Browse > Article
http://dx.doi.org/10.5851/kosfa.2022.e18

Physical and Biochemical Mechanisms Associated with Beef Carcass Vascular Rinsing Effects on Meat Quality: A Review  

Hwang, Koeun (Meat Science & Animal Biologics Discovery, Department of Animal & Dairy Sciences, University of Wisconsin-Madison)
Claus, James R. (Meat Science & Animal Biologics Discovery, Department of Animal & Dairy Sciences, University of Wisconsin-Madison)
Jeong, Jong Youn (Department of Food Science & Biotechnology, Kyungsung University)
Hwang, Young-Hwa (Institute of Agriculture & Life Science, Gyeongsang National University)
Joo, Seon-Tea (Institute of Agriculture & Life Science, Gyeongsang National University)
Publication Information
Food Science of Animal Resources / v.42, no.3, 2022 , pp. 389-397 More about this Journal
Abstract
Carcass vascular rinsing and chilling involves infusing a chilled isotonic solution (98.5% water and a blend of mono- and di-saccharides and phosphates) into the vasculature immediately upon exsanguination. Primary purposes of carcass vascular rinsing are to (1) effectively remove residual blood from the carcass; (2) lower internal muscle temperature rapidly; and (3) optimize pH decline by effective delivery of glycolytic substrates in the rinse solution. Previous studies have revealed that the beef carcass vascular rinsing early postmortem positively affects meat quality, product shelflife, and food safety. Thus, the objective of this review is to provide a more comprehensive understanding of the physical and biochemical mechanisms associated with beef carcass vascular rinsing, focusing on the relationship between quality attributes (CIE L*, a*, b*; chemical states of myoglobin; oxygen consumption and sarcomere length) and muscle metabolic response to various substrate solutions (Rinse & Chill®, fructose, sodium phosphate, and dipotassium phosphate) that stimulate or inhibit the rate of glycolysis early postmortem. In addition, this review discusses the absence of metabolite residues (phosphorus, sodium, and glucose) related to the application of the chilled isotonic solution. This review primarily focuses on beef and as such extending the understanding of the mechanisms and meat quality effects discussed to other species associated with vascular rinsing, in particular pork, may be limited.
Keywords
beef; carcass chilling; anaerobic glycolysis; meat quality; tenderness;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Hunt MC, Schoenbeck JJ, Yancey EJ, Dikeman ME, Loughin TM, Addis PB. 2003. Effects of postexsanguination vascular infusion of carcasses with calcium chloride or a solution of saccharides, sodium chloride, and phosphates on beef displaycolor stability. J Anim Sci 81:669-675.   DOI
2 Hwang KE, Campbell RE, Claus JR. Rinse & Chill® technology research: Vascular rinsing and chilling carcasses improves meat quality and food safety: A review. 2020. Proceedings of 66th International Congresses of Meat Science and Technology (ICoMST) and 73rd Reciprocal Meat Conference (RMC), Orlando, FL, USA.
3 Kethavath SC, Da Cunha Moreira L, Hwang KE, Mickelson MA, Campbell RE, Chen L, Claus JR. 2022. Vascular rinsing and chilling effects on meat quality attributes from cull dairy cows associated with the two lowest-valued marketing classes. Meat Sci 184:108660.   DOI
4 Kethavath SC, Hwang KE, Mickelson MA, Campbell RE, Claus JR. 2020. Vascular rinsing and chilling effects on meat quality attributes from cull dairy cows with different body condition score and chilling temperatures. Meat Muscle Biol 5.
5 Kilic B, Simsek A, Claus JR, Karaca E, Bilecen D. 2020. Effects of partial and complete replacement of added phosphates with encapsulated phosphates on lipid oxidation inhibition in cooked ground meat during storage. Food Sci Technol Int 26:213-221.   DOI
6 Matarneh SK, England EM, Scheffler TL, Gerrard DE. 2017. The conversion of muscle to meat. In Lawrie's meat science. 8th ed. Toldra' F (ed). Woodhead Publishing, Sawston, UK. pp 159-185.
7 Kethavath SC, Hwang KE, Mickelson MA, Campbell RE, Richards MP, Claus JR. 2021. Vascular infusion with concurrent vascular rinsing on color, tenderness, and lipid oxidation of hog meat. Meat Sci 174:108409.   DOI
8 Da Cunha Moreira L, Connolly C, Claus JR. 2018. Vascular rinse and chill effects on meat quality and shelf life of cull cows. Meat Muscle Biol 2:105.   DOI
9 Da Cunha Moreira L, Hwang KE, Mickelson MA, Campbell RE, Claus JR. 2019. Vascular rinsing and chilling carcasses: Effects on quality attributes and metabolic changes in beef. Meat Muscle Biol 3:165.   DOI
10 Huff-Lonergan E, Lonergan SM. 2005. Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes. Meat Sci 71:194-204.   DOI
11 Ke Y, Mitacek RM, Abraham A, Mafi GG, VanOverbeke DL, DeSilva U, Ramanathan R. 2017. Effects of muscle-specific oxidative stress on cytochrome c release and oxidation-reduction potential properties. J Agric Food Chem 65:7749-7755.   DOI
12 Mancini RA, Suman SP, Konda MKR, Ramanathan R. 2009. Effect of carbon monoxide packaging and lactate enhancement on the color stability of beef steaks stored at 1℃ for 9 days. Meat Sci 81:71-76.   DOI
13 Mohan A, Muthukrishnan S, Hunt MC, Barstow TJ, Houser TA. 2010. Kinetics of myoglobin redox form stabilization by malate dehydrogenase. J Agric Food Chem 58:6994-7000.   DOI
14 Ramanathan R, Mancini RA. 2018. Role of mitochondria in beef color: A review. Meat Muscle Biol 2:309-320.   DOI
15 Rhoades RD, King DA, Jenschke BE, Behrends JM, Hively TS, Smith SB. 2005. Postmortem regulation of glycolysis by 6-phosphofructokinase in bovine M. sternocephalicus pars mandibularis. Meat Sci 70:621-626.   DOI
16 Sickler ML, Claus JR, Marriott NG, Eigel WN, Wang H. 2013. Reduction in lipid oxidation by incorporation of encapsulated sodium tripolyphosphate in ground turkey. Meat Sci 95:376-380.   DOI
17 Tornberg E. 1996. Biophysical aspects of meat tenderness. Meat Sci 43:175-191.   DOI
18 Warner R, Miller R, Ha M, Wheeler TL, Dunshea F, Li X, Vaskoska R, Purslow P. 2021. Meat tenderness: Underlying mechanisms, instrumental measurement, and sensory assessment. Meat Muscle Biol 4:1-25.
19 Warner RD, Dunshea FR, Gutzke D, Lau J, Kearney G. 2014. Factors influencing the incidence of high rigor temperature in beef carcasses in Australia. Anim Prod Sci 54:363-374.   DOI
20 Wu H, Yin J, Xiao S, Zhang J, Richards MP. 2022. Quercetin as an inhibitor of hemoglobin-mediated lipid oxidation: Mechanisms of action and use of molecular docking. Food Chem 384:132473.   DOI
21 Mateescu RG, Garmyn AJ, Tait RG Jr, Duan Q, Liu Q, Mayes MS, Garrick DJ, Van Eenennaam AL, Vanoverbeke DL, Hilton GG, Beitz DC, Reecy JM. 2013. Genetic parameters for concentrations of minerals in longissimus muscle and their associations with palatability traits in Angus cattle. J Anim Sci 91:1067-1075.   DOI
22 Mickelson MA, Claus JR. 2020. Carcass chilling method effects on color and tenderness of bison meat. Meat Sci 161:108002.   DOI
23 Yancey EJ, Hunt MC, Dikeman ME, Addis PB, Katsanidis E. 2001. Effects of postexsanguination vascular infusion of cattle with a solution of saccharides, sodium chloride, phosphates, and vitamins C, E, or C+E on meat display-color stability. J Anim Sci 79:2619-2626.   DOI
24 Hite LM, Grubbs JK, Blair AD, Underwood KR. 2019. Influence of post-harvest circulatory rinse on tenderness and objective color of cow striploin steaks. Meat Muscle Biol 3:157-160.   DOI
25 Hopkins DL, Ponnampalam EN, van de Ven RJ, Warner RD. 2014. The effect of pH decline rate on the meat and eating quality of beef carcasses. Anim Prod Sci 54:407-413.   DOI
26 Antonelo D, Gomez JF, Consolo NR, Beline M, Colnago LA, Schilling W, Zhang X, Suman SP, Gerrard DE, Bailiero JCC, Silva SL, 2020. Metabolites and metabolic pathways correlated with beef tenderness. Meat Muscle Biol 19:1-9.
27 Czerwonka M, Szterk A. 2015. The effect of meat cuts and thermal processing on selected mineral concentration in beef from Holstein-Friesian bulls. Meat Sci 105:75-80.   DOI
28 Davey CL, Gilbert KV, Carse WA. 1976. Carcass electrical stimulation to prevent cold shortening toughness in beef. N Z J Agric Res 19:13-18.   DOI
29 Devine CE, Gilber KV. 2014. Slaughter-line operation | sheep and goats. In Encyclopedia of meat sciences. 2nd ed. Devine C, Dikeman M (ed). Elsevier, Oxford, UK. pp. 309-314.
30 Garmyn AJ, Hilton GG, Mateescu RG, Morgan JB, Reecy JM, Tait RG Jr, Beitz DC, Duan Q, Schoonmaker JP, Mayes MS, Drewnoski ME, Liu Q, VanOverbeke DL. 2011. Estimation of relationships between mineral concentration and fatty acid composition of longissimus muscle and beef palatability traits. J Anim Sci 89:2849-2858.   DOI
31 Devine CE, Hopkins DL, Hwang IH, Ferguson DM, Richards I. 2014. Electrical stimulation. In Encyclopedia of meat sciences. 2nd ed. Devine C, Dikeman M (ed). Elsevier, Oxford, UK. pp 486-495.
32 Erazo-Castrejon SV, Zhang W, Mickelson MA, Claus JR, Yin J, Richards MP. 2019. Quantification of hemoglobin and myoglobin in pork muscle: Effect of rinse & chill technology on blood removal. Meat Muscle Biol 1:110.
33 Falowo AB. 2021. A comprehensive review of nutritional benefits of minerals in meat and meat products. Sci Lett 9:55-64.   DOI
34 Farouk MM, Price JF. 1994. The effect of post-exsanguination infusion on the composition, exudation, color and post-mortem metabolic changes in lamb. Meat Sci 38:477-496.   DOI
35 Flowers S, Hamblen H, Leal-Gutierrez JD, Elzo MA, Johnson DD, Mateescu RG. 2018. Fatty acid profile, mineral content, and palatability of beef from a multibreed Angus-Brahman population. J Anim Sci 96:4264-4275.   DOI
36 Fowler SM, Claus JM, Hopkins DL. 2017. The effect of applying a rinse and chill procedure to lamb carcasses immediately post-death on meat quality? Meat Sci 134:124-127.   DOI