Biochemical survey on episodic localized darkening in Turkey deboned thigh meat packaged in modified atmosphere

Poultry Science

Volumn 85, Issue 4, 2006, Pages 787-793

  Guidi, A ^a   Castigliego, L ^a   Benini, O ^a   Armani, A ^a   Iannone, G ^a   Gianfaldoni, D ^a  

^a UNIVERSITY OF PISA   (Italy)

Author keywords

Color; Darkening; Modified atmosphere packaging; Turkey meat

Indexed keywords

ANIMALIA;

HEMOPROTEIN; IRON;

ANIMAL; ARTICLE; ATMOSPHERE; CHEMISTRY; COLOR; FEMALE; FOOD PACKAGING; ITALY; LIPID PEROXIDATION; MALE; MEAT; METHODOLOGY; PH; SEXUAL DEVELOPMENT; TURKEY (BIRD);

ANIMALS; ATMOSPHERE; COLOR; FEMALE; FOOD PACKAGING; HEMEPROTEINS; HYDROGEN-ION CONCENTRATION; IRON; ITALY; LIPID PEROXIDATION; MALE; MEAT; SEX CHARACTERISTICS; TURKEYS;

EID: 33646932061     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.1093/ps/85.4.787     Document Type: Article

References (37)

1. Ahn, D. U., D. G. Olson, C. Jo, X. Chen, C. Wu, and J. I. Lee. 1998. Effect of muscle type, packaging and irradiation on lipid oxidation, volatile production, and color in raw pork patties. Meat Sci. 49:27-39.
2. Allen, C. E., and E. A. Foegeding. 1981. Some lipid characteristics and interactions in muscle foods - Review. Food Technol. 35:253-257.
3. Asghar, A., J. I. Gray, D. J. Buckley, A. M. Pearson, and A. M. Booren. 1988. Perspectives on warmed-over flavour. Food Technol. 42:102-108.
4. Baron, C. P., and H. J. Andersen. 2002. Myoglobin-Induced Lipid Oxidation. A Review. J. Agric. Food Chem. 50:3887-3897.
5. Baron, C. P., L. H. Skibsted, and H. J. Andersen. 2002. Concentration effects in myoglobin-catalyzed peroxidation of linoleate. J. Agric. Food Chem. 50:3883-3888.
6. Batifoulier, F., Y. Mercier, P. Gatellier, and U. M. Renerre. 2002. Influence of vitamin E on lipid and protein oxidation induced by H2O2-activated MetMb in microsomal membranes from turkey muscle. Meat Sci. 61:389-395.
7. Ben Abdallah, M., J. A. Marchello, and H. A. Ahmad. 1999. Effect of freezing and microbial growth onmyoglobin derivatives of beef. J. Agric. Food Chem. 47:4093-4099.
8. Buckley, D. J., P. A. Morrissey, and J. I. Gray. 1995. Influence of dietary vitamin E on the oxidative stability and quality of pig meat. J. Anim. Sci. 73:3122-3130.
9. Burton, G. W., D. D. Foster, B. Perly, T. F. Slater, I. C. P. Smith, and K. U. Ingold. 1985. Biological antioxidants. Philos. Trans. R. Soc. Lond. Ser. B Biol. Sci. 311:565-578.
10. Carpenter, C. E., and E. Clark. 1995. Evaluation of Methods Used in Meat Iron Analysis and Iron Content of Raw and Cooked Meats. J. Agric. Food Chem. 43:1824-1827.
11. Cornforth, D. 1994. Color: Its basis and importance. Adv. Meat. Res. 9:34-78.
12. Faustman, C., and R. G. Cassens. 1990. The biochemical basis for fresh meat discoloration: A review. J. Muscle Foods 1:217-243.
13. Faustman, C., W. K. Chan, D. M. Schaefer, and A. Havens. 1998. Beef color update: The role for vitamin E. J. Anim. Sci. 76:1019-1026.
14. Gatellier, P., C. Hamelin, Y. Durand, and M. Renerre. 2001. Effect of dietary vitamin E supplementation on color stability and lipid oxidation of air- and modified atmosphere-packaged beef. Meat Sci. 59:133-140.
15. Gatellier, P., Y. Mercier, E. Rock, and M. Renerre. 2000. Influence of dietary fat and vitamin E supplementation on free radical production and on lipid and protein oxidation in turkey muscle extracts. J. Agric. Food Chem. 48:1427-1433.
16. George, P., and C. J. Stratmann. 1952. The oxidation of myoglobin to metmyglobin by oxygen. 2. The relation between the first order rate constant and the partial pressure of oxygen. Biochem. J. 51:418-425.
17. Gray, J. I., E. A. Gomaa, and D. J. Buckley. 1996. Oxidative quality and shelf life of meats. Meat Sci. 43:111-123.
18. Gray, J. I., and A. M. Pearson. 1987. Rancidity and warmed-over flavour. Adv. Meat Res. 3:221.
19. Halliwell, B., and J. M. Gutteridge. 1989. Free Radicals in Biology and Medicine, 2nd ed. Clarendon Press/Oxford Univ. Press, New York, NY.
20. Halliwell, B., and J. M. Gutteridge. 1992. Biologically relevant metal ion-dependent hydroxyl radical generation. An update. FEBS Lett. 307:108-112.
21. Harel, S., and J. Kanner. 1985. Muscle Membranal Lipid Peroxidation Initiated by H2O2-Activated Metmyoglobin. J. Agric. Food Chem. 33:1188-1192.
22. Hsieh, R. J., and J. E. Kinsella. 1989. Oxidation of polyunsaturated fatty acids: Mechanisms, products, and inhibition with emphasis on fish. Adv. Food Nutr. Res. 33:233-341.
23. Jo, C., J. I. Lee, and D. U. Ahn. 1999. Lipid oxidation, color changes and volatiles production in irradiated pork sausages with different fat content and packaging during storage. Meat Sci. 51:355-361.
24. Kanner, J. 1994. Oxidation Processes in Meat and Meat Products. Quality Implications. Meat Sci. 36:169-189.
25. Kohen, R., Y. Yamamoto, K. C. Lundy, and B. N. Ames. 1988. Antioxidant activity of carnosine, homocarnosine and anserine present in muscle and brain. Proc. Natl. Acad. Sci. USA 85:3175-3179.
26. Kranen, R. W., T. H. Van Kuppevelt, H. A. Goedhart, C. H. Veerkamp, E. Lambooy, and J. H. Veerkamp. 1999. Hemoglobin and myoglobin content in muscles of broiler chickens. Poult. Sci. 78:467-476.
27. Lapidot, T., R. Granit, and J. Kanner. 2005. Lipid peroxidation by "free" iron ions and myoglobin as affected by dietary antioxidants in simulated gastric fluids. J. Agric. Food Chem. 53:3383-3390.
28. Liu, Y., and Y. R. Chen. 2001. Analysis of visible reflectance spectra of stored, cooked and diseased chicken meats. Meat Sci. 58:295-301.
29. Liu, Q., M. C. Lanari, and D. M. Schaefer. 1995. A review of dietary vitamin E supplementation for improvement of beef quality. J. Anim. Sci. 73:3131-3140.
30. Livingston, D. J., and W. D. Brown. 1981. The chemistry of myoglobin and its reactions. Food Technol. 5:244-252.
31. Lynch, M. P., and C. Faustman. 2000. Effect of aldehyde lipid oxidation products on myoglobin. J. Agric. Food Chem. 48:600-604.
32. Mancuso, J. R., D. J. McClements, and E. A. Decker. 1999. Ability of iron to promote surfactant peroxide decomposition and oxidize alpha-tocopherol. J. Agric. Food Chem. 47:4146-4149.
33. Mielnik, M. B., K. Aaby, and G. Skrede. 2003. Commercial antioxidants control lipid oxidation in mechanically deboned turkey meat. Meat Sci. 65:1147-1155.
34. Nawar, W. W. 1996. Lipids. In Food Chemistry. O. R. Fennema, ed. Marcel Dekker, Inc., New York, NY.
35. Pegg, R., and F. Shahidi. 1997. Unrevealing the chemical identity of meat pigment. CRC Crit. Rev. Food Sci. Nutr. 37:561-589.
36. Sanchez-Escalante, A., D. Djenane, G. Torrescano, J. A. Beltran, and P. Roncales. 2001. The effects of ascorbic acid, taurine, carnosine and rosemary powder on color and lipid stability of beef patties packaged in modified atmosphere. Meat Sci. 58:421-429.
37. Tarladgis, B. G., B. M. Watts, and M. T. A. Younathan. 1960. A distillation method for the quantitative determination of malonaldeyde in rancid foods. J. Am. Oil Chem. Soc. 37:44-48.