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Color stability of three blesbok (Damaliscus pygargus phillipsi) muscles
Abstracts
significant interactions between gender and pH were determined. Data from other countries such as the Australia and Canada have showed that the incidence of DFD is 5.4% and 3.4%, respectively, and this represents losses around U$0.5/kg carcass weight. Thus, the incidence of DFD in Brazil is considerable and must be addressed. T6:1 T6:2
Table 1 Mean values of meat quality characteristics by gender and pH. Gender
T6:3 T6:4 T6:5 T6:6 T6:7 T6:8 T6:9 T6:10 T6:11 T6:12 T6:13
L* - 48 hs a* - 48 hs b* - 48 hs Cooking loss (%) - 48 hs WBSF (kg) – 48 hs L* - 14 days a*- 14 days b* - 14 days Cooking loss (%) - 14 days WBSF (kg) - 14 days
pH class
P values
Steers
Heifers
≤5,8
N5,8
Gender
pH
30.39a 14.17b 10.31 25.66 8.30 32.32 14.91b 13.32 27.55 4.78b
28.07b 15.86a 10.54 24.37 7.73 30.97 16.40a 13.65 27.31 5.60a
30.84a 14.70 11.27a 25.78 8.04 32.78a 15.70 13.68 27.48 5.00
27.63b 15.34 9.59b 24.24 7.98 30.51b 15.60 13.29 27.38 5.38
0.0102 0.0294 0.6657 0.1821 0.253 0.1367 0.0307 0.5688 0.7449 0.0103
0.001 0.4297 0.0037 0.1395 0.8995 0.0236 0.8895 0.5439 0.9065 0.2905
a,b Means within each row with different letter differed with P b 0.05. Conclusion: There was a considerable presence of DFD meat on Brazilian crossbred cattle and these anomalies affected principally meat colour and this can consequently negatively affect consumer purchasing decisions.
133
values than LL and BF. The b* values increased (P b 0.05) in IS, but decreased (P b 0.05) for LL and BF. The chroma decreased (P b 0.05) in LL and BF. On the other hand, chroma for IS increased (P b 0.05) from day 0 to 4 and subsequently decreased (P b 0.05). Chroma was higher (P b 0.05) for IS than LL and BF. Hue increased (P b 0.05) for all muscles from day 0 to day 8, with BF having the highest (P b 0.05) values followed by LL and then IS. The IS exhibited higher (P b 0.05) pH values than LL and BF. The pH increased (P b 0.05) in IS and LL over time, whereas no change (P N 0.05) was observed in BF. LL had the highest (P b 0.05) initial total iron followed by BF and then IS. Total iron decreased (P b 0.05) for LL, whereas no changes (P N 0.05) were observed in IS and BF. Heme iron decreased (P b 0.05) for all muscles, with IS demonstrating higher (P b 0.05) values than LL and BF. No change (P N 0.05) in OCR was observed for BF and LL, while a decrease (P b 0.05) in OCR was observed for IS from day 0 to day 8. In addition, IS had a lower (P b 0.05) OCR on day 8 than LL and BF. Lipid oxidation increased (P b 0.05) for all muscles over time, with LL having higher (P b 0.05) values followed by BF and then IS. Moreover, IS exhibited higher (P b 0.05) MRA compared to LL and BF. Conclusion: The results indicated that blesbok IS muscle is more color-stable than its LL and BF counterparts. The game meat industry may employ muscle-specific processing strategies to improve retail marketability and to maximize the use of fresh blesbok meat. Keywords: Blesbok, Color stability, Game meat doi:10.1016/j.meatsci.2015.08.075
Keywords: Meat Quality Attributes, Nellore, Simmental doi:10.1016/j.meatsci.2015.08.074
Meat and Poultry Quality 54 Color stability of three blesbok (Damaliscus pygargus phillipsi) muscles N.E. Neethlinga,⁎, L. Hoffmanb, S.P. Sumanc, aFood Science, Stellenbosch University, Stellenbosch, South Africa,, bAnimal Sciences, Stellenbosch University, Stellenbosch, South Africa, cAnimal and Food Sciences, University of KY, Lexington, United States Objectives: Fresh meat color stability is a muscle-specific trait and critically influences the consumers’ purchasing decisions. While musclespecific color stability has been extensively studied in conventional livestock species, limited information is available on this phenomenon in game meat. Blesbok (Damaliscus pygargus phillipsi) is a popular and economically important game species in South Africa. The objective of the present study was to evaluate the color stability of three major blesbok muscles, namely infraspinatus (IS), longissimus lumborum (LL) and biceps femoris (BF), during refrigerated storage. Materials and Methods: The IS, LL, and BF muscles were removed from twelve (n = 12) blesbok carcasses 24 h post mortem. The muscles were vacuum-packaged and stored at 2 °C. After 48 h, the muscles were removed and fabricated into twelve 2.5 cm steaks. The steaks were placed in trays, aerobically overwrapped, and stored at 2 °C for eight days. Instrumental color (L*, a*, b*, hue, and chroma), pH, metmyoglobin reducing activity (MRA), oxygen consumption rate (OCR), and lipid oxidation were measured on 0, 1, 2, 4, 6, and 8 days. Total iron and heme iron were measured on days 0 and 8. Data were analyzed using mixed model repeated measures ANOVA, with carcass as random effect and, muscle and time as fixed effects. Results: L* values increased (P b 0.05) for IS from day 0 to day 8, whereas no change (P N 0.05) was observed for LL and BF. IS had the highest L* values followed by BF and then LL. The a* values decreased (P b 0.05) in all muscles over time, with IS having higher (P b 0.05)
Meat and Poultry Quality 55 Comparing effects of wet and dry aging on instrumental tenderness and color, sensory analysis and processing yields of beef striploin G.F. Vilella, C.T. Battaglia, C.L. Gomes, P.E. de Felício, S.B. Pflanzer⁎, Department of Food Technology, State University of Campinas, Campinas, Brazil Objectives: Aging of meat is a process usually done by vacuum packaging (wet aging) or, in a “gourmet-like” procedure, without packing (dry aging). Aging is expected to improve meat tenderness and flavor. Differences between flavor of wet and dry aged beef have been previously described. However, fewer studies discussed changes in tenderness between these processes. The purpose of this preliminary research was to compare sensory and instrumental texture traits, as well as aging losses of beef wet and dry aged for 14 and 21 days. Materials and Methods: Beef striploin (N = 12) of Nelore young bulls were collected 4 days post mortem. Each loin was cut in four parts, balanced by anatomical locations for treatments. The aging was performed in a chamber at 3 °C and 63% RH during 14 and 21 days. For wet ageing, samples were deboned before vacuum, while for dry aging, samples were kept fat up and deboned and trimmed in the end of each aging time. pH, instrumental color (L*, a*, b*), cooking loss (CL), slice shear force (SSF), and initial and sustained sensory tenderness and juiciness (IT, ST, IJ and SJ; eight point scale) at the end of each aging time were analyzed. Intramuscular fat and moisture factorial ANOVA (2 aging methods and 2 aging times), and means (±SEM) were tested by Tukey test.were analyzed at 4 days post mortem. The statistical analyses were performed by a 2 x 2. Results: Average moisture and fat were 73.91 ± 0.32% and 3.11 ± 0.34%, respectively. No difference (P N 0.05) was found for total weight loss (moisture, trimmings and bone) between aging times (41.4 ± 1.6%), however, dry aged samples (51.2 ± 0.9%) presented higher losses (P b 0.05) than wet aged (31.6 ± 0.9%). This difference occurred due to a greater drip and trimming losses of dry aged samples. There was an interaction (P b 0.05) between aging times and methods for pH.
significant interactions between gender and pH were determined. Data from other countries such as the Australia and Canada have showed that the incidence of DFD is 5.4% and 3.4%, respectively, and this represents losses around U$0.5/kg carcass weight. Thus, the incidence of DFD in Brazil is considerable and must be addressed. T6:1 T6:2
Table 1 Mean values of meat quality characteristics by gender and pH. Gender
T6:3 T6:4 T6:5 T6:6 T6:7 T6:8 T6:9 T6:10 T6:11 T6:12 T6:13
L* - 48 hs a* - 48 hs b* - 48 hs Cooking loss (%) - 48 hs WBSF (kg) – 48 hs L* - 14 days a*- 14 days b* - 14 days Cooking loss (%) - 14 days WBSF (kg) - 14 days
pH class
P values
Steers
Heifers
≤5,8
N5,8
Gender
pH
30.39a 14.17b 10.31 25.66 8.30 32.32 14.91b 13.32 27.55 4.78b
28.07b 15.86a 10.54 24.37 7.73 30.97 16.40a 13.65 27.31 5.60a
30.84a 14.70 11.27a 25.78 8.04 32.78a 15.70 13.68 27.48 5.00
27.63b 15.34 9.59b 24.24 7.98 30.51b 15.60 13.29 27.38 5.38
0.0102 0.0294 0.6657 0.1821 0.253 0.1367 0.0307 0.5688 0.7449 0.0103
0.001 0.4297 0.0037 0.1395 0.8995 0.0236 0.8895 0.5439 0.9065 0.2905
a,b Means within each row with different letter differed with P b 0.05. Conclusion: There was a considerable presence of DFD meat on Brazilian crossbred cattle and these anomalies affected principally meat colour and this can consequently negatively affect consumer purchasing decisions.
133
values than LL and BF. The b* values increased (P b 0.05) in IS, but decreased (P b 0.05) for LL and BF. The chroma decreased (P b 0.05) in LL and BF. On the other hand, chroma for IS increased (P b 0.05) from day 0 to 4 and subsequently decreased (P b 0.05). Chroma was higher (P b 0.05) for IS than LL and BF. Hue increased (P b 0.05) for all muscles from day 0 to day 8, with BF having the highest (P b 0.05) values followed by LL and then IS. The IS exhibited higher (P b 0.05) pH values than LL and BF. The pH increased (P b 0.05) in IS and LL over time, whereas no change (P N 0.05) was observed in BF. LL had the highest (P b 0.05) initial total iron followed by BF and then IS. Total iron decreased (P b 0.05) for LL, whereas no changes (P N 0.05) were observed in IS and BF. Heme iron decreased (P b 0.05) for all muscles, with IS demonstrating higher (P b 0.05) values than LL and BF. No change (P N 0.05) in OCR was observed for BF and LL, while a decrease (P b 0.05) in OCR was observed for IS from day 0 to day 8. In addition, IS had a lower (P b 0.05) OCR on day 8 than LL and BF. Lipid oxidation increased (P b 0.05) for all muscles over time, with LL having higher (P b 0.05) values followed by BF and then IS. Moreover, IS exhibited higher (P b 0.05) MRA compared to LL and BF. Conclusion: The results indicated that blesbok IS muscle is more color-stable than its LL and BF counterparts. The game meat industry may employ muscle-specific processing strategies to improve retail marketability and to maximize the use of fresh blesbok meat. Keywords: Blesbok, Color stability, Game meat doi:10.1016/j.meatsci.2015.08.075
Keywords: Meat Quality Attributes, Nellore, Simmental doi:10.1016/j.meatsci.2015.08.074
Meat and Poultry Quality 54 Color stability of three blesbok (Damaliscus pygargus phillipsi) muscles N.E. Neethlinga,⁎, L. Hoffmanb, S.P. Sumanc, aFood Science, Stellenbosch University, Stellenbosch, South Africa,, bAnimal Sciences, Stellenbosch University, Stellenbosch, South Africa, cAnimal and Food Sciences, University of KY, Lexington, United States Objectives: Fresh meat color stability is a muscle-specific trait and critically influences the consumers’ purchasing decisions. While musclespecific color stability has been extensively studied in conventional livestock species, limited information is available on this phenomenon in game meat. Blesbok (Damaliscus pygargus phillipsi) is a popular and economically important game species in South Africa. The objective of the present study was to evaluate the color stability of three major blesbok muscles, namely infraspinatus (IS), longissimus lumborum (LL) and biceps femoris (BF), during refrigerated storage. Materials and Methods: The IS, LL, and BF muscles were removed from twelve (n = 12) blesbok carcasses 24 h post mortem. The muscles were vacuum-packaged and stored at 2 °C. After 48 h, the muscles were removed and fabricated into twelve 2.5 cm steaks. The steaks were placed in trays, aerobically overwrapped, and stored at 2 °C for eight days. Instrumental color (L*, a*, b*, hue, and chroma), pH, metmyoglobin reducing activity (MRA), oxygen consumption rate (OCR), and lipid oxidation were measured on 0, 1, 2, 4, 6, and 8 days. Total iron and heme iron were measured on days 0 and 8. Data were analyzed using mixed model repeated measures ANOVA, with carcass as random effect and, muscle and time as fixed effects. Results: L* values increased (P b 0.05) for IS from day 0 to day 8, whereas no change (P N 0.05) was observed for LL and BF. IS had the highest L* values followed by BF and then LL. The a* values decreased (P b 0.05) in all muscles over time, with IS having higher (P b 0.05)
Meat and Poultry Quality 55 Comparing effects of wet and dry aging on instrumental tenderness and color, sensory analysis and processing yields of beef striploin G.F. Vilella, C.T. Battaglia, C.L. Gomes, P.E. de Felício, S.B. Pflanzer⁎, Department of Food Technology, State University of Campinas, Campinas, Brazil Objectives: Aging of meat is a process usually done by vacuum packaging (wet aging) or, in a “gourmet-like” procedure, without packing (dry aging). Aging is expected to improve meat tenderness and flavor. Differences between flavor of wet and dry aged beef have been previously described. However, fewer studies discussed changes in tenderness between these processes. The purpose of this preliminary research was to compare sensory and instrumental texture traits, as well as aging losses of beef wet and dry aged for 14 and 21 days. Materials and Methods: Beef striploin (N = 12) of Nelore young bulls were collected 4 days post mortem. Each loin was cut in four parts, balanced by anatomical locations for treatments. The aging was performed in a chamber at 3 °C and 63% RH during 14 and 21 days. For wet ageing, samples were deboned before vacuum, while for dry aging, samples were kept fat up and deboned and trimmed in the end of each aging time. pH, instrumental color (L*, a*, b*), cooking loss (CL), slice shear force (SSF), and initial and sustained sensory tenderness and juiciness (IT, ST, IJ and SJ; eight point scale) at the end of each aging time were analyzed. Intramuscular fat and moisture factorial ANOVA (2 aging methods and 2 aging times), and means (±SEM) were tested by Tukey test.were analyzed at 4 days post mortem. The statistical analyses were performed by a 2 x 2. Results: Average moisture and fat were 73.91 ± 0.32% and 3.11 ± 0.34%, respectively. No difference (P N 0.05) was found for total weight loss (moisture, trimmings and bone) between aging times (41.4 ± 1.6%), however, dry aged samples (51.2 ± 0.9%) presented higher losses (P b 0.05) than wet aged (31.6 ± 0.9%). This difference occurred due to a greater drip and trimming losses of dry aged samples. There was an interaction (P b 0.05) between aging times and methods for pH.