Browse > Article
http://dx.doi.org/10.5851/kosfa.2016.36.3.343

Rapid Discoloration of Aged Beef Muscles after Short-Term/Extreme Temperature Abuse during Retail Display  

Kim, Hyun-Wook (Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University)
Setyabrata, Derico (Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University)
Choi, Yun-Sang (Food Processing Research Center, Korean Food Research Institute)
Kim, Yuan H. Brad (Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University)
Publication Information
Food Science of Animal Resources / v.36, no.3, 2016 , pp. 343-351 More about this Journal
Abstract
The objective of this study was to evaluate the effects of a short-term/extreme temperature abuse (STA) on color characteristics and oxidative stability of aged beef muscles during simulated retail display. Two beef muscles (longissimus lumborum, LL and semitendinosus, ST) were aged for 7 (A7), 14 (A14), 21 (A21), and 28 d (A28), and further displayed at 2℃ for 7 d. The STA was induced by placing steak samples at 20℃ for 1 h on the 4th d of display. Instrumental and visual color evaluations, ferric ion reducing capacity (FRC) and 2-thiobarbituric acid reactive substances (TBARS) assay were performed. Initially, redness, yellowness and hue angle of all beef muscles were similar, regardless of aging time before display (p>0.05). An increase in postmortem aging time increased lipid oxidation and caused a rapid discoloration after STA during display (p<0.05). ST muscle was more sharply discolored and oxidized after STA, when compared to LL muscle (p<0.05). The FRC value of beef muscles was decreased after 7 d of display (p<0.05). The results from the current study indicate adverse impacts of postmortem aging on color and oxidative stabilities of beef muscles, particularly under temperature abusing conditions during retail display. Thus, developing a specific post-harvest strategy to control quality attributes in retail levels for different muscle types and aging conditions would be required.
Keywords
aging; color stability; ferric reducing capacity; retail display; temperature abuse;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Abd El-Rhman, H. A., Marriott, N. G., Wang, H., Yassein, M. M. A., and Ahmed, A. M. (1998) Characteristics of minced beef stored at chilled and abuse temperatures. J. Muscle Foods 9, 139-152.   DOI
2 AMSA (2012) Meat color measurement guidelines. Champaign, IL, USA: American Meat Science Association.
3 Barbut, S. (2001) Effect of illumination source on the appearance of fresh meat cuts. Meat Sci. 59, 187-191.   DOI
4 Bekhit, A. E. D. and Faustman, C. (2005) Metmyoglobin reducing activity. Meat Sci. 71, 407-439.   DOI
5 Boakye, K. and Mittal, G. S. (1996) Changes in colour of beef M. longissimus dorsi muscle during ageing. Meat Sci. 42, 347-354.   DOI
6 Buege, J. A. and Aust, S. D. (1978) Microsomal lipid peroxidation. Method. Enzumol. 52, 302-310.   DOI
7 Choe, J., Stuart, A., and Kim, Y. H. B. (2016) Effect of different aging temperatures prior to freezing on meat quality attributes of frozen/thawed lamb loins. Meat Sci. 116, 158-164.   DOI
8 Decker, E. A., Livisay, S. A., and Zhou, S. (2000) Mechanisms of endogenous skeletal muscle antioxidants: Chemical and physical aspect. In: Antioxidants in muscle foods. Decker, E. A., Faustman, C., and Lopez-Bote, C. J. (eds) Wiley-Interscience, NY, pp. 25-60.
9 Descalzo, A. M., Rossetti, L., Sancho, A. M., García, P. T., Biolatto, A., Carduza, F., and Grigioni, G. M. (2008) Antioxidant consumption and development of oxidation during ageing of buffalo meat produced in Argentina. Meat Sci. 79, 582-588.   DOI
10 Djenane, D., Sánchez-Escalante, A., Beltrán, J. A., and Roncalés, P. (2001) Extension of the retail display life of fresh beef packaged in modified atmosphere by varying lighting conditions. J. Food Sci. 66, 181-186.   DOI
11 Faustman, C., Sun, Q., Mancini, R., and Suman, S. P. (2010) Myoglobin and lipid oxidation interactions: Mechanistic bases and control. Meat Sci. 86, 86-94.   DOI
12 Feuz, D. M., Umberger, W. J., Calkins, C. R., and Sitz, B. (2004) U.S. consumers’ willingness to pay for flavor and tenderness in steaks as determined with an experimental auction. J. Agr. Resour. Econ. 29, 501-516.
13 Gašperlin, L., Žlender, B., and Abram, V. (2001) Colour of beef heated to different temperatures as related to meat ageing. Meat Sci. 59, 23-30.   DOI
14 Greer, G. G., Gill, C. O., and Dilts, B. D. (1994) Evaluation of the bacteriological consequences of the temperature regimes experienced by fresh chilled meat during retail display. Food Res. Int. 27, 371-377.   DOI
15 Ismail, H. A., Lee, E. J., Ko, K. Y., and Ahn, D. U. (2008) Effects of aging time and natural antioxidants on the color, lipid oxidation and volatiles of irradiated ground beef. Meat Sci. 80, 582-591.   DOI
16 Jakobsen, M. and Bertelsen, G. (2000) 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. Meat Sci. 54, 49-57.   DOI
17 Jol, S., Kassianenko, A., Wszol, K., and Oggel, J. (2006) Issues in time and temperature abuse of refrigerated foods. Food Safety 11, 32-35, 78.
18 Kanner, J., Salan, M. A., Harel, S., and Shegalovich, I. (1991) Lipid oxidation of muscle food: the role of the cytosolic fraction. J. Agric. Food Chem. 39, 242-246.   DOI
19 Kennedy, J., Jackson, V., Blair, I. S., McDowell, D. A., Cowan, C., and Bolton, D. J. (2005) Food safety knowledge of consumers and the microbiological and the temperature status of their refrigerators. J. Food Protect. 68, 1421-1430.   DOI
20 Kim, Y. H. B., Frandsen, M., and Rosenvold, K. (2011) Effect of ageing prior to freezing on colour stability of ovine longissimus muscle. Meat Sci. 88, 332-337.   DOI
21 Kim, Y. H. B. and Hunt, M. C. (2011) Advance technology to improve meat color. In: Control of meat quality. Joo, S. T. (ed) Research Signpost, Kerala, India, pp. 31-60.
22 Kim, Y. H. B., Kemp, R., and Samuelsson, L. M. (2016) Effects of dry-aging on meat quality attributes and metabolite profiles of beef loins. Meat Sci. 111, 168-176.   DOI
23 Lee, Y. S., Ha, J. H., Park, K. H., Lee, S. Y., Choi, Y. J., Lee, D. H., Park, S. H., Moon, E. S., Ryu, K., Shin, H. S., and Ha, S. D. (2008) Survey on storage temperature of domestic major chilled foods in refrigerator. J. Fd. Hyg. Safety 23, 304-308.
24 Ma, D., Kim, Y. H. B., Choe, J. H., and Cooper, B. (2016) Metabolomic profiling to understand changes in oxidation stability of different bovine muscles with portmortem aging. Meat Sci. 112, 173-174.
25 Madhavi, D. L. and Carpenter, C. E. (1993) Aging and processing affect color, metmyoglobin reductase and oxygen consumption of beef muscles. J. Food Sci. 58, 939-942.   DOI
26 O’Keeffe, M. and Hood, D. E. (1980) Anoxic storage of fresh beef. 1: nitrogen and carbon dioxide storage atmospheres. Meat Sci. 5, 27-39.   DOI
27 Mancini, R. A. and Hunt, M. C. (2005) Current research in meat color. Meat Sci. 71, 100-121.   DOI
28 McKenna, D. R., Mies, P. D., Baird, B. E., Pfeiffer, K. D., Ellebracht, J. W., and Savell, J. W. (2005) Biochemical and physical factors affecting discoloration characteristics of 19 bovine muscles. Meat Sci. 70, 665-682.   DOI
29 Min, B., Nam, K. C., Cordray, J., and Ahn, D. U. (2008) Endogenous factors affecting oxidative stability of beef loin, pork loin, and chicken breast and thigh meats. J. Food Sci. 73, C439-C446.   DOI
30 Pouzo, L. B., Descalzo, A. M., Zaritzky, N. E., Rossetti, L., and Pavan, E. (2016) Antioxidant status, lipid and color stability of aged beef from grazing steers supplemented with corn grain and increasing levels of flaxseed. Meat Sci. 111, 1-8.   DOI
31 Renerre, M. (1990) Review: factors involved in the discoloration of beef meat. Int. J. Food Sci. Technol. 25, 613-630.
32 Renerre, M., Dumont, F., and Gatellier, P. (1996) Antioxidant enzyme activities in beef in relation to oxidation of lipid and myoglobin. Meat Sci. 43, 111-121.
33 SAS (2012) SAS/STAT® 9.4, SAS Institute Inc., Cary, NC, USA.
34 Seyfert, M., Mancini, R. A., Hunt, M. C., Tang, J., Faustman, C., and Garcia, M. (2006) Color stability, reducing activity, and cytochrome c oxidase activity of fiber bovine muscles. J. Agr. Food Chem. 54, 8919-8925.   DOI
35 Vitale, M., Pérez-Juan, M., Lloret, E., Arnau, J., and Realini, C. E. (2014) 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. Meat Sci. 96, 270-277.   DOI