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Krauskopf MM, de Araújo CDL, Dos Santos-Donado PR, Dargelio MDB, Manzi JAS, Venturini AC, de Carvalho Balieiro JC, Delgado EF, Contreras Castillo CJ. The effect of succinate on color stability of Bos indicus bull meat: pH-dependent effects during the 14-day aging period. Food Res Int 2024; 175:113688. [PMID: 38129031 DOI: 10.1016/j.foodres.2023.113688] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 11/02/2023] [Accepted: 11/06/2023] [Indexed: 12/23/2023]
Abstract
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.
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Affiliation(s)
- Monique Marcondes Krauskopf
- Department of Agroindustry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of Sao Paulo, Piracicaba, SP 13418-900, Brazil
| | - Chimenes Darlan Leal de Araújo
- Department of Agroindustry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of Sao Paulo, Piracicaba, SP 13418-900, Brazil
| | - Priscila R Dos Santos-Donado
- Department of Agroindustry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of Sao Paulo, Piracicaba, SP 13418-900, Brazil
| | - Mariana Damiames Baccarin Dargelio
- Department of Agroindustry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of Sao Paulo, Piracicaba, SP 13418-900, Brazil
| | - João Antônio Santos Manzi
- Department of Agroindustry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of Sao Paulo, Piracicaba, SP 13418-900, Brazil
| | - Anna Cecilia Venturini
- Department of Pharmaceutical Sciences, Federal University of Sao Paulo, Diadema, SP 099013-030, Brazil
| | | | - Eduardo Francisquine Delgado
- Department of Agroindustry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of Sao Paulo, Piracicaba, SP 13418-900, Brazil
| | - Carmen Josefina Contreras Castillo
- Department of Agroindustry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of Sao Paulo, Piracicaba, SP 13418-900, Brazil.
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2
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Sánchez CN, Orvañanos-Guerrero MT, Domínguez-Soberanes J, Álvarez-Cisneros YM. Analysis of beef quality according to color changes using computer vision and white-box machine learning techniques. Heliyon 2023; 9:e17976. [PMID: 37519729 PMCID: PMC10375562 DOI: 10.1016/j.heliyon.2023.e17976] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Revised: 06/26/2023] [Accepted: 07/04/2023] [Indexed: 08/01/2023] Open
Abstract
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.
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Affiliation(s)
- Claudia N. Sánchez
- Universidad Panamericana. Facultad de Ingeniería. Aguascalientes, 20296, Mexico
| | | | | | - Yenizey M. Álvarez-Cisneros
- Departamento de Biotecnología, Universidad Autónoma Metropolitana, Unidad Iztapalapa. Ciudad de México, 09310, Mexico
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Suman SP, Wang Y, Gagaoua M, Kiyimba F, Ramanathan R. Proteomic approaches to characterize biochemistry of fresh beef color. J Proteomics 2023; 281:104893. [PMID: 37024077 DOI: 10.1016/j.jprot.2023.104893] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 03/23/2023] [Accepted: 03/31/2023] [Indexed: 04/08/2023]
Abstract
Color of retail fresh beef is the most important quality influencing the consumers' purchase decisions at the point of sale. Discolored fresh beef cuts are either discarded or converted to low-value products, before the microbial quality is compromised, resulting in huge economic loss to meat industry. The interinfluential interactions between myoglobin, small biomolecules, proteome, and cellular components in postmortem skeletal muscles govern the color stability of fresh beef. This review examines the novel applications of high-throughput tools in mass spectrometry and proteomics to elucidate the fundamental basis of these interactions and to explain the underpinning mechanisms of fresh beef color. Advanced proteomic research indicates that a multitude of factors endogenous to skeletal muscles critically influence the biochemistry of myoglobin and color stability in fresh beef. Additionally, this review highlights the potential of proteome components and myoglobin modifications as novel biomarkers for fresh beef color. SIGNIFICANCE: Color of retail fresh beef is the most important quality influencing the consumers' purchase decisions at the point of sale. Discolored fresh beef cuts are either discarded or converted to low-value products, before the microbial quality is compromised, resulting in huge economic loss to meat industry. The interinfluential interactions between myoglobin, small biomolecules, proteome, and cellular components in postmortem skeletal muscles govern the color stability of fresh beef. High-throughput tools in mass spectrometry and proteomics are exploited to elucidate the fundamental basis of these interactions and to explain the underpinning mechanisms of fresh beef color. Advanced proteomic research also highlights the potential of proteome components and myoglobin modifications as novel biomarkers for fresh beef color. The novel findings from proteomic studies would help engineering innovative strategies to improve fresh beef color, minimize food waste, and maximize the economic competitiveness of global meat industry.
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Affiliation(s)
- Surendranath P Suman
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA.
| | - Yifei Wang
- Department of Animal Sciences, The Ohio State University, Columbus, OH 43210, USA
| | | | - Frank Kiyimba
- Department of Animal and Food Sciences, Oklahoma State University, Stillwater, OK 74078, USA
| | - Ranjith Ramanathan
- Department of Animal and Food Sciences, Oklahoma State University, Stillwater, OK 74078, USA
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Schelkopf CS, Rice EA, Swenson JK, Hess AM, Geornaras I, Belk KE, Nair MN. Nix Pro Color Sensor provides comparable color measurements to HunterLab colorimeter for fresh beef. J Food Sci Technol 2021; 58:3661-3665. [PMID: 34366483 DOI: 10.1007/s13197-021-05077-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/02/2021] [Accepted: 03/17/2021] [Indexed: 10/21/2022]
Abstract
The HunterLab MiniScan (HunterLab) colorimeter is used in meat quality research worldwide for measuring meat color; however, the Nix Pro Color Sensor (Nix) could be a less expensive alternative that is easier to operate. Therefore, the objective of this study was to compare the two colorimeters to objectively evaluate fresh beef color. Longissimus thoracis muscle from one side of A maturity beef carcasses (n = 200) was evaluated using both the HunterLab (3 technical replicate scans) and Nix (3, 5, 7, and 9 technical replicate scans) colorimeters. The correlation between the HunterLab and Nix for L* (lightness), a* (redness), and b* (yellowness) values ranged between r = 0.80 to 0.85 and the Bland Altman Limits of Agreement analysis indicated good agreement between the Nix and HunterLab colorimeters for all the color parameters. These results indicated that the Nix colorimeter could be a viable alternative for HunterLab colorimeters.
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Affiliation(s)
- Conrad S Schelkopf
- Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University, 1171 Campus Delivery, Fort Collins, CO 80523-1171 USA
| | - Emily A Rice
- Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University, 1171 Campus Delivery, Fort Collins, CO 80523-1171 USA
| | - Joanna K Swenson
- Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University, 1171 Campus Delivery, Fort Collins, CO 80523-1171 USA
| | - Ann M Hess
- Department of Statistics, Colorado State University, Fort Collins, CO 80523 USA
| | - Ifigenia Geornaras
- Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University, 1171 Campus Delivery, Fort Collins, CO 80523-1171 USA
| | - Keith E Belk
- Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University, 1171 Campus Delivery, Fort Collins, CO 80523-1171 USA
| | - Mahesh N Nair
- Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University, 1171 Campus Delivery, Fort Collins, CO 80523-1171 USA
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Stefanello FS, Fruet APB, Trombetta F, da Fonseca PAF, Dos Santos da Silva M, Stefanello S, Nörnberg JL. Stability of vacuum-packed meat from finishing steers fed different inclusion levels of brewer's spent grain. Meat Sci 2018; 147:155-161. [PMID: 30253261 DOI: 10.1016/j.meatsci.2018.09.004] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2017] [Revised: 06/18/2018] [Accepted: 09/07/2018] [Indexed: 11/17/2022]
Abstract
Brewer's spent grain (BSG) as a partial substitute for corn silage (CS) was evaluated in finishing feedlot steers on the lipid, protein, color, and microbiological stability of vacuum-packed meat for 75 days under refrigerated storage. Twenty steers were distributed in four treatments in a completely randomized design with five replicates each: 50% concentrate + 50% CS; + 35% CS + 15% BSG; + 25% CS + 25% BSG; and 15% CS + 35% BSG for 90 days. After the animals were slaughtered and the carcasses cooled, the Longissimus thoracis muscle was collected for analyzes. The lipid and protein oxidation, color parameters and microbiological stability of the beef although not affected by the diets (P > .05) oscillated throughout the storage time (P < .05). BSG can be included in the finishing diets of beef cattle by up to 35% (dry basis) and as a forage source without adverse effects on beef shelf life.
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Affiliation(s)
- Flávia Santi Stefanello
- Department of Food Science and Technology, Center of Rural Sciences, (CCR), Federal University of Santa Maria (UFSM), Prédio 42, Sala 3211, Av. Roraima, no 1000, 97105-900 Santa Maria, RS, Brazil.
| | - Ana Paula Burin Fruet
- Department of Food Science and Technology, Center of Rural Sciences, (CCR), Federal University of Santa Maria (UFSM), Prédio 42, Sala 3211, Av. Roraima, no 1000, 97105-900 Santa Maria, RS, Brazil
| | - Francielle Trombetta
- Department of Food Science and Technology, Center of Rural Sciences, (CCR), Federal University of Santa Maria (UFSM), Prédio 42, Sala 3211, Av. Roraima, no 1000, 97105-900 Santa Maria, RS, Brazil
| | - Patrícia Alves Franco da Fonseca
- Department of Food Science and Technology, Center of Rural Sciences, (CCR), Federal University of Santa Maria (UFSM), Prédio 42, Sala 3211, Av. Roraima, no 1000, 97105-900 Santa Maria, RS, Brazil
| | - Mariana Dos Santos da Silva
- Department of Food Science and Technology, Center of Rural Sciences, (CCR), Federal University of Santa Maria (UFSM), Prédio 42, Sala 3211, Av. Roraima, no 1000, 97105-900 Santa Maria, RS, Brazil
| | - Simone Stefanello
- University Veterinary Hospital, CCR, UFSM, Prédio 97, Sala 126, Av. Roraima, no 1000, 97105-900 Santa Maria, RS, Brazil
| | - José Laerte Nörnberg
- Department of Food Science and Technology, Center of Rural Sciences, (CCR), Federal University of Santa Maria (UFSM), Prédio 42, Sala 3211, Av. Roraima, no 1000, 97105-900 Santa Maria, RS, Brazil.
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Gagaoua M, Picard B, Monteils V. Associations among animal, carcass, muscle characteristics, and fresh meat color traits in Charolais cattle. Meat Sci 2018; 140:145-156. [PMID: 29571048 DOI: 10.1016/j.meatsci.2018.03.004] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2017] [Revised: 03/05/2018] [Accepted: 03/05/2018] [Indexed: 11/29/2022]
Abstract
This study investigated the effects of animal, carcass and muscle characteristics on initial color traits of steaks from 887 Charolais cattle. First, the fixed factors of year of birth, experiment and sex had strong impacts on color traits. From the covariates, increased age lead to intense color (low h*, -1.55 units) and darker and vivid meat (high a*, b* and C*: +4.56, +3.41 and +5.61, respectively). Increases in fatness score and carcass fat weight were associated with increases in a*, b* and C* (redness; +2.90 to +4.06 for a*; yellowness; +2.60 to +3.76 for b*; and vividness, +3.87 to +5.49 for C*) and a darker colored lean (L*; -1.56 to -3.23). As pH24h increased, a* (less red) and C* (less vivid) decreased (-3.06), whereas hue angle increased (+2.69) leading to poorer color. The selection of animals for high degree of muscularity or slaughter weight resulted in lighter and darker meat, respectively. The studied covariates could be used as indicators of Charolais beef color traits.
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Affiliation(s)
- Mohammed Gagaoua
- Université Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France.
| | - Brigitte Picard
- Université Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France
| | - Valérie Monteils
- Université Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France.
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7
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Nair MN, Suman SP, Chatli MK, Li S, Joseph P, Beach CM, Rentfrow G. Proteome basis for intramuscular variation in color stability of beef semimembranosus. Meat Sci 2015; 113:9-16. [PMID: 26588815 DOI: 10.1016/j.meatsci.2015.11.003] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2015] [Revised: 10/30/2015] [Accepted: 11/02/2015] [Indexed: 10/22/2022]
Abstract
The objective of the present study was to characterize the proteome basis for intramuscular color stability variations in beef semimembranosus. Semimembranosus muscles from eight carcasses (n=8) were fabricated into 2.54-cm thick color-labile inside (ISM) and color-stable outside (OSM) steaks. One steak for sarcoplasmic proteome analysis was immediately frozen, whereas other steaks were allotted to retail display under aerobic packaging. Color attributes were evaluated instrumentally and biochemically on 0, 2, and 4days. Sarcoplasmic proteome was analyzed using two-dimensional electrophoresis and tandem mass spectrometry. ISM steaks demonstrated greater (P<0.01) abundance of glycolytic enzymes (fructose-bisphosphate aldolase A, phosphoglycerate mutase 2, and beta-enolase) and phosphatidylethanolamine-binding protein 1 than their OSM counterparts. Possible rapid post-mortem glycolysis in ISM, insinuated by over-abundance of glycolytic enzymes, could lead to rapid pH decline during early post-mortem, which in turn could potentially compromise its color stability. These results indicated that differential abundance of sarcoplasmic proteome contributes to intramuscular variations in beef color stability.
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Affiliation(s)
- Mahesh N Nair
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA
| | - Surendranath P Suman
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA.
| | - Manish K Chatli
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA; Department of Livestock Products Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana 241004, Punjab, India
| | - Shuting Li
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA
| | - Poulson Joseph
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA; Kalsec, Inc., Kalamazoo, MI 49005, USA
| | - Carol M Beach
- Proteomics Core Facility, University of Kentucky, Lexington, KY 40506, USA
| | - Gregg Rentfrow
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA
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Andrade EN, Polizel Neto A, Roça RO, Faria MH, Resende FD, Siqueira GR, Pinheiro RSB. Beef quality of young Angus×Nellore cattle supplemented with rumen-protected lipids during rearing and fatting periods. Meat Sci 2014; 98:591-8. [PMID: 25089782 DOI: 10.1016/j.meatsci.2014.05.028] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2013] [Revised: 05/22/2014] [Accepted: 05/30/2014] [Indexed: 11/28/2022]
Abstract
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.
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Affiliation(s)
- E N Andrade
- UNESP - Univ. Estadual Paulista, Faculdade de Ciências Agronômicas, Departamento de Economia, Sociologia e Tecnologia, Postal Box 237, 18603-970 Botucatu, São Paulo, Brazil.
| | - A Polizel Neto
- Universidade Federal do Mato Grosso, Instituto de Ciências da Saúde, Avenida Alexandre Ferronato, 1200, 78556-542 Sinop, Mato Grosso, Brazil.
| | - R O Roça
- UNESP - Univ. Estadual Paulista, Faculdade de Ciências Agronômicas, Departamento de Economia, Sociologia e Tecnologia, Postal Box 237, 18603-970 Botucatu, São Paulo, Brazil.
| | - M H Faria
- Agência Paulista de Tecnologia dos Agronegócios, Pólo Regional de Alta Mogiana, Postal Box 35, 14770-000, Colina, São Paulo, Brazil.
| | - F D Resende
- Agência Paulista de Tecnologia dos Agronegócios, Pólo Regional de Alta Mogiana, Postal Box 35, 14770-000, Colina, São Paulo, Brazil.
| | - G R Siqueira
- Agência Paulista de Tecnologia dos Agronegócios, Pólo Regional de Alta Mogiana, Postal Box 35, 14770-000, Colina, São Paulo, Brazil.
| | - R S B Pinheiro
- UNESP - Univ. Estadual Paulista, Faculdade de Engenharia, Avenida Brasil, 15385-000 Ilha Solteira, São Paulo, Brazil.
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