RESUMO
Bos taurus indicus bulls are very susceptible to pre-slaughter stress, which directly impacts the decline in muscle pH, leading to darker meat. The aim was to investigate the effect of succinate and atmosphere on the color stability of Nellore (Bos taurus indicus) Longissimus lumborum steaks classified by ultimate pH (pHu): normal pHu (5.40 ≤ pHu ≤ 5.79) and high pHu (pHu ≥ 5.80). The experimental treatment systems were: (i) vacuum packaging without succinate injection, (ii) HiOx-MAP (80 % O2 + 20 % CO2), and (iii) HiOx-MAP (80 % O2 + 20 % CO2) enhanced with sodium succinate injection (pH 5.4). Steaks from all treatment systems were stored at 4 °C for 14 days and tested for instrumental color, myoglobin content, oxygen consumption (OC), metmyoglobin-reducing activity (MRA), lipid oxidation, and microbiological analysis. High and normal pHu vacuum-packaged steaks exhibited greater color stability due to higher MRA. High and normal pHu steaks packaged with HiOx-MAP or HiOx-MAP enhanced with succinate showed improved color due to lower deoxymyoglobin content (%DMb) and OC up to the eighth day of storage. Still, succinate injection promoted increased (P < 0.05) lipid oxidation in normal pHu steaks and reduced MRA after 14 days. These findings emphasize the intricate interplay between pHu and packaging systems on Bos taurus indicus meat quality. Further research in this area could contribute to a better understanding of meat color abnormalities and provide insights into potential meat preservation and enhancement strategies.
Assuntos
Embalagem de Alimentos , Ácido Succínico , Bovinos , Masculino , Animais , Dióxido de Carbono , Carne/análise , Metamioglobina , Succinatos , Concentração de Íons de Hidrogênio , LipídeosRESUMO
The quality of beef products relies on the presence of a cherry red color, as any deviation toward brownish tones indicates a loss in quality. Existing studies typically analyze individual color channels separately, establishing acceptable ranges. In contrast, our proposed approach involves conducting a multivariate analysis of beef color changes using white-box machine learning techniques. Our proposal encompasses three phases. (1) We employed a Computer Vision System (CVS) to capture the color of beef pieces, implementing a color correction pre-processing step within a specially designed cabin. (2) We examined the differences among three color spaces (RGB, HSV, and CIELab*) (3) We evaluated the performance of three white-box classifiers (decision tree, logistic regression, and multivariate normal distributions) for predicting color in both fresh and non-fresh beef. These models demonstrated high accuracy and enabled a comprehensive understanding of the prediction process. Our results affirm that conducting a multivariate analysis yields superior beef color prediction outcomes compared to the conventional practice of analyzing each channel independently.
RESUMO
The objective of this study was to evaluate the effect of freezing prior to wet aging on the color of Nellore and Aberdeen Angus cattle meat. Samples of the Longissimus thoracis muscle were subjected to two treatments: conventional aging (0, 7, 14 and 21days); and freezing (-20°C for 40days) followed by thawing and aging. Freezing promoted (P<0.05) formation of metmyoglobin during aging, especially in Nellore beef. Frozen meats showed (P<0.05) lower lightness (L*) values and higher redness (a*), chroma (C*) and hue angle (h*) values at the first day of storage, deteriorating quickly with aging time. The color of the Nellore meat was less (P<0.05) stable to freezing, being lighter, yellower and less red than Angus meat. The results suggest that color stability in vacuum-packed beef is reduced by freezing prior to aging and that reduction depends on the animal breed.
Assuntos
Congelamento , Músculo Esquelético/química , Mioglobina/metabolismo , Carne Vermelha/análise , Animais , Bovinos , Cor , Manipulação de Alimentos , Concentração de Íons de Hidrogênio , Metamioglobina/metabolismo , OxirreduçãoRESUMO
The influence of muscle source on color stability of fresh beef from purebred Bos indicus cattle was investigated. Longissimus lumborum (LL) and psoas major (PM) muscles obtained from twelve (n=12) Nellore bull carcasses (24h post-mortem) were fabricated into 2.54-cm steaks, aerobically packaged, and stored at 4°C for nine days. Steaks were analyzed on day 0 for proximate composition and myoglobin concentration, whereas pH, instrumental color, metmyoglobin reducing activity (MRA), lipid oxidation, and protein oxidation were evaluated on days 0, 3, 6, and 9. LL steaks exhibited greater (P<0.05) redness, color stability, and MRA than PM counterparts. On the other hand, PM steaks demonstrated greater (P<0.05) myoglobin content, lipid oxidation, and protein oxidation than LL steaks. These results indicated the critical influence of muscle source on discoloration of fresh beef from Bos indicus animals and suggested the necessity to engineer muscle-specific strategies to improve color stability and marketability of beef from Bos indicus cattle.
Assuntos
Músculo Esquelético/química , Estresse Oxidativo , Carne Vermelha , Animais , Bovinos , Cor , Armazenamento de Alimentos , Concentração de Íons de Hidrogênio , Metabolismo dos Lipídeos , Masculino , Metamioglobina/análise , Proteínas Musculares/química , Mioglobina/análise , Refrigeração , Substâncias Reativas com Ácido Tiobarbitúrico/análiseRESUMO
The sarcoplasmic proteome of beef Longissimus lumborum demonstrating animal-to-animal variation in color stability was examined to correlate proteome profile with color. Longissimus lumborum (36 h post-mortem) muscles were obtained from 73 beef carcasses, aged for 13 days, and fabricated to 2.5-cm steaks. One steak was allotted to retail display, and another was immediately vacuum packaged and frozen at -80°C. Aerobically packaged steaks were stored under display, and color was evaluated on days 0 and 11. The steaks were ranked based on redness and color stability on day 11, and ten color-stable and ten color-labile carcasses were identified. Sarcoplasmic proteome of frozen steaks from the selected carcasses was analyzed. Nine proteins were differentially abundant in color-stable and color-labile steaks. Three glycolytic enzymes (phosphoglucomutase-1, glyceraldehyde-3-phosphate dehydrogenase, and pyruvate kinase M2) were over-abundant in color-stable steaks and positively correlated (P<0.05) to redness and color stability. These results indicated that animal variations in proteome contribute to differences in beef color.
Assuntos
Qualidade dos Alimentos , Carne/análise , Proteínas Musculares/biossíntese , Músculo Esquelético/metabolismo , Pigmentos Biológicos/biossíntese , Retículo Sarcoplasmático/metabolismo , Matadouros , Animais , Bovinos , Armazenamento de Alimentos , Gliceraldeído-3-Fosfato Desidrogenase (Fosforiladora)/biossíntese , Gliceraldeído-3-Fosfato Desidrogenase (Fosforiladora)/metabolismo , Proteínas Musculares/análise , Músculo Esquelético/enzimologia , Músculo Esquelético/crescimento & desenvolvimento , Fosfoglucomutase/biossíntese , Fosfoglucomutase/metabolismo , Pigmentos Biológicos/análise , Estabilidade Proteica , Piruvato Quinase/biossíntese , Piruvato Quinase/metabolismo , Reprodutibilidade dos Testes , Retículo Sarcoplasmático/química , Retículo Sarcoplasmático/enzimologia , Eletroforese em Gel Diferencial BidimensionalRESUMO
This work evaluated the beef quality parameters of 108 bulls randomly administered to three treatments during rearing in pastures and two treatments during fatting in feedlots, including mineral and rumen-protected lipids. Meat and fat color, cooking yield, shear force, sensorial traits and chemical and fatty acid compositions were evaluated. Generally, the beef quality parameters were not affected by the rumen protected lipids; however, supplementation with rumen-protected lipids during the rearing period yielded darker beef and brighter fat and increased beef tenderness in meat aged for 28days compared to the meat from animals that received only mineral supplementation. In addition, the percent of meat polyunsaturated fatty acids was negatively affected by the inclusion of protected lipids, yielding 5.58 and 3.72% in animals fed with and without rumen-protected lipids, respectively, during the fatting period.