Pasture and Grain Finishing Affect the Color Stability of Beef

Lanari, M.C.; Brewster, Michael; Yang, Aijun; Tume, R.K.

doi:10.1111/j.1365-2621.2002.tb08760.x

Cited by 44 publications

(21 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This result aligns with work by both Lanari et al (2002) and Yang et al (2002) who found supplemented cattle had a better colour stability than pasture fed animals. Different muscles may vary in initial colour due to differing pigment concentrations (myoglobin), associated with variation in fibre type (Gardner et al, 2007).…”

Section: Further Investigation Into Different Aging Periods and Vitamsupporting

confidence: 90%

See 1 more Smart Citation

Short term supplementation rates to optimise vitamin E concentration for retail colour stability of Australian lamb meat

et al. 2016

View full text Add to dashboard Cite

The relationship between vitamin E supplementation rate and colour stability was investigated using 70 mixed sex 6-8 month old crossbred lambs. An initial group of 10 were slaughtered, while the remainder were fed a pellet ration containing either 30, 150, 275 or 400IU Vitamin E/kg ration or on green pasture for 56 days. After slaughter, carcases were halved; one side packed fresh (5 days) and the other in CO 2 (21 days), both at 2 o C. Five muscles were set for retail display for 96 hours. The oxy/metmyoglobin ratio was measured every 12 hours. Colour stability increased with increasing muscle vitamin E until an apparent maximum effect for vitamin E concentration (3.5-4.0mg -tocopherol/kg tissue) was reached beyond which no further response was evident. This was reached within 3-4 weeks (275IU treatment), and meat from these lambs should reach 60 hours retail display with a satisfactory surface colour. This effect was most apparent in aerobic muscle types and meat aged post slaughter.

show abstract

Section: Further Investigation Into Different Aging Periods and Vitamsupporting

confidence: 90%

“…Many researchers have shown that aging of beef causes a faster deterioration of surface colour once on display (Lanari, Brewer, Yang & Tume, 2002;Liu, Scheller, Arp, Schaefer & Frigg, 1996;Lynch, Kerry, Buckley, Faustman & Morrissey, 1999).…”

Section: Accepted M Manuscriptmentioning

confidence: 99%

Short term supplementation rates to optimise vitamin E concentration for retail colour stability of Australian lamb meat

et al. 2016

View full text Add to dashboard Cite

show abstract

“…There are differences in the diet effects on carcass and meat quality if the animals are slaughtered at different ages (same weight, but different growth rates) or at different weights (same age, and different growth rates), (PRIOLO et al, 2001). Grass feeding has reported to affect several carcass and meat quality characteristics, in particular colour and flavour (SCHWARZ et al, 1998;MUIR et al, 1998;PRIOLO et al, 2001;PURCHAS et al, 2002;YANG et al, 2002;LANARI et al, 2002;ARTHUR et al, 2004;HOLLO et al, 2004;SCHNAECKEL et al, 2006). However, FRENCH et al 2000 showed that when steers had a similar mean rate of carcass growth, pre-slaughter diet (autumn grazed grass, concentrates or grass silage) did not affect the sensory perception of meat quality.…”

Section: Discussionmentioning

confidence: 99%

Carcass- and meat quality of pasture <i>vs</i> concentrate fed German Simmental and German Holstein bulls

Dannenberger

Nuernberg

et al. 2006

Arch. Anim. Breed.

View full text Add to dashboard Cite

Carcass-and meat quality of pasture vs concentrate fed German Simmental and German Holstein bulls AbstractMany factors affect ruminant carcass and meat quality, and among the genetic and environmental factors, feeding plays an important role in the determination of quality. In a large study, sixty-four German Holstein and German Simmental bulls were randomly allocated to either an indoor concentrate feeding system or periods of pasture feeding following by a finishing period. During this period the animals got a concentrate containing linseed to improve the meat quality for the consumer and enhance the contents of beneficial fatty acids in beef. German Simmental bulls grew faster in both feeding groups (concentrate and grass-based) compared to German Holstein bulls. Because of that significantly more days of fattening were necessary to reach the slaughter weight of 620 kg. The feeding system did not affect the carcass weights of both breeds. The results of cutting according to the regulations of the Deutsche Landwirtschaftsgesellschaft (DLG-Schnittführung für die Zerlegung der Schlachtkörper von Rind, Kalb, Schwein und Schaf) showed diet effects for different cuts. Pasture feeding significantly decreased the weights of flank, flat ribs and brisket of both breeds. The intramuscular fat content of longissimus muscle was affected by the diet in the case of German Simmental bulls, only. The intramuscular fat content of longissimus muscle of pasture-fed German Simmental bulls was decreased to 1.5 % compared with concentrate-fed bulls (2.6 %). No diet effect was found in the intramuscular fat content of longissimus muscle of German Holstein bulls. The colour investigations of both muscles (longissimus and semitendinosus) showed that the beef produced by pasture feeding is darker. The WarnerBratzler shear force values (WBSF) of pasture fed bulls were significantly higher compared to the concentrate fed bulls. Pasture feeding resulted in a significant increase in the concentration of n-3 fatty acids up to a factor of 2.8 in longissimus muscle of bulls compared with the concentrate feeding system.

show abstract

“…Colour perception plays a major role in the evaluation of meat quality as consumers use the colour as an indicator of freshness and it strongly influences the consumer's purchase decision (Feldhusen et al 1995;Lanari et al 2002). During storage, distribution and display, the processes of oxygenation and oxidation of myoglobin influence colour (Mancini and Hunt 2005).…”

Section: Introductionmentioning

confidence: 99%

Kinetics of colour and texture changes of beef during storage

et al. 2012

View full text Add to dashboard Cite

The influence of the packaging films, aerobic and vacuum conditions, and refrigeration storage temperature (0, 4 and 10°C) on colour and texture of raw meat were studied during a 2-week storage period in order to analyze kinetics of colour and texture changes. The rate of redness decrease was most noticeable at the highest storage temperature and aerobic conditions and these changes were well described by the firstorder reaction. Texture parameter reflected a progressive softening during storage for both films. Decrease on shear force of raw beef during storage followed a first-order kinetic model. Temperature dependence of colour and texture change was adequately modelled with the Arrhenius equation.

show abstract

Pasture and Grain Finishing Affect the Color Stability of Beef

Cited by 44 publications

References 29 publications

Short term supplementation rates to optimise vitamin E concentration for retail colour stability of Australian lamb meat

Short term supplementation rates to optimise vitamin E concentration for retail colour stability of Australian lamb meat

Carcass- and meat quality of pasture <i>vs</i> concentrate fed German Simmental and German Holstein bulls

Kinetics of colour and texture changes of beef during storage

Contact Info

Product

Resources

About

Pasture and Grain Finishing Affect the Color Stability of Beef

Cited by 44 publications

References 29 publications

Short term supplementation rates to optimise vitamin E concentration for retail colour stability of Australian lamb meat

Short term supplementation rates to optimise vitamin E concentration for retail colour stability of Australian lamb meat

Carcass- and meat quality of pasture &lt;i&gt;vs&lt;/i&gt; concentrate fed German Simmental and German Holstein bulls

Kinetics of colour and texture changes of beef during storage

Contact Info

Product

Resources

About

Carcass- and meat quality of pasture <i>vs</i> concentrate fed German Simmental and German Holstein bulls