Myoglobin and lipid oxidation interactions: Mechanistic bases and control

Faustman, C.; Sun, Qun; Mancini, R.A.; Suman, Surendranath P.

doi:10.1016/j.meatsci.2010.04.025

Cited by 781 publications

(543 citation statements)

References 150 publications

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“…There was some evidence that lipid oxidation was advanced by a more rapid rate of pH decline, however the reason for this is not obvious apart from a differential effect on oxygen consumption (Faustman et al 2010).…”

Section: Colour and Oxidationmentioning

confidence: 99%

The effect of pH decline rate on the meat and eating quality of beef carcasses

Hopkins

Ponnampalam²,

Ven

et al. 2014

Anim. Prod. Sci.

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Abstract. An experiment was undertaken to examine the effect of rapid pH fall at a high muscle temperature on meat and eating quality of two beef cuts (striploin and cube roll). From 115 beef steer carcasses of which the right side of each carcass was subjected to electrical stimulation, 25 carcasses which exhibited the largest difference in the rate of pH fall in the M. longissimus between sides were selected for subsequent sampling. All of the stimulated sides missed the 'ideal' pH/ temperature window (defined as temperature at pH 6 in the M. longissimus <35 C and >12 C) at the upper end, as did several of the non-stimulated sides. The mean temperature at pH 6 for stimulated sides from modelling was 40.9 versus 33.3 C for non-stimulated sides. Despite the significant effect of stimulation on pH decline there was no statistically significant impact on shear force or sensory traits of the M. longissimus, but there was a significant effect of aging on these traits. There was no effect of stimulation or pH decline on drip loss of the striploin. After 14 days of aging there was no effect of stimulation or ultimate pH on striploin purge, but there was a significant effect of pH decline. This was not, however, evident for purge of the cube roll aged for either 4 or 42 days. The redness of the cube rolls as reflected by a* values declined with days of display, with the decline more rapid for samples aged for 42 days compared with those aged for 4 days. For meat aged and displayed identically, the a* values were on average significantly lower for meat from non-stimulated carcasses, but apart from aging there was no effect on the wavelength ratio 630/580 nm, an indicator of the formation of metmyoglobin. There was also evidence that a rapid decline in pH increased the onset of lipid oxidation.

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Section: Colour and Oxidationmentioning

confidence: 99%

The effect of pH decline rate on the meat and eating quality of beef carcasses

Hopkins

Ponnampalam²,

Ven

et al. 2014

Anim. Prod. Sci.

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“…These correlation coefficients clearly reinforce the existence of a relationship between the two oxidation types, as it has been reported and revised by a variety of authors. 2,29,[33][34][35][36] Even though the mechanisms by which these two types of oxidation interact are still not completely elucidated, some authors have proposed possible means of interaction. Min et al 35 suggested that the free ionic iron catalyzes lipid oxidation.…”

Section: Lipid and Myoglobin Oxidation Correlationsmentioning

confidence: 99%

“…One of the most important attributes of beef is color that greatly influences purchase, since consumers associate this attribute to quality. 2,3 The pigment responsible for the bright red color of beef is myoglobin, that when oxidized, causes meat rejection at the time of purchase. Moreover, the oxidation of myoglobin is also connected to the rancidity process, 2 potentially catalyzing the oxidation of lipids, and thereby generating toxic compounds and off-flavor.…”

Section: Introductionmentioning

confidence: 99%

“…2,3 The pigment responsible for the bright red color of beef is myoglobin, that when oxidized, causes meat rejection at the time of purchase. Moreover, the oxidation of myoglobin is also connected to the rancidity process, 2 potentially catalyzing the oxidation of lipids, and thereby generating toxic compounds and off-flavor. The use of antioxidants by the food industry happens through a variety of synthetic antioxidants, which has been questioned because of the carcinogenicity of some of them.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Rosemary and Pitanga Aqueous Leaf Extracts On Beef Patties Stability under Cold Storage

Vargas

Arantes-Pereira

Costa

et al. 2016

Braz. arch. biol. technol.

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“…Outro fator que deve ser considerado na produção de carne in vitro é a aparência (como a cor, determinante na escolha pelo consumidor (Faustman et al, 2010) e o sabor.…”

Section: Introductionunclassified

Untitled

2017

Pubvet

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RESUMO.A produção de alimentos de formas não convencionais como a carne in vitro poderia, à primeira vista, ser de interesse popular, uma vez que poderia reduzir os prejuízos ao meio ambiente além de respeitar o bem-estar dos animais. No entanto, existem diversas barreiras e fatores limitantes que aparecem como obstáculos antes da produção em escala da carne in vitro. Ainda que a produção da carne in vitro pudesse responder e ultrapassar todos os questionamentos existentes, o grande desafio seria a aceitação pelos consumidores, a introdução de um novo hábito de consumo, o de consumir carne produzida em laboratório, esbarrando em questões éticas e culturais. Este estudo traz as principais dificuldades que podem ser enfrentadas para produção em escala da carne in vitro, além de uma pesquisa sobre o conhecimento e aceitação da população em relação ao consumo da mesma, sendo positivo o resultado encontrado. Palavras chave: Bem-estar animal, consumidores, novas tecnologias, alimentos não convencionaisIn vitro meat production: New reality of modern society ABSTRACT. The production of unconventional foods such as in vitro meat could be of popular interest as it could reduce the damage to the environment and respect the welfare of animals. However, there are a number of barriers and limiting factors that appear as obstacles before the scale production of in vitro meat. Although the production of in vitro meat could answer and overcome all the existing questions, the great challenge would be the acceptance by consumers, the introduction of a new consumption habit, the consumption of meat produced in the laboratory, running into ethical and cultural issues. This study presents the main difficulties that can be faced for production in scale of the in vitro meat, besides a research on the knowledge and acceptance of the population in relation to its consumption, being positive the result found.Keywords: Animal welfare, consumers, new technology, unconventional foods Producción de carne in vitro: nueva realidad de la sociedad moderna RESUMEN. La producción de alimentos de formas no convencionales como la carne in vitro podría, a primera vista, ser de interés popular, ya que podría reducir los daños al medio ambiente además de respetar el bienestar de los animales. Sin embargo, existen varias barreras y factores limitantes que aparecen como obstáculos antes de la producción a escala de la carne in vitro. Aunque la producción de carne in vitro pudiera responder y superar todos los cuestionamientos existentes, el gran desafío sería la aceptación por los

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Myoglobin and lipid oxidation interactions: Mechanistic bases and control

Cited by 781 publications

References 150 publications

The effect of pH decline rate on the meat and eating quality of beef carcasses

The effect of pH decline rate on the meat and eating quality of beef carcasses

Rosemary and Pitanga Aqueous Leaf Extracts On Beef Patties Stability under Cold Storage

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