Improvement of shelf-life of buffalo meat using lactic acid, clove oil and vitamin C during retail display

Buffalo meat steaks dipped in either (1) distilled water (control), (2) lactic acid (LA), (3) LA + clove oil (clove), or (4) LA + clove + vitamin C (Vit C) were displayed at 4 ± 1 °C, illuminated by a standard fluorescent lamp. The pH, 2-thiobarbituric acid reactive substances (TBARS), instrumental colour (CIE L^∗, a^∗, b^∗), aerobic plate counts (APC), psychrotrophic counts (PPC), coliform counts and sensory colour and odour were determined up to 12th day of display at 3 days interval. Results showed that, all the treatments have significantly (P < 0.05) reduced the TBARS values compared to control. Among treatments, use of LA + clove has exhibited significantly (P < 0.05) lowest TBARS values throughout display period than others. Buffalo meat steaks treated with either LA + clove or LA + clove + Vit C had significantly (P < 0.05) lower APC, PPC and coliform counts than control or LA treated samples. LA + clove + Vit C treated samples maintained significantly (P < 0.05) higher a^∗ and b^∗ values during display as well as improvement in sensory colour and odour than others. Treatment with either LA + clove or LA + clove + Vit C extended the display life of buffalo meat steaks at 4 ± 1 °C. There appears to be a significant advantage to using LA + clove or LA + clove + Vit C over LA alone.     

Effects of dietary vitamin A restriction during finishing on color display life, lipid oxidation, and sensory traits of longissimus and triceps brachii steaks from early and traditionally weaned steers

Our objective was to determine the effects of vitamin A restriction during finishing on color display life, lipid oxidation, and sensory traits of longissimus lumborum (LL) and triceps brachii (TB) steaks from early and traditionally weaned steers. Forty-eight steers weaned at either 137 ± 26 days (EW) or 199 ± 26 days (TW) were supplemented with either 15,400 IU/kg dry matter of vitamin A (HA) or restricted to no supplemental vitamin A (LA) during finishing for 210 and 150 days, respectively. Both LL and TB steaks from the HA steers had the darkest (P < 0.05) color scores after 3 days of retail display in PVC packaging at 2 °C, and the highest (P < 0.05) thiobarbaturic acid reactive substances (TBARS) values. Instrumental a∗, b∗, and saturation index values were lowest (P < 0.05) in LL steaks from the HA steers. Instrumental L∗ values were lower (P < 0.05) on days 4–6 in TB steaks from TW steers fed LA than those from EW steers fed HA. No differences were found in Warner–Bratzler shear force values or sensory traits in either muscle. No supplemental vitamin A versus high levels of vitamin A inclusion in finishing diets has potential to increase color display life and reduce lipid oxidation, with no effects on meat palatability.     

Effects of dietary supplementation of vitamins D(3) and E on quality characteristics of pigs and longissimus muscle antioxidative capacity

The effects of addition of vitamin D₃ and vitamin E to pig diets on blood plasma calcium concentration, meat quality (longissimus muscle) and antioxidative capacity were investigated. Two treatments consisted of supplementation with vitamin D₃ (500,000 IU/d) for 5 days separately (group D) and a combination of vitamin E (500 mg α-tocopheryl acetate/kg diet) for 30 days and vitamin D₃ (500,000 IU/d) for 5 days (group D + E) to growing-finishing pigs before slaughter. Pigs fed with vitamin D₃ had higher (P < 0.01) plasma calcium concentration compared with control pigs. Dietary supplementation of vitamin E significantly (P < 0.05) increased the concentration of α-tocopherol in meat (longissimus muscle). Vitamin D₃ supplementation resulted in higher (P = 0.07) a^∗ values of loin chops at 5 days of storage. Vitamin D₃ and vitamin E supplementation did not affect other meat quality characteristics or tenderness (quantified by Warner–Bratzler shear force). Antioxidative capacity (measured as MDA production after incubation of longissimus muscle homogenates with Fe²⁺/ascorbate) was improved by vitamin E and partly by vitamin D₃ supplementation.     

Effects of peanut skin extract on quality and storage stability of beef products

Peanut skins are a low-value byproduct of peanut processing operations. They have been found to contain significant levels of natural antioxidants, but their antioxidant activity in muscle foods is unknown. The effects of peanut skin extracts on oxidation (TBARS) and color (CIE L^∗a^∗b^∗) was studied in ground beef and ground beef with added salt, phosphate (STP) and nitrite/erythorbate. Cooking loss, microbial growth, aroma acceptability and texture were also examined. The most significant reduction in oxidation was in ground beef or samples with salt, followed by phosphate (STP) or nitrite/erythorbate. Because of their low effective concentrations (200 ppm), the extracts did not cause color change (P > 0.05) of the products indicated by CIE L^∗a^∗b^∗ value. The extracts had no effect (P > 0.05) on sensory aroma. The phenolic extract from peanut skin had no effect (P > 0.05) on the cooking loss of the ground beef as well as the cured and uncured formulated products. The microbial growth in fresh ground beef was not affected (P < 0.05) by the phenolic extract.     

The pre- and post-grinding application of rosemary and its effects on lipid oxidation and color during storage of ground beef

The timing of the application of rosemary extract was evaluated as one-way of minimizing myoglobin and lipid oxidation in ground beef. In experiment 1, rosemary extract was added to beef at four different stages namely trim, cube, coarse, and fine ground beef. The beef was evaluated for color and TBARS values during 144 h of storage (4 °C). Results showed that when rosemary was added to the pre-grinding treatments of trim and cube, ground beef had the highest a^∗ values (redness), oxymyoglobin content, and lowest TBARS values at 144 h. In experiment 2, the effect of rosemary extract was evaluated on the color quality of case ready ground beef inoculated with 10⁷ CFU/g Escherichia coli. Microbial counts, color, and TBARS values were measured during 144 h of simulated storage. The results showed that both the rosemary treated samples that were inoculated and uninoculated remained redder longer and had lower TBARS values than the untreated inoculated and uninoculated controls. There was no significant inhibition of E. coli by the rosemary extract.     

Effect of illumination on the display life of fresh pork sausages packaged in modified atmosphere. Influence of the addition of rosemary, ascorbic acid and black pepper

Pork forelegs were used for manufacturing fresh sausages, treated with different natural antioxidants (rosemary, ascorbic acid and black pepper), packaged in 80% O₂ + 20% CO₂ atmosphere and displayed at 2 ± 1 °C under different lightings (darkness, standard fluorescent, low-UV colour-balanced lamp and standard fluorescent plus a UV-filter). Two packs for each treatment were opened every 4 days for subsequent analysis of colour CIE L^∗, a^∗, b^∗, TBARS, microbial psychrotrophic aerobes and sensory discolouration and off-odour. Lighting with standard fluorescent was highly deleterious for sausage display life, which fell from 12 to 8 days due mainly to early discolouration. Inserting a UV-filter extended display life to 12 days, while the use of a low-UV lamp was not effective in protecting from discolouration. Addition of rosemary plus ascorbic acid, in the absence of black pepper, retarded discolouration only in sausages illuminated with the UV-filter, reaching a display life of 16 days, equal to that of sausages maintained in the dark.     

The use of visible and near infrared reflectance spectroscopy to predict beef M. longissimus thoracis et lumborum quality attributes

Visible and near infrared reflectance spectroscopy was used to predict pH at 24 h (pH24) post-mortem, sarcomere length (SL), cooking loss (CL), Warner–Bratzler Shear Force (WBSF) and colour parameters (L^∗, a^∗, b^∗) in beef cattle samples. Samples from M. longissimus thoracis et lumborum from 30 bulls were aged at 4 °C for 1, 3, 7 and 14 days and analysed for pH, SL, CL, WBSF and colour. NIRS calibrations for pH24, luminosity at 0 (L^∗t0) and 60 min (L^∗t60) showed good predictability (R² = 0.97, 0.85 and 0.82; SECV = 0.10, 1.16, 1.36, respectively), whereas those related to the rest of the parameters were poorer.     

Influence of vacuum-aging period on bloom development of the beef gluteus medius from top sirloin butts

The gluteus medius (GM) from USDA Select beef carcasses was used to test the effect of aging period on bloom development. Top sirloin butts (IMPS #184) were randomly allocated to 0, 7, 14, 21, 28, and 35 d vacuum-aging at 2 °C (n = 10/aging period). Each week, aged top sirloin butts were faced before two 2.5-cm-thick, non-adjacent steaks were cut and instrumental color (L^∗, a^∗, and b^∗) of the GM was measured at 10-min intervals for 2 h after cutting. Steaks aged for 7 and 14 d were a more vivid (greater chroma values; P < 0.05), redder (greater a^∗ values; P < 0.05), and more yellow (greater b^∗ values; P < 0.05) color than steaks from the other aging periods. Change in total color (ΔE) was greater (P < 0.05) for steaks from top sirloin butts aged 7, 14, and 21 d than steaks from top butts aged 28 and 35 d, whereas oxymyoglobin percentages for steaks from top butts aged 7 and 14 days were greater (P < 0.05) than those from top sirloin butts aged 28 and 35 d. As much as 90% of the total increase (P < 0.05) in a^∗, b^∗, and chroma values, as well as hue angles and oxymyoglobin percentages, was achieved during the first 60 min after cutting.     

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.     

CT scanning carcases has no detrimental effect on the colour stability of M. longissimus dorsi from beef and sheep

This study investigated the effect of computerised tomography imaging (CT scan), for carcase composition determination, on the oxy/metmyoglobin ratio, hue and L^∗, a^∗ and b^∗ scores of M. longissimus dorsi from both beef and lamb. Beef and lamb M. longissimus dorsi were divided into four proportions and randomly allocated to one of the following treatments; CT 30 day aged; CT fresh; control 30 day aged; control fresh. Colour measurements were made over a 96 h retail display period. CT scan had little effect on the colour of both lamb and beef across all colour parameters. There was a small negative affect observed in CT aged samples (P < 0.05) for ratio, hue, a^∗ and b^∗ values, however these differences were so small that they are unlikely to impact upon the commercial shelf-life of the product. Other factors such as aging, species and vitamin E concentration play a much greater role in colour stability than CT. Aged M. longissimus dorsi clearly had a worse colour stability than the fresh packaged samples, while beef was a lot more colour stable than lamb. It appears that CT scan for the purpose of body composition determination will not have any commercially relevant impact on colour stability of both beef and lamb.     

Carcass, sensory, fat color, and consumer acceptance characteristics of Angus-cross steers finished on ryegrass (Lolium multiflorum) forage or on a high-concentrate diet

Fall-born Angus-cross steers (n = 30) from 1 of 2 sires, were randomly assigned to either an 85% corn, 7.5% cotton-seed hulls, and 7.5% vitamin/mineral/urea supplement diet (GRAIN), 100% ryegrass grazing (RG), or ryegrass grazing then the GRAIN diet for 94 d (RG/GRAIN). USDA Yield Grade of steers finished on either the GRAIN or RG/GRAIN regimens were higher (P < 0.02) compared to those finished on RG. Marbling score and USDA Quality Grade did not differ (P = 0.21 and 0.12, respectively) among the three finishing regimens. Yellowness (b^∗) values of the subcutaneous fat from both strip loins (SL) and ribeye (RE) rolls was lowest (P < 0.05) in cuts taken from steers finished on GRAIN. Subcutaneous fat of both SL and RE had lower L^∗ and hue angle values, and higher a^∗ and b^∗ values before trimming than after the fat was trimmed to 0.3 cm. Initial and sustained tenderness scores of SL from steers finished on GRAIN were higher when compared to RG/GRAIN or RG regimens (P < 0.05). Flavor intensity and beef flavor scores were higher (P < 0.05) for SL from GRAIN- or RG/GRAIN-finished steers compared to RG-finished steers. GRAIN SL had lower (P < 0.05) WBSF values than RG, but similar (P > 0.05) to RG/GRAIN. Trained sensory tenderness and flavor scores and WBSF values for RE were not affected by finishing regimen (P > 0.05). GRAIN steaks had a higher consumer overall acceptability score, average price/kg, and rank (P < 0.05). While carcass, fat, and sensory disadvantages were present in RG cattle, the overall magnitude of the differences compared to GRAIN cattle was fairly small.     

The influence of creatine and a high glycemic carbohydrate on the growth performance and meat quality of market hogs fed ractopamine hydrochloride

Crossbred barrows (n = 128; 85 ± 0.91 kg) were randomly allotted to one of four dietary treatments. A pelleted corn-soybean diet containing 5 ppm Paylean^® (PAY) was tested against a negative control (NCON) diet formulated to meet or exceed the National Research Council’s requirements for the growing pig, a pelleted corn-soybean diet containing 0.92% creatine and 2.75% dextrose (COMBO), and a pelleted corn-soybean diet containing a combination of 5 ppm Paylean^®, 0.92% creatine, and 2.75% dextrose (PAYPLUS). No treatment differences were noted when comparing ADG (P = 0.66) and hot carcass weight (P = 0.75). Over the 27 d test, barrows fed PAY and PAYPLUS produced loins with a larger (P < 0.01) loin muscle area (LMA) than those fed NCON or COMBO diets. Barrows fed the NCON diet were fatter at the 10th-rib (P < 0.01) than those animals fed the remaining dietary treatments. Dietary treatment did not affect the ultimate pH (P = 0.87), Japanese color score (P = 0.25) or Minolta L^∗ (P = 0.61) and b^∗ (P = 0.56) values of the loin. Loin chops from NCON, COMBO and PAYPLUS tended (P = 0.07) to contain a higher intramuscular fat content than those from barrows fed PAY. Additionally, loin chops from the NCON and COMBO fed animals were more red (higher a^∗-value) than those chops coming from animals fed the PAY diet (P < 0.01).     

Instrumental reflectance values of fresh pork are dependant on aperture size

The effect of aperture size on instrumental pork color measurements was studied. Pork longissimus chops (n = 30) were cut, aerobically packaged, and allowed to bloom overnight. Chops were measured once with each of four aperture ports (4.45, 2.54, 1.27, and 0.64 cm diameter) on a HunterLab LabScan. Reflectance values measured with smaller aperture sizes were reduced (P < 0.05) for most visual wavelengths (10 nm intervals), and the percent reduction was greatest in the range of the longer, redder wavelengths. Values for L^∗, a^∗, b^∗, and saturation index were reduced (P < 0.05) with decreasing aperture size under illuminants A, C, and D₆₅. Using illuminant A, hue angle increased (P < 0.05) as aperture size decreased. For illuminants C and D₆₅, hue angles were similar (P > 0.05) for the three largest aperture sizes, but negative a^∗ values found with the smallest aperture size skewed the hue angle data.     

Burdizzo pre-pubertal castration effects on performance, behaviour, carcass characteristics, and meat quality of Holstein bulls fed high-concentrate diets

The effects of Burdizzo pre-pubertal castration on performance, behaviour, carcass, and meat quality of Holstein bulls fed high-concentrate diets were evaluated. Two hundred bulls (8.0 ± 0.42 months old) were randomly assigned to control (CTR) or Burdizzo castration (BURD). After 121 d, ADG, BW, and HCW were greater in CTR animals than in BURD animals, as well as, the agonistic and sexual behaviour. However, carcass fatness and intramuscular LT (longissimus thoracis) fat percentage were greater in BURD animals than in CTR animals. Additionally, CTR animals showed lower L^∗, a^∗, and b^∗ than BURD. The WBSF was smaller (P < 0.01) in BURD than in CTR bulls at all ageing days, and in both treatments decreased (P < 0.01) from 0 to 7 d of ageing. Additionally, at day 0 of ageing, meat from BURD animals showed similar WBSF to meat from CTR bulls after 7 d of ageing. However, 23% of BURD animals did not have a complete testicular atrophy, suggesting that the method of castration was not completely effective.     

The crossbreeding of different Duroc lines with the Iberian pig affects colour and oxidative stability of meat during storage

Colour and oxidative stability of Longissimus dorsi (LD) and Biceps femoris (BF) muscles from 3 different Iberian × Duroc genotypes (GEN1: ♂ Iberian × ♀ Duroc1, GEN2: ♂ Duroc1 × ♀ Iberian; GEN3: ♂ Duroc2 × ♀ Iberian) were analysed during 10 days of refrigerated storage. GEN1 and GEN2 are reciprocal crosses, while the difference between GEN2 and GEN3 is the Duroc sire line. The genotype Duroc1 was selected for the manufacture of dry-cured-meat products while the genotype Duroc2 was selected for meat production. BF showed more intense colour and oxidative changes during storage than LD, which is in accordance with their different metabolic pattern, since BF is an intermediate oxidative muscle whereas LD is a glycolytic one. Important differences were found between crosses due to the genotype of the Duroc sire line; however, reciprocal crosses (GEN1 and GEN2) showed a similar pattern. The lowest post-mortem pH of GEN3 could be a deciding factor of the oxidative and colour stability during storage as GEN3 had higher drip and cook loss as well as higher susceptibility to iron-ascorbate-induced oxidation. In addition, chops from GEN3 were paler (lower L^∗) and showed a higher discolouration (higher decrease of a^∗) besides higher lipid (TBA-RS) and protein oxidation (carbonyl content) after the storage.     

Ability of near infrared reflectance spectroscopy (NIRS) to estimate physical parameters of adult steers (oxen) and young cattle meat samples

The potential of NIRS-based models to predict several physical parameters of oxen and young cattle beef protected by a quality mark was evaluated. Fifty-three and 67 samples of Longissimus thoracis muscle corresponding to oxen and young cattle reared in extensive conditions were analyzed for pH, colour (L^∗, a^∗, b^∗), water holding capacity (WHC) and Warner–Braztler shear force (WBSF), according to the conventional methods. Several factors which might have jeopardized the prediction of pH, a^∗, WHC and WBSF by NIRS are considered in the discussion section. However, the best NIR calibrations, tested by full cross-validation, were for L^∗ (R² = 0.869; SE_CV = 1.56) and b^∗ (R² = 0.901; SE_CV = 1.08) colour parameters in meat samples from young cattle. It can be concluded that NIRS could be a useful tool for estimating the colour of young cattle meat samples, primary consideration for consumers when making purchasing decisions.     

Meat quality traits of commercial hybrid pigs in Argentina

This report describes the meat quality of two INTA hybrids (hybrid females) sired by Duroc (D) or Yorkshire (Y) boars and a third one from PIC (S), a cross of females C22 to 412 boars. Starting at 30 kg live weight, 18 barrows and 18 gilts of each genotype were kept in identical conditions until slaughtered at 110 kg. Longissimus dorsi muscles were analyzed. Means differed significantly (P < 0.05) for drip loss (higher in S); tenderness (more tender in D), water holding capacity (higher in Y); cooking loss (higher in Y); colour parameter L^∗ (lower in D) and b^∗ (higher in S) and intramuscular fat content (higher in D). As a result of sensory analysis, it was found that D was the most tender and juicy. There were few sex effects and no genotype–sex interactions. Distinct differences in meat quality between hybrids do exist, with D superior, S the worst, and Y intermediate.     

Effects of packaging atmospheres on shelf-life quality of ground ostrich meat

Fresh ground ostrich meat was packaged under high oxygen (O2), high nitrogen (N2), vacuum (VAC) and ambient air (AIR) atmospheres, stored at 4 ± 1 °C and displayed under 1700 ± 100 lux of fluorescent lighting for 9 days. The meat was evaluated for changes in typical shelf-life characteristics consisting of pH, color properties (CIE L^∗, a^∗, b^∗, and total color difference, ΔE), oxidative changes (thiobarbituric acid value and hexanal content) and bacterial counts (total viable cell, coliform, lactic acid bacteria, Enterobacteriaceae, Pseudomonas spp.) Initial meat pH was 6.16 and declined slightly during storage. TBA values and hexanal content were highest in O2 and lowest (P ? 0.05) in VAC and N2 atmospheres. Surface lightness (L^∗) and redness (a^∗) were highest in O2 packaging initially, decreasing (P ? 0.05) by day 9. ΔE of the ground ostrich increased during storage in only O₂ and AIR packaging. All packaging methods had generally similar effects on microbial outgrowth. Total aerobic bacteria attained >10⁶ CFU/g meat between day 3 and day 6. Ground ostrich meat was below saleable quality in less than 6 days based on all of the meat attributes. For O2 packaging however, quality based on lipid oxidation and color properties indicated a shelf-life of less than 3 days. Oxidation is likely the limiting factor for shelf-life of ground ostrich meat.     

Comparison of ascorbic acid and sodium erythorbate: Effects on the 24h display colour of beef lumbar vertebrae and longissimus lumborum packaged in high-oxygen modified atmospheres

Sodium erythorbate and ascorbic acid were compared as a means to stabilize surface colour of bone-in beef steaks in high-oxygen modified atmosphere (80% oxygen and 20% carbon dioxide). Bone-in strip loins (n = 8) were fabricated into 1.9 -cm thick steaks, of which both the lumbar vertebrae and longissimus lumborum were topically treated with either ascorbic acid or sodium erythorbate (0, 0.05, 0.1, 0.5, 1.0, or 1.5%, wt/wt basis). Colour (L^∗a^∗b^∗) was evaluated before treatment and 24 h after packaging (display at 1 °C). Sodium erythorbate was as effective as ascorbic acid for inhibiting vertebrae discolouration (P > 0.05). Either reducing agent at 0.5, 1.0, or 1.5% improved (P < 0.05) vertebrae redness (compared with 0%, 0.05% and 0.1%). No detrimental effects on muscle colour were observed. When selecting antioxidants intended for bone-in beef steaks displayed in high-oxygen packaging, sodium erythorbate may be a cost effective substitute for ascorbic acid.     

Effect of stunning systems on meat quality of Manchego suckling lamb packed under modified atmospheres

The effects of the type of stunning (TS) [electrically vs. gas] and packing in modified atmospheres (MA) [MA-A: 30% CO₂/70% O₂; MA-B: 30% CO₂/69.3% N₂/0.7% CO; MA-C: 40% CO₂/60% N₂] on meat quality (pH), drip losses (DL), water holding capacity (WHC), shear force (SF) and instrumental colour (L^∗, and C^∗chroma) of suckling lamb of the Spanish Manchego breed at 7, 14 and 21 d post-packing was studied. Acceptance of meat samples (on the basis of colour and odour) was determined. In general neither the TS nor the MA affected the pH values. Meat from the gas stunned lambs had the lowest DL (P < 0.001 at 14 d post-packing), but lower WHC (more water expelled; P < 0.01 at 14 and 21 d post-packing), was more tender (P < 0.01) and had higher L^∗ (P < 0.001 at 14 d post-packing) and C^∗ values (P < 0.001) than the electrically stunned group. Similar values of WHC and SF were observed for all MA types but the use of CO in the packs (MA-B) caused less DL, gave the highest C^∗ values, acceptability and colour stability with time of storage.