Search

In this study, carbon monoxide (CO) modified atmosphere packaging (MAP) was used to increase redness (a *) and lightness (L *) values of dark cutting beef (ultimate pH (pHu) ≥ 6.10), compared to normal pHu beef and intermediate pHu beef (pH: 5.40–5.79; pH: 5.80–6.09, respectively) during 20 d chilled storage. Compared with HiOx-MAP, CO-MAP exhibited similar color improvement effects (increased L *, a *, b * values) for all pHu beef groupings. The metmyoglobin (MetMb) content was lower under CO-MAP than that of HiOx-MAP in normal pHu beef, but opposite effects were observed in dark, high pH beef. This result could not be explained by MetMb reducing ability (MRA) and lipid oxidation, as both parameters were higher in CO-MAP beef than either normal or high pHu beef, compared with HiOx-MAP. In conclusion, CO-MAP was effective to maintain the cherry red color for dark cutting beef, but the color improvement mechanisms might be different with HiOx packaging methods. [ABSTRACT FROM AUTHOR]

The colour of bloomed m. longissimus was measured 24 h post slaughter for 8165 lamb carcasses produced over 5 years across 8 sites in Australia. Intramuscular fat across a 2 to 8% range and shortloin fat weight were positively associated with meat lightness (L*), redness (a*), yellowness (b*), hue and chroma ( P < 0.01). Shortloin muscle weight was negatively associated with these meat colour parameters ( P < 0.01), although this was largely accounted for by correlated changes in intramuscular fat ( P < 0.01). The effect of sire breeding values for lamb weight, shortloin muscle depth and fat depth on loin L*, a*, b*, hue and chroma were small and varied between lambs of different sire type, dam breed and sex. Thus selection for lean meat yield will have neutral or positive effects on meat colour, while selection for increased intramuscular fat will make the bloomed colour of lamb meat lighter and redder. [ABSTRACT FROM AUTHOR]

The longissmus lumborum (LL) and semimembranosus (SM) muscles from 391 lamb carcasses, derived from various breed types, were used to investigate the effect of animal/muscle factors, packaging type [over-wrap (OW) or high oxygen modified atmosphere packaging (MAP O2 )] and duration of display on redness of meat during simulated retail display. Using statistical models the time required (in days) for redness to reach a threshold value of 3.5 (below this is unacceptable) was predicted. High levels of iron in the SM, but not LL, reduced the time for redness to reach 3.5 by 2–2.6 days in MAP O2 and 0.5–0.8 days in OW. The greater the proportion of Merino breed type, the shorter was the time for redness to reach the value of 3.5, an effect consistent across muscles and packaging types. In summary, breed type, packaging format, muscle and muscle iron levels had a significant impact on colour stability of sheep meat in oxygen-available packaging systems. [ABSTRACT FROM AUTHOR]

M . longissimus colour was measured from 8165 lambs at 24 h post-mortem using a chromameter. The impact of production factors (site and year of production, slaughter group, sex, age and breed type) and muscle traits (hot carcass weight, pH 24 , isocitrate dehydrogenase (ICDH) activity, myoglobin, iron and zinc concentrations) on meat lightness (L*), redness (a*), yellowness (b*), hue and chroma were analysed. Greater differences in meat colour were seen between different slaughter groups and sites of production than across the range of any muscle traits. Of the muscle traits analysed, changes in pH 24 had the greatest effect on meat a* (2.5 units), while myoglobin had the greatest effect on meat L* (2.9 units). The 3.1 L* unit darkening of meat with increasing lamb age (from 140 to 400 days) was accounted for by increased myoglobin concentration. These results suggest that production factors are having substantial effects on lamb colour independent of known influencing muscle traits such as myoglobin concentration and pH. [ABSTRACT FROM AUTHOR]

In recent years, plant extracts are used as colorant and antioxidant in meat products. Therefore, the effects of cemen pastes produced using different concentrations (0%, 3%, 4% and 5%) of raspberry water extract (RWE) on pastırma were investigated. RWE was tested to improve the color quality of pastırma and decrease lipid and pigment oxidation during production and storage at 4 °C for 150 days. Increasing RWE concentration in cemen paste reduced pH, TBARS (P < 0.05) and lactic acid bacteria counts (P < 0.01) of pastırma, while redness values (P < 0.05) increased compared to control sample without extract. The use of RWE contributed to improve sensory attributes of pastırma, and the groups with 4% and 5% RWE had the highest sensory scores. Also, the color and oxidative stabilities of the pastırma containing RWE were maintained better than control during storage period (P < 0.01). The overall results suggested that use of 4.0% or 5.0% RWE as a new additive in cemen paste can be considered an antioxidant and colorant for pastırma processing to prevent color and lipid oxidation. • Cemen paste containing raspberry water extract (RWE) was applied to pastırma. • RWE improved the color quality and sensory acceptability of pastırma. • Lipid oxidation and pH values of pastırma decreased depending on the RWE level in cemen. • RWE increased the oxidation and color stability of pastırma during storage. • 4.0% or 5.0% RWE levels can be used as a new additive in cemen paste of pastırma. [ABSTRACT FROM AUTHOR]