New alternatives for improving and assessing the color of dark–cutting beef – a review

Ribeiro, Caio César de Sousa; Castillo, Carmen; Santos-Donado, Priscila Robertina dos; Venturini, Anna Cecília

doi:10.1590/1678-992x-2020-0079

Cited by 6 publications

(7 citation statements)

References 131 publications

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“…The colour parameter of meat has an impact on its marketability, which affects consumers' views on its freshness, value and purchase intention. Perceiving the colour through the comprehensive effect of light reflection, absorption or scattering on meat surface (Ribeiro et al, 2022). The L* , a* , b* and ΔE for characterising colours or evaluating their changes represents brightness, red value, yellow value and their difference, respectively (Holman et al, 2021).…”

Section: Resultsmentioning

confidence: 99%

Influence of alternating magnetic field on the quality of beef and its protein during cold storage

Zhang

Wang

Xin-peng

et al. 2023

Int J of Food Sci Tech

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Magnetic field is an appropriate physical field, it can be used as a process parameter for the preservation of meat products. In this study, fresh beef was subjected to an alternating magnetic field of 2 mT during cold storage at 4°C, then microbial indicators, physicochemical properties of beef samples and its protein indicators were investigated. The results showed that the alternating magnetic field could inhibit the microbial growth on beef sample, and TVB-N content, drip loss and characteristic putrefactive amine were lower than the control. The total bacterial count and TVB-N value of beef samples in the control exceeded the threshold value on the 8th day, respectively, while the samples in the alternating magnetic field exceeded the threshold value on the 13th day. Meanwhile, it demonstrated that the field could delay the transformation of free amino acids to biogenic amines and inhibit the accumulation of bitter amino acids, so maintaining its nutritional characteristics. With the extension of storage period, the sulfhydryl content of beef myofibrillar proteins subjected to alternating magnetic field was lower than that of the control. It demonstrated that the protein oxidation of samples was inhibited, which would also be the reason the Ca 2+ -ATPase activity of myofibrillar proteins was maintained at a low level during the period. Furthermore, the upward trend of carbonyl group content was delayed. It provides a reference for the application of alternating magnetic field on cold storage of meat.

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Section: Resultsmentioning

confidence: 99%

Influence of alternating magnetic field on the quality of beef and its protein during cold storage

Zhang

Wang

Xin-peng

et al. 2023

Int J of Food Sci Tech

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“…El músculo in vivo presenta un pH neutro entre 7.2 y 7.4. Después de los procesos de insensibilización y exanguinación, se interrumpe el suministro de oxígeno a las células musculares, alterando el metabolismo aeróbico de la glucosa en el ciclo del ácido tricarboxilico y la cadena respiratoria (5). En consecuencia, la glucosa se hidroliza y metaboliza en ausencia de oxígeno a partir del glucógeno muscular para generar lactato e iones de hidrógeno, que junto al trifosfato de adenosina (ATP) disminuyen el pH intracelular (31).…”

Section: Mecanismos Celulares Y Moleculares Que Intervienen En La Pre...unclassified

“…La suma molar de todos los sustratos de la glucólisis como el glucógeno, la glucosa y el lactato da como resultado el potencial glucolítico, el cual tiene correlación negativa con el pH (32). El descenso de este último está determinado por factores fisiológicos como el tipo de miofibra, el tipo de músculo y factores ambientales como la dieta y el estrés previo al beneficio (5).…”

Section: Mecanismos Celulares Y Moleculares Que Intervienen En La Pre...unclassified

“…La concentración de mioglobina puede afectarse por factores intrínsecos como la genética, la edad, la concentración de testosterona, el tipo de músculo, la fibra involucrada, factores extrínsecos la frecuencia y la duración del ejercicio físico (5).…”

Section: Mecanismos Celulares Y Moleculares Que Intervienen En La Pre...unclassified

“…La genética es otro factor importante que incide sobre la presentación de carne DFD (5). El fenotipo del animal estaría indicando que algunos animales serían más susceptibles de presentar esta condición, porque son menos resistentes y se recuperan más lentamente del estrés físico (43) lo que traería como consecuencia una alteración en la reserva de glucógeno muscular.…”

Section: Factores Pre Y Post Beneficio Que Afectan La Presencia De Ca...unclassified

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Carne oscura, firme y seca (DFD). Causas, implicaciones y métodos de determinación

Hernández-Hernández,

Barragán-Hernández,

Angulo-Arizala

et al. 2023

Rev Colombiana Cienc Anim. RECIA

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Objetivo. Revisar las causas, consecuencias y métodos de determinación de la carne DFD con el fin de contribuir al conocimiento de esta anomalía para encontrar alternativas que contrarresten su presencia. Desarrollo. La carne DFD se presenta cuando las reservas de glucógeno muscular no son suficientes para que el pH descienda a su punto óptimo 24 h después del beneficio. Se estudian diversos factores ambientales e inherentes al animal que pueden estar interrelacionados y que serían los responsables de estrés y consecuente aparición de carne DFD. Así mismo, se revisan los diferentes métodos con los cuales se puede determinar esta condición. Consideraciones finales. El manejo de los animales pre- y pos-beneficio es determinante en la aparición de carnes DFD. Conocer los factores que influyen sobre su presencia y los métodos disponibles para su determinación puede contribuir con la disminución de esta anomalía y mejorar la calidad de las canales.

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Carcass, meat quality traits, and economic analysis of Nellore bulls fed with finishing feedlot diets containing mechanically processed corn silage

Costa

Baldassini

Leal

et al. 2023

Trop Anim Health Prod

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Effects of mechanical processing (MP) of corn silage and its inclusion in feedlot diets on carcass and meat quality traits of Nellore (Bos indicus) were analyzed. Seventy-two bulls aged approximately 18 months and with an initial average body weight of 392.8 ± 22.3 kg were used. The experimental design was a 2 × 2 factorial arrangement, considering the concentrate-roughage (C:R) ratio (40:60 or 20:80), MP of silage and their interactions. After slaughter, hot carcass weight (HCW), pH, temperature, backfat thickness (BFT), and ribeye area (REA), yields of meat cuts (tenderloin, striploin, ribeye steak, neck steak, and sirloin cap), meat quality traits and economic analysis were evaluated. A lower nal pH was found in the carcasses of animals consuming diets containing MP versus unprocessed silage (pH = 5.81 versus 5.93). Carcass variables (HCW, BFT, and REA) and meat cut yields were not affected by treatments. The C:R 20:80 increased the intramuscular fat (IMF) content by approximately 1%, without affecting moisture, ash, and protein contents. Meat/fat color (L*, a* and b*) and Warner-Bratzler shear force (WBSF) were similar among treatments. The results indicated that the MP of corn silage in nishing diets can provide better carcass pH results in Nellore bulls, without negatively in uencing carcass weight, fatness and meat tenderness (WBSF). Better results on IMF content were obtained using a C:R 20:80 and lower total costs per arroba produced (3.5%), daily costs per animal/day (4.2%), and cost per ton of feeds (5.15%) were found with MP silage.

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New alternatives for improving and assessing the color of dark–cutting beef – a review

Cited by 6 publications

References 131 publications

Influence of alternating magnetic field on the quality of beef and its protein during cold storage

Influence of alternating magnetic field on the quality of beef and its protein during cold storage

Carne oscura, firme y seca (DFD). Causas, implicaciones y métodos de determinación

Carcass, meat quality traits, and economic analysis of Nellore bulls fed with finishing feedlot diets containing mechanically processed corn silage

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