MEAT QUALITY ATTRIBUTES OF CHILLED VENISON AND BEEF

ABSTRACT

Meat quality attributes of venison and beef “semimembranosus” muscle stored at ?1.5 C for 4 weeks were compared. Chilled venison had lower L*, a*, b*and chroma compared to beef. Percent expressible water (PEW), shear force and cook loss were lower in venison compared to beef. μ‐Calpain activities at pH 7.4 and 5.5 were higher and the activity of μ + m‐calpain at pH 5.5 (and not at pH 7.4) was lower in venison compared to beef. L*, a*, b*and chroma in meat from both species increased with chilled storage time (P < 0.01); the increase was higher in beef compared to venison. μ‐Calpain activities at pH 7.4 and 5.5 in venison increased in the first week of storage and then declined in the second while it decreased with time in beef at pH 7.4 and followed similar trend as venison at pH 5.5. Activities of μ + m‐calpain at pH 7.4 and 5.5 decreased with chilled storage time in both types of meat. Shear force decreased with storage time, raw meat PEW increased in the first week and cook loss increased for the first 2 weeks of storage and then declined thereafter in both meats. Within the parameters of this study, the table‐eating quality of venison improved and its color deteriorated faster in chilled storage compared to beef implying that the processing inputs required to maximize meat quality of beef may not be suitable for venison and vice versa.

PRACTICAL APPLICATIONS

The following are some of the practical applications of this research: (1) process variables for optimal quality of table beef and venison differ, processors should tailor their process specifically for each specie; (2) venison producers who supply distant markets should consider the rapid rate of tenderization of venison to avoid supplying products with poor texture resulting from over tenderization; (3) the practice of packaging meat under high oxygen environment to enhance color may affect the quality of venison more than other red meats because of the rapid rate of oxidation in venison relative to these meats; (4) the rapid deterioration in the color of venison underscored the need to come up with a way of convincing the consumer to accept the browner color of venison as an inherent characteristic of this meat in order to minimize any bias against the meat because of its color; and (5) the use of fluorogenic substrates for determining calpain activities if further validated in other studies can be used for the online prediction of tenderness early postmortem.

     

蒙顶黄芽不同加工工序中色泽变化与品质相关性研究

研究不同加工工序制成的蒙顶黄芽干茶、汤色及叶底色泽,并进行色素成分检测及品质审评,分析干茶、汤色及叶底色泽L*a*b*值与各审评因子得分、色素含量、品质总分的相关性,为黄茶闷黄程度及色泽的评价提供一定的参考依据。以蒙顶黄芽加工过程中的茶样为试验材料,采用色彩色差计CR410测定干茶、汤色及叶底的L*a*b*值,再与干茶、汤色、叶底得分做显著性分析,与茶色素、叶绿素及品质总分做相关性分析。结果表明,干茶L*、a*、b*值与干茶色泽审评得分呈显著或极显著相关（P<0.05, P<0.01）,茶汤L*、a*、b*值与汤色审评得分均呈极显著相关（P<0.01）,其相关系数分别为?0.93、0.97、0.93,叶底L*、a*、b*值与叶底得分均呈极显著相关（P<0.01）,其相关系数分别为?0.96、0.97、0.98;干茶、汤色及叶底的L值与茶色素含量呈极显著负相关（P<0.01）,a*、b*值与茶色素含量呈极显著正相关（P<0.01）;干茶、汤色及叶底的L*值与叶绿素含量呈极显著正相关（P<0.01）,a*、b*值与叶绿素含量呈极显著负相关（P<0.01）。蒙顶黄芽感官品质与L*、a*、b*值及色素之间的相关性表现为:与干茶 L *值、汤色L *值、叶底L *值、叶绿素a*、叶绿素b*含量均呈极显著负相关（P<0.01）,与干茶a*b*值、汤色a*b*值、叶底 a*b*值及茶色素含量均呈显著或极显著正相关（P<0.05, P<0.01）,除干茶a*值外,相关系数均在0.80以上。本试验表明,就各审评因子及品质总分而言,采用色泽Lab值测定方法可为黄茶色泽与品质相关性研究提供一定的理论基础。     

Optimization of soy dessert on sensory, color, and rheological parameters using response surface methodology

Rheological behaviors of system were measured varying the concentration of sucrose (12–20 g), cocoa powder (0–4 g), and inulin (2–8 g) with fixed amount of starch and soymilk. The instrumental color based on the coordinate a* (redness), b*(yellowness), L* (lightness), C* (chromaticity), and h*(hue angle) were also analyzed. Sensory tests were done to assess what extent of rheological properties, visual color, and taste were accepted by the consumers. Response surface methodology was applied to optimize the rheological, chromatic, and sensory data. The consistency index (R² _adj =91%, p<0.01) and elasticity (R² _adj =97%, p<0.01) were related to the independent variables by quadratic model. The linear correlation between b* with hue angle (r=0.97) and chromaticity (r=0.98) were observed. Sensory analysis data showed that parameters differed significantly (p<0.05) with sensory acceptability coefficient (R² _adj =83%, p<0.01). Thus, response surface methodology used as an adequate approach for optimizing the dessert with best proportion of these components.     

Display, Packaging, and Meat Block Location Effects on Color and Lipid Oxidation of Frozen Lean Ground Beef

Ground beef chuck (15% fat) was packaged (500g) in vacuum bags, Saran Wrap^TM overwrapped with aluminum foil or polyvinyl chloride (PVC), exposed to retail display light (4°C) for 24 hr and then held frozen (?18°C) for 52 wk. Instrumental and visual color of PVC-packaged beef was affected most by display and by frozen storage. During frozen storage, as oxygen permeability of packaging material increased, TBA, visual brownness, and metmyoglobin increased while visual redness, acceptability, a* value, red color contributed by oxyrnyoglobin, and deoxymyoglobin decreased. Location on the meat block (exterior vs interior) affected (p<0.05) visual red and brown color, lightness, and acceptability, L*, a*, and b*, and TBA values.     

SOME EFFECTS OF SODIUM LACTATE ON SHELF-LIFE, SENSORY, AND PHYSICAL CHARACTERISTICS OF VACUUM-PACKAGED BEEF BOLOGNA

Beef bologna, containing 0, 1, 2, or 3% sodium lactate (SL), was vacuum packaged and stored at 4C for 0, 2, 4, 6, 8, and 10 weeks. Color was assessed using L*, a*, b* measures, and fade (% reflectance 570 nm/650 nm). A trained sensory panel evaluated flavor and color intensity. Total aerobic plate counts (TPC), pH, and TBA values were determined. Addition of SL had no effect on initial pH. Pink color was correlated with a* values, fade, and TPC (r = 0.74, -0.70 and -0.54, respectively; p < 0.05). Salty-flavor intensity was highest for bologna containing 3% SL and lowest in controls. Beefy flavor was inversely correlated with TPC (r = -0.45, p < 0.05). Sour-flavor scores were inversely correlated with pH (r × -0.51) and directly with TPC (r = 0.33, p < 0.05). After 10 weeks TPC for control product was highest, while that for bologna containing 3% SL was lowest.     

冷却猪肉新鲜度的色差快速分析评价方法

为了得到冷却猪肉新鲜度的变化规律,本研究以冷却猪肉里脊部分为研究对象,进行球蛋白沉淀实验、感官评价、pH值、水分含量、肉浸液以及肌肉表面颜色值测定。结果表明：球蛋白沉淀实验、pH值能够较好地反应肉品新鲜度的变化,色差分析符合一定的规律：肌肉表面色差测定中,20℃条件下,a*变化与贮藏时间显著相关(P＜0.05),L*变化显著(P＜0.05);4℃条件下,b*、C变化与贮藏时间极显著相关(P＜0.01),L*值与pH值极显著相关(P＜0.01);对于肉浸液,L*、b*、C、ΔE*均发生显著性变化(P＜0.05),20℃条件下L*、b*、C、ΔE*与贮藏时间和pH值显著相关(P＜0.05),而4℃条件下,L*、C、ΔE*与贮藏时间显著相关(P＜0.05),L*、a*、b*、C、ΔE*值与pH值极显著相关(P＜0.01);冷链过程中,当L*高于48.73、a*高于4.72、b*高于9.18时可认定冷却肉为新鲜肉。     

Developing a Color Card for Raw Flesh of Astaxanthin-fed Salmon

Color standards from the Natural Color System (NCS) were selected by a sensory panel to match color of raw flesh of astaxanthin-fed Atlantic salmon (Salmo salar L.). The NCS notations, blackness, chromaticity and hue, of the most frequently selected standards are given. A linear relationship between average NCS hue and NCS chromaticity values of each salmon was obtained, the hue being more reddish at high color intensities. NCS chromaticity and hue were both significantly correlated with carotenoid concentration and with instrumentally obtained CIE (1976) a*, b* and hue values. Procedures for the selection of NCS standards and for the practical use of a color card in the evaluation of salmon color, were developed.     

EFFECT OF HOT WATER IMMERSION ON PEEL COLOR OF PEARS AND ON WHITE ROT CAUSED BY BOTRYOSPHAERIA BERENGERIANA

Abstract The effectiveness of hot water immersion (HWI) on peel color and the control of white rot caused by Botryosphaeria berengeriana on wound-inoculated European pears, cv. La-France, were investigated. After HWI at 40, 45, 48, 50, 52 and 54C for varying immersion periods, the pears were held at 20C, ≥ 90% RH (simulated retail conditions). The peel color (L*, a*, b*) was determined before and after HWI treatment. The dominant role of L* suggested that peel darkening was the major factor in color change of the HWI treated pears. The L* value of 54 was judged as the border line for acceptability and less than 51 resulted in browning. Similarly the critical points for a*, b*, chroma, hue and ΔE* were found to be −6, 34, 35, 100, and 8, respectively. Disease incidence recorded 7 days after treatment revealed that High Temperature Short Time (HTST) treatment of 54C for 3 min reduced incidence about 85% with good retention of color. Both temperature and immersion period are to be carefully selected to prolong shelf-life and retain the peel color quality of 'La-France'pears.     

Influence of source and quality on the color characteristics of annatto dyes and formulations

Annatto dyes containing different strengths of bixin, norbixin and their formulations such as water-soluble liquid, and oil soluble liquid were measured for L*, a* and b* in a Hunter color meter and the Yellow (Y) and red (R) units in a Lovibond tintometer. Seed source and dye purity had a significant effect (P < 0.05) on the color characteristics L*, a*, b* and Y and R units of bixin/norbixin dyes and their formulations. These characteristics behaved independently when different dyes diluted to a common concentration of 50 mg bixin or norbixin/L. However, when individual bixin/norbixin dyes serially diluted L*, b* decreased and a* values increased with increase in concentration of bixin/norbixin. Similarly the increase in concentration of bixin/norbixin have shown decreasing trend on Y/R values due to increase in R-values in the tintometer. It has been observed that a* and R units generally increased with increase in concentration, and L* and b* values decreased and Y values are almost constant in both the bixin and norbixin dyes. However the b*/a* values showed lower values in bixin dyes and higher in norbixin dyes. Similarly R-values were higher in bixin dyes when compared to norbixin dyes.     

Effects of Carbon Monoxide Packaging on Color and Lipid Stability of Irradiated Ground Beef

ABSTRACT: The effects of packaging atmosphere (aerobic, vacuum, or modified atmosphere with carbon monoxide) on ground beef treated with ionizing radiation were investigated. Measurements of color (CIE L*, a*, b*), lipid oxidation (TBA value), and sensory quality were conducted during 28 d of storage at refrigerated (0 to 2°C) temperatures. Irradiation significantly ( p > 0.001) decreased color scores and increased TBA and off-odor scores. The MAP + CO treatments increased the L* and a* values ( p < 0.001), regardless of irradiation dose. The TBA values for MAP + CO-packaged samples were well below the levels considered "rancid" (about 1.0). In addition, sensory scores indicated minimal production of irradiation off-odors with MAP + CO packaging.     

Measuring pork color: effects of bloom time, muscle, pH and relationship to instrumental parameters

To evaluate factors affecting pork color, the gluteus medius (GM), longissimus lumborumetthoracis (LT), semimembranosus (SM), biceps femoris (BF), and triceps brachii (TRI) muscles from pork carcasses of varying ultimate pHs were allowed to bloom for 30 min. L*, a*, and b* values, hue angle, chroma and visual color were determined. Color was evaluated using HunterLab (illuminants A, C, D(65) and F) and Minolta (illuminants C and D(65)) Spectrocolorimeters. LT had the highest L* value (51.31; TR=39.93) and hue angle (59.36; TR=46.94), and the lowest a* (7.52; TR=12.88) value. L* value was unaffected by bloom time; hue angle stabilized after 5 min, a* and b* values after 10 min and chroma after 20 min. Using the Minolta/illuminant D65, visual color best correlated with b* and L* values (r=-0.94 and -0.89) of LT. Using the Hunter/illuminant C, visual color correlated with L* value of LT, GM, BF and SM (r >-0.90 for each). Overall, the instrumental measure that best related to visual color was L* value.     

Postharvest Ripening Characterization of Greenhouse Tomatoes

The determination of °Brix, pH, titratable acidity and antioxidant composition such as β-carotene, lycopene, and vitamin C was done in greenhouse “Savoura” tomatoes during maturation. The chromatic values L*, a*, b* were determined at the top surface of the tomato, and its strength-deformation curve was tested with a texturometer. Results pointed out that °Brix and titratable acidity did not change during postharvest, while β-carotene, lycopene, and vitamin C contents increased continuously toward the red stage of tomato. The colour values L*, a*, b*, and ratio a*/b* had a good correlation with the maturity stages. Also, a high correlation between lycopene content and (a*/b*) ratio was found, which was well represented with a second order polynomial function (r² = 0.95). This equation permits to appropriately estimate lycopene content of tomato as a function of its color, without any chemical analysis. During ripening, tomato texture changed from firm turgid to soft and the puncture deformation degree increased. Tomato firmness and chromatic values had a good correlation, and the lycopene content was a logarithm function of firmness (r² = 0.81). The strength in puncture test increased linearly with deformation until the bioyield point. The measured force was analyzed as the sum of the compression and the shear forces. The two force coefficients can be considered as tomato properties, independent of the puncture probe. These coefficients were found to decrease during tomato maturation.     

烤烟表面颜色的量化及其与胡萝卜素类物质的关系

为揭示我国不同产区烤烟颜色特征差异的成因,采用L*a*b*均匀颜色空间的颜色表征方法对我国11个省60个产烟县的C3F烟叶进行了测量分析,并研究了烤烟颜色的色空间分布指标与类胡萝卜素含量的关系。结果表明:①我国不同产区烤烟颜色的色空间指标明度L*、红度a*、黄度b*、色饱和度c*及类胡萝卜素类物质差异明显,东南烟区烟叶的明度、黄度和色饱和度较低,红度较高,类胡萝卜素含量较低,叶黄素比例较高;长江中上游和西南烟区烟叶的明度、黄度和色饱和度较高,红度相对较低,类胡萝卜素含量较高;北方烟区烟叶的明度相对较高,色饱和度相对较低,类胡萝卜素含量较低。②烤烟类胡萝卜素类物质与颜色色空间分布指标关系密切,随类胡萝卜素含量的提高,红度、黄度、色饱和度等指标均呈现出显著上升趋势,明黄度比值呈显著下降趋势。     

Changes in color parameters of corn kernels during roasting

Changes in color parameters (L*, a*, b*, ΔE*, h°, and C* values) of corn during roasting were investigated and subsequently described using mathematical models. Corn kernels were roasted for 50 min at 160, 180, 200, 220, and 240°C. The L*, b*, h°, and C* values tended to decrease more rapidly as the roasting temperature and time increased up to 220°C and 50 min, whereas a* and ΔE* values tended to increase. Variation of L* and ΔE* values was found to be proportional to the roasting temperature and time. Variation of L* value during roasting above 180°C was adequately described by a first-order model. Cubic model satisfactorily described changes in all of color parameters over the temperature range. Activation energies of L* and ΔE* values were determined as 34.04 and 79.16 kJ/mol, respectively. Results suggest that L* and ΔE* values may be used as color control indicators during roasting of corn kernels.     

Measurement of meat color using a computer vision system

The limits of the colorimeter and a technique of image analysis in evaluating the color of beef, pork, and chicken were investigated. The Minolta CR-400 colorimeter and a computer vision system (CVS) were employed to measure colorimetric characteristics. To evaluate the chromatic fidelity of the image of the sample displayed on the monitor, a similarity test was carried out using a trained panel. The panelists found the digital images of the samples visualized on the monitor very similar to the actual ones (P < 0.001). During the first similarity test the panelists observed at the same time both the actual meat sample and the sample image on the monitor in order to evaluate the similarity between them (test A). Moreover, the panelists were asked to evaluate the similarity between two colors, both generated by the software Adobe Photoshop CS3 one using the L*, a* and b* values read by the colorimeter and the other obtained using the CVS (test B); which of the two colors was more similar to the sample visualized on the monitor was also assessed (test C). The panelists found the digital images very similar to the actual samples (P < 0.001). As to the similarity (test B) between the CVS- and colorimeter-based colors the panelists found significant differences between them (P < 0.001). Test C showed that the color of the sample on the monitor was more similar to the CVS generated color than to the colorimeter generated color. The differences between the values of the L*, a*, b*, hue angle and chroma obtained with the CVS and the colorimeter were statistically significant (P < 0.05–0.001). These results showed that the colorimeter did not generate coordinates corresponding to the true color of meat. Instead, the CVS method seemed to give valid measurements that reproduced a color very similar to the real one.     

The use of visible and near-infrared reflectance spectroscopy to predict colour on both intact and homogenised pork muscle

Visible and near-infrared reflectance spectroscopy (VIS/NIRS) was used to predict colour on pork muscle samples. Colour values were measured on 44 pork muscles (n=44) using a Minolta digital camera to determine CIE L* (lightness), CIE a* (redness) and CIE b* (yellowness). Samples were scanned in the visible and near-infrared region of the spectra on a monochromator instrument (400–2500 nm) on both intact and homogenised presentation to the instrument. Two mathematical treatments (first and second derivative) and two scatter transformations to the spectra were explored, none and standard normal variate and detrend (SNV-D). Predictive (VIS/NIRS) calibrations were developed using a modified partial least-squares regression (mPLS) with internal cross validation. The highest coefficients of determination in calibration (R²_cal) and lower standard errors in cross validation (SECV) were found for both CIE L* and a*, in homogenised presentation, while poor calibration statistics were found on intact presentation.     

Anthocyanin Pigments of Royal Okanogan Huckleberry Juice

Juice processed from Royal Okanogan Huckleberries had an intense purple color, (CIE L*a*b*= L*, 22.66, a*, ?0.06, b*, ?0.46) and high anthocyanin pigment content, (>5 g/L). The anthocyanins were separated by HPLC and characterized from retention times and UV-visible spectra of purified pigments and their hydrolysis products. The major pigment (>70%) was petunidin 3-(p-coumaroyl-rutinoside)-5-glucoside. Eleven additional anthocyanins were identified as petunidin, delphinidin, and malvidin with the same glycosidic substitution pattern as the major pigment, and varying degrees of acylation with p-coumaric, ferulic, and caffeic acids. It was concluded from comparative pigment analyses and berry morphology that Royal Okanogan Huckleberries had identical characteristics to the Garden Huckleberry, Solanaceae melanocerasum (renamed S. scabrum).     

SENSORY ANALYSIS OF PEANUT-BASED IMITATION CHEESE SPREAD

The purpose of this study was to develop an imitation cheese spread from peanut paste. Sensory scores for flavor, color, overall acceptability and purchase intention by laboratory and consumer-type panels using magnitude estimation scaling were determined. Color measurements (L, a, b) were obtained using a Hunterlab Color Difference Meter. Results indicate that the preferred level of cheese flavor was 1%. No preference for color was indicated by the consumer panel, however, the laboratory panel liked the sample containing 0.6% Annato concentrate. Flavor preference scores correlated with acceptability and purchase intention for both panels. Contour maps prepared from response surface analysis data shows the samples with high levels of color were perceived as having a stronger flavor.     

Effect of Dietary Ram Horn Hydrolysate (RHH) on the pH and Color Characteristics of Carcasses,Breast Fillets and Drumsticks of Broilers

This study was conducted to define the effects of ram horn hydrolysate (RHH) on the pH and color properties of carcasses and dissected products in broilers. Two-hundred and forty male broiler chicks (Ross-308) were fed with basal diets supplied with RHH for 4 wks. Chicks were allocated to four dietary treatments (H₀, H₁, H₂ and H₃ groups) in a completely randomized experimental design. Feed and water were offered ad libitum consumption and lightening was continuous throughout the experimental period. H₀ group was fed only the basal diet and given normal drinking water. Treatment groups were fed with basal diet plus a 1% (H₁), 2% (H₂), and 3% (H₃)-RHH-added water in place of normal drinking water to meet the daily water requirements of chickens from 1 to 28 days of ages. At the end of the trial all birds were slaughtered, then the ranges of pH and skin color of carcasses were determined at various times during the first 24 hour (1, 3, 7, 12, 17, and 24). After standard dissection of carcasses, breasts and drumsticks were divided into two groups for vacuum and aerobic packaging. Packed breasts and drumsticks were stored at 3 60.58 C, for 12 days, and the color values were determined. The pH values of H₃ group were lower than those of H₀, H₁ and H₂ groups (p < 0.05). The lightness (L*), redness (a*) and yellowness (b*) values increased during the 24-h period. The H₀ group had the higher b* values than those of RHH-added groups (p < 0.05). The L*, a* and b* values of drumstick meats were higher than those of the breast meats (p < 0.05). The values of b* in aerobic packaged breasts and drumsticks were higher than the vacuum packaged (p < 0.05) treatments. The b* values increased with storage. The a* values of RHH-supplied groups were higher than that of the control (p < 0.05), while b* value of control was higher than those of the RHH-supplemented groups (p < 0.05). While the L* and b* values of drumstick skin were higher than that of drumstick meat, a* values in drumstick meats were higher (p < 0.05). The vacuum packaging increased the a* value during storage. As a result, the use of RHH in broiler diets had a significant effect on the L*, a*, and b* values of carcasses and dissected tissue (p < 0.01).