Colour,lipid and protein stability of Rhea americana meat during air- and vacuum-packaged storage: Influence of muscle on oxidative processes

Physicochemical characteristics and oxidative stability during storage were determined in Gastrocnemius pars interna (GN) and Iliofiburalis (IF) muscles of Rhea americana. Glycolytic potential (GP) and pH decline of muscles were measured within the first 24 h post mortem. Colour, lipid and protein stability were determined during storage of meat, i.e. 5 days under air-packaging at 4 °C, or 28 days under vacuum-packaging at 4 °C. In parallel, anti-oxidant status of muscles was estimated by measuring α-tocopherol content and anti-oxidant enzyme activities (superoxide dismutase and catalase), while pro-oxidant status was evaluated by determining haeminic iron and long chain fatty acids (especially polyunsaturated fatty acids). The ultimate pH was similar in both muscles, but the GP value was significantly higher in IF than in GN muscle. Haeminic iron and alpha-tocopherol content differed between muscles, with 30% more haeminic iron (p < 0.05) and 134% more alpha-tocopherol (p < 0.001) in IF than GN muscle. The IF muscle presented higher lipid content and lower PUFA/SFA ratio (polyunsaturated fatty acids/saturated fatty acids) than GN muscle. With storage under air-packaging, lipid and protein oxidation of rhea muscles increased up to 275% and 30%, respectively. This increase was more rapidly and marked in IF muscle. The IF also showed high level of metmyoglobin accumulation after 3 days of storage (47%) and was rejected by 1 consumer out of 2 in sensorial analysis. Under vacuum-packaging, both muscles showed a high stability of colour and no oxidation of lipids and proteins.     

Effect of dietary fat and vitamin E on colour stability and on lipid and protein oxidation in Turkey meat during storage

The objectives of the study were to investigate the effects of dietary fat (6% soya oil or rapeseed oil or tallow), together with tocopheryl acetate at either a basal (30 ppm) or a supplemented (400 ppm) level for 16 weeks on lipid and protein oxidation, including myoglobin, during refrigerated storage of turkey muscles. When turkeys were fed tallow in particular, vitamin E supplementation improved the vitamin E status of the muscles. Vitamin E supplementation significantly delayed lipid oxidation measured by TBARS, whatever the dietary fat. TBARS were highest in meat from animals fed soya oil. Vitamin E supplementation had no positive effect on colour stability of meat during refrigerated storage. Feeding soya oil induced significantly higher oxidation of proteins (carbonyl content) than rapeseed oil or tallow and vitamin E supplementation induced a slight decrease in carbonyl content at day 9 of storage for M. sartorius. SH content was significantly higher in vitamin E supplemented M. sartorius and M. pectoralis than in controls.     

Effect of frozen storage duration and cooking on physical and oxidative changes in M. Gastrocnemius pars interna and M. Iliofiburalis of Rhea americana

This study was conducted to evaluate the effect of frozen storage time (30, 60, 90 or 180 days) and cooking (100 °C, 30 min) on the physical characteristics and oxidative stability of M. Gastrocnemius pars interna (GN) and M. Iliofiburalis (IF) of rhea americana. Physical parameters measured included thawing and cooking loss, colour parameters (L*a*b*), while oxidation was assessed by determining the TBA-RS, carbonyl and aromatic amino acid content. Prolonged frozen storage of rhea meat decreased lightness (L*), yellowness (b*), and increased the discoloration parameter hue angle and redness a*. During storage, muscle IF was more prone to lipid and myoglobin oxidation than muscle GN. Cooking loss declined with the increase of storage time and was higher in GN than in IF muscle. With cooking, TBA-RS, carbonyl content, and aromatic amino acids (phenylalanine, tyrosine, and tryptophan) were highly affected, but the extent of oxidation ranged according to muscle and duration of frozen storage.     

Effect of dietary supplementation of vitamin E on characteristics of lamb meat packed under modified atmosphere

The effect of dietary vitamin E supplementation on modified-atmosphere packed lamb meat during storage was studied. Thirty-six weaned male Manchego breed lambs were fed diets supplemented with three different vitamin E concentrations (0, 250, 500 and 1000 mg/kg feed) for an average of 37 days, in the 13–26 kg live weight growth range. Slices of m. longissimus dorsi were packaged under modified atmosphere (70% O₂ and 30% CO₂), stored at 2 ± 1 °C in darkness for 14 and 28 days. Meat quality parameters after both storage periods were assessed. Dietary vitamin E supplementation significantly increased -tocopherol concentration in muscle. Initially, lipid oxidation (TBARS), meat colour and bacterial load were similar in all groups. Lipid and colour oxidation of meat increased significantly (P < 0.001) throughout storage. The increase was greater in non-supplemented lambs than in supplemented ones. The bacterial counts after 28 days of storage reached the limit for microbiological shelf life (7 log₁₀cfu/cm²). Dietary vitamin E supplementation increased the shelf life of meat packaged under modified atmosphere to 14 days. TBARS, pigment oxidation and bacterial load were inside the acceptable limit. The meat maintained its quality for 28 days of storage only when lambs were fed with the 1000 mg/kg dietary supplement, though the bacterial load was at the limit of acceptability.     

Effects of feeding regimen and chilled storage on water‐holding capacity,colour stability,pigment content and oxidation in red deer (Cervus elaphus) meat

The effects of feeding regimen on carcass characteristics, meat colour and lipid stability, pigment content and water‐holding capacity of M. longissimus were studied in 16 male red deer. All animals were farm raised; eight were grazing pasture and eight were fed a pelleted commercial feed mixture for 10 weeks prior to slaughter. The pellet‐fed deer had significantly higher live weight, carcass weight, dressing yield (g kg^?1) and fat content than the pasture group. Carcasses from the pellet‐fed deer had higher temperatures over 0–10 h post mortem than carcasses from the grazing animals, probably due to an insulating fat cover. Ultimate pH values were lowest in meat from the pellet‐fed deer. The meat from the grazing deer had significantly better colour stability at 1 day post‐slaughter and after 1, 3 and 6 weeks of refrigerated storage (?1.5 °C) in vacuum bags. After 3, 6 and 12 weeks of refrigerated storage the meat from the pellet‐fed deer had significantly higher drip loss. No difference was found in the amount of oxidation products (thiobarbituric reactive substances, TBARS) when comparing the treatment groups, although the amount of TBARS increased during storage. Muscle pigment content was significantly higher in grazing deer than in the pellet‐fed group. It was not possible to confirm a correlation between lipid and pigment oxidation in the meat, and the pigment content of the meat samples did not seem to have an influence on colour stability or oxidation product formation. Copyright © 2005 Society of Chemical Industry     

Effect of animal (lamb) diet and meat storage on myofibrillar protein oxidation and in vitro digestibility

Effect of pasture- or concentrate-diet on myofibrillar protein oxidation and in vitro digestibility was measured in lamb meat (M. longissimus dorsi) during a refrigerated storage of 7days under gas permeable film. Protein oxidation was measured by the carbonyl content determined chemically using 2,4-dinitrophenylhydrazine (DNPH) and specific targets of oxidation were identified by immunoblotting. Carbonyl content significantly increased during storage and diet affected protein oxidation where animals fed concentrate showed higher carbonyl group levels than animals fed pasture. To evaluate effect of diet and storage time on protein digestibility, myofibrillar proteins were exposed to proteases of the digestive tract (pepsin, and a mixture of trypsin and α-chymotrypsin) in conditions of pH and temperature which mimic digestive process. The myofibrillar protein digestibility was not influenced by the diet. Storage time had no significant effect on myofibrillar protein susceptibility to pepsin while an important increase in digestibility by trypsin and α-chymotrypsin was detected during storage.     

Effect of grazing pastures of different botanical composition on antioxidant enzyme activities and oxidative stability of lamb meat

The aim of this work was to study the influence of different pastures (Intensive ryegrass, Botanically diverse and Leguminosa rich pastures) on the antioxidant status and oxidative stability of meat from lambs that had been exclusively grazing for three months. Lipid, colour and protein oxidation, -tocopherol content and activity of antioxidant enzymes (superoxide dismutase (SOD), catalase (Cat) and glutathione peroxidase (GSH-Px)) were measured in Longisimus thoracis et lumborum muscle samples taken 1 day after slaughter. Pasture type significantly affected protein oxidation and the activity of GSH-Px, but no significant differences were found for the -tocopherol content, colour and lipid oxidation, and the activities of SOD and Cat. Grazing a Botanically diverse pasture induced significantly higher protein oxidation in meat, as measured by the free thiol and carbonyl contents, compared to a Leguminosa rich or Intensive ryegrass pasture (P < 0.05). The GSH-Px activity was significantly higher in meat from lambs on the Leguminosa rich pasture compared to the other pasture groups (P < 0.01).     

Dietary citrus pulp reduces lipid oxidation in lamb meat

This study investigated the effect of replacing cereal concentrates with high levels of dried citrus pulp in the diet on lamb meat oxidative stability. Over 56 days, lambs were fed a barley-based concentrate (Control) or concentrates in which 24% and 35% dried citrus pulp were included to partially replace barley (Citrus 24% and Citrus 35%, respectively). Meat was aged under vacuum for 4 days and subsequently stored aerobically at 4 °C. The Control diet increased the redness, yellowness and saturation of meat after blooming (P < 0.01). Regardless of the level of supplementation, dietary dried citrus pulp strongly reduced meat lipid oxidation over 6 days of aerobic storage (P < 0.001), while colour parameters did not change noticeably over storage and their variation rate was not affected by the diet. In conclusion, replacing cereals with dried citrus pulp in concentrate-based diets might represent a feasible strategy to naturally improve meat oxidative stability and to promote the exploitation of this by-product.     

Effect of finishing mode (pasture- or mixed-diet) on lipid composition, colour stability and lipid oxidation in meat from Charolais cattle

Effects of pasture- or mixed-diet finishing mode on colour and lipid stability were measured in meat from Charolais steers, heifers and cows of different ages after refrigerated storage. Meats from pasture- and mixed-diet finished cattle have more or less significant differences in lipid composition which will influence the colour and lipid stability. The mixed-diet finished cattle have about the same proportions of saturated and monounsaturated lipids as pasture-diet finished animals; on the contrary, cattle fed on grass have higher proportions of n-3 PUFA, and to a less extent, of n-6. Finishing diet had an important effect on lipid stability, meat from pasture-finished animals showing significantly lower TBA-RS level than meat from mixed-diet finished animals. Effect of diet was also significant on myoglobin content with a higher content of haeminic iron in mixed-diet finished animals. Effect of diet on colour stability was slight with a beneficial effect of pasture finishing mode, significant only in heifers, and after a meat storage of six days in air.     

The combined effect of antioxidants and modified atmosphere packaging on protein and lipid oxidation in beef patties during chill storage

Effect of rosemary extract and ascorbate/citrate (1:1) in combination with modified atmosphere packaging (100% N(2), 80% O(2)/20% N(2)) on protein and lipid oxidation in minced beef patties during storage in the dark for up to 6 days at 4°C was investigated. A high level of oxygen in the packaging atmosphere was found to increase both lipid and protein oxidation during storage as evaluated by TBARS analysis of secondary lipid oxidation products and by 2,4-dinitrophenylhydrazine derivatization of protein carbonyls. Both antioxidant systems tested were found to inhibit lipid oxidation but not protein oxidation. In contrast, ascorbate/citrate was found to promote protein oxidation. Rosemary extract was found to regenerate or protect α-tocopherol whereas the packaging atmospheres had no effect on α-tocopherol stability. In high oxygen atmospheres both antioxidants protected the fresh red meat colour with ascorbate/citrate being more efficient than the rosemary extract, whereas no effect of antioxidant on meat colour was found in beef patties stored in 100% nitrogen.     

Lipid and protein changes in chilled sea salmon (Pseudopercis semifasciata): effect of previous rosemary extract (Rossmarinus officinalis L.) application

The aim of this work was to analyse the effect of rosemary extract application (200 and 500 ppm) on lipid oxidation, colour and protein modifications during the chilled storage (1.0 ± 0.7 °C) of sea salmon ( Pseudopercis semifasciata ). Lipid oxidation and ω3-22:6 fatty acid content modification were prevented by the addition of rosemary extract. Analysis of interaction between lipid oxidation products and proteins by fluorescence showed no relationship between their temporal changes in the aqueous phase and the lipid oxidation evolution since a similar behaviour was observed in both absence and presence of antioxidant. Protein extractability, sodium dodecyl sulphate-polyacrylamide gel electrophoresis, differential scanning calorimetry and lysine content determinations revealed no differences between muscle untreated or treated with rosemary. Fluorescent compounds evolution in organic phase would be in relation with the appearance of lipid oxidation products. In addition, rosemary extract partially prevented the loss of red colour in chilled muscle. Although protein alterations could not be prevented, rosemary extract shows to be a promissory antioxidant in sea salmon muscle.     

Dietary tannins improve lamb meat colour stability

Fourteen male Comisana lambs were divided into two groups at 45 days of age: lambs fed a concentrate diet (C), or lambs fed the same concentrate with the addition of quebracho (Schinopsis lorentzii) tannins (T). Sheep were slaughtered at 105 days of age. Lipid oxidation, colour coordinates, haem pigment concentration, and metmyoglobin percentages were measured on minced semimembranosus muscle (SM) over 14 days of refrigerated storage in a high oxygen modified atmosphere. Tannin supplementation increased (P < 0.01) a^∗ values and reduced (P < 0.01) b^∗ values of the SM when compared to C. Lower hue angles (P < 0.001) and metmyoglobin formation (P = 0.07) were observed in lamb from T-fed compared to C-fed sheep during the 14-days storage period. Furthermore, feeding T resulted in greater (P < 0.001) haem pigment concentrations in the SM during refrigerated storage; however, diet had no (P = 0.28) effect on lipid oxidation. Therefore, including quebracho tannins in sheep diets can improve meat colour stability of fresh lamb during extended refrigerated storage.     

Colour stability and lipid oxidation of fresh beef. Development of a response surface model for predicting the effects of temperature, storage time, and modified atmosphere composition

Samples of fresh beef muscles (Longissimus dorsi) were packed under varying modified atmosphere conditions (20-80% oxygen) and stored at 2-8°C for 10 days. At 2 day intervals meat samples were analysed for surface colour and extent of lipid oxidation (TBARS). Response surface models for predicting the effects of temperature, storage time and modified atmosphere composition on colour stability and lipid oxidation were developed. Temperature and time were found to be the most important factors for retaining meat colour and minimizing lipid oxidation. However, the oxygen content also had a significant effect on both quality parameters. A stable interval of maintaining a good meat colour was found between 55 and 80% O(2). Response surface modelling was found to be very promising for modelling of chemical quality changes in meat stored under different conditions, but the large biological differences between animals may complicate the development of generally valid models.     

Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties

The effects of addition of tea catechins (TC) and vitamin C (VC) on sensory evaluation, colour and lipid stability in cooked or raw beef and chicken meat patties during refrigerated storage were studied. Fresh beef striploin and chicken breast muscles were minced, following removal of external fat and connective tissue. Following mincing, beef and chicken were assigned to one of the following five treatments: control (meat treated with no antioxidant); TC200, meat plus 200 mg TC/kg muscle; TC400, meat plus 400 mg TC/kg muscle; VC200, meat plus 200 mg VC/kg muscle, VC400, meat plus 400 mg VC/kg muscle. Sodium chloride (1%) was added to all samples. Patties (125 g portions), formed from the above-treated minced meat, were oven cooked, cooled, and packaged in 30% CO₂:70% N₂. Fresh raw beef and chicken patties were packaged in 80% O₂:20% CO₂. All samples were stored for up to 7 days under fluorescent lighting at 4 °C. Sensory parameters (colour, flavour, taste, tenderness and overall acceptability) were evaluated on cooked beef and chicken patties after 1, 3 and 6 days of storage. Surface colour (Hunter L, a and b values), and lipid oxidation (2-thiobarbituric acid reactive substances) were measured on days 1, 3 and 6 of storage for cooked meats and on days 2 and 7 for raw beef and chicken. Tea catechins addition (200 or 400 mg/kg) to minced meat caused (P < 0.05) discolouration in cooked beef and chicken meat patties and significantly reduced (P < 0.001) lipid oxidation in cooked or raw beef patties compared to the control. Beef, either raw or cooked, was more susceptible (P < 0.01) to oxidation compared to chicken. Raw meat stored in high oxygen conditions was more susceptible to lipid oxidation than cooked meat stored in anaerobic conditions. Tea catechins treatments (TC200 and TC400) inhibited (P < 0.05) lipid oxidation in raw beef to a greater extent than vitamin C treatments (VC200 and VC400). These results indicate that tea catechins are potent natural antioxidants and exhibit greater antioxidant efficacy compared to vitamin C.     

Effect of dietary supplementation with vitamin E on characteristics of vacuum‐packed lamb

The effect of dietary vitamin E supplementation on lamb during vacuum‐packed storage was studied. Thirty‐six weaned male Manchego breed lambs were offered four dietary treatments (20, 270, 520 and 1020 mg vitamin E kg^?1 feed). Lambs were fed the vitamin E‐supplemented diet from 13 until 26 kg live weight. Pieces of M. longissimus dorsi were stored under vacuum at 2 ± 1 °C in the dark and meat quality was assessed after 5, 14 and 28 days of storage. Dietary supplementation significantly increased the α‐tocopherol concentration in the muscle (P < 0.001). Initially, lipid oxidation, meat colour and bacterial load were similar in all groups. In meat of non‐supplemented lambs the thiobarbituric acid reactive substance value increased throughout storage, whereas in meat of supplemented lambs it did not increase. Meat pigments and discolouration proportion were significantly affected by storage time (P < 0.001). The bacterial load was low initially, but after 28 days of storage it was close to 7 log₁₀ colony‐forming units (cfu) cm^?2 and Enterobacteriaceae surpassed the limit of acceptability of 2.5 log₁₀ cfu cm^?2, making the lamb unsuitable for human consumption. Meat of supplemented lambs displayed less lipid oxidation than that of their non‐supplemented counterparts, while meat colour and bacterial load were not affected by supplementation. Copyright © 2007 Society of Chemical Industry     

The antioxidant status and oxidative stability of muscle from lambs receiving oral administration of Artemisia herba alba and Rosmarinus officinalis essential oils

The effect of the dietary supplementation to lambs of essential oils (EOs) from rosemary (Rosmarinus officinalis) and artemisia (Artemisia herba alba) on the antioxidant status of muscle and on meat oxidative stability was studied. Eighteen Barbarine lambs were divided into 3 groups and for 95 days received oat hay and concentrates. One group (C) was not supplemented, while the other two groups received 400 mg/kg of EOs from rosemary (R400) or artemisia (A400). Both EOs possessed antioxidant properties and their oral administration improved the reducing and radical scavenging capacity of the muscle compared to the C treatment (P < 0.01). Nevertheless, supplementing EOs did not exert protection against lipid oxidation and did not affect the colour stability in meat over 7 days of aerobic storage.     

孕哺期摄入氧化乳蛋白对子代小鼠机体氧化还原状态的影响

为研究雌性小鼠孕哺期摄入不同脂肪含量牛乳中氧化蛋白质对其子代小鼠氧化还原状态的影响,对全脂乳、低脂乳进行氧化修饰,测定羰基、巯基含量.雌、雄鼠合笼成功后,雌鼠孕哺期饲喂含氧化乳蛋白的日粮,子代小鼠3周龄后断乳,测定子代小鼠机体氧化损伤指标.结果表明:与未经加热氧化的牛乳相比,经氧化修饰,全脂组和低脂组的羰基含量上升、巯...     

Early post-mortem sarcoplasmic proteome of porcine muscle related to lipid oxidation in aged and cooked meat

In order to identify specific markers of lipid oxidation generated in meat during refrigerated storage and cooking an analysis was conducted to investigate the relationships between the early post-mortem sarcoplasmic proteome, which contains the majority of enzymes involved in the oxidative process, and the level of lipid oxidation. This study was performed in Longissimus lumborum pig muscle. Proteome was analysed by 2-D electrophoresis in combination with liquid chromatography–tandem mass spectrometry (LC–MS/MS) and lipid oxidation was estimated by the TBA reactive substances (TBA-RS) measurement. Many markers of lipid oxidation were identified, but no single marker covered the oxidative process in its entirety. The role of five protein groups (albumin, redoxins, annexins, lipid transporters and enzymes of aerobic respiration), from which a link with lipid oxidation can be established, is discussed. This study, which completes a precedent work focused on protein oxidation, clearly demonstrates that a combination of several markers is needed to assess the sensitivity of meat to oxidation during both ageing and cooking.     

Comparison of lipid and protein oxidation,total iron content and fatty acid profile of conventional and organic pork

The aim of the research was to compare differences in lipid and protein oxidation, total iron content and fatty acid profile in pork loin obtained from organic and conventionally reared pigs. The samples of organic meat were taken from breeding certified by the polish certifying body according to the Council Regulation (EC) no 834/2007 on organic production and labelling of organic products. The meat samples were examined at the following times post‐mortem: 2, 4, 7 days. Measurements of lipid oxidation showed that the organic meat samples were characterised by lower TBARS values during whole storage period (0.78–0.81 mg kg^?1) compared with those of conventional system production (0.95–0.99 mg kg^?1). Results of protein oxidation measurements of the organic meat sample were significantly lower (0.43 nmol mg^?1 protein) at the beginning of experiment than those for the conventional meat sample (0.66 nmol mg^?1 protein). It was also indicated that the production system had no effect on iron content and myoglobin oxidation during storage. In conclusion, obtained results pointed out that the organic pig meat was characterised by higher lipid stability during the whole storage time compared with meat from conventional production system.     

肌肽联合超高压对黑鱼肉脂质氧化及肌原纤维蛋白的影响

为研究肌肽联合超高压(CUH)对黑鱼肉脂质氧化及肌原纤维蛋白(myofibrillar protein,MP)的影响,以新鲜宰后黑鱼肉为材料,比较分析CUH(肌肽浓度25 mmol/L,超高压压力300 MPa,保压时间900 s)处理对黑鱼肉在冷藏期间的脂质氧化、蛋白氧化、蛋白降解、蛋白结构等的影响.通过测定超高压后...