Comparison of spice-derived antioxidants and metal chelators on fresh beef color stability

Meat Science

Volumn 85, Issue 4, 2010, Pages 613-619

  Allen, Karin ^a   Cornforth, Daren ^a  

^a UTAH STATE UNIVERSITY   (United States)

Author keywords

Antioxidant; Meat color; Milk mineral; Myoglobin oxidation

Indexed keywords

ANTIOXIDANT; CHELATING AGENT; CINNAMIC ACID DERIVATIVE; DEPSIDE; EUGENOL; MINERAL; MYOGLOBIN; OXYMYOGLOBIN; PHYTIC ACID; PLANT EXTRACT; POLYPHOSPHATE; ROSMARINIC ACID; THIOBARBITURIC ACID REACTIVE SUBSTANCE; TRIPHOSPHORIC ACID;

ANIMAL; ARTICLE; CATTLE; COLOR; COMPARATIVE STUDY; FOOD CONTROL; FOOD PRESERVATION; MEAT; METABOLISM; METHODOLOGY; MICROBIOLOGY; MILK; SPICE; STANDARD;

ANIMALS; ANTIOXIDANTS; CATTLE; CHELATING AGENTS; CINNAMATES; COLOR; DEPSIDES; EUGENOL; FOOD MICROBIOLOGY; FOOD PRESERVATION; MEAT; MILK; MINERALS; MYOGLOBIN; PHYTIC ACID; PLANT EXTRACTS; POLYPHOSPHATES; SPICES; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 77954959109     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.03.012     Document Type: Article

References (50)

1. Alderton A.L., Faustman C., Liebler D.C., Hill D.W. Induction of redox instability of bovine myoglobin by adduction with 4-hydroxy-2-nonenal. Biochemistry 2003, 42:4398-4405.
2. Allen K., Cornforth D. Myoglobin oxidation in a model system as affected by nonheme iron and iron chelating agents. Journal of Agricultural and Food Chemistry 2006, 54:10134-10140.
3. Allen K., Cornforth D. Antioxidant mechanism of milk mineral-High-affinity iron binding. Journal of Food Science 2007, 72(1):C78-C83.
4. Allen K., Cornforth D. Effect of chelating agents and spice-derived antioxidants on myoglobin oxidation in a lipid-free model system. Journal of Food Science 2009, 74:375-379.
5. AOAC Official methods of analysis of AOAC International 2000, AOAC International, Arlington, VA. 17th ed.
6. Blaszyk M., Holley R.A. Interaction of monolaurin, eugenol and sodium citrate on growth of common meat spoilage and pathogenic organisms. International Journal of Food Microbiology 1998, 39:175-183.
7. Bowen W.J. The absorption spectra and extinction coefficients of myoglobin. Journal of Biological Chemistry 1949, 179:235-245.
8. Brewer M.S., Zhu L.G., Bidner B., Meisinger D.J., McKeith F.K. Measuring pork color: Effects of bloom time, muscle, pH and relationship to instrumental parameters. Meat Science 2001, 57(2):169-176.
9. Brune M., Rossander-Hulten L., Hallberg L., Gleerup A., Sandberg A.S. Iron absorption from bread in humans: Inhibiting effects of cereal fiber, phytate and inositol phosphates with different numbers of phosphate groups. Journal of Nutrition 1992, 122(3):442-449.
10. Buege J.A., Aust S.D. Microsomal lipid peroxidation. Methods in Enzymology 1978, 52:306.
11. Carpenter C.E., Cornforth D.P., Whittier D. Consumer preferences for beef color and packaging did not affect eating satisfaction. Meat Science 2000, 57:359-363.
12. Carpenter C.E., Mahoney A.W. Contributions of heme and nonheme iron to human nutrition. Critical Reviews in Food Science and Nutrition 1992, 31:333-367.
13. Chan W.K.M., Hakkarainen K., Faustman C., Schaefer D.M., Scheller K.K., Liu Q. Color stability and microbial growth relationships in beef as affected by endogenous α-tocopherol. Journal of Food Science 1995, 60(5):966-971.
14. Cheryan M. Phytic acid interactions in food systems. CRC Critical Reviews in Food Science and Nutrition 1980, 13(4):297-335.
15. Choe E., Min D.B. Mechanisms and factors for edible oil oxidation. Comprehensive Reviews in Food Science 2006, 5:169-186.
16. Conrad M.E., Umbreit J.N. Iron absorption and transport - An update. American Journal of Hematology 2000, 64:287-298.
17. Cornforth D., Hunt M. Low-oxygen packaging of fresh meat with carbon monoxide: Meat quality, microbiology, and safety. AMSA white paper series no. 2 2008, American Meat Science Association, Savoy, IL.
18. Cornforth D.P., West E.M. Evaluation of the antioxidant effects of dried milk mineral in cooked beef, pork, and poultry. Journal of Food Science 2002, 67:615-618.
19. Empson K.L., Labuza T.P., Graf E. Phytic acid as a food antioxidant. Journal of Food Science 1991, 56(2):560-563.
20. Govindarajan S., Hultin H.O., Kotula A.W. Myoglobin oxidation in ground beef: Mechanistic studies. Journal of Food Science 1977, 42(3):571-577.
21. Graf E., Mahoney J.F., Bryant R.G., Eaton J.W. Iron-catalyzed hydroxyl radical formation. Journal of Biological Chemistry 1984, 259:3620-3623.
22. Greene B.E., Hsin I.M., Zipser M.W. Retardation of oxidative color changes in raw ground beef. Journal of Food Science 1971, 36:940-942.
23. Ho C.P., Huang N.Y., McMillin K.W. Microflora and color of ground beef in gas exchange modified atmosphere packaging with abusive display temperatures. Journal of Food Science 2003, 68(5):1771-1776.
24. Hood D.E. Factors affecting the rate of metmyoglobin accumulation in pre-packaged beef. Meat Science 1980, 4:247-265.
25. Hunt M.C., Acton J.C., Benedict R.C., Calkins C.R., Cornforth D.P., Jeremiah L.E., et al. Guidelines for meat color evaluation. Appendix to Proceedings of the Reciprocal Meat Conference 1991, 44:1-17.
26. Issanchou S. Consumer expectations and perceptions of meat and meat products. Meat Science 1996, 43:S5-S19.
27. Jakobsen M., Bertelsen G. Color stability and lipid oxidation of fresh beef: Development of a response surface model for predicting the effects of temperature, storage time, and modified atmosphere composition. Meat Science 2000, 54(1):49-57.
28. Jayasingh P., Cornforth D.P., Brennand C.P., Carpenter C.E., Whittier D.R. Sensory evaluation of ground beef stored in high-oxygen modified atmosphere packaging. Journal of Food Science 2002, 67:3493-3496.
29. Kanner J., Harel S., Hazan B. Muscle membranal lipid peroxidation by an " iron redox cycle" system: Initiation by oxy radicals and site-specific mechanism. Journal of Agricultural and Food Chemistry 1986, 34:506-510.
30. Lee B.J., Hendricks D.G., Cornforth D.P. Antioxidant effects of carnosine and phytic acid in a model beef system. Journal of Food Science 1998, 63(3):394-398.
31. Lee B.J., Hendricks D.G., Cornforth D.P. Effect of sodium phytate, sodium pyrophosphate and sodium tripolyphosphate on physio-chemical characteristics of restructured beef. Meat Science 1998, 50(3):273-283.
32. Li W., Bowers J.A., Craig J.A., Perng S.K. Sodium tripolyphosphate stability and effect in ground turkey meat. Journal of Food Science 1993, 58:501-504.
33. Liu Q., Lanari M.C., Schaefer D.M. A review of dietary vitamin E supplementation for improvement of beef quality. Journal of Animal Science 1995, 73(10):3131-3140.
34. Mancini R.A., Hunt M.C., Kropf D.H. Reflectance at 610 nanometers estimates oxymyoglobin content on the surface of ground beef. Meat Science 2003, 64:157-162.
35. McCarthy T.L., Kerry J.P., Kerry J.F., Lynch P.B., Buckley D.J. Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties. Meat Science 2001, 57:45-52.
36. Moore M.E., Han I.Y., Acton J.C., Ogale A.A., Barmore C.R., Dawson P.L. Effects of antioxidants in polyethylene film on fresh beef color. Journal of Food Science 2003, 68:99-104.
37. Moreno S., Scheyer T., Romano C.S., Vojnov A.A. Antioxidant and antimicrobial activities of rosemary extracts linked to their polyphenol composition. Free Radical Research 2006, 40(2):223-231.
38. Robach M.C., Hickey C.S., To E.C. Comoparison of antimicrobial actions of monolaurin and sorbic acid. Journal of Food Safety 1981, 3:89-98.
39. Sanchez-Escalante A., Djenane D., Torrescano G., Beltran J.A., Roncales P. The effects of ascorbic acid, taurine, carnosine, and rosemary powder on colour and lipid stability of beef patties packaged in modified atmosphere. Meat Science 2001, 58:421-429.
40. Sanchez-Escalante A., Djenane D., Torrescano G., Beltran J.A., Roncales P. Antioxidant action of borage, rosemary, oregano, and ascorbic acid in beef patties packaged in modified atmosphere. Journal of Food Science 2003, 68(1):339-344.
41. Sinhuber R.O., Yu T.C. 2-Thiobabituric acid method for the measurement of rancidity in fisher products: II. The quantitative determination of malonaldehyde. Food Technology 1958, 12(1):9-12.
42. Sofos J.N. Microbial growth and its control in meat, poultry and fish. Quality attributes and their measurement in meat, poultry and fish products 1994, 359-403. Blackie Academic and Professional, London. A.M. Pearson, T.R. Dutson (Eds.).
43. Tanabe H., Yoshida M., Tomita N. Comparison of the antioxidant activities of 22 commonly used culinary herbs and spices on the lipid oxidation of pork meat. Animal Science Journal 2002, 73(5):389-393.
44. USDA. (1994). Ascorbic acid, erythorbic acid, citric acid, sodium ascorbate, and sodium citrate on beef, lamb, and pork cuts. Federal Register, 59(52), 12536.
45. USDA. (2009). Accessed 17.06.09. http://www.fsis.usda.gov/Factsheets/Ground_Beef_and_Food_Safety/index.asp.
46. Vasavada M.N., Cornforth D. Evaluation of milk mineral antioxidant activity in beef meatballs and nitrite-cured sausage. Journal of Food Science 2005, 70(4):C250-C253.
47. Vasavada M.N., Dwivedi S., Cornforth D. Evaluation of garam masala spices and phosphates as antioxidants in cooked ground beef. Journal of Food Science 2006, 71(5):C292-297.
48. Vissa A., & Cornforth D.C. (2006). Comparison of milk mineral, sodium tripolyphosphate and vitamin E as antioxidants in ground beef in 80% oxygen modified atmosphere packaging. Journal of Food Science, 71(2), C65-C68.
49. Walsh S.E., Maillard J.Y., Russell A.D., Catrenich C.E., Charbonneau D.L., Bartolo R.G. Activity and mechanisms of action of selected biocidal agents on gram-positive and -negative bacteria. Journal of Applied Microbiology 2003, 94:240-247.
50. Yin M., Cheng W. Antioxidant and antimicrobial effects of four garlic-derived organosulfur compounds in ground beef. Meat Science 2003, 63:23-28.