Effects of aldehyde products of lipid oxidation on the color stability and metmyoglobin reducing ability of bovine Longissimus muscle

2018 ◽  
Vol 89 (5) ◽  
pp. 810-816 ◽  
Author(s):  
Cheng Chen ◽  
Qunli Yu ◽  
Ling Han ◽  
Jiaying Zhang ◽  
Zhaobin Guo
Keyword(s):  
Lipid Oxidation ◽  
Color Stability ◽  
Longissimus Muscle ◽  
Reducing Ability

Color Stability of Hot and Cold Boned Longissimus and Psoas Major Muscle

1989 ◽  
Vol 52 (12) ◽  
pp. 894-897 ◽  
Author(s):  
RIËTTE L. J. M. VAN LAACK ◽  
GIJS EIKELENBOOM ◽  
FRANS J. M. SMULDERS
Keyword(s):  
Electrical Stimulation ◽  
Spectrum Analysis ◽  
Color Stability ◽  
Continuous Illumination ◽  
Longissimus Muscle ◽  
Post Mortem ◽  
Chilled Storage ◽  
Psoas Major Muscle ◽  
Stabilizing Effect ◽  
Psoas Major

From eight cows, following electrical stimulation, the righthand-side longissimus and psoas major muscles were hot boned within 1 1/2 h post mortem, vacuum packaged and chilled at 1±1°C. The lefthand longissimus and psoas major muscles were cold boned and vacuum packaged after the carcasses had been chilled for 24 h (i.e. 1 1/2 h at −1 to −4°C, 3 m.s−1 immediately after slaughter followed by chilled storage at 1 ± 1°C). After 12 d of storage at 1 ± 1°C all primals were unpacked and cut into steaks which were subsequently displayed at 3±1°C under continuous illumination with a 300–400 Lux lamp. At days 0, 2, and 4 the color of the steaks was measured both instrumentally (Hunter L*, a*, b* and spectrum analysis) and visually (6-member butcher-panel). After 4 d of display steaks from hot boned psoas major muscles had a more stable color (higher a*- and chroma-values) than steaks from cold boned counterparts (P<0.05) which coincided with slightly, though not significantly, better color scores (P<0.10). The color stability of the longissimus muscle was not affected by time of boning. It is concluded that the color-stabilizing effect of hot boning is fairly small and probably of marginal significance to the retailer when electrical stimulation is included in the slaughtering process.

Packaging-specific influence of chitosan on color stability and lipid oxidation in refrigerated ground beef

Meat Science ◽  
2010 ◽  
Vol 86 (4) ◽  
pp. 994-998 ◽  
Author(s):  
S.P. Suman ◽  
R.A. Mancini ◽  
P. Joseph ◽  
R. Ramanathan ◽  
M.K.R. Konda ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Ground Beef ◽  
Color Stability ◽  
Specific Influence

Color Stability and Lipid Oxidation of a Dried Food Model to Which Carotenoids Have Been Added.

2001 ◽  
Vol 7 (3) ◽  
pp. 231-234 ◽  
Author(s):  
Achmad SUBAGIO ◽  
Yukiyo SHIGEMURA ◽  
Naofumi MORITA
Keyword(s):  
Lipid Oxidation ◽  
Color Stability ◽  
Food Model

Antioxidant effects of soy sauce on color stability and lipid oxidation of raw beef patties during cold storage

Meat Science ◽  
2013 ◽  
Vol 95 (3) ◽  
pp. 641-646 ◽  
Author(s):  
Hyun-Wook Kim ◽  
Yun-Sang Choi ◽  
Ji-Hun Choi ◽  
Hack-Youn Kim ◽  
Ko-Eun Hwang ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Cold Storage ◽  
Color Stability ◽  
Soy Sauce ◽  
Beef Patties ◽  
Antioxidant Effects

scholarly journals Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on antioxidant capacity and oxidative status in rabbit burgers after cooking

2016 ◽  
Vol 24 (2) ◽  
pp. 121 ◽  
Author(s):  
S. Mancini ◽  
G. Preziuso ◽  
G. Paci
Keyword(s):  
Ascorbic Acid ◽  
Lipid Oxidation ◽  
Antioxidant Capacity ◽  
Storage Time ◽  
Curcuma Longa ◽  
Thiobarbituric Acid ◽  
Antioxidant Effect ◽  
Thiobarbituric Acid Reactive Substances ◽  
Reducing Ability ◽  
Tbars Values

<p>The aim of this study was to evaluate the effects of turmeric powder and ascorbic acid on lipid oxidation and antioxidant capacity in cooked rabbit burgers. The burgers were derived from 3 different formulations (C, control, with no additives; Tu with 3.5% of turmeric powder and AA with 0.1% of ascorbic acid) and were stored at 4°C for 0 and 7 d and cooked. The lipid oxidation (thiobarbituric acid reactive substances [TBARS]) and antioxidant capacity (2,2-azinobis-[3 ethylbenzothiazoline-6-sulfonic acid] {ABTS}, 1,1-diphenyl-2-pircydrazyl [DPPH] and ferric reducing ability [FRAP]) were evaluated. A significant interaction between storage time and formulation (P&lt;0.001) was observed for DPPH, FRAP and TBARS in cooked burgers. At day 0 and day 7, the DPPH value was higher in Tu and AA compared to C burgers. At day 0, C showed a lower level of FRAP than the Tu and AA burgers. At day 7, the FRAP values tended to decrease but remained significantly higher in Tu and AA compared to C burgers. Lipid oxidation at day 0 in Tu and AA showed lower TBARS values compared to C burgers. The addition of 3.5% turmeric powder in rabbit burgers exerts an antioxidant effect during storage and it seems more effective in controlling lipid oxidation than ascorbic acid after cooking.</p>

scholarly journals Effects of quality grade and intramuscular location on beef semitendinosus muscle fiber characteristics, NADH content, and color stability

2020 ◽  
Vol 98 (4) ◽  
Author(s):  
Cadra L Van Bibber-Krueger ◽  
Ashley M Collins ◽  
Kelsey J Phelps ◽  
Travis G O’Quinn ◽  
Terry A Houser ◽  
...  
Keyword(s):  
Color Stability ◽  
The Other ◽  
Type I ◽  
Fiber Types ◽  
Semitendinosus Muscle ◽  
Reducing Ability ◽  
Quality Grade ◽  
Panel Surface ◽  
Type I Fibers ◽  
The Impact

Abstract The objective of this study was to determine the impact of quality grade and steak location on color stability of semitendinosus (ST) steaks during a 9-d refrigerated study. Twenty-one ST muscles (12 Choice and 9 Select) were purchased from a commercial beef packing plant and fabricated into twelve 2.54-cm thick steaks per muscle. Steaks 1, 6, and 12 were designated for immunohistochemistry while remaining steak locations of proximal (steaks 2 to 4), middle (5 to 8), and distal (9 to 11) were randomly assigned to 0, 4, or 9 d of simulated retail display. Surface color attributes of day-9 steaks were recorded daily by a visual color panel and spectrophotometer. On days 0, 4, and 9 of display, steaks were analyzed for metmyoglobin reducing ability (MRA) and oxygen consumption (OC). Grade × day of display (DOD) interactions were detected for L*, a*, surface oxymyoglobin (OMb) and metmyoglobin (MMb) percentages, and visual panel surface redness and discoloration scores (P ≤ 0.02); however, no Grade × DOD interactions were observed for MRA or OC (P &gt; 0.17). There were location main effect (LOC) × DOD interactions for L*, a*, surface MMb, visual panel surface redness and discoloration, and MRA (P ≤ 0.02). Distal steaks had lower L* values compared with the other locations (P &lt; 0.01), which coincided with steaks being rated visually darker red (P &lt; 0.01). Proximal steaks had greater a* values and had less surface discoloration than middle steaks (P &lt; 0.05), which had an increased percentage of surface MMb (P ≤ 0.04). Distal and proximal steaks had increased MRA compared with middle steaks on days 0 and 4 (P &lt; 0.05), and distal steaks had greater OC than the other locations throughout display (P &lt; 0.01). There were fewer type I fibers at the proximal end with a greater percentage located at the middle and distal ends, and an increased percentage of type IIX fibers at the middle and proximal locations (P ≤ 0.01). Less type IIA fibers were detected at the middle LOC compared with the other two locations (P &lt; 0.10). Larger type I, IIA, and IIX fibers were located at the proximal and middle locations compared with the distal LOC (P &lt; 0.01). ST color and color-stability characteristics were influenced by DOD and LOC, which may partially be explained by differences in fiber types among locations.

Sign in / Sign up

Export Citation Format

Share Document