The impact of ultimate pH on muscle characteristics and sensory attributes of the longissimus thoracis within the dark cutting (Canada B4) beef carcass grade

Holdstock, J.; Aalhus, J. L.; Uttaro, B.; López-Campos, Ó.; Larsen, I. L.; Bruce, Heather L.

doi:10.1016/j.meatsci.2014.07.029

Cited by 75 publications

(46 citation statements)

References 27 publications

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“…A pH value of 6.0 may be most appropriate as muscle exhibits increased water‐holding capacity (Huff‐Lonergan and Lonergan ), along with the development of a firm texture and off‐flavors. Muscle with pH values as low as 5.8 are often included as DFD; however, as there is an increased incidence of tough meat and decreased lightness between pH values of 5.8 and 6.3 (Purchas and others ; Holdstock and others ). DC carcasses are also discriminated against because the high pH increases the likelihood of microbiological growth (Egan and Shay ).…”

Section: Identification Of DC Productmentioning

confidence: 99%

“…For example, Apaoblaza and others () reported that muscle glycogen levels in steer carcasses at 30 min post slaughter were 65.5 μmoles glycogen/g muscle with a normal pH (5.71), and 29.5 μmoles glycogen/g muscle with a high pH (6.34) at 24 h post slaughter. This criterion cannot be consistently correct, however, because Murray () and Holdstock and others () have shown that some beef carcasses that qualify as dark cutters in the Canadian grading system had pH values less than 6. The reason why the longissimus thoracis muscles from carcasses did not produce a bright red color is not clear, but Holdstock and others () stated that the rate of post‐mortem glycolysis may be an influence.…”

Section: Identification Of DC Productmentioning

confidence: 99%

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Causes and Contributing Factors to “Dark Cutting” Meat: Current Trends and Future Directions: A Review

Ponnampalam

Hopkins

Bruce

et al. 2017

Comp Rev Food Sci Food Safe

176

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Dark cutting in beef and sheep meat has been the subject of extensive research with numerous associations established between it and various production practices. Despite these associations, dark cutting still occurs and causes significant financial losses globally in the fresh meat market. Consumers tend to reject dark meat as it is perceived to be from old or poorly-handled animals and is described as being tough, having an undesirable flavor, and having a short shelf-life. There is no universal system to categorize dark cutting carcasses and meat across countries, although various methods are used to determine the phenomenon. Classifying carcasses as dark cutters on the basis of ultimate pH or color using one muscle, such as the m. longissimus thoracis can lead to mis-description of other muscles within the same carcass and loss of income across the supply chain. The purpose of this review was to identify the factors predisposing animals to dark cutting and to provide recommendations and directions for future research. The review revealed no single production factor causing dark cutting, but that a range of factors or a combination of factors and interactions lead to its occurrence. Dark cutting is a complex condition that can be resolved through comprehensive management of animals, and management of human involvement, and clear guidelines to minimize the incidence of "dark cutting" meat and to improve the profitability of all sectors in the supply chain are provided here.

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Section: Identification Of DC Productmentioning

confidence: 99%

Section: Identification Of DC Productmentioning

confidence: 99%

Causes and Contributing Factors to “Dark Cutting” Meat: Current Trends and Future Directions: A Review

Ponnampalam

Hopkins

Bruce

et al. 2017

Comp Rev Food Sci Food Safe

176

View full text Add to dashboard Cite

show abstract

“…The incidence and biochemistry of DFD have been extensively studied in beef (Bartoš et al, 1993;Hedrick et al, 1959;Holdstock et al, 2014;Viljoen et al, 2002;Wulf et al, 2002), lamb (Hedrick et al, 1961), mutton (Newton and Gill, 1978), chevon (Simela, 2005), and pork (Lewis et al, 1987;O'Neill et al, 2003;Guàrdia et al, 2005). Hoffman (2001a) reported that many game animals tend to produce DFD meat due to prolonged stress during the cropping/harvesting process.…”

Section: Ante-mortem Stressmentioning

confidence: 99%

“…The high pH of DFD meat minimizes oxidation of Mb leading to an increase in color stability (Gotoh and Shikama, 1974;Ledward, 1985) although the dark color is undesirable to consumers (Faustman and Cassens, 1990;Viljoen et al, 2002). However, the increased color stability is counteracted by a decrease in shelf-life as the higher pH encourages the proliferation of microorganisms (Lawrie and Ledward, 2006;Webb and Casey, 2010;Holdstock et al, 2014). In contrast, the low pH of PSE meat increases the rate of Mb oxidation leading to a decrease in color stability (Gotoh and Shikama, 1974;Ledward, 1985;Faustman and Cassens, 1990;Suman and Joseph, 2013).…”

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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“…Immediately following stimulation, an initial (1 h) pH and temperature was recorded posterior to the grade site on both left and right longissimus lumborum (LL) using a Hanna HI99163 pH meter equipped with a Hanna Smart electrode for meat (model #FC232; Hanna Instruments, Laval, QC, Canada). From 20 animals, an ∼20 g sample from both right and left LL were removed using a coring drill (Craftsman Cordless Drill model 315.224100, Serial # 9938), frozen immediately in liquid nitrogen, and stored in Whirl-Pack ® bags at −80°C for subsequent determination of glycolytic metabolites according to the modified procedure of Dalrymple and Hamm (1973) reported in Holdstock et al (2014). Upon entry into the cooler, stainless steel thermocouples (10 cm) were placed into the right and left hips (approximately 15 cm above the aitch bone at a 45°angle) and into the mid-point of the right and left loins (just below the grade site) to record temperature decline over 48 h using data temperature loggers (Mark III, MC4000; Sumaq Wholesalers, Toronto, ON, Canada).…”

Section: Animal Selection and Slaughtermentioning

confidence: 99%

Effects of electrical stimulation on meat quality of bison striploin steaks and ground patties

Ding¹,

Rodas‐González

López-Campos

et al. 2016

Can. J. Anim. Sci.

Self Cite

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As bison is characteristically dark in colour, this study was conducted to determine if high-voltage electrical stimulation (HVES) could improve the colour and other quality characteristics in bison, similar to positive effects of HVES previously observed in beef. Forty bison bull carcasses were split and HVES (400 V peak, 5 ms pulses at 15 pulses s −1 for 30 s) was applied to the right sides and subsequently evaluated for grade characteristics, metabolic activity, and quality characteristics. The bison carcasses used in this study had a wide range of lean and fat, with minimal marbling. In the present study, HVES had no effect on bison quality traits, sensory attributes, retail display characteristics, nor the glycolytic metabolites (P > 0.05) except lactate. Inherent differences in muscle fibre type or physical carcass differences may have influenced the response to the electrical parameters used in the present study and merits further investigation.Key words: bison, electrical stimulation, meat quality, glycolytic metabolites.Résumé : Puisque la viande de bison est caractérisée par une couleur plus foncée, cette étude a été effectuée pour déterminer si la stimulation électrique à haut voltage (HVES, « high voltage electrical stimulation ») peut améliorer la couleur et autres caractéristiques de qualité du bison, similaires aux effets positifs de la HVES observés auparavant dans le boeuf. Quarante carcasses de bisons mâles ont été coupées en deux et les côtés droits ont subi un traitement de HVES (pic de 400 V, pulsations 5 ms à 15 pulsations s −1 pendant 30 s) puis évalués pour les caractéristiques de calibre, l'activité métabolique et les caractéristiques de qualité. Les carcasses de bison utilisées dans cette étude montraient une grande gamme en matière de viande maigre et de gras avec très peu de persillage. Dans la présente étude, la HVES n'a pas eu d'effet sur les traits de qualité, les caractéristiques sensorielles, les caractéristiques de présentation au détail, ni les métabolites glycolytiques (P > 0,05) sauf pour le lactate. Les différences inhérentes dans les types de fibres musculaires ou des différences physiques de la carcasse pourraient avoir eu une influence sur la réponse aux paramètres électriques utilisés dans la présente étude et méritent une étude plus approfondie. [Traduit par la Rédaction] Mots-clés : bison, stimulation électrique, qualité de viande, métabolites glycolytiques.

show abstract

The impact of ultimate pH on muscle characteristics and sensory attributes of the longissimus thoracis within the dark cutting (Canada B4) beef carcass grade

Cited by 75 publications

References 27 publications

Causes and Contributing Factors to “Dark Cutting” Meat: Current Trends and Future Directions: A Review

Causes and Contributing Factors to “Dark Cutting” Meat: Current Trends and Future Directions: A Review

Exogenous and Endogenous Factors Influencing Color of Fresh Meat from Ungulates

Effects of electrical stimulation on meat quality of bison striploin steaks and ground patties

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