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Background
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... Calculations were made based on the equation given in the American Butchers Association Manual for measuring the meat color. [12] The surface colors of horse meat according to the CIELAB system were compared in accordance with the procedures recommended by Interstate Standard 32226 -2013 Meat. Cutting horse meat and foal meat into cuts. ...
The color of horse meat may depend on several factors, including storage conditions, animal type and age, as well as meat processing methods. Studies aimed at comparing the color of dry aging and wet aging of horse meat have not been the subject of much scientific research. The purpose of the study is to study the effect of dry and wet aging of horse meat on color. The object of research is a boneless dorsal cut of horse meat. Meat samples were isolated 24 hours after slaughter and stored (2 ± 5 °C) in a dark place. Eight samples of horse meat were cut from a boneless dorsal cut, and then randomly distributed according to the periods and aging method. Two control samples - 1 day, three samples of dry aging – 14, 21, 28 days. Wet aging of horse meat was carried out in vacuum packed form in a refrigerated product storage chamber at a temperature of 2±1 °C and relative humidity of no more than 90% for 28 days. Instrumental color measurements were carried out on the L*, a* and b* scales using a Minolta colorimeter (Minolta CR-400, Osaka, Japan) installed with a D65 illuminator, viewing angle 2°. The differences in the indicator of Lightness L* in meat of dry and wet aging for 14 days were 1,785, at 21 days - 3,784 and 28 days - 10,754, in terms of Redness, a* 11,626 - at 14 days, 13.0841 and 15.1253 were 21 and 28 days, respectively. The difference in Blue, b* was 8.6054, 13.3676, 12.3517 for 14.21 and 28 days. The obtained color differences, ΔE* 17,1346, 21,192, 26,64 indicate that the method of aging of horse meat has a significant effect on its color.
... Since post-mortem muscle is not inert, mitochondria can continue to metabolize the remaining oxygen in vacuum-packaged meat for several weeks [63]. A critical point can be reached during wet-aging when oxygen concentration levels achieve values between 0.5 and 1%, which triggers a maximum metmyoglobin formation [34,63]. Higher mitochondrial activity may also decrease oxygen availability to bind with myoglobin, which is a crucial step for imparting meat its bright red color [32,64]. ...
This study investigated the potential effects of transport distance, animal weight, and muscle position on meat quality in young bulls under commercial conditions across four slaughtering weeks during the summer months (May to September). Data on transport distance, lairage time, and ambient temperature during slaughtering days were collected from 80 young bulls from North German farms. Meat quality parameters, including pH, temperature, and meat color were also recorded at several post-mortem times from two different carcass locations (shoulder clod and silverside). Meat texture was evaluated both by sensory and instrumental analysis, and their values were compared to find possible correlations between them. All of the aforementioned main factors (transport distance, animal weight, and muscle position), as well as the interaction between animal weight and transport distance, significantly influenced (p < 0.01) meat quality traits. The results of the assessment of the meat texture from the cooked meat patties suggested that silverside cuts were consistently harder than shoulder clod cuts, despite having lower pH48 values.
... The values of lightness (L*), redness (a*), and yellowness (b*) were measured in three different locations on the surface of each pork slice. Hue (H • ) and chroma (C*) were calculated using Equations (1) and (2), as follows [33]: ...
... The redness index (RI) was calculated according to Hunt and King [33], using the following Equation (4): ...
During storage, raw meat is exposed to many external factors, which cause visible changes on the surface of the meat and which affect its water-holding capacity. This study aimed to determine the effect of oxygen content in modified atmosphere packaging (MAP) used for storing fresh pork on the colour, pH, value and water-holding capacity during refrigerated storage. The study also analysed the dynamics of changes in colour using the colour difference (ΔE) coefficient and sensory quality. In the study, slices of pork loin were packed in MAP using the following gas compositions: 55% O2/40% CO2/5% N2 and 75% O2/20%, CO2/5% N2; they were then stored for 15 days at a temperature of 4 °C. The colour of pork stored in MAP was significantly affected by time, but not by the proportion of oxygen. During storage, the meat’s lightness (L*), yellowness (b*), chroma, and hue angle increased, whereas its redness index (a*/b*) decreased. Significant differences in colour between freshly packed and stored samples were noted after days 7 and 9 in MAP containing 55% and 75% oxygen, respectively. The values of pH, free water, and purge and cooking loss were not affected by gas concentration but changed over time. Lowering the oxygen content from 75% to 55% in MAP opens the possibility of reducing the oxygen demand from the meat industry without compromising the quality of the meat.
... The values of lightness (L*), redness (a*) and yellowness (b*) were measured in three different locations on the surface of each pork slice. Hue (H) and chroma (C) were calculated [20] using Equations (1) and (2): ...
... (much) and 12.0 or more (very much) [22]. The redness index (RI) was calculated according to AMSA [20] using Equation (5): ...
During meat storage, changes in the meat colour occur, making it less intensive and red. The present study was aimed at investigating the effect of oregano EO applied directly on the surface of fresh pork on its quality, with a special emphasis on the colour. In the study, an oregano essential oil in concentrations of 0.5% and 1.0% (v/v) was used on the surface of pork loins (1.5% v/w) packed in a modified atmosphere during 15-d storage at 4 °C. The application of oregano EO in the concentration of 1.0% increased lightness and hue and decreased redness compared to the control, whereas the concentration of 0.5% did not affect the pork colour. EO did not affect pH, free water content, purge and cooking losses, cooked meat juiciness and tenderness; however, it gave the meat a distinctive herbal aroma and taste. The antimicrobial effect of 1% EO was noted only on the 15th day. Therefore, the application of oregano essential oil is not recommended to protect the colour of raw pork nor to prolong its shelf-life; however, it might be used to obtain a new product with a specific herbal aroma and taste, with modifications in water-holding capacity of the meat.
... The BHE may have influenced the meat color through the activity of barbatimão biocompounds, probably due to the level of extract used, since this additive has an antioxidant action, which can interfere in the meat color [40]. Meat values of b* (9.44), C* (25.29), and HUE (21.92) of feedlot Pantaneiros lambs reported in the literature [41] differ from the values of this study, which were lower. ...
This study aimed to evaluate barbatimão bark extracts as a feed additive and substitute for lasalocid sodium (LAS) for feedlot lambs. Lambs were distributed into three treatments: LAS (0.018 g of lasalocid sodium), DBB (1.500 g of dried and milled barbatimão bark), and BHE (0.300 g of barbatimão hydroalcoholic extract). There was no effect (p = 0.32) of the inclusion of DBB and BHE extracts on the average daily gain. Inclusion of BHE in lamb diets reduced (p < 0.05) the fatness score compared to LAS, which was similar to DBB. The BHE decreased the yellowness intensity and hue angle (p < 0.05) of meat compared to the LAS. Animals that consumed DBB and BHE had a reduced (p = 0.04) total cholesterol level. Thus, the use of barbatimão bark extracts can replace lasalocid sodium in the diet of feedlot lambs, with no detrimental effects on performance or metabolic parameters.
... Colour parameters were calculated as follows: hue (degrees) = (a* 2 + b* 2 ) 1/2 [arctangent (b*/a*) × 180/π] and chroma = . A spectral reflectance scan from 400 to 700 nm, in 10 nm intervals, was also completed and used to calculate three forms of myoglobin, namely, deoxymyoglobin (DMb), oxymyoglobin (OMb) and metmyoglobin (MMb), by using the concept of reflectance attenuance (Krzywicki 1979;Hunt 2012). ...
Context Electrical stimulation is often used by meat processors to promote fast muscle pH decline and optimise meat quality. Meat colour can be made more acceptable by this process, but how this relates to the microstructure and light-scattering properties of muscle is still unknown. Aims To investigate the effect of electrical stimulation of beef carcasses on the meat colour at grading and the role of the muscle fibre microstructure and light scattering in determining colour differences. Methods Electrical stimulation inputs (electrical stimulation inputs (ES), n = 8; no electrical stimulation inputs (NS), n = 8) were applied to beef carcasses from female cattle of approximately 18–24 months of age. ES comprised electrical immobilisation, bleed rail electric simulation and hide puller rigidity probe, which have all been shown to increase pH fall post-mortem in beef carcasses. pH fall was monitored, the longissimus thoracis was graded at 20–22 h postmortem and measurements were made of colour, muscle-fibre structure and light scattering. Key results The decline of pH was increased in ES relative to NS, as indicated by lower pH at 2 h postmortem (5.83 vs 6.86 respectively, s.e. = 0.068; P < 0.05) as well as changes in both chromatic colour a* b* and achromatic (no colour) lightness in the muscle. Chromatic changes were evident as higher grader colour scores, increased redness (a*) and yellowness (b*) with higher levels of oxymyoglobin and lower levels of deoxymyoglobin. Achromatic changes were evident as increased lightness (L*) and surface reflectance (%R) at the meat surface, and increased global brightness within the muscle fibres. Conclusions Increased lightness and brightness in electrically stimulated muscles were likely to be due to formation of contraction nodes and distortion of muscle fibres, which changed the microstructure of muscle in ways that increased its light-scattering properties. Implications Consideration of the role of light scattering in determining beef colour at grading will advance understanding of how to improve this important quality trait.
... In this work, uncoated pork loin pieces showed a redder color. According to the literature, various variables influence meat color, including pH and temperature [40]. Protein denaturation and pale, soft, exudative meat (PSE) result from abnormally higher temperatures as fast pH decreases [39]. ...
The purpose of this study was to develop edible films based on chitosan that also incorporate natural extracts of tomato (T) and moringa (M). The formulated films were evaluated for their physical, optical, mechanical, barrier, and bioactive properties. The incorporation of extracts into the biopolymeric matrix with 40% glycerol significantly decreased light transmission in the UV range (especially at 400 nm) from 30 to 0%, with respect uncoated films. Moreover, the antioxidant activity of the films was increased to 41.92 mg ET/100 g film (DPPH) and 34.67 mg ET/100 g film (ABTS). The formulation 60/40-TM was applied to the fresh pork loin, and the physical, microbiological, and sensory properties of coated and uncoated samples were evaluated during storage at 4 °C for 14 days. Compared with coated films (0.892 g), uncoated films showed higher water loss on day 14 (1.132 g). The results of microbiological analyses showed no changes in the coated samples that is, there was no microbial growth on the subsequent days of storage (days 5 and 10). However, the uncoated samples showed bacterial growth of fecal coliforms (11 MPN/g) and E. coli (3 log10 CFU/g) on day 10. Sensory analysis of the samples with the treatments showed good overall acceptability with no significant difference (p ≥ 0.05). The coatings formulated with both extracts and higher concentrations of glycerol presented good material properties, making them suitable for application in pork loin; these results are promising for food preservation.
Graphical Abstract
... A 9-point descriptive hedonic scale was used for evaluation, where 1 = extremely undesirable; 2 = very undesirable, 3 = moderately undesirable; 4 = slightly undesirable, 5 = neither acceptable nor rejectable; 6 = slightly desirable; 7 = moderately desirable; 8 = very desirable and 9 = extremely desirable. An average score <6 was determined to indicate an unacceptable meat sample [77]. A second sensory evaluation was applied to determine the effect of AEF removal on the acceptability of previously coated fresh meat following a similar procedure. ...
Beef is a fundamental part of the human diet, but it is highly susceptible to microbiological and physicochemical deterioration which decrease its shelf life. This work aimed to formulate an active edible film (AEF) incorporated with amino-functionalized mesoporous silica nanoparticles (A-MSN) loaded with Mexican oregano (Lippia graveolens Kunth) essential oil (OEO) and to evaluate its effect as a coating on fresh beef quality during refrigerated storage. The AEF was based on amaranth protein isolate (API) and chitosan (CH) (4:1, w/w), to which OEO emulsified or encapsulated in A-MSN was added. The tensile strength (36.91 ± 1.37 MPa), Young’s modulus (1354.80 ± 64.6 MPa), and elongation (4.71%) parameters of AEF made it comparable with synthetic films. The antimicrobial activity of AEF against E. coli O157:H7 was improved by adding 9% (w/w) encapsulated OEO, and interactions of glycerol and A-MSN with the polymeric matrix were observed by FT-IR spectroscopy. In fresh beef, after 42 days, AEF reduced the population growth (Log CFU/cm2, relative to uncoated fresh beef) of Brochothrix thermosphacta (5.5), Escherichia coli (3.5), Pseudomonas spp. (2.8), and aerobic mesophilic bacteria (6.8). After 21 days, odor acceptability of coated fresh beef was improved, thus, enlarging the shelf life of the beef and demonstrating the preservation capacity of this film.
... The colors of salted sun-dried meat were measured using a colorimeter Minolta CR-400 (Konica Minolta, Tokyo, Japan) with 2 • observer angle and 8 mm aperture diameter. The saturation index (Chroma, C*) was calculated using the equation described by Hunt and King [33] *C = (a* 2 + b* 2 ) 0. 5 (1) ...
This study aims to evaluate the quality of salted sun-dried meat from young bulls (Nellore cattle) fed with a diet containing 0.0, 0.5, 1.0 and 1.5% of lauric acid in the total dry matter (DM). Thirty-two Nellore bulls with initial body weight of 368 ± 32 kg were used. A linear decrease (p < 0.05) in pH and protein content of the salted sun-dried meat was observed with the inclusion of lauric acid. The moisture, ash, lipid, collagen content, water-holding capacity, cooking loss, color indexes (L*, a*, b*, C*), and shear force were not affected. Lipid oxidation at 7 days of storage increased linearly in the salted sun-dried meat. Most of the fatty acid composition of the salted sun-dried meat from the semimembranosus muscle of young bulls was not influenced (p > 0.05) by the lauric acid inclusion in the bulls’ diet. However, there was a linear increase (p < 0.05) in the SFA lauric acid (C12:0), PUFAn-3 EPA (C20:5n − 3) and DHA (C22:6n − 3), and a quadratic increase in the PUFAn-6 arachidonic (C20:4n − 6) due to lauric acid addition from palm kernel oil in the diet. There was a liner increase (p < 0.05) in the total ∑PUFA, ∑n − 6, ∑n − 3 contents of salted sun-dried meat from the semimembranosus muscle of young bulls and the h:H health index of the level of lauric acid inclusion in bull’s diet. In contrast, the thrombogenicity health index (TI) and ∑n − 6:∑n − 3 ratio content in salted sun-dried meat from the semimembranosus muscle of young bulls presented a linear decrease (p < 0.05) due to lauric acid addition in the bulls’ diet. Lauric acid (C12:0) inclusion up to 1.5% in the diet of young Nellore bull improved the fatty acid composition of the salted sun-dried meat, increasing EPA, DHA, n − 6 and n − 3, TI, and h:H indexes, which are associated with a better lipid quality of meat products, and further improves tenderness at the highest concentration.
... The saturation index (Chroma) and Hue angle (h ab ) were determined using a* as (a) and b* as (b) data according to the equations determined by Hunt and King [12]: ...
... Agriculture 2022, 12,752 ...
The high intake of fermentable carbohydrates may cause nutritional disorders and negatively affect animal performance. Thus, the research study aimed to determine the better roughage:concentrate ratio to improve the carcass traits and physicochemical quality of meat from feedlot-finished Santa Ines lambs. Diets were composed of Tifton 85 grass hay (Cynodon sp.) and concentrate (soybean meal, corn meal, urea, and mineral mixture) and consisted of five roughage:concentrate ratios of 88:12 (C12), 69:31 (C31), 50:50 (C50), 31:69 (C69), and 12:88 (C88). After 63 days the animals were slaughtered and carcass traits, the yield of commercial cuts, and physicochemical properties of meat were evaluated. The higher percentage of concentrate on roughage provided higher DM intake, better feed conversion, higher conformation, finishing, and carcass yield that resulted in heavier commercial cuts with higher fat content in the meat. The addition of 50% concentrate to the roughage improved the carcass traits, commercial cuts, and physicochemical parameters of the meat in a similar way to the diet with 88% concentrate, but with leaner meats, meeting the demands of the current consumer market.
