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.     

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.     

Effect of carbon monoxide packaging and lactate enhancement on the color stability of beef steaks stored at 1°C for 9 days

Our objective was to assess the effects of lactate enhancement in combination with different packaging systems on beef longissimus lumborum and psoas major steak color. Strip loins and tenderloins (n = 16) were assigned to one of four injection treatments (non-injected control, water-injected control, 1.25%, and 2.5% lactate in the finished product). Steaks were individually packaged in either vacuum, high-oxygen (80% O₂/20% CO₂), or 0.4% CO (30% CO₂/69.6% N₂) and stored for either 0, 5, or 9 days at 1 °C. The L^∗ and a^∗ values of both the longissimus and psoas responded similarly to lactate, which at 2.5% darkened steaks (P < 0.05) packaged in all atmospheres and improved (P < 0.05) the redness of steaks packaged in high-oxygen. Packaging steaks in CO did not counteract the darkening effects of lactate. Nevertheless, CO improved (P < 0.05) color stability compared with high-oxygen packaging.     

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.     

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.     

Effects of enhancement with differing phosphate types, concentrations, and pump rates, without sodium chloride, on beef biceps femoris instrumental color characteristics

Enhancement of beef biceps femoris muscles (n=45) with solutions comprising sodium hexametaphosphate (SHMP), sodium tripolyphosphate (STPP), or tetrasodium pyrophosphate (TSPP) at either 0.2% or 0.4% of product weight, with the exclusion of sodium chloride, was performed to observe the independent phosphate effects on instrumental color during simulated retail display. All solutions were injected into muscle samples at either 112% (12% pump) or 118% (18% pump) of raw product weight. All three phosphate types maintained higher (P<0.05) L* values than untreated steaks (CNT) through 5 days-of-display, and SHMP had higher (P<0.05) L* values than STPP and TSPP through 7 days-of-display. Additionally, steaks with 0.2% phosphate inclusion were lighter (L*; P<0.05) than CNT throughout display, and were lighter (P<0.05) than steaks enhanced with 0.4% phosphates through 7 days of display. Steaks enhanced with TSPP had higher (P<0.05) a* values than CNT on days 5 and 7 of display, whereas SHMP- or STPP-enhanced steaks generally had similar (P>0.05) a* values as CNT after 3d of display. Direct comparison of phosphate concentrations revealed no differences (P>0.05) in a* values. Only steaks enhanced with TSPP were more vivid (P<0.05) and had higher (P<0.05) proportions of oxymyoglobin than CNT on days 5 and 7 of display. However, direct comparison of phosphate types indicated that TSPP- and STPP-enhanced steaks had similar (P>0.05) oxymyoglobin proportions during display. Phosphate inclusion at 0.4% maintained higher (P<0.05) oxymyoglobin proportions than 0.2% phosphate inclusion through 5 days-of-display. These results indicate that while 0.2% phosphate concentrations maintain lighter color, 0.4% concentrations can more effectively retain oxymyoglobin during display. Additionally, only steaks enhanced with TSPP were redder, more vivid, and had higher oxymyoglobin proportions than untreated steaks during the latter stages of display.     

Influence of carbon monoxide in package atmospheres containing oxygen on colour, reducing activity, and oxygen consumption of five bovine muscles

Steaks from five bovine muscles [psoas major (PM), longissimus lumborum (LL), deep semimembranosus (DSM), superficial semimembranosus (SSM), and semitendinosus (ST)] were packaged in atmospheres containing 20% or 80% oxygen, with and without 0.4% carbon monoxide. Steaks were evaluated on d 0, 4, and 7 of retail display for instrumental (CIE L^∗, a^∗, and b^∗) and visual colour, total- and metmyoglobin-reducing activity, and oxygen consumption rate. Combining carbon monoxide with either oxygen level had no effect (P > 0.05) on any measured attribute. Using higher oxygen levels increased colour stability and reduced variability (P < 0.05) among muscles for all measured attributes. In general, colour stability and reducing activity for the muscles were LL > ST > SSM > PM > DSM. Including 0.4% carbon monoxide with 20% or 80% oxygen may not have impacted colour, due to preferential formation of oxymyoglobin, rather than carboxymyoglobin, at these oxygen levels.     

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.     

Effects of dry,vacuum, and special bag aging; USDA quality grade; and end-point temperature on yields and eating quality of beef Longissimus lumborum steaks

This study evaluated the effects of three aging methods: (dry (D), wet (W), and special bag (SB)); two quality grades [USDA Choice((≥ Small⁵⁰ marbling) and Select); and two cooked end-point temperatures (62.8 °C and 71.1 °C) on physico-chemical traits of instrumental tenderness, color, and sensory properties of Longissimus lumborum beef muscle. Dry-aged loins had higher (P < 0.0001) weight loss than W or SB aged loins. However, D and SB aged loins had similar (P > 0.05) combined losses. W aged loins had higher (P < 0.01) L* values than D or SB aged loins. Warner–Bratzler shear force of steaks was not affected (P > 0.05) by aging method or quality grade but increased (P < 0.0001) as end-point temperature increased. Sensory panel evaluation also showed no effect (P > 0.05) of aging method or quality grade on myofibrillar tenderness, juiciness, connective tissue amount, overall tenderness or off flavor intensity. Steaks cooked to 62.8 °C were juicier (P < 0.05) than those cooked to 71.1 °C. Neither D nor SB aging had advantages over W aging.     

Effect of aging time in vacuum on tenderness,and color and lipid stability of beef from mature cows during display in high oxygen atmosphere package

The effect of aging time in vacuum on tenderness, and lipid and color stability of modified-atmosphere packaged (MAP) beef during display was evaluated in eight Friesian mature cows. Longissimus thoracis et lumborum (LTL) sections were vacuum packaged and aged for 0, 3, 6, 8, 14 and 21 days. After each aging time, the LTL sections were cut into steaks and packaged in high oxygen atmosphere (80% O₂: 20% CO₂). Meat shear force, and color and lipid stability were evaluated at 0, 3, 6, and 9 days of simulated retail display. Aging for 6 or 8 days improved beef tenderness with color stability, instrumental discoloration (R₆₃₀–R₅₈₀) and visual color evaluation in MAP similar to those of short-time aged (3 d) or un-aged (0 d) beef. Longer aging times (14 and 21 d) resulted in tenderness values similar to those obtained with meat aged for 8 days but affected negatively color and lipid stability and, consequently, reduced the shelf life of beef in MAP.     

Influence of Postmortem Aging Period on the Fragmentation Index of Bovine Longissimus Muscle

A total of 59 short loins were aged at 2°C for 60, 120, 180, and 240 hr postmortem PM). Following each aging period, steaks were removed for shear force value (SFV) and fragmentation index (FI) measurements. One steak was removed at 60 hr PM for chemical determination. FI was significantly related (r=0.30-0.63) to SFV in 32 comparisons. Variation in FI and SFV for PM aging period and residue fraction drying time (0 and 10 min) was not significant; thus, FI can be accurately determined by omission of the 10 min residue fraction drying time. FI determined on bovine longissimus muscle at 60 hr PM was related (P < 0.05) to SFV of cooked loin steaks from loins aged 60, 120, 180, and 240 hr PM. FI determined at 120, 180 or 240 hr was also related (P < 0.05) to SFV of loin steaks. Simultaneous consideration of five carcass traits (marbling degree, lean color, lein firmness, fat thickness, and carcass weight) accounted for approximately 10% of the observed variation in SFV for cooked steaks from loins aged 60–240 hr, while FI accounted for an additional 15–42%. These data indicate that SFV of cooked loin steaks from A maturity carcasses can be predicted to a significant degree by FI of law muscle determined at 60 hr PM.     

Effects of blade tenderization,aging method and aging time on meat quality characteristics of Longissimus lumborum steaks from cull Holstein cows

The effects of blade tenderization (BT), two aging methods (dry (D) and wet (W)), and aging time (2 and 23 d) on tenderness, color, and sensory properties of Longissimus lumborum muscles from 12 cull Holstein cows were evaluated. Dry-aged loins had higher combined trim and aging losses than control (C) for both D- and W-aging, mostly because of excess trim losses. BT steaks had WBSF of 33.13 N while C steaks had WBSF of 41.46 N (P = 0.09). Aging decreased WBSF. Blade tenderized steaks had higher cook loss than C steaks. Aging, W-aging, and BT × W-aging improved myofibrillar (sensory) tenderness scores. Aging and/or BT improves sensory panel tenderness cull cow Longissimus lumborum steaks. Aging and blade tenderization combined can increase tenderness and value of Longissimus steaks from cull Holstein cows.     

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.     

SmartStretch™ technology. IV. The impact on the meat quality of hot-boned beef rostbiff (m. gluteus medius)

The impacts on traits of the m. gluteus medius hot-boned from young cattle were assessed after stretching (SmartStretch™) and ageing (0 or 8 days ageing). Tenderness, as reflected in reduced shear force measurement, was significantly (P < 0.05) improved in 0 day aged stretched samples over the un-stretched control. After 8 days ageing there was no longer a difference in the tenderness between stretch treatments. Meat aged for 8 days was significantly more tender than 0 day aged meat irrespective of treatment. Sarcomere length was significantly (P < 0.05) increased by stretching. There was a significant (P < 0.05) negative relationship between sarcomere length and shear force. Presentation traits, such as purge loss and fresh colour, were unaffected by the stretch treatment, while cooking loss was significantly (P < 0.05) reduced by stretching in the 0 day aged samples.     

Internal Premature Browning in Cooked Steaks from Enhanced Beef Round Muscles Packaged in High-oxygen and Ultra-low Oxygen Modified Atmospheres

ABSTRACT: Beef round muscles were injection-enhanced to 6%, packaged in high-oxygen (HiOx) or ultra-low oxygen (LoOx) modified atmospheres, stored 7 d and displayed 2 d (HiOx) or stored 16 d and displayed 1 d (LoOx) at 0 °C, and cooked to 71.1 °C. Raw internal color for steaks in HiOx was lighter, redder, more yellow and saturated, and had more oxymyoglobin and less deoxymyoglobin than steaks in LoOx ( P < 0.0001). Cooked internal color of steaks from HiOx appeared prematurely brown and was darker, less red, yellow, and saturated, and had more denatured myoglobin than steaks from LoOx ( P < 0.0001). This study presents conclusive evidence that modified-atmosphere packaging influences internal cooked color development of beef steaks.     

Solution Enhancement and Post-enhancement Storage Effects on the Quality, Sensory, and Retail Display Characteristics of Beef Triceps Brachii Muscles

Beef triceps brachii muscles (6 d postmortem; n= 15; muscle sections n= 45) were sectioned into 3rds and allocated to 1 of 3 treatments. The treatments were untreated (CNT), or injected at a 12% pump rate with either tap water‐only (H₂O) or a solution comprising tetrasodium pyrophosphate and sodium chloride (TSPP/ NaCl) at 0.4% and 1.0% target final product weight concentrations, respectively. Each muscle (comprising all 3 treatments) was then allocated to 2, 14, or 28 d of vacuum‐packaged 1°C storage. Purge losses during storage were greatest (P < 0.05) for H₂O muscles and least (P < 0.05) for TSPP/NaCl muscles. Purge losses also increased (P < 0.05) from 2 d to 14 d of storage. Steaks enhanced with TSPP/NaCl had less (P < 0.05) free water and lower (P < 0.05) cooking losses than either CNT or H₂O steaks. Storage duration did not affect (P > 0.05) Warner‐Bratzler shear force (WBS) or sensory tenderness, but juiciness decreased (P < 0.05) with increased storage duration. While storage duration did not impact (P > 0.05) instrumental color characteristics, aerobic plate counts generally increased during storage. The TSPP/NaCl steaks had lower (P < 0.05) WBS values and improved (P < 0.05) sensory tenderness and juiciness characteristics compared with CNT or H₂O steaks. While CNT steaks had greater (P < 0.05) L* values (lightness) than TSPP/NaCl steaks, TSPP/NaCl steaks had similar (P > 0.05) oxymyoglobin proportions (630/580 nm) and a* values (redness) as CNT steaks. These results suggest enhancement with TSPP/NaCl can improve triceps brachii yield and palatability characteristics. Increased post‐enhancement storage did not impact or worsened palatability while increasing purge losses, suggesting general deleterious effects of increased postmortem storage for this muscle.     

Effects of ascorbic and citric acid on beef lumbar vertebrae marrow colour

Citric acid was evaluated as a way of improving ascorbic acid’s ability to stabilize beef lumbar vertebrae colour in high-oxygen packaging (MAP; 80% O₂/20% CO₂). Vertebrae were treated with citric acid (1%, 3%, or 10%), ascorbic acid (1%, 3%, or 10%), or a combination of both. Citric acid demonstrated no positive effects (P > 0.05), compared with ascorbic acid, which inhibited (P < 0.05) discolouration throughout the 7d display. Although ascorbic acid inhibited discolouration (visual colour and a^∗; P < 0.05), 3% and 10% ascorbic acid were most effective. However, if vertebrae are displayed for less than 7d, there may be no significant colour-stabilizing advantages associated with increasing ascorbic acid from 3 to 10%. The significant oxidizing effects of citric acid at 10% were reversed (P < 0.05) by ascorbic acid. Combining citric and ascorbic acid had no synergistic affect (P > 0.05) on vertebrae colour.     

Effects of enhancement with varying phosphate types and concentrations, at two different pump rates on beef biceps femoris instrumental color characteristics

The effect of enhancing beef biceps femoris muscles (n=45) with solutions comprising 2.0% sodium chloride and either sodium hexametaphosphate (SHMP), sodium tripolyphosphate (STPP), or tetrasodium pyrophosphate (TSPP) at either 0.2% or 0.4% of product weight on instrumental color during simulated retail display was investigated. All solutions were injected into muscle samples at either 112% (12% pump) or 118% (18% pump) of raw product weight. Muscles treated with all three phosphate types had lower (P<0.05) L* and b* values compared to untreated muscles (CNT). Steaks enhanced with STPP had similar (P>0.05) a* values as CNT, whereas SHMP- and TSPP-treated steaks generally had lower a* values than CNT. Across phosphate type, excluding day 3 of display, steaks treated with phosphate at 0.4% had similar (P>0.05) a* values as CNT, whereas those with 0.2% phosphate addition had lower (P<0.05) a* values than CNT. Across five days of display, STPP maintained higher (P<0.05) a* values than steaks treated only with sodium chloride, whereas SHMP did not differ (P>0.05) from sodium chloride-treated steaks. While STPP maintained a similar (P>0.05) saturation index as CNT, SHMP and TSPP generally had decreased (P<0.05) vividness during display. Additionally, excluding day 3 of display, phosphate concentration at 0.4% maintained similar vividness as CNT, whereas 0.2% phosphate concentration caused decreased (P<0.05) vividness, compared to CNT. The 630/580nm ratio results indicated that SHMP had less (P<0.05) oxymyoglobin than CNT throughout display. Disregarding day 3 of display, both STPP and TSPP had similar (P>0.05) oxymyoglobin proportions as CNT. These results indicate that STPP was the most effective phosphate type for maintaining color. Additionally, 0.4% phosphate concentrations can maintain color better than 0.2% phosphate concentrations. However, none of the phosphate/salt combinations produced superior color, compared to untreated steaks.     

Oxymyoglobin and Lipid Oxidation in Yellowfin Tuna (Thunnus albacares) Loins

The present study characterized oxymyoglobin (OxyMb) and lipid oxidation in yellowfin tuna, and determined the influence of various aldehydes on tuna OxyMb stability in vitro. Surface metmyoglobin accumulation and lipid oxidation increased in tuna steaks with time (P < 0.05). In both tuna steaks and patties, a* values decreased (P < 0.05) and hue angle increased following 6 d storage (P < 0.05). Sensory evaluation demonstrated increased discoloration and decreased odor acceptability in refrigerated steaks and patties over time (P < 0.05). Hexanal, hexenal, and 4‐hydroxynonenal enhanced OxyMb oxidation relative to controls in vitro (P < 0.05). These results indicate a relationship between myoglobin and lipid oxidation in tuna, and that aldehydes known to be produced during lipid oxidation can accelerate tuna OxyMb oxidation in vitro. Keywords: yellowfin tuna, oxymyoglobin, lipid oxidation, discoloration, aldehydes