibited the highest color stability in comparison to normal and PSE meat, with PSE having the lowest (Zhu and Brewer, 1998). The differences in color stability were attributed to a higher MetMb reducing activity observed for the DFD meat, with the high pH values of the meat maintaining the reducing enzyme activity (Bekhit and Faustman, 2005).…”

Section: Ante-mortem Stressmentioning

confidence: 99%

Exogenous and Endogenous Factors Influencing Color of Fresh Meat from Ungulates

Neethling

Suman

Sigge

et al. 2017

Meat and Muscle Biology

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Biochemistry of post-mortem muscle tissue is complex, and several factors affect the fresh meat color and color stability, both of which influence consumer acceptance. Therefore, improving meat color and meat color stability is of significant value to the meat industry and consumers. While extensive literature is available on the color and color stability of domestic ungulates, literature on wild ungulates is notably lacking. With an increasing global demand for meats from wild ungulates, it is critical to identify the knowledge gaps regarding their color and color stability. The objective of this paper is to overview the exogenous and endogenous factors influencing the color and color stability of fresh meats from domestic and wild ungulates. The literature highlighted that the pre- and post-harvest factors influencing meat color and meat color stability are interrelated and not mutually exclusive. Current research indicates that the effects of several of these factors are specific to species, breed, and muscle source. Novel ways to manipulate these factors using a biosystems approach should be explored to improve color attributes of fresh ungulate meats.

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Metmyoglobin Reducing Capacity of Fresh Normal, PSE, and DFD Pork During Retail Display

Cited by 52 publications

References 21 publications

Usefulness of selected methods of colour change measurement for pork quality assessment

Usefulness of selected methods of colour change measurement for pork quality assessment

Influence of high pre-rigor temperature and fast pH fall on muscle proteins and meat quality: a review

Exogenous and Endogenous Factors Influencing Color of Fresh Meat from Ungulates

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