Predicting Longissimus dorsi myoglobin oxidation in aged beef based on early post-mortem colour measurements on the carcass as a colour stability index

Beriain, M.J.; Goñi, M.; Induráin, G.; Sarriés, M.V.; Insausti, K.

doi:10.1016/j.meatsci.2008.09.009

Cited by 41 publications

(35 citation statements)

References 38 publications

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“…Regarding ageing time effect, it can be observed that lightness remained fairly constant over time of oxygen exposure (p > 0.05), in accordance with Resconi (2007) and Beriain et al (2009) and contrary to Joseph & Connolly (1977) or McDougall (1982 who reported that modifications of protein structures over time increase L*. The meat colour was more stable throughout the time of oxygen exposure than that observed by Ripoll et al (2013) in concentrate-fed animals.…”

Section: Meat Coloursupporting

confidence: 80%

Effect of the winter diet on meat quality traits of steers finished on mountain pasture with a barley supplement

Doblado

Casasús

Joy

et al. 2012

Span. j. agric. res.

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The aim of this study was to evaluate the effect of two winter diets (WD) (100 F, i.e. 100% forage, 8.3 kg DM of lucerne hay + 0.3 kg DM of straw; and 65F:35C, i.e. 65% forage:35% concentrate, 5.4 kg DM lucerne hay + 0.3 kg DM straw + 3.0 kg DM barley), offered during 118 days on meat quality traits of 20-month old steers finished on mountain pasture supplemented with 4.1 kg DM barley d -1 . Longissimus thoracis intramuscular fat content and its fatty acid profile were determined (in vivo) after one month on pasture. The intramuscular fat content, fatty acid profile, texture (1, 8 and 15 days of ageing), colour (1, 2, and 8 days of oxygen exposure) and sensorial quality (8 and 15 days ageing) were evaluated post-mortem after 163 days on the finishing diet. Intramuscular fat content and fatty acid profile were affected by the WD in vivo (p < 0.05) but not post-mortem. Meat pH was not affected by the WD but the texture was affected by the interaction between the WD and the ageing time (p < 0.001), maximum stress decreased more rapidly in the 100F diet in the first 8 days of ageing. Meat colour was only affected by the oxygen-exposure time (p < 0.001). Panel test variables were not affected by the WD, but ageing time affected beef flavour intensity (p < 0.05).In conclusion, the winter diet affected intramuscular fat content after one month of grazing but had no major effects on post-mortem meat quality of pasture-finished steers.Additional key words: ageing; beef; colour; fatty acids; management; sensory analysis; texture. ResumenEfecto de la dieta invernal sobre la calidad de la carne de cebones finalizados en pastos de montaña suplementados con cebadaEl objetivo del estudio fue evaluar el efecto de dos dietas invernales (WD) (100F, es decir, 100% forraje, 8,3 kg MS heno de alfalfa + 0,3 kg MS paja; y 65F:35C, es decir, 65% forraje:35% concentrado, 5,4 kg MS heno de alfalfa + 0,3 kg MS paja + 3,0 kg MS cebada), ofrecidos durante 118 días sobre algunas variables de calidad de la carne de cebones sacrificados a los 20 meses de edad, finalizados en pastos de montaña y suplementados con cebada (4,1 kg MS d -1 ). Se determinó el contenido en grasa intramuscular y el perfil de ácidos grasos del músculo Longissimus dorsi al mes de iniciarse el pastoreo (in vivo). Tras el sacrificio, se determinó el contenido en grasa intramuscular, el perfil de ácidos grasos, el pH, la textura instrumental (1, 8 y 15 días de maduración), el color (1, 2 y 8 días de exposición al oxígeno) y la calidad sensorial (8 y 15 días de maduración). La dieta invernal afectó al contenido en grasa intramuscular y a su composición después de un mes de pastoreo (p < 0,05) pero no al sacrificio. La dieta invernal no afectó al pH pero la textura se vio afectada por la interacción entre la dieta invernal y tiempo de maduración (p < 0,001). El color se vio afectado sólo por el tiempo de exposición al oxígeno (p < 0,001). La dieta invernal no afectó a las variables sensoriales (p > 0,05), pero la maduración afectó a la intensidad de flavor a vacuno (...

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Section: Meat Coloursupporting

confidence: 80%

Effect of the winter diet on meat quality traits of steers finished on mountain pasture with a barley supplement

Doblado

Casasús

Joy

et al. 2012

Span. j. agric. res.

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“…This could be partly att ributed to diff erences in muscle myoglobin content and its chemical state, and muscle fi bre type diff erences (2). Furthermore, higher intramuscular fat content of the LT (data not presented) resulted in increased lipid oxidation, which could be a promoter of (oxy)myoglobin oxidation, and decrease in a* value (37). Low water-holding capacity of the BF led to enhancement in the juice extraction (p<0.05).…”

Section: Eff Ects Of Muscle Type On Meat Qualitymentioning

confidence: 95%

Proteome Changes of Biceps Femoris Muscle of Iranian One-Humped Camel and It's Relationship with Meat Quality Traits

Zahedi

Varidi

2016

Food Technol. Biotechnol.

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SummaryIn this study physicochemical and quality traits of biceps femoris and longissimus thoracis muscles of male and female Iranian one-humped camel were determined during 14 days of refrigeration storage. Analysis of variance of the results showed that only shear force and temperature were aff ected by the gender (p<0.05). Anatomical location of the muscle infl uenced the meat properties except for drip loss (p<0.05). Also, except for cooking loss, ageing infl uenced the physicochemical and quality properties of meat; during 14 days of storage, proteolysis resulted in an increase of L* and b* values, drip loss and myofibrillar fragmentation index, and the decrease of a* value, expressed juice, shear force and sarcomere length. Proteome changes (myofi brillar proteins) during storage were investigated. Gel analysis revealed that 19 protein spots were signifi cantly changed during 24, 72 and 168 h post-mortem. Fift een spots were identifi ed by MALDI-TOF/TOF mass spectrometer. Correlation analysis revealed signifi cant correlations of actin, troponin T, capping protein, heat shock proteins (HSP) and desmin with physicochemical and quality properties of meat (p<0.05). Actin might be a potential protein marker for colour, tenderness and water-holding capacity, and HSP27 and desmin are good candidate markers for colour and tenderness, respectively.

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“…When we apply method M2 to this sample we obtain more than 100 % of DMb (111.6 %), a negative proportion of OMb (−20.3 %) and a non negative value of MMb (8.7 %). The problem of proportions outside the 0-100 % range has been noticed by several authors (Aporta et al 1996;Beriain et al 2009). Mancini et al (2003) recommend transforming the results to fit them in the 0-100 % range, an approach followed by some authors (Li et al 2012).…”

Section: Resultsmentioning

confidence: 89%

Comparison between two different methods to obtain the proportions of myoglobin redox forms on fresh meat from reflectance measurements

et al. 2015

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Two procedures based on reflectance (R) measurements to calculate the proportions of deoxymyoglobin (DMb), oxymyoglobin (OMb) and metmyoglobin (MMb) in meat are recommended by the American Meat Science Association (AMSA). One uses the K/S ratios (K and S are the absorption and scattering coefficients) and the other method (Krzywicki 1979) uses the reflex attenuance A=log (1/R). Both methods were compared in: a) synthetic sets of two pigment mixtures and b) 15 samples of beef Longissimus Lumborum measured after 24 h, 4 and 7 days of exposure to air. It was found that K/S and Krzywicki methods gave different values of pigment proportions. However both methods exhibited a high linear correlation (R 2 =0.8733 in DMb, R 2 =0.9771 in OMb and R 2 =0.9390 in MMb, p<0.0001). This makes them equivalent for statistical analysis based on differences in pigment proportions.

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Predicting Longissimus dorsi myoglobin oxidation in aged beef based on early post-mortem colour measurements on the carcass as a colour stability index

Cited by 41 publications

References 38 publications

Effect of the winter diet on meat quality traits of steers finished on mountain pasture with a barley supplement

Effect of the winter diet on meat quality traits of steers finished on mountain pasture with a barley supplement

Proteome Changes of Biceps Femoris Muscle of Iranian One-Humped Camel and It's Relationship with Meat Quality Traits

Comparison between two different methods to obtain the proportions of myoglobin redox forms on fresh meat from reflectance measurements

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