Heme Iron Content Research Articles

Haem-mediated protein oxidation affects water-holding capacity of beef during refrigerated storage.

Haem is considered to be a potential producer of meat oxidation and the effect of its mediated oxidation on the water holding capacity (WHC) of beef is not yet clear. This work investigated the interrelationships between haem, protein and lipid oxidation, and WHC in beef during refrigerated storage. The increase in juice loss during storage (p<0.05) indicates a reduction in WHC. Haem was oxidised, resulting in its structural disruption and an increase in the proportion of random coil in the protein secondary structures (p<0.05). Extractable haem iron content was decreased and non-haem iron content was increased (p<0.05), indicating the degradation of haem and the release of iron during storage. The levels of lipid and protein oxidation products significantly increased throughout the storage time (p<0.05). Furthermore, Spearman analysis verified significant correlations between these changes. In conclusion, these processes are mutually reinforcing and may exacerbate muscle juice loss.

Technological properties and selected safety aspects of different cuts of organic and conventional pork

SummaryThe present study aimed at evaluating and comparing technological quality and selected safety aspects of commercial organic and conventional pork cuts. The technological value was determined on the basis of pH value, centrifugation loss, cooking loss, drip loss, colour parameters (as measured with L*a*b* system), total heme pigments and total heme iron. The meat safety was verified based on the content of nitrate, nitrite, cadmium, lead, total microbial count, number of Listeria monocytogenes and Salmonella. The results indicated that organic meat had higher content of heme pigments and heme iron than conventional meat. The rearing system had no effect on the lightness. The organic loins and shoulders were redder and yellower than conventional ones. Neither organic nor conventional meat cuts were contaminated by pathogenic bacteria and nitrite/nitrate residues. Legal requirements concerning cadmium content were met for all the tested samples, whereas concerning lead only for organic loins.

BIOCHEMICAL CHANGES IN BEEF PATTIES BOILED WITH ETHANOL EXTRACT OF THE ROOT OF Glycyrrhiza glabra LINN

The use of spices in boiling of meat is a common phenomenon. The root of Glycyrrhiza glabra is used locally as spice for met. This work was design to determine the effect of ethanol extract of Glycyrrhiza glabra on malondialdehyde content, percentage Metmyoglobin content, acid value, Heme-iron content and peroxide value of beef stored at 4oc for a storage time of 0 to 18 hours was evaluated. Samples were taken at interval of 6 hours for analysis of the biochemical parameters under study. The statistical difference observed in Acid value, Malondialdehyde content, Heme iron content and peroxide value showed no significant difference, all having P≥0.05 in beef treated with ethanol extract of Glycyrrhiza glabra when compared to the control. On the other hand, the statistical difference in percentage metmyoglobin content when compared to the control at 0 hour interval was significant having P≤0.05, then at other distinct time interval showed no significant difference having P≥0.05. Thus, this study revealed that the extract of Glycyrrhiza glabra have a decreased antioxidant property against rancidity in beef samples and peroxide formation, although the stability of antioxidant, antimicrobial properties of Glycyrrhiza glabra decreases with storage time resulting in the variation of percentage Metmyoglobin values, Malondialdehyde values and Heme iron values, Acid value and peroxide value of beef, which indicates it may not be a good spice for beef

In vivo evaluation of heme and non-heme iron content and neuronal density in human basal ganglia

Non-heme iron is an important element supporting the structure and functioning of biological tissues. Imbalance in non-heme iron can lead to different neurological disorders. Several MRI approaches have been developed for iron quantification relying either on the relaxation properties of MRI signal or measuring tissue magnetic susceptibility. Specific quantification of the non-heme iron can, however, be constrained by the presence of the heme iron in the deoxygenated blood and contribution of cellular composition. The goal of this paper is to introduce theoretical background and experimental MRI method allowing disentangling contributions of heme and non-heme irons simultaneously with evaluation of tissue neuronal density in the iron-rich basal ganglia. Our approach is based on the quantitative Gradient Recalled Echo (qGRE) MRI technique that allows separation of the total R2* metric characterizing decay of GRE signal into tissue-specific (R2t*) and the baseline blood oxygen level-dependent (BOLD) contributions. A combination with the QSM data (also available from the qGRE signal phase) allowed further separation of the tissue-specific R2t* metric in a cell-specific and non-heme-iron-specific contributions. It is shown that the non-heme iron contribution to R2t* relaxation can be described with the previously developed Gaussian Phase Approximation (GPA) approach. qGRE data were obtained from 22 healthy control participants (ages 26–63 years). Results suggest that the ferritin complexes are aggregated in clusters with an average radius about 100nm comprising approximately 2600 individual ferritin units. It is also demonstrated that the concentrations of heme and non-heme iron tend to increase with age. The strongest age effect was seen in the pallidum region, where the highest age-related non-heme iron accumulation was observed.

Effects of anatomical variation of muscle on composition and oxidation susceptibility of Atlantic mackerel (Scomber scombrus)

Atlantic mackerel (Scomber scombrus) is a fatty fish with high ratio of dark muscle. The subcutaneous muscle on the dorsal and ventral side of the fillet is prone to yellow discolouration, attributed to lipid oxidation. The question is if this is solely due to the position of the muscle under the skin or if this muscle is more susceptible to oxidation than other dark muscle.The aim of the study was to evaluate if anatomical variation in the muscle of Atlantic mackerel could affect the oxidation susceptibility and/or its processability. Water and lipid content, fatty acids composition, colour and lipid oxidation (assessed by heme-iron content) and hydrolysis (assessed by free fatty acid ratios) susceptibility were determined. Heme-iron content of dark muscle differed depending on anatomical position and was higher dorsal and ventral dark muscle than in other dark muscle, indicating higher oxidation susceptibility. Furthermore, the ventral and dorsal light muscle and the medial dark muscle had lower free fatty acid content (0.57–1.15 g FFA/100 g lipids) compared to lateral and ventral dark muscle (3.40–3.62 g FFA/100 g lipids). The results indicate that lateral, ventral and dorsal dark muscle are more susceptible to lipid oxidation and hydrolysis.

The Effect of Different Levels of Sodium Nitrate on the Physicochemical Parameters and Nutritional Value of Traditionally Produced Fermented Loins

This study evaluated the effect of sodium nitrate reduction on the following parameters: thiobarbituric acid reactive substances, the color parameters (CIE L* a* b*), total heme pigments, heme iron content and nutritional value related to N-nitrosamines content as well as nitrate and nitrite residues of traditionally produced fermented loins. Raw loins (m. longissimus thoracis et lumborum) and fermented products with different levels of nitrate added (0, 50, 100, 150 mg kg−1) were tested during six months of vacuum storage. The reduction of nitrate did not lead to statistically significant changes in total pigment content as well as heme iron content in fermented loins at the end of processing and during storage. Water activity did not differ statistically significantly between the formulations. Fermented loins at the end of processing revealed residual sodium nitrite levels of &lt;10 mg kg−1, while the amount of nitrate residue depended on the level added during production, obtaining the highest value of 19.0 mg kg−1 for the sample with the highest nitrate addition. The level of nitrosamines was &lt;5 µg kg−1 in all samples, which proves their chemical safety. In conclusion, the use of nitrate reduced to 50 mg kg−1 in fermented loins allows to obtain a product with properties similar to the product with 150 mg kg−1 of nitrate, especially in terms of its physicochemical properties and lipid oxidation.

Exploratory Study: Excessive Iron Supplementation Reduces Zinc Content in Pork without Affecting Iron and Copper.

Simple SummaryCurrently, all pigs raised on intensive farms develop iron-deficiency anemia if they do not receive supplemental iron at birth. Weaning diets commonly contain high concentrations of iron, and the effect on the copper and zinc contents in pork is unknown. In this exploratory work, we determined the effect of excessive oral iron supplementation on the contents of these microminerals in pork. Surprisingly, we found that high iron doses of 3000 ppm reduced the zinc content of pork by 32–55%.The aim of this work was to determine in an exploratory manner the effect of excessive iron supplementation on iron, zinc, and copper contents in pork and pork offal. Pigs averaging 50 days in age and 15 ± 1.3 kg body weight were allocated to a control group (500 ppm dietary Fe) and a supplemental group (3000 ppm dietary Fe). After an iron supplementation period of 60 days, blood samples were analyzed to determine iron biomarkers, serum copper, and zinc contents. Animals were slaughtered to assess total iron, non-heme iron, heme iron, zinc, and copper contents in samples of nine meat cuts and some offal. Iron supplementation improved the iron status in pigs with increased hemoglobin and hematocrit, but did not affect serum levels of iron, zinc, and copper. Iron supplementation did not affect the heme and non-heme iron contents of the different meat cuts. Zinc contents decreased by 32–55% in meat cuts, where iron content increased in the liver, spleen, kidneys, and pancreas. No differences of zinc and copper were observed in offal samples. High concentrations of iron supplementation reduce zinc content in pork.

Influence of neck slaughtering in broiler chicken meat on physicochemical analysis and metabolites ‘fingerprinting’ to enhance meat quality

Animal slaughtering is the most vital step in the preparation of chicken meat. The step ensures the meat is safe for human consumption since the procedure of animal slaughtering can affect the meat quality. In this study, we compare the quality of chicken meats obtained via two common slaughtering procedures: neck slaughtering (NS) and neck pocking (NP). The meat quality was assessed based on physicochemical analyses (ultimate pH, colour, heme iron content, drip and thaw loss measurements and TBARS value) and metabolite profiling (FTIR, GC–MS and UHPLC with PCA and PLS-DA). The study found that, relative to the NP-, the NS-chicken meat had slightly acidic pH, and much lower values of the following parameters: L* (lightness) (P = 0.023), heme iron content (P < 0) and TBARS (P < 0.01). Comparing FTIR spectra, the metabolite fingerprints of both meats looked slightly different. This was confirmed to be due to a set of differential metabolites present in the NS and the NP-chicken meats, as recorded by GC–MS and UHPLC-TOF-MS data after analyzing with PCA and PLS-DA. Compared to the NP, the NS-chicken meat was rich in metabolites with health benefits, including n-3-polyunstaurated fatty acids (PUFA), triglyceride (TG), cytadine and uridine. In addition, the NS-chicken meat also contained much lower concentrations of free amino acids. This is desirable as free amino acid-deficiency is able to suppress the production of biogenic compounds, a group of chemicals that produce toxicological effects on human heath when taken excessively.

Effect of multiple freeze‐thaw cycles on protein and lipid oxidation in rabbit meat

SummaryFrozen storage is chosen to be the preferred method in meat preservation. However, multiple freeze‐thaw (F‐T) cycles will occur during the transfers or distribution processes under poor cold‐chain conditions. This study investigated the effects of multiple freeze‐thaw (F‐T) cycles on water mobility, microstructure damage, protein oxidation and lipid oxidation in rabbit meat during seven F‐T cycles through 56 days. Scanning electron microscopy results indicated that the increase of F‐T cycles induced the rupture of endomysia and the increase of gaps between fibres. Low‐field nuclear magnetic resonance (LF‐NMR) results showed that the peak area of T21 and T22 decreased with increasing number of repeated F‐T cycles, indicating that immobile water shifted to free water, and free water mobility increased. During repeated freeze‐thaw process, the peroxide value, thiobarbituric acid‐reactive substances, non‐haem iron content and carbonyl groups of rabbit meat gradually increased, whereas haem content, haem iron content and sulfhydryl content of rabbit meat gradually decreased. In addition, the results of Fourier transform infrared, sodium dodecyl sulphate polyacrylamide gel electrophoresis, and intrinsic fluorescence spectroscopy indirectly proved that multiple F‐T cycles could cause α‐helix structure disruption, protein aggregation and degradation, and tryptophan oxidation of rabbit meat myofibrillar protein (MP). Overall, multiple repeated F‐T cycles changed moisture migration, damaged microstructure and promoted lipid and protein oxidation of rabbit meat.

Influence of pre-slaughter environmental temperature on meat quality of crossbred Pigs of Andhra Pradesh

This study aimed to investigate the effect of high environmental temperature on meat quality traits of crossbred pigs brought for slaughter to the experimental abattoir of the Department of Livestock Products Technology, NTR College of Veterinary Science, Sri Venkateswara Veterinary University, Andhra Pradesh, India. High pre-slaughter environmental temperature significantly (P<0.05) influenced the meat quality of pigs. Pigs exposed to high environmental temperatures had recorded significantly (P<0.05) lower pH values at 24 hr post-mortem with low heme iron content and recorded significantly higher drip losses. Intramuscular fat and crude protein contents were not affected significantly (P<0.05). Serum lactate, glucose, cortisol, and LDH levels differed significantly with increasing environmental temperatures. A significant correlation was noticed with the levels of LDH to serve as a predictor of meat quality.

Effect of Multiple Freeze-Thaw Cycles on Myoglobin and Lipid Oxidations of Grass Carp (Ctenopharyngodon idella) Surimi with Different Pork Back Fat Content.

Fresh grass carp was used to produce surimi and 50 g/kg, 100 g/kg, or 150 g/kg pork back fat was added. The water distribution, thiobarbituric acid reactive substances (TBARS), myoglobin oxidation, color parameter (L*, a*, and b*), heme and non-heme iron content of samples were determined to analyze the effects of different fat content on the oxidation of myoglobin and lipids during multiple freeze-thaw cycles of grass carp surimi. Both multiple freeze-thaw cycles and increased fat content lead to an increase in TBARS, a blue shift in the absorption peak of myoglobin porphyrin, a decrease in heme iron content, and an increase of non-heme iron content. Repeated freeze-thaw caused a decrease in immobilised water content and L*, and caused an increase in a* and b*. Increased fat content caused an increase in immobilised water content, L* and a*, and caused a decrease in b*.

Onboard Evaluation of Variable Water Flow and Recirculation Effects on Bleeding of Atlantic Cod (Gadus morhua).

The aim of the study was to explore the effects of different design variables in the onboard bleeding process of cod on bleeding efficiency and the resulting product quality. A time- and flow-controlled process was used to create variable bleeding conditions for whole gutted cod onboard a wet-fish trawler. Two main design variables influencing the bleeding process are the pump flow recirculation (PFR) and the water replacement ratio (WRR); they were studied in five different combinations (groups). The effects of different bleeding conditions were evaluated by measurements of free fatty acids (FFAs), phospholipids (PLs), and total heme iron (HI) content during freezer storage for up to four months. The results for PL content and the regression model indicate that the enzyme activity in the fish muscle is lower in cases where PFR exerts greater influence in the bleeding process than WRR. The effects of successful blood removal also seem to be most noticeable after one month of freezer storage, rather than in fresh cod after seven days or after four months of simulated frozen food-chain storage. The study indicates that, with the bleeding medium to fish ratio of around 3:1 and enough WRR (over 100% replacement in 20 min), the PFR becomes the limiting design parameter regarding efficient blood removal and should be at least 10% of the tank volume per minute to ensure enough recirculation and flow of water in the bleed-out tanks.

Assessment of the Stability of Fresh Beef Patties with the Addition of Clove Extract during Frozen Storage.

The study assessed the stability for fresh beef patties with the inclusion of clove extract (CE) as a natural antioxidant in comparison to butylated hydroxytoluene (BHT) and ascorbic acid (AA) at frozen storage. Four different patties were made dependent on the added antioxidants: control (added no antioxidants), added with 0.02% BHT, 0.05% AA, and 0.1% CE. Inclusion of BHT, AA, and CE resulted in a significant reduction of thiobarbituric acid reactive substances (TBARS) and hue angle (h°) value and increase of redness (CIE a*) and chroma (C*) values (p<0.05). BHT, AA, and CE were observed effectively to retard lipid oxidation and increase color stability. BHT and AA revealed significantly (p<0.05) higher thiol content than the control and CE. However, the reduction percentage for thiol content in CE treated patties was lower than the control and AA-treated patties from first to last time of storage. Moreover, inclusion of AA and CE led to significantly (p<0.05) increased heme iron content when compared to BHT and the control. In conclusion, CE can replace the application of AA and BHT while improving lipid stability, heme iron content, and color stableness of fresh beef patties throughout frozen storage.

Quality of Meat from Female Fallow Deer (Dama Dama) and Roe Deer (Capreolus Capreolus) Hunted in Serbia

Abstract Deer meat is a high quality and valuable food for human consumption. It has high nutritive value because of its high protein and heme iron content, and low levels of fats and saturated fatty acids. The aim of this study was to examine the quality parameters of meat from fallow deer and roe deer that were hunted in Serbia. Parameters studied were live weight, carcass weight, chemical composition of meat, color, fatty acid content of meat, volatile compounds, and sensory characteristics. The results obtained show no significant difference in the chemical composition of these two species of deer meat, but there were differences regarding fatty acid content, volatile compounds, color and sensory properties of meat. The ratios of polyunsaturated to saturated fatty acids in the deer meat ranged from 0.387 to 0.556. The results suggest that deer species has a significant impact on the fatty acid profile and content of volatile compounds of deer meat.

Interrelationship between myoglobin oxidation and lipid oxidation during the processing of Cantonese sausage with d-sodium erythorbate.

Pork is used as raw material to produce Cantonese sausage, and 0.5 or 1 g kg-1 of d-sodium erythorbate is added to the pork meat. In this study the myoglobin oxidation rate, relative metmyoglobin content, heme iron content, redness, pH, free radical content and thiobarbituric acid reactive substance (TBARS) value were measured at different processing times and different content of d-sodium erythorbate. It was found that d-sodium erythorbate significantly reduced the free radical content and myoglobin and lipid oxidation rates and increased heme iron levels. When d-sodium erythorbate was added to the sausage, the absorption peak of myoglobin porphyrin shifted left, migrating from 414 to 405 nm. At 72 h, with an increase in the d-sodium erythorbate content, a significant negative correlation was identified between heme iron and the degree of redness (P < 0.01). During sausage processing, there are strong correlations among TBARS values, free radical content, metmyoglobin levels, heme iron levels, a* and pH at the same d-sodium erythorbate level. At the same processing time, adding d-sodium erythorbate can slow the rate of myoglobin and lipid oxidation and prevent the discoloration of sausage. © 2019 Society of Chemical Industry.

Combined Markers to Assess Meat Intake-Human Metabolomic Studies of Discovery and Validation.

Biomarkers of red meat may clarify the relationship between meat intake and health. This paper explores the discovery of biomarkers of intake for three types of meat with varying heme iron content. Candidate biomarkers for red and general meat are further evaluated based on defined validation criteria. In a randomized cross-over meal study, healthy volunteers consume a randomized sequence of four test meals: chicken, pork, beef, and a control made of egg white and pea. Fasting and postprandial urine samples are collected to cover 48 h and profiled by untargeted LC-ESI-qTOF-MS metabolomics. The profiles following the meal challenges are explored by univariate and multivariate analyses. Nine red, four white, and eight general meat biomarkers are selected as putative biomarkers, originating from collagen degradation, flavour compounds, and amino acid metabolism. Heme-related metabolites are masked by the chlorophyll content of the control meal. The candidate biomarkers are confirmed in an independent meal study and validated for plausibility, robustness, time-response, and prediction performance. Combinations of biomarkers are more efficient than single markers in predicting meat intake. New combinations of partially validated biomarkers are proposed to assess terrestrial meat intake and thus help disentangle the effects of meat consumption on human health.

Сосиски стерилізовані з підвищеним вмістом гемового заліза

Сосиски стерилізовані з підвищеним вмістом гемового заліза

Pasteurized sausages with high heme iron content

Current issue of today is the process of increasing the range of sausages and extending their storage time, especially for a boiled group of sausages. Therefore, the subject of research is pasteurized sausage, with an increased content of heme iron. The aim of the work was to create a complete product with high organoleptic characteristics, balanced according to biological and nutritional value and to select optimal thermal regimes to increase the shelf life of the product and to preserve the nutritional properties of the product, since cooked sausages have a limited shelf life, and due to properly selected heat regimes, we reach our goals. The receipts of sausages, based on meat of chicken-broiler using dry milk serum, collagen-containing preparation Scan-Pro, based on skin of pigs and micronized food cellulose with a definite level of hydration, a fat-based emulsion on the basis of chicken skins and a collagen-containing preparation Scan Pro and food blood. To increase the content of heme iron towards boiled sausages, food blood of pigs was added, in addition to increasing the nutritional and biological value of blood has a colorforming effect, with its introduction in an optimal amount, to achieve a characteristic color of sausage products. Sauce with the use of jelly-forming thickeners based on food hydrocolloids was added as a sauce. The value of the buffer capacity of the jelly after pasteurization was investigated. The basis for the production of pasteurized sausages was the technology of boiled sausages followed by heat treatment by pasteurization in order to provide an extended shelf life. Sausages were pasteurized at different temperature regimes. To determine the biological value of developed sausages, it was used the application program BIO1.bas. The chemical composition of sausages was modeled based on their functional and technological parameters. Physico-chemical, microbiological, organoleptic research of the product was carried out. The amino acid composition of the product was simulated, which allowed to mention upon the biological and nutritional value of the studied formulations.

Effect of cage and pen housing on the live performance, carcase, and meat quality traits of growing rabbits

The aim of the experiment was to study the effect of housing growing rabbits in enriched cages with small groups (eight rabbits/cage, C; n = 96; stocking density: 15 rabbits/m2) or in enriched pens with large groups (65 rabbits/pen, P; n = 130; stocking density: 15 rabbits/m2) on their growth performance and on slaughter and meat quality traits. The C rabbits showed higher final body weight (2540 vs. 2443 g, p < .01), better feed conversion ratio (5–11 weeks: 3.39 vs. 3.61, p < .05), lower mortality rate (5.2 vs. 31.5%, p < .001), and lower fecal corticosterone level (26.3 vs. 29.4 nmol/g, p < .05) compared to P rabbits. The increased possibility of physical activity of P compared to C rabbits resulted in more developed hind part of the reference carcase, thicker hind leg bones (34.8 vs. 33.4 g, p < .05), lower perirenal fat (15.1 vs. 20.8 g, p < .001) and hind leg meat lipid content (2.00 vs. 2.42%, p < .05), as well as higher haem iron content of the hind leg meat (5.29 vs. 4.22 mg/kg, p < .01). However, pen housing was detrimental for the dressing out percentage and for the hind leg meat to bones ratio. Physical meat quality traits were not affected by the housing system.HighlightsHousing of growing rabbits in large cages and large pens was compared.Caged rabbits had better productive performance, lower mortality and stress.Penned rabbits resulted in lower dressing out percentage, carcase adiposity and meat lipids content.Most of the meat quality traits were independent of the housing system.

Selected meat quality parameters and nutritional profiles of M. longissimus thoracis et lumborum of Niang-Megha pigs

Niang Megha is one of the 7 registered pig breeds of indigenous origin in India. The study was part of a programme to improve pig production in India and the information on carcass composition and meat quality are very much essential towards the development of a suitable breeding plan for this pig breed. Gilts (14) and barrows (20) from Niang Megha breed were slaughtered at the age of 10 months for evaluating the different parameters. Moisture: protein ratio varied from 3.38 to 3.64 and no significant difference was observed between gilts and barrows. The cholesterol content in M. longissimus thoracis et lumborum varied from 46.81 mg/100g to 68.15 mg/ 100g, with an average of 60.68 mg/100g. Instrumental colour measurement indicated that the coordinates were in the following range: lightness (L*), 55.83–74.18; redness (a*, red±green), 9.81–19.37; and yellowness (b*, yellow±blue), 19.97–39.38. The haem iron content was significantly higher in barrows compared to gilts. The mineral contents in the M. longissimus thoracis et lumborum were in the following range: potassium, 271–337 mg/ 100g; zinc, 0.54–0.97 mg/100g; copper, 0.03–0.09 mg/100g; manganese, 0.02–0.03 mg/100g, and magnesium, 4.37–7.22 mg/100g. Significant differences were not observed in the concentration of any of the estimated amino acids between the sexes. Fatty acid profiling of M. longissimus thoracis et lumborum indicated that saturated and unsaturated fatty acids were in the range of 32.75%–38.91% and 54.69%–69.28%, respectively.