Instrumental Color Characteristics Research Articles

New Insights into the Application of High-Pressure Processing and Storage Time and Temperature to Sliced Iberian Chorizo.

Producing dry-cured meats with relatively high aw and pH allows companies to cut costs to the detriment of microbial control. The purpose of this study was to evaluate for the first time the effect of High Processing Pressure (HPP) and storage temperature on the microbial counts, instrumental color, oxidation and sensory characteristics of sliced Iberian chorizo with high aw and pH. First, 600 MPa was applied for 480 s to sliced chorizo with aw: 0.88 and pH: 6.01, and the treated and untreated samples were stored at 4 or 20 °C for 90 or 180 days. HPP, storage time and storage at 20 °C were successful at decreasing the microbial counts that were initially high. HPP and the storage temperature had a limited detrimental effect, whereas the storage time had a marked adverse effect on oxidation and some sensory traits. Despite the high aw and pH, no safety issues arose initially or during the storage at 4 or 20 °C. In conclusion, for chorizo with high aw and pH favoring high microbial counts, HPP may be an effective hurdle without a noticeable detrimental effect, and the economically convenient storage at 20 °C might be beneficial despite causing moderate quality loss.

Intake, growth performance, carcass traits, and meat quality of feedlot lambs fed novel anthocyanin-rich corn cobs.

Feeding anthocyanin- and antioxidant-rich forages to sheep and dairy cows can improve performance and product quality. The objective of this study was to evaluate the impact of feeding anthocyanin-rich (Hi-A) corn cobs on the growth performance and meat quality of lambs. A total of 30 eight-month-old Rambouillet ewe lambs (body weight 30.7 ± 1.2 kg) were fed for 63 days with three diets consisting of 80% concentrate and 20% roughage: Hi-A corn cobs (Hi-A), regular corn cobs (Low-A), and bermudagrass hay (BGH). A completely randomized design trial with 10 lambs per treatment was used. Data were collected on dry matter intake (DMI), body weight (BW), average daily gain (ADG), gain:feed ratio (G:F), carcass traits, meat color, fatty acid (FA) profile, volatile aroma compounds, and sensory panels. After feeding for 63 days, lambs were harvested, and the carcasses were evaluated. Boneless lamb loin chops were fabricated and submitted to FA, aroma, and sensory analysis. The corn cob diets did not affect BW, ADG, or G:F of the lambs compared to BGH diet, but DMI (P < 0.01) was decreased. The dressing percentage was greater (P < 0.05) in lambs fed BGH than in those fed Hi-A, while lambs fed Low-A did not differ from the other two diets. Loin chop instrumental color characteristics were not influenced by diets, except the hue angle, which was greater (P < 0.05) in lambs fed Hi-A than Low-A, while BGH did not differ from lambs fed either cob diet. There was no significant difference in the meat fatty acid profile. Five volatile compounds were affected by diets. The 2-butanone (P = 0.07) and 2,3-butanedione (P = 0.05) were greater in chops from lambs fed BGH relative to lambs fed Hi-A and neither differed (P > 0.05) from lambs fed Low-A diet. The 2-propanone was greater (P = 0.01) in chops from lambs fed BGH than in those fed either the Low-A or Hi-A diets. Both 3-methyl-butanal and methyl benzene were lower (P = 0.01 and P = 0.02, respectively) in chops from lambs fed the Hi-A diet than in those fed either the BGH or Low-A diet. Replacing 20% bermudagrass hay with corn cobs in the diets of feedlot lambs did not affect sheep growth performance, meat fatty acid profile, sensory traits, and most carcass characteristics and meat color parameters. Hi-A corn diet improved aroma in cooked boneless loin chops, but sensory traits were not affected. This study showed the Hi-A corn cobs can be safely used for roughage and feed for lambs and for improving meat aroma in cooked boneless loin chops.

84 Carcass Characteristics, Meat Color and Fatty Acid Profile of Feedlot Lambs Fed Novel Anthocyanin-rich Corn Cobs

Abstract Hi-A™ is a unique type of corn developed by Texas A&amp;M AgriLife that has high anthocyanin. A completely randomized design trial was used to evaluate the effects of three roughages, Hi-A™ corn cobs, low-A (regular) corn cobs and bermudagrass hay (BGH), in feedlot Rambouillet ewe lamb (n = 10/treatment) diets on carcass characteristics, meat color and fatty acids (FA) profile. Lambs were fed experimental diets (20% roughage and 80% concentrate) for 63-d. Then, lambs were harvested, and the carcasses evaluated. Boneless lamb loin chops, 2.5 cm thick, were fabricated and analyzed for color and FA. Data were analyzed by ANOVA for a completely randomized design with diet as fixed effects and animal as a random effect with an alpha of 0.05. Carcass weight, loin eye area (LEA), body wall thickness, fat thickness, leg score, marbling, skeletal maturity, lean maturity, and flank streaking did not differ among treatments (P &amp;gt; 0.05). Dressing percentage was greater (P &amp;lt; 0.05) in the lambs fed BGH compared to Hi-A™ diets; neither of which differed (P &amp;gt; 0.05) from lambs fed Low-A. Instrumental color characteristics L* (darkness to lightness), a* (redness), b* (yellowness) and chroma (total color) of fresh lamb loin chops measured under retail display did not vary (P &amp;gt; 0.05) among treatments. Hue Angle (discoloration) was greater (P &amp;lt; 0.05) in loin chops from lambs fed Hi-A™ than Low-A diets, while BGH did not differ (P &amp;gt; 0.05) from the other treatments. Retail display day influenced (P &amp;lt; 0.05) all the instrumental color characteristics, with the highest values of L*, a*, b*, and chroma on day 1 and Hue Angle on days 3 and 4. No differences (P &amp;gt; 0.05) were observed in the meat FA profile. No advantages of using Hi-A™ corn cobs in feedlot lamb diets were observed regarding carcass characteristics, meat color and FA profile.

Development of instant paneer type product from groundnut using microwave dehydration

The present study aimed at the development of a groundnut‐based dehydrated paneer type product which could serve as an instant vegan protein source. In the process of preparing groundnut paneer, a ratio of 1:5 of groundnut to water and 2.0% calcium chloride (CaCl2) solution was used for the preparation of groundnut paneer and the product was evaluated for physicochemical, instrumental color, instrumental textural, and sensory characteristics. The developed paneer cubes (1.5 × 1.5 × 1 cm) were dehydrated using a vacuum‐assisted microwave dryer at different microwave powers (200–600 W, 250 mbar vacuum). The minimum bulk density (0.55 g/cc) and maximum rehydration ratio (2.9) were recorded in the sample dehydrated at 600 W. The samples dried at 600 W also showed significantly (p < .05) higher L* values, softer texture and high sensory scores for color, aroma, taste, texture, and overall acceptability after rehydration.

Influence of Vacuum Packaging on Instrumental Surface Color Characteristics of Frozen Beef Steaks

Influence of Vacuum Packaging on Instrumental Surface Color Characteristics of Frozen Beef Steaks

Agronomic and sensory evaluation of lettuce in hydroponic system

Lettuce is the most important leafy vegetable in Brazil. Hydroponic lettuce cultivation has grown due to the viability of harvesting throughout the year. In this context, this study aimed to evaluate the agronomic characteristics, color, and preference of curly lettuce in the NFT hydroponic system. Six lineages (6601-1A, 6601-2L, 7016-6A, 7119-1B, 7223-1A, and 7224-4A) and two commercial cultivars (Brida and Vanda) of lettuce were used, in a completely randomized blocks design with four replications. Shoot length, root length, stem length, number of leaves, stem diameter, plant diameter, shoot fresh mass, root fresh mass, chlorophyll content, instrumental color, and sensory characteristics were evaluated. As for agronomic evaluation, the bolting of 6601-2L lettuce was relevant in different attributes. The Vanda lettuce and the lineage 7016-6A presented best performances for shoot fresh mass (399.44 and 378.63 g, respectively), while the lineages 7119-1B and 6601-2L present the worst performance (279.50 and 273.13 g, respectively). There was variation in chlorophyll content and luminosity, however, the evaluators did not notice differences between lettuces for brightness or green color, as well as for crunchy texture. Lettuces 6601-2L, 7224-4A, 6601-1A, Brida, 7223-1A, and 7119-1B were preferred. The variation among plants may be due to different situations, such as harvesting times and bolting, and a direct relationship between agronomic properties and preference among lettuces has not been established yet.

Study of the effect of microwave roasting method on volatile compounds and some physicochemical attributes and sensory properties of green coffee bean

Study of the effect of microwave roasting method on volatile compounds and some physicochemical attributes and sensory properties of green coffee bean

Effect of Tommy Atkins mango (Mangifera Indica) almond starch as a thickener in fish pâtés: Physicochemical and sensorial

The aim of this study was to extract the starch from the Tommy Atkins mango (Mangifera Indica) and to evaluate the effect on the chemical and physico-chemical characteristics of tilapia pâtés. Starch was extracted and total starch, protein, moisture, ash, acidity, gelling, swelling and solubility, water and oil absorption capacity, and microbiological (thermotolerant coliforms, Escherichia coli, molds and yeasts, and Staphylococcus aureus) analyzes were performed. Pâtés were formulated with mango starch and corn starch, and the pH, lipids, moisture, ash, microbiological (Thermotolerant coliforms, Escherichia Coli, Salmonella sp., Staphylococcus aureus), instrumental color, sensory and stability characteristics were analyzed during storage. The extracted material presented 72.69% total starch, 2.96% protein, gelation in concentrations of 8 to 14%, greater swelling power and solubility at 95 °C, water retention capacity of 58 g/100 g and 45 g/100g of oil. The application of mango starch in pâté did not change its physical-chemical characteristics in comparison with pâté using corn starch. There were low counts of total coliforms, molds and yeasts in the starch and an absence of Salmonella, Escherichia Coli, Staphylococcus Aureus in the starch and pâtés in the microbiological analyzes. It was found that the pâté samples were stable for 30 days of cold storage, with low color and microbiological changes. The pâtés obtained good acceptance in the sensory evaluation with scores between 7 and 8. This study showed that the application of mango starch in tilapia pâté formulations is feasible, thereby constituting a means of reusing this residue.

Color Characteristics and Content of Polycyclic Aromatic Hydrocarbons of Traditional Dry Fermented Sausages Throughout Processing in Controlled Conditions

Petrovská klobása is traditional dry fermented sausage with intense red color, what differentiate it from other products of the same type. Very important factor in traditional sausage production is smoking, providing unique surface color of Petrovská klobása. On the other hand, smoking produces certain types of potentially carcinogenic chemicals, such as polycyclic aromatic hydrocarbons (PAH). Having in mind that assignment of the science is to help in transition of production from small household conditions to industrial ones, primarily with shortening fermentation and ripening time, and keeping the standard quality of the product the main aims of this work were to investigate the effects of autochthonous starter culture (Staphylococcus xylosus) addition on color formation of Petrovská klobása; and to determine the content of PAH in Petrovská klobása smoked in industrial conditions. Instrumental color characteristics (CIE L*a*b* system), contents of 13 US-EPA PAH (from Environmental Protection Agency list), pH values and moisture contents were determined during the processes of smoking, drying and ripening (throughout 60 days of production). Sensory evaluation of color was performed additionally, at the end of drying period (day 60 of production). Dry fermented sausages produced with addition of autochthonous starter culture had significantly (P < 0.05) higher value of redness-a* (27.94) and better sensory score (P < 0.05) for color (4.3) comparing to control group of sausages (25.23; 3.9, respectively) at the end of drying period. Results of this study demonstrated that addition of S. xylosus had positive effect on color of the Petrovská klobása. Contents of benzo[a]pyrene and PAH4 were below the limits of detection in all analyzed samples of Petrovská klobása smoked in industrial conditions (2 days per 5 hour). These results indicated the safety of sausages produced in this manner, from the PAH point of view. Highlights Effect of autochthonous starter culture on color of dry fermented sausages was analyzed Staphylococcus xylosus had positive effect to color of the Petrovská klobása BaP and PAH4 values were below the limit of detection in samples of Petrovská klobása Sausages smoked in industrial conditions (2 day per 5 hour) were safety from the PAH point of view

Impactos do amido resistente e da enzima transglutaminase nas características tecnológicas de espaguete

O uso de amido resistente em novos produtos vem aumentando devido aos benefícios à saúde associado ao consumo de fibras. Entretanto, sua utilização em produtos, como massas alimentícias, é limitada por enfraquecer a rede de glúten. Uma possibilidade para solucionar este problema é a adição da enzima transglutaminase. O objetivo deste estudo foi avaliar a influência da adição de amido resistente (AR) e de transglutaminase (TG) nas características de cozimento, textura, cor e na solubilidade de proteínas de espaguete, através de um delineamento composto central rotacional de duas variáveis independentes (x1 = AR, 0 a 20 %; x2 = TG, 0,2 a 1,0 %). As principais variáveis dependentes estudadas foram: amido resistente, cor instrumental, características de cozimento e de textura e solubilidade de proteínas. Através da Metodologia de Superfície de Resposta analisou-se os resultados que demonstraram que AR e TG apresentaram influência na qualidade dos produtos, sendo estatisticamente significativas (p&lt;0,10) para cor, tempo ótimo de cozimento, aumento de peso, aumento de volume, elasticidade e teor de amido resistente. A luminosidade (L*) foi maior com o aumento de AR e TG. Maiores teores de AR diminuem o tempo de cozimento e a elasticidade. Dentre as variáveis independentes, AR apresentou maior efeito sobre as variáveis dependentes estudadas. O ponto otimizado (0,70 de desejabilidade) necessita do uso de 18,65 % de amido resistente, resultando em um espaguete com apelo de fonte de fibra alimentar, pois contêm mais de 2,5 g de fibra alimentar, por porção, no produto pronto para o consumo.

A Chemometric Approach to Establish Underlying Connections between Lipid and Protein Oxidation and Instrumental Color and Texture Characteristics in Brazilian Dry-cured Loin.

This study aimed to use chemometrics to evaluate the influence of lipid and protein oxidation on the color and texture characteristics of Brazilian dry-cured loin (Socol, BDL). Upon exploration using hierarchical cluster analysis (HCA), two clusters were formed, indicating that higher water activity (aw) was associated with higher lipid and protein oxidation. However, this fact was associated with softening and low color quality (a*, chroma, and cured color). In a more in-depth exploration, using principal component analysis (PCA) for each cluster separately, connections between protein and lipid oxidation were found in high aw, as demonstrated by their statistical association. In the same way, relationships between high hardness and carbonyl contents were obtained only in high aw. In addition, an overall relationship (p < 0.05) between nondestructive measurements, such as hardness, and destructive methods (malonaldehyde and carbonyl contents) demonstrate that nondestructive techniques can be promising for further studies in the method replacement field. In this study, reasonable explanations of the connections between oxidative damage and quality traits in Socol are provided.

Modeling Salmonella Typhimurium Inactivation in Dry-Fermented Sausages: Previous Habituation in the Food Matrix Undermines UV-C Decontamination Efficacy.

The effects of previous Salmonella Typhimurium habituation to an Italian-style salami concerning pathogen resistance against ultraviolet-C light (UV-C) treatment were modeled in order to establish treatment feasibility for the decontamination of dry-fermented sausage. S. Typhimurium following 24 h habituation in fermented sausage (habituated cells) or non-habituation (non-habituated cells) were exposed to increasing UV-C radiation treatment times. The Weibull model was the best fit for describing S. Typhimurium UV-C inactivation. Heterogeneity in UV-C treatment susceptibilities within the S. Typhimurium population was observed, revealing intrinsic persistence in a sub-population. UV-C radiation up to 1.50 J/cm2 was a feasible treatment for dry-fermented sausage decontamination, as the matrices retained instrumental color and lipid oxidation physiochemical characteristics. However, habituation in the sausage matrix led to a 14-fold increase in the UV-C dose required to achieve the first logarithm reduction (δ value) in S. Typhimurium population. The results indicate that, although UV-C radiation might be considered an efficient method for dry-fermented sausage decontamination, effective doses should be reconsidered in order to reach desirable food safety parameters while preserving matrix quality.

Colour characteristics of vacuum packed fermented sausage during storage

The effect of vacuum packaging on colour (instrumental and sensory characteristics) of dry fermented sausage (Petrovská klobása) during storage period was examined. Sausages were dried under controlled conditions and stored unpacked (C) or packed under vacuum (V). The instrumental colour characteristics (CIE L*a*b* system: lightness – L*; redness – a*; yellowness – b*; hue angle – h and chroma – C*), sensory evaluation of colour, pH, water activity and moisture content were determined at the end of the drying period (day 0 of storage) and after 30 and 60 days of storage. Vacuum packed sausages had significantly (P<0.05) lower L* and a* on days 30 and 60 of storage compared with L* and a* values determined at day 0 of storage; however, other instrumental colour characteristics were not statistically different (P>0.05). Sausages packed under vacuum had significantly higher (P<0.05) a* value on day 30 of storage and significantly higher (P<0.05) L* value on day 60 of storage compared with unpacked sausages. Also, on both examined storage days, the colour of vacuum packed sausages was more acceptable sensorially than that of unpacked sausages. According to the results obtained in this study, vacuum packaging had a positive impact on colour characteristics (instrumental and sensory) of dry fermented sausages produced in controlled conditions.

Effect of different coagulants on the yield, sensory, instrumental colour and textural characteristics of cow's milk Paneer

Paneer was prepared from cow's milk (4.5% fat and 8.5% SNF) using five coagulants, viz. citric acid (CA), malic acid (MA), alum (AL), calcium lactate (Ca‐L) and glucono‐delta‐lactone (GDL). Among these, GDL and MA exhibited similar effects on colour and appearance, flavour as well as overall acceptability. The yields of Paneer were 158.09, 183.71, 201.11, 206.34 and 188.83 g/L of milk for the above coagulants, respectively. All Paneer samples showed higher values of hardness, cohesiveness, springiness and chewiness as compared to CA sample. Malic acid coagulated Paneer, however, had relatively lower value of hardness but exhibited higher instrumental lightness.

Effects of Labeling and Consumer Health Trends on Preferred Ground Beef Color Characteristics, Fat Content, and Palatability in Simulated Retail Display

ObjectivesNutritional concerns and attempts to limit fat in the diet over the past decades have impacted the protein market, decreasing red meat consumption as well as prompting the advent of lean and extra lean ground beef. Such lean blends of ground beef may suffer in palatability, however, resulting in less satisfied consumers turning to other protein sources. While consumers are demanding lean ground beef, fatter blends may be more palatable. This study seeks to bridge the gap between perceived health and palatability by evaluating preferred fat content and instrumental color characteristics between labeled and unlabeled packages of ground beef in simulated retail display and comparing this data to preferred palatability characteristics in taste sampling.Materials and MethodsParticipants were asked to identify the relative importance of characteristics commonly used in purchasing ground beef (color, label, fat content, company, and price) and select a preferred package of ground beef from labeled and unlabeled sections consisting of 4, 10, 20, and 27% fat content. Instrumental color data (CIE L*, a*, b*, hue, and chroma) and their main drivers (oxymyoglobin proportion) were also collected. Participants then completed a blind taste sampling of ground beef with variable fat contents as previously described and were asked to evaluate samples on juiciness, bind, beef flavor, off flavor, and overall impression. Data were evaluated through the Mixed Model procedure of SAS, version 9.4 (SAS Inst. Inc., Cary, NC).ResultsColor, fat, and price were found to be significantly more important (P < 0.05) than label, which was significantly more important than company for package preference. No trend toward fatter or leaner blends was found between labeled and unlabeled selections, with 62.64% of participants selecting identical packages between the 2 sections. The 20% fat treatment was the most frequently selected product in both labeled and unlabeled sections, however the 2 leaner blends combined garnered more preferred selections than the 2 fatter blends (56.67 vs. 43.33%, respectively). Instrumental color data found significant trends toward a lighter product and increasing L* value with increasing fat content as well as decreasing oxymyoglobin proportion with increasing fat content. No significant differences were found between the blends for any trait in sensory taste evaluation.ConclusionThese results suggest that while consumers have specific preferences when purchasing ground beef that can be replicated without a label using visual inspection alone, they are less discerning between cooked ground beef of different fat contents. This may explain the continued demand for lean ground beef, as consumers in this study found no significant differences in palatability between ground beef differing in fat content from 4 to 27%. Continued research comparing preferred fat content of ground beef in retail display with preferred fat content for palatability is encouraged to expand on the findings of this study.

Effect of extruded flaxseed enriched diet on physico-chemical and sensory characteristics of broiler meat

The aim of this experiment was to examine the effect of the addition of extruded flaxseed to chicken feed on physico-chemical and sensory characteristics of breast and leg-thigh meat. The basic chemical composition, pH value, instrumental colour and sensory characteristics of white (breast) and dark meat (leg-thigh) were examined by feeding two groups (both comprising males and females) of 500 Ross 308 hybrid line chickens by standard feed (control group) and with the addition of 6% of extruded flaxseed mixture (experimental group). Instrumental characteristics of colour were changed, especially in white meat. Both breast muscles of male broilers were significantly lighter, but a* values were significantly lower in m. pectoralis profundus and b* values higher in m. pectoralis superficialis of both genders. In dark meat, a* values were significantly lower in the meat of males, while b* values were higher in the meat of females. The addition of extruded flaxseed to chicken feed did not led to significant changes in the sensory characteristics of meat.

Ultimate pH, colour characteristics and proximate and mineral composition of edible organs, glands and kidney fat from Saanen goat male kids

ABSTRACTUltimate pH value and instrumental colour (CIEL*a*b* values) characteristics, proximate (moisture, protein, total fat and total ash) and mineral composition (K, P, Na, Mg, Ca, Zn, Fe, Cu, Ni and Mn) were determined in 10 (heart, tongue, lungs, spleen, liver, kidney, brain, testicle, thymus and kidney fat) edible by-products of Saanen goat male kids. Many significant or numerical differences were found in the mean values of quality characteristics among the edible by-products. Among edible organs and glands, liver had the lowest surface CIEL* value (darkest colour), and the highest levels of protein, Zn, Cu and Mn. Furthermore, the highest pH24h, total ash, K, P and Mg levels were determined in the thymus. The testicle had the highest moisture, Ca and Ni levels. The spleen had the lowest fresh cut cross-section CIEL* value (darkest colour), and the highest Fe level. The highest total fat content and Na level were determined in the brain and kidney, respectively. Among all the edible by-products, kidney fat had the highest pH24h, surface CIEL* value (lightest colour) and total fat content, and the lowest moisture, protein, total ash, K, P, Na, Mg, Ca, Zn, Fe, Cu, Ni and Mn levels.

Storage quality of shelled green peas under modified atmosphere packaging at different storage conditions.

Storage quality of shelled green peas (Pisum sativum var. sativum L) was investigated under modified atmosphere packaging (MAP: perforated and non perforated) compared to unsealed samples, respectively, at T1 (4±1°C and 94±2% RH) and T2 (10±1°C and 90±2% RH) for each sample and during period of storage (8, 16 and 24days). Modified atmosphere (MA) was created using low density polyethylene (LDPE) film packages having 107μm of film thickness and package size of 0.022 m(2). Quality parameters viz., weight loss (WL), total phenolic content (TPC), instrumental colour, ascorbic acid (AA) and sensory characteristics were evaluated during storage period. Weight loss was in the range of 0.18 to 3.54 (zero perforation at T1), 0.21 to 6.48(unsealed samples at T2) and 0.31 to 9.64% (zero perforation at T1) after 8, 16 and 24days of storage, respectively. Total phenolic content significantly increased to 102.47-161.54mg/100g from an initial value of 91.53mg/100g for all the samples and treatments studied. The MAP non perforated sample stored at T2 recorded maximum Hunter 'L' and '-a' colour values than all other samples. A significant decrease in AA content was observed in all the samples with maximum loss (53.77%) in unsealed sample stored at T2, whereas MAP (3 perforations) sample stored at T1 retained maximum AA (90.50%). Sensory quality analysis revealed that MAP (3 perforations) sample stored at T1 was in acceptable quality, with good appearance and overall acceptance. The study shows that shelled green peas can be stored in MAP with 3 perforations (0.4mm dia) in the temperature range of 4 to 10°C and 90-94% RH to extend shelf life with marketable quality for 24days.

The influence of trisodium phosphate, potassium lactate, sodium metasilicate, cetylpyridinium chloride, or water as antimicrobial intervention systems on microbiological and instrumental color characteristics of beef biceps femoris muscles

ABSTRACT Biceps femoris muscle subsections (n = 35) were inoculated with Escherichia coli (EC) and Salmonella Typhimurium (107 cfu/mL). Subsections were spray treated with (1) water; (2) 3% potassium lactate; (3) 4% sodium metasilicate; (4) 0.5% cetylpyridinium chloride (CPC); and (5) 10% trisodium phosphate and compared with (6) an inoculated, untreated control or (7) an uninoculated, untreated control. Steaks from subsections (n = 105) were placed on Styrofoam trays with absorbent pads, overwrapped with polyvinyl chloride film, displayed at 2 °C in a simulated retail display, and sampled on d 0, 1, 2, 3, 5, and 7 of display for EC, Salmonella Typhimurium, coliforms (CO), aerobic plate count, and instrumental color characteristics. All treatments were similar (P > 0.05) in redness (a*) to the uninoculated, untreated control through display. The potassium lactate treatment reduced (P

Effects of heme and nonheme iron on meat quality characteristics during retail display and storage

Iron is known to cause deleterious oxidative reactions in muscle food. The concentration of the two iron forms, heme and nonheme, varies in beef skeletal muscles of different physiological origin. We evaluated beef Longissimus dorsi (LD) and Psoas major (PM) muscles heme and nonheme iron concentrations to correlate those to fresh meat retail display color properties, discoloration, and lipid oxidation during a simulated retail display and storage. Iron forms concentrations were correlated with beef quality indicators such as instrumental color characteristics and lipid oxidation over a period of 9 days retail display and storage. Results indicated that concentrations of both the heme and nonheme iron were significantly lower (p < 0.05) on day 9 as compared to day 1. Heme iron concentration correlated moderately with redness (r = 0.72 and 0.44) and it correlated weakly with discoloration (r = −0.34 and −0.47) in LD and PM samples respectively. Nonheme iron concentration correlated weakly with redness (r = 0.31 and −0.02) and discoloration (r = 0.38 and 0.13) in the LD and PM respectively. The Lipid oxidation of both the LD and PM muscles increased (p < 0.05) with increase in retail display and storage time. However, lipid oxidation was noticeably higher in the PM muscle than the LD. The findings suggest that concentration of iron forms were not a strong predictor of time dependent color and quality changes in beef muscles.