scholarly journals Investigation of muscle-specific beef color stability at different ultimate pHs

2020 ◽  
Vol 33 (12) ◽  
pp. 1999-2007 ◽  
Author(s):  
Shuang Wu ◽  
Jina Han ◽  
Rongrong Liang ◽  
Pengcheng Dong ◽  
Lixian Zhu ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Psoas Muscle ◽  
Color Stability ◽  
High Ph ◽  
Longissimus Lumborum ◽  
Reducing Activity ◽  
The Difference ◽  
Psoas Major ◽  
The Impact ◽  
Beef Color

Objective: This study was aimed to investigate the muscle-specific beef color stability at normal and high ultimate pHs.Methods: The impact of muscle (Longissimus lumborum [LL] vs psoas major [PM]) and pH (normal ultimate pH [Np] vs high pH dark cutting beef [Hp]) on color stability, indicated by basic color traits, metmyoglobin reducing activity (MRA) and oxygen consumption (OC), as well as the lipid oxidation, were determined over 7 days of display at 4°C.Results: Hp-LL had the highest pH (6.92), followed by Hp-PM (6.01), Np-PM (5.76), and Np-LL (5.52). Hp-LL had increased (p<0.05) a<sup>*</sup>, chroma and % oxymyoglobin during display. Hp-LL also had the highest metmyoglobin (MMb) reducing activity and OC among all the samples, thus, the greatest color stability, although very dark throughout storage, with lowest values for lightness (L<sup>*</sup>) and yellowness (b<sup>*</sup>). Np-LL also exhibited relatively high color stability, as a result of its lower % MMb and OC and higher MRA than psoas muscle samples. The 0.2 unit difference of the pH between Hp and Np psoas muscle, resulted in the difference of the color intensity, not the color stability. Interestingly, high pH psoas muscle (Hp-PM) did not have better color stability than Np-PM, and in fact had lower color stability than even Np-LL. The similar level of OC and lipid oxidation cannot explain the difference in color stability between Hp-PM and Np-LL.Conclusion: The Hp does not always show better color stability compared with Np beef, which depends on the muscle type. The balance of MRA and OC is important to keep the color in great intensity and stability in the meantime.

scholarly journals Retail Display Lighting and Packaging Type May Influence Beef Flavor and Oxidative Stability

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
T. Cramer ◽  
J. F. Legako ◽  
J. C. Brooks
Keyword(s):  
Lipid Oxidation ◽  
Thiobarbituric Acid ◽  
Gluteus Medius ◽  
Triceps Brachii ◽  
Beef Flavor ◽  
Longissimus Lumborum ◽  
Retail Display ◽  
Muscle Types ◽  
Psoas Major ◽  
The Impact

ObjectivesThis study aimed to evaluate the impact of retail display lighting and packaging type on beef flavor and lipid oxidation in five muscles.Materials and MethodsSubprimals (n = 40 strip loins, 60 shoulder clods, 60 tenderloins, 24 inside rounds, 60 top butts) were randomly collected from separate carcasses. At 7d postmortem muscles (Longissimus lumborum, LL; Triceps brachii, TB; Psoas major, PM; Semimembranosus, SM; Gluteus medius, GM) were fabricated and sliced to 2.54cm steaks. Per muscle, 120 steaks were randomly assigned to packaging treatments: vacuum rollstock (ROLL); high-oxygen (80% O2/20% CO2; HIOX); overwrapped in a motherbag with carbon monoxide (0.4%CO/30%CO2/69.6%N2; CO); and traditional overwrap (OW), which was vacuum packaged until immediately prior to display. Packages were stored in the dark at 2°C an additional 13 d prior to retail display, then were displayed under fluorescent lights (FL) or light-emitting diodes (LED) with a third treatment in dark storage (DARK). All were held in their respective light treatments at 2°C for 72h, then assigned for trained panels or chemical analysis, vacuum packaged and frozen at –20°C. For sensory analysis steaks were thawed to 4°C and cooked to 71°C. Panelists (n = 8) were trained to evaluate twelve flavors, overall juiciness and tenderness, which were scored on a 100-point scale (0 = not present; 100 = extremely present). Lipid oxidation of raw steaks was quantified as 2-thiobarbituric acid reactive substances (TBARS; mg malondialdehyde (MDA)/kg beef).ResultsNo three-way interaction (P ≥ 0.10) or lighting effect (P ≥ 0.09) was observed for trained panels or TBARS. Cardboard flavor had a muscle×lighting interaction (P = 0.02). In GM, FL had greater (p < 0.05) cardboard than other lighting; in other muscle types lighting was similar. Muscle×packaging influenced three attributes (P ≤ 0.02). Steaks in ROLL were sweeter (p < 0.05) than other packaging in GM, PM and TB; ROLL was juicier (p < 0.05) than other packaging in GM, PM, and SM. Across all packaging types tenderness was greatest for PM, while SM was least tender (p < 0.05) in CO, HIOX and OW packaging. Packaging influenced nine flavors (P ≤ 0.01); ROLL was greatest in beef ID, bloody/serumy, fat-like, umami, and salty, while HIOX scored greatest for oxidized, bitter, and sour. Brown/roasted was greatest (p < 0.05) in HIOX and CO. Muscle impacted liver-like flavor (P = 0.01), which was lower (p < 0.05) in SM than all other muscle types; LL, TB, PM and GM were similar (p > 0.05) for liver-like. Packaging influenced TBARS (p < 0.01); HIOX had the greatest concentration of MDA, followed by CO, OW and ROLL with the lowest (p ≤ 0.05). Muscle influenced TBARS (P < 0.01), where TB was greatest (p < 0.05), followed by SM, PM, and GM, which were similar (p > 0.05); LL had the lowest MDA concentration. Oxidized (P < 0.01, r = 0.34), cardboard (P < 0.01, r = 0.30), bitterness (P < 0.01, r = 0.23), and sourness (P < 0.01; r = 0.22) were positively correlated with TBARS, while beef ID (P < 0.01, r = –0.23), umami (P < 0.01, r = –0.23), and tenderness (P < 0.01; r = –0.21) were negatively correlated.ConclusionRetail display lighting did not directly influence sensory characteristics or lipid oxidation; lighting only impacted cardboard flavor in an interaction with muscle type. These results suggest after 72h retail display, flavor differences between steaks of similar muscle and packaging displayed under LED or fluorescent lights may not be distinguishable.

scholarly journals Color Stability of Longissimus Lumborum and Psoas Major Muscles from Grain-Finished Bos Indicus Cattle

2018 ◽  
Vol 2 (2) ◽  
pp. 82-82
Author(s):  
A. P. A. A. Salim ◽  
S. P. Suman ◽  
A. C. V. C. S. Canto ◽  
B. R. C. Costa-Lima ◽  
F. M. Viana ◽  
...  
Keyword(s):  
Bos Indicus ◽  
Color Stability ◽  
Longissimus Lumborum ◽  
Psoas Major

scholarly journals The Applicability of Total Color Difference ΔE for Determining the Blooming Time in Longissimus Lumborum and Semimembranosus Muscles from Holstein-Friesian Bulls at Different Ageing Times

2020 ◽  
Vol 10 (22) ◽  
pp. 8215
Author(s):  
Katarzyna Tkacz ◽  
Monika Modzelewska-Kapituła ◽  
Adam Więk ◽  
Zenon Nogalski
Keyword(s):  
Ageing Time ◽  
Color Difference ◽  
Muscle Type ◽  
Practical Applications ◽  
Holstein Friesian ◽  
Longissimus Lumborum ◽  
The Difference ◽  
Beef Color ◽  
Restaurant Owners ◽  
Beef Muscles

This study was conducted to determine the optimal blooming time in beef muscles based on ΔE, and to analyze the effects of muscle type and ageing time on beef color and blooming. Beef color was determined on freshly cut longissimus lumborum (LL, n = 8) and semimembranosus (SM, n = 8) muscles on days 1, 9, and 14 of ageing during 60 min blooming at 5 min intervals. It was found that ΔE0, representing the difference in color between freshly cut muscles and subsequently analyzed samples, supported the determination of the optimal blooming time, which varied across ageing times (15, 20, 25 min for the LL muscle, and 10, 15, 20 min for the SM muscle on days 1, 9, and 14 of ageing, respectively). Beef color was affected by both muscle type and ageing. The values of color parameters increased between days 1 and 9 of ageing. The results may have practical applications because beef should be presented to consumers and restaurant owners approximately 25 min after cutting, when its color has fully developed.

scholarly journals Clinical Impact of Sarcopenia and Inflammatory/Nutritional Markers in Patients with Unresectable Metastatic Urothelial Carcinoma Treated with Pembrolizumab

Diagnostics ◽  
2020 ◽  
Vol 10 (5) ◽  
pp. 310
Author(s):  
Takuto Shimizu ◽  
Makito Miyake ◽  
Shunta Hori ◽  
Kazuki Ichikawa ◽  
Chihiro Omori ◽  
...  
Keyword(s):  
Urothelial Carcinoma ◽  
Multivariate Analyses ◽  
Independent Predictor ◽  
Psoas Muscle ◽  
Progression Free Survival ◽  
Muscle Area ◽  
Psoas Major Muscle ◽  
Metastatic Urothelial Carcinoma ◽  
Psoas Major ◽  
The Impact

Sarcopenia is a muscle loss syndrome known as a risk factor of various carcinomas. The impact of sarcopenia and sarcopenia-related inflammatory/nutritional markers in metastatic urothelial carcinoma (mUC) treated with pembrolizumab was unknown, so this retrospective study of 27 patients was performed. Psoas muscle mass index (PMI) was calculated by bilateral psoas major muscle area at the L3 with computed tomography. The cut-off PMI value for sarcopenia was defined as ≤6.36 cm2/m2 for men and ≤3.92 cm2/m2 for women. Neutrophil-to-lymphocyte ratio (NLR) ≥ 4.0 and sarcopenia correlated with significantly shorter progression-free survival (PFS) (hazard ratio (HR) 3.81, p = 0.020; and HR 2.99, p = 0.027, respectively). Multivariate analyses identified NLR ≥ 4.0 and sarcopenia as independent predictors for PFS (HR 2.89, p = 0.025; and HR 2.79, p = 0.030, respectively). Prognostic nutrition index < 45, NLR ≥ 4.0 and sarcopenia were correlated with significantly worse for overall survival (OS) (HR 3.44, p = 0.046; HR 4.26, p = 0.024; and HR 3.92, p = 0.012, respectively). Multivariate analyses identified sarcopenia as an independent predictor for OS (HR 4.00, p = 0.026). Furthermore, a decrease in PMI ≥ 5% in a month was an independent predictor of PFS and OS (HR 12.8, p = 0.008; and HR 6.21, p = 0.036, respectively). Evaluation of sarcopenia and inflammatory/nutritional markers may help in the management of mUC with pembrolizumab.

scholarly journals The Impact of Artificial Aging on the Color Stability and Hardness of Nanocomposite Resin

2021 ◽  
Vol 8 ◽  
Author(s):  
Likai Wang ◽  
Yan Zheng
Keyword(s):  
Artificial Aging ◽  
Color Stability ◽  
Color Difference ◽  
Before And After ◽  
Group A ◽  
Hardness Change ◽  
The Difference ◽  
American Society ◽  
Group B ◽  
The Impact

Objective: This study aimed to investigate the impact of artificial aging on the color stability and hardness of nanocomposite resin.Methods: Four nanocomposite resin materials were used: Filtek Z350 XT (FZ), Synergy D6 (SD), Grandio (GD), and Clearfil Majesty Esthetic (CM). Thirty specimens were created from each material, which were divided into three (A,B,C) groups of 10 specimens each. For each material, the values of visual lightness (L*), degree of redness and greenness (a*), and degree of yellowness and blueness (b*) of the specimens in group A before and after aging, as well as the hardness of the specimens in group B before aging and in group C after aging, were measured. The American Society for Testing and Materials (ASTM) G155 Cycle 1 standard was adopted to test the aging of the specimens. The color difference (ΔE00) value and hardness difference (ΔH) value of the specimens before and after aging were calculated.Results: Aging was found to have an impact on the ΔE00 values of the resin materials in each group (H = 17.6, p = 0.001), and the hardness of the specimens in each group after artificial aging was significantly higher than before aging (p &lt; 0.05). The difference in ΔE00 between the FZ group and the SD, GD, and CM groups was statistically significant (p &lt; 0.05). The FZ group had the highest ΔE00 values. There was no correlation between ΔE00 and the hardness change percentage after aging (r = 0.114).Conclusion: Among the four nanocomposite resins tested in this study, except for Filtek Z350 XT’s ΔE00 values (&gt;1.8) in the clinically unacceptable range, the remaining three kinds of resin ΔE00 values (&lt;1.8) were all in the clinically acceptable range. The hardness of the four nanocomposite resins increased after aging. The results of the present study revealed that there was no correlation between ΔE00 and hardness change percentage in the four nanocomposite resin materials after aging.

scholarly journals Differential abundance of mitochondrial proteome influences the color stability of beef longissimus lumborum and psoas major muscles

2021 ◽  
Author(s):  
Carol M Beach ◽  
Kaylin Belskie ◽  
Mahesh N. Nair ◽  
Ranjith Ramanathan ◽  
Richard A. Mancini ◽  
...  
Keyword(s):  
Color Stability ◽  
Differential Abundance ◽  
Mitochondrial Proteome ◽  
Longissimus Lumborum ◽  
Psoas Major

scholarly journals Tandem Mass Tag Labeling-Based Analysis to Characterize Muscle-Specific Proteome Changes during Postmortem Aging of Bison Longissimus Lumborum and Psoas Major Muscles

2021 ◽  
Author(s):  
MD Mahmudul Hasan ◽  
Mahamud-ur Rashid ◽  
Surendranath P Suman ◽  
Helene Perreault ◽  
Jitendra Paliwal ◽  
...  
Keyword(s):  
Protein Synthesis ◽  
Fatty Acid ◽  
Oxygen Transport ◽  
Color Stability ◽  
Acid Oxidation ◽  
Tandem Mass ◽  
Tandem Mass Tag ◽  
Postmortem Aging ◽  
Longissimus Lumborum ◽  
Psoas Major

The objective of the study was to examine the variations in sarcoplasmic proteomes of bison longissimus lumborum (LL) and psoas major (PM) muscles during postmortem aging utilizing tandem mass tag (TMT) isobaric labeling coupled with liquid chromatography mass-spectrometry (LC-MS/MS) for the categorization of muscles with muscle-specific inherent color stability. A total of 576 proteins were identified (P < 0.05) in both bison LL and PM muscles, where 97 proteins were identified as differentially abundant (fold change > 1.5, P < 0.05) from the three comparisons between muscles during postmortem aging periods (PM vs LL at 2 d, 7 d and 14 d). Among those proteins, the most important protein groups based on functions are related to electron transport chain (ETC) or oxidative phosphorylation, tricarboxylic acid cycle (TCA), ATP transport, carbohydrate metabolism, fatty acid oxidation, chaperones, oxygen transport, muscle contraction, calcium signaling, and protein synthesis. In PM, most of the proteins from ETC, TCA cycle, fatty acid oxidation, ATP and oxygen transport, and muscle contraction were more abundant or exhibited increased expression during aging compared to LL. On the other hand, the proteins involved in carbohydrate metabolism, chaperone function and protein synthesis mostly exhibited decreased expression in PM muscle relative to LL. These results clearly demonstrate that the proteins associated with oxidative metabolism showed increased expression in PM muscles. This indicates that oxidative damage or subsequent color deterioration resulted in bison PM muscles being attacked by the reactive oxygen species produced during those metabolic process. In contrast, proteins involved in glycolysis and chaperone activity exhibited a decrease in expression in bison PM muscles, resulting decline in color stability compared with LL. Because glycolytic enzymes and chaperones maintain oxidative and/or color stability by producing reducing equivalents in glycolytic pathway and with the protein folding ability of chaperones, respectively in LL muscles.

scholarly journals Influence of muscle source on proximate composition, texture profile and protein oxidation of beef from grain-finished Bos indicus cattle

2019 ◽  
Vol 49 (4) ◽  
Author(s):  
Ana Paula Amaral de Alcântara Salim ◽  
Surendranath Premakumari Suman ◽  
Anna Carolina Vilhena da Cruz Silva Canto ◽  
Bruno Reis Carneiro da Costa-Lima ◽  
Fernanda Medeiros Viana ◽  
...  
Keyword(s):  
Protein Oxidation ◽  
Proximate Composition ◽  
Protein Concentration ◽  
Bos Indicus ◽  
Muscle Metabolism ◽  
Color Stability ◽  
Texture Profile ◽  
Longissimus Lumborum ◽  
Nellore Cattle ◽  
Psoas Major

ABSTRACT: The aim of this research was to investigate the influence of muscle type on protein oxidation, texture profile (hardness, springiness, cohesiveness and chewiness) and proximate composition of beef from grain-finished Bos indicus (Nellore) cattle in Brazil. The muscles longissimus lumborum (LL) and psoas major (PM) were collected 24 h post mortem from eight (n=8) Nellore bull carcasses, fabricated into five steaks (1.5-cm) and displayed under aerobic conditions for nine days at 4 °C. Proximate composition and texture profile were analyzed on day 0, whereas protein oxidation was analyzed during 9 days of storage. LL exhibited greater (P<0.05) protein concentration than PM steaks, whereas PM demonstrated greater (P<0.05) lipid and ash content than their correlative LL. In addition, LL steaks exhibited greater (P<0.05) hardness, springiness, cohesiveness and chewiness than PM steaks. In contrast, protein oxidation was greater (P<0.05) in PM than in LL steaks throughout the storage. The results suggest that the differences of muscle metabolism and composition contributed to the variation on biochemical attributes and texture profile of LL and PM steaks. Muscle-specific strategies are indicated to improve the color stability of PM steaks from grain-finished Bos indicus cattle.

scholarly journals Supranutritional Supplementation of Vitamin E Influences the Abundance of Antioxidant Proteins in Postmortem Longissimus Lumborum from Heifers

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
H. M. Kim ◽  
S. P. Suman ◽  
S. Li ◽  
C. M. Beach ◽  
C. Zhai ◽  
...  
Keyword(s):  
Vitamin E ◽  
Lipid Oxidation ◽  
Skeletal Muscles ◽  
Triosephosphate Isomerase ◽  
Sodium Dodecyl ◽  
Glycolytic Enzymes ◽  
Dietary Vitamin ◽  
Longissimus Lumborum ◽  
Antioxidant Proteins ◽  
Beef Color

ObjectivesVitamin E is a lipid-soluble antioxidant that can inhibit lipid oxidation and improve beef color stability. The effect of vitamin E on fresh beef color, from the standpoint of lipid oxidation-induced myoglobin oxidation, have been extensively studied. However, the influence of vitamin E on sarcoplasmic proteome profile of beef skeletal muscles is yet to be investigated. Therefore, the objective of this study was to examine the effect of dietary vitamin E on sarcoplasmic proteome of postmortem beef longissimus lumborum (LL) muscle.Materials and MethodsCrossbred heifers, managed with a GrowSafe feeding system, were fed ad libitum corn-based diet containing either no supplemental (CONT) or 1000 IU vitamin E/heifer per day (VITE) for 89 d. The animals were harvested, and carcasses were chilled. The LL muscle samples were obtained from the carcasses of nine (n = 9) VITE and nine (n = 9) CONT heifers 24 h postmortem. The muscle samples were individually vacuum-packaged and frozen at –80°C for proteome analysis. Sarcoplasmic proteome was analyzed using two-dimensional electrophoresis, employing immobilized pH gradient strips (pH 3–10; 17 cm) in the first dimension and 12% sodium dodecyl sulfate polyacrylamide gel electrophoresis in the second dimension. The gels were scanned, and the digital gel images were analyzed. The protein spots exhibiting more than 1.5-fold intensity differences (P < 0.10) between VITE and CONT were subjected to in-gel tryptic digestion and were identified by tandem mass spectrometry.ResultsFive differentially abundant spots were identified using mass spectrometry, and all the spots were over-abundant in CONT. The proteins in the differentially abundant spots were antioxidant proteins (thioredoxin-dependent peroxide reductase, peroxiredoxin-6, and serum albumin) and glycolytic enzymes (β-enolase and triosephosphate isomerase). The antioxidant proteins minimize oxidation of lipids and proteins in muscle matrix, whereas the glycolytic enzymes generate NADPH, which helps maintain the antioxidant proteins in their reduced forms.ConclusionThe strong antioxidant protection offered by vitamin E could have possibly led to less expression of antioxidant proteins as well as glycolytic enzymes that generate antioxidant metabolites in the VITE group, whereas the lack of such protection in CONT group may have led to increased expression of these proteins in the skeletal muscles.

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