scholarly journals Improving the lean muscle color of dark-cutting beef by aging, antioxidant-enhancement, and modified atmospheric packaging1

2017 ◽  
Vol 95 (12) ◽  
pp. 5378-5387 ◽  
Author(s):  
K. M. Wills ◽  
R. M. Mitacek ◽  
G. G. Mafi ◽  
D. L. VanOverbeke ◽  
D. Jaroni ◽  
...  
Keyword(s):  
Muscle Color

131 Intramuscular variation in fresh ham muscle color

2016 ◽  
Vol 94 (suppl_2) ◽  
pp. 61-61 ◽  
Author(s):  
D. A. King ◽  
S. D. Shackelford ◽  
T. L. Wheeler
Keyword(s):  
Muscle Color

Comparison of Muscle Color, Taste and Nutrition Components Between Red Seabreams Cultured by Feeding and Starving

2008 ◽  
Vol 37 (9) ◽  
pp. 1142-1147 ◽  
Author(s):  
Gil-Man Shin ◽  
You-Seong Ahn ◽  
Dong-Myung Shin ◽  
Hye-Suk Kim ◽  
Hyung-Jun Kim ◽  
...  
Keyword(s):  
Muscle Color

scholarly journals Effects of Finishing Diet and Packaging on Longissimus Dorsi Color

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
M. Perry ◽  
M. Pfeiffer ◽  
D. VanOverbeke ◽  
R. Ramanathan ◽  
G. Mafi
Keyword(s):  
Carbon Dioxide ◽  
Lipid Oxidation ◽  
Thiobarbituric Acid ◽  
Longissimus Dorsi ◽  
Display Time ◽  
Beef Processing ◽  
Modified Atmospheric Packaging ◽  
Strip Loin ◽  
Muscle Color ◽  
Beef Color

ObjectivesMeat color is extremely influential in purchasing decisions as consumers associate a bright-red color with freshness. The type of finishing diet can influence beef color. Previous studies have shown that grass-finished cattle have darker muscle color than grain-finished cattle. With the use of modified atmospheric packaging (MAP), beef purveyors are able to vary the gas compositions within a package and enhance beef color. However, limited studies have determined the effects of modified atmospheric packaging on grass-finished beef color. The objective of this study was to determine how finishing diet and packaging type affects the color of the longissimus dorsi (LD) muscle.Materials and MethodsDuring the stocker period, all of the cattle were on a forage diet. Cattle were then randomly assigned to either a conventional grain-based diet or an alfalfa pasture diet for finishing. Both conventionally and pasture-finished cattle were fed for 91 d. Cattle were slaughtered on the same day at a commercial beef processing facility under normal conditions and chilled for approximately 30 h. After grading, one strip loin from each carcass was collected and transported to Oklahoma State University. At 11 d postmortem, one steak (n = 60) from each strip loin was vacuum packaged and randomly assigned to display. Those steaks were then randomly assigned to PVC, HiOx-MAP (80% oxygen and 20% carbon dioxide), or CO-MAP (0.4% carbon monoxide, 69.5% nitrogen, and 30% carbon dioxide) packaging and were displayed under retail conditions for 5 d. Muscle darkening (MD), muscle color (MC), and surface discoloration (SD) were all analyzed by a trained panel (n = 6). MD was evaluated only on d 0 and MC and SD were scored once every 24 h for 0, 1, 2, 3, and 4 d. Lipid oxidation was measured by thiobarbituric acid reactive substances (TBARS) assay on d 4. Data were analyzed using the Mixed Procedure of SAS.ResultsThere was a significant display day by finishing diet by packaging interaction (P < 0.05) for muscle color and surface discoloration. There was also a significant finishing diet by packaging interaction (P < 0.05) for muscle darkening. Steaks packaged in HiOx-MAP remained the most stable in color and the brightest cherry-red colored throughout display time (P < 0.05) compared with other packaging types. PVC was the most discolored (P < 0.05) on d 3 and 4 when compared to HiOx-MAP and CO-MAP with the grain-finished PVC packaged steaks showing the most discoloration on d 4. Pasture-finished steaks packaged in CO-MAP displayed the darkest colored muscle (P < 0.05) on d 0. Steaks packaged in PVC had a higher amount of lipid oxidation (P < 0.05) compared with other packaging types.ConclusionThese results indicate that HiOx-MAP more effectively maintains the desired beef color of bright cherry-red for pasture-finished beef. The results also indicate that the use of appropriate packaging type can minimize the losses due to discoloration of steaks from either grain or grass-finished beef.

scholarly journals The Effect of Modified Atmospheric Packaging on Beef Color Sensory Characteristics of Different Muscle pH Categories

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
A. Cassens ◽  
G. Mafi ◽  
D. VanOverbeke ◽  
R. Ramanathan
Keyword(s):  
Modified Atmosphere Packaging ◽  
Processing Plant ◽  
High Ph ◽  
Beef Processing ◽  
Modified Atmospheric Packaging ◽  
Significant Difference ◽  
Muscle Ph ◽  
Beef Steaks ◽  
Retail Display ◽  
Muscle Color

ObjectivesAny deviation from the bright-red color of beef can lead to discounted price or consumer rejection. Fresh beef lean color is influenced by pH. Various packaging techniques have been developed to enhance the lean color of beef steaks. Therefore, the objective of the current study was to evaluate the effects of modified atmospheric packaging on three different beef muscle pH categories.Materials and MethodsThe three categories evaluated for this study were: Normal (pH = 5.57 ± 0.1; N-pH), Moderately high (pH = 5.70 ± 0.09; M-pH), and High (pH = 6.39 ± 0.03; H-pH). The pH was taken on the carcass, at the 12th and 13th rib interface within 72 h of harvest at a commercial beef processing plant. Strip loins were fabricated from each carcass (n = 12) and sent to Oklahoma State University for further analysis. Strip loins were then cut into 2.54 cm steaks and randomly assigned to 1 of 3 packaging treatments: polyvinyl chloride overwrap (PVC), carbon monoxide modified atmosphere packaging (CO-MAP; 0.4% CO, 69.6% N, and 30% CO2) and high-oxygen modified atmospheric packaging (HiOx-MAP; 80% O2, and 20% CO2). Visual color measurements for muscle color (MC; (1 = extremely bright cherry-red and 7 = extremely dark red), and surface discoloration (SD; 1 = no discoloration [0%] and 7 = extensive discoloration [81–100%]) were recorded on d 2, 4, and 6 of retail display by a trained panel. Data were analyzed using the Mixed Procedure of SAS.ResultsFor all pH treatments, PVC packaging possessed the darkest muscle color (P < 0.05) score compared to CO- and HiOx-MAP. When comparing N-pH, M-pH, and H-pH values, CO-MAP had approximately a 27.3%, 22.2%, and 25.3% improvement in muscle color, indicating a brighter lean color compared to PVC. Additionally, HiOx-MAP had approximately a 10.9%, 17.4%, and 16.5% improvement in muscle color score for N-pH, M-pH, and H-pH, respectively. When packaging steaks in either CO- or HiOx-MAP there was no significant difference (P > 0.05) between d 4 and 6 of retail display for muscle color. However, there was a significant (P < 0.05) darkening in muscle color for steaks packaged in PVC from d 4 to 6 of retail display. By the fourth d of retail, N-pH steaks packaged in PVC had 38.3% and 39.0% greater (P < 0.05) surface discoloration than CO- and HiOx-MAP, respectively.ConclusionThese results suggest that packaging steaks of different pH categories in CO- or HiOx-MAP can improve the surface color compared to PVC packaging.

Inoculation of Beef Steaks with Lactobacillus Species Before Vacuum Packaging. II. Effect on Meat Quality Characteristics

1980 ◽  
Vol 43 (11) ◽  
pp. 842-849 ◽  
Author(s):  
G. C. SMITH ◽  
L. C. HALL ◽  
C. VANDERZANT
Keyword(s):  
Biceps Femoris ◽  
Lactobacillus Species ◽  
Negative Effects ◽  
Low Level ◽  
Beef Steaks ◽  
Retail Display ◽  
Extensive Surface ◽  
High Level ◽  
Muscle Color ◽  
Retail Conditions

Biceps femoris steaks (n = 432) were inoculated with each of four Lactobacillus sp. (atypical streptobacteria and betabacteria) at a high or low level of cell concentration, vacuum-packaged, stored for up to 35 days at 1–3 C, displayed under retail conditions for 3 days and subsequently cooked for sensory panel analysis. Although there was some evidence that use of high level, rather than low level or no, inoculation with Lactobacillus cultures resulted in the lowest muscle surface pH and the brightest muscle color, the least surface discoloration and the highest overall appearance ratings following storage for 0–35 days, there were negative effects which negated efficacy of high level inoculation. Negative effects of use of high level, rather than low level or no, inoculation with Lactobacillus cultures included the highest incidence of off-odor, the highest incidence of defects during retail display (most extensive surface discoloration, most extensive peripheral discoloration, least desirable overall appearance) and the lowest palatability (juiciness, tenderness, flavor and overall palatability) ratings. Few of the differences among steaks were statistically significant but the preponderance of evidence (largely that based on numerical differences) suggests that inoculation with the Lactobacillus cultures used in this study will not improve storage life, retail caselife or palatability of beef.

Carbon Monoxide Treatments to Impart and Retain Muscle Color in Tilapia Fillets

2008 ◽  
Vol 73 (5) ◽  
pp. C390-C399 ◽  
Author(s):  
D. Mantilla ◽  
H.G. Kristinsson ◽  
M.O. Balaban ◽  
W.S. Otwell ◽  
F.A. Chapman ◽  
...  
Keyword(s):  
Carbon Monoxide ◽  
Tilapia Fillets ◽  
Muscle Color

Study of the effect of ante mortem rest time upon pH, water holding capacity and muscle color.

2005 ◽  
Vol 32 (2) ◽  
pp. 101-108 ◽  
Author(s):  
J.R. Silva ◽  
G. Tomic ◽  
E. Cavieres ◽  
A. Mansilla ◽  
P. Oviedo ◽  
...  
Keyword(s):  
Water Holding Capacity ◽  
Rest Time ◽  
Muscle Color ◽  
Water Holding

LEVELS OF PROTEIN AND FAT AND TYPE OF PROTEIN IN VEALER RATIONS

1980 ◽  
Vol 60 (2) ◽  
pp. 523-530 ◽  
Author(s):  
R. BOUCHARD ◽  
L. F. LAFLAMME ◽  
B. LACHANCE ◽  
G. L. ROY
Keyword(s):  
Energy Source ◽  
Body Weight ◽  
Protein Level ◽  
Crude Protein ◽  
Meat And Bone Meal ◽  
Bone Meal ◽  
Veal Calves ◽  
Whole Milk ◽  
Comparable Performance ◽  
Muscle Color

Three levels of crude protein 13.2, 15.4 and 17.7%, three levels of tallow 0, 3 and 6% and two sources of protein, meat and bone meal (MBM) and soybean meal (SBM) were compared in 3 × 3 × 2 factorial design using 216 Holstein type male calves. The calves were weaned at 3 wk of age and slaughtered at 113 kg liveweight. Twenty-four control calves were fed whole milk at 12% of body weight. Fat levels in the concentrate did not affect the age at slaughter but the 17.7% protein level decreased market age compared with the 13.2% protein diet from 131 days to 120 days and decreased total concentrate consumption by 25.7 kg. MBM gave paler carcasses as determined by reflectance than SBM as the supplementary protein source. The milk-fed calves were slaughtered at 102 days of age compared to an average of 126 days for the concentrate-fed calves; the respective daily gains, carcass yields, and muscle color scores were 0.72 and 0.55 kg; 56.5 and 50.5%; 58.8 and 48.4. Tallow was not utilized efficiently as an energy source by the young calf and MBM can replace completely SBM in concentrate for veal calves. A level of protein of 13.2% in the concentrate produced lower, but comparable, performance than did 17.7% protein.

Sensory Changes in Farmed Senegalese Sole (Solea senegalensis) During Ice Storage

2007 ◽  
Vol 13 (2) ◽  
pp. 117-124 ◽  
Author(s):  
M. Tejada ◽  
C. De las Heras
Keyword(s):  
Solea Senegalensis ◽  
Eating Quality ◽  
Ice Storage ◽  
Senegalese Sole ◽  
Sensory Panel ◽  
Farmed Fish ◽  
Commercial Scale ◽  
Rearing Conditions ◽  
Muscle Color ◽  
Near Future

The access to a wider variety of farmed fish species is an increasing consumer demand. Solea sp. are considered excellent candidates to diversify this demand, although some problems persist to farm this species in a commercial scale. Exploratory work in Senegalese sole ( Solea senegalensis) is being done in different farming areas and it is plausible that its cultivation in a commercial scale will be done in the near future. For this reason it is important to know how this farmed species maintain its quality during ice storage. Senegalese sole from two different areas in Spain and different size and rearing conditions were analysed up to 28 days of ice storage to establish the eating quality and storage life determined by a sensory panel by means of a quality test in the cooked fillets and a quality index (QI) applying the QI method (QIM), shear resistance of the raw and cooked muscle, color and microbiological counts. The batches were rejected by the sensory panel at 22 and 25 days of storage. The commercial period determined for Senegalese sole is longer than that for other commercial farmed species. The differences between the two batches may be due to differences in size and rearing conditions.

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