Meat color

Improving the Sensory and Nutritional Quality of Fresh Meat

Volumn , Issue , 2009, Pages 89-110

  Mancini, R A ^a  

^a UNIVERSITY OF CONNECTICUT   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84355166835     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781845695439.1.89     Document Type: Chapter

References (98)

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(15):4398-4405.
2. AMSA Guidelines for meat color evaluation. Reciprocal Meat Conference Proceedings 1991, 44:1-17.
3. Baron C.P., Andersen H.J. Myoglobin-induced lipid oxidation. A review. Journal of Agricultural and Food Chemistry 2002, 50(14):3887-3897.
4. Baublits R.T., Brown A.H., Pohlman F.W., Johnson Z.B., Onks D.O., Loveday H.D. Brown carcass and beef color characteristics of three biological types of cattle grazing cool-season forages supplemented with soyhulls. Meat Science 2004, 68(2):297-303.
5. Bekhit A.E.D., Faustman C. Metmyoglobin reducing activity. Meat Science 2005, 71(3):407-439.
6. Bertram H.C., Petersen J.S., Andersen H.J. Relationship between RNgenotype and drip loss in meat from Danish pigs. Meat Science 2000, 56(1):49-55.
7. Bigner-George M.E., Berry B.W. Thawing prior to cooking affects sensory, shear force, and cooking properties of beef patties. Journal of Food Science 2000, 65(1):2-8.
8. Brooks J. The oxidation of haemoglobin to methaemoglobin by oxygen. II. The relation between the rate of oxidation and the partial pressure of oxygen 1935, 560-577.
9. Brown W.D., Snyder H.E. Nonenzymatic reduction and oxidation of myoglobin and hemoglobin by nicotinamide adenine dinucleotides and flavins. Journal of Biological Chemistry 1969, 244:6702-6706.
10. Bruce H.L., Stark J.L., Beilken S.L. The effects of finishing diet and postmortem ageing on the eating quality of the M. longissimus thoracis of electrically stimulated Brahman steer carcasses. Meat Science 2004, 67(2):261-268.
11. Channon H.A., Payne A.M., Warner R.D. Halothane genotype, pre-slaughter handling and stunning method all influence pork quality. Meat Science 2000, 56(3):291-299.
12. Claus J., Mohanan S., Russell R. Biochemical and physical properties of ten different beef muscles in relation to meat color 2005, Maryland, Baltimore.
13. Connolly B.J., Brannan R.G., Decker E.A. Potential of peroxynitrite to alter the color of myoglobin in muscle foods. Journal of Agricultural and Food Chemistry 2002, 50(18):5220-5223.
14. Cornforth D. Color - its basis and importance 1994, 34-78. A.M. Pearson, T.R. Dutson (Eds.).
15. De Koning D.J., Harlizius B., Rattink A.P., Groenen M.A.M., Brascamp E.W., Van Arendonk J.A.M. Detection and characterization of quantitative trait loci for meat quality traits in pigs. Journal of Animal Science 2001, 79(11):2812-2819.
16. Eggert J.M., Depreux F.F., Schinckel A.P., Grant A.L., Gerrard D.E. Myosin heavy chain isoforms account for variation in pork quality. Meat Science 2002, 61(2):117-126.
17. Fabrega E., Manteca X., Font J., Gispert M., Carrion D., Velarde A. Effects of halothane gene and pre-slaughter treatment on meat quality and welfare from two pig crosses. Meat Science 2002, 62(4):463-475.
18. Farnsworth D. The Farnsworth-Munsell 100-Hue test for the examination of color discrimination 1957, Macbeth, Division of Kollmorgen Instruments Corporation, Newburgh, New York.
19. Faustman C., Cassens R.G. The biochemical basis for meat discolouration in fresh meat: A review. Journal of Muscle Foods 1990, 1:217-243.
20. Faustman C., Cassens R.G. Influence of aerobic metmyoglobin reducing capacity on color stability of beef. Journal of Food Science 1990, 55(5):1278-1279. 1283.
21. Faustman C., Liebler D.C., Mcclure T.D., Sun Q. Alpha, beta-unsaturated aldehydes accelerate oxymyoglobin oxidation. Journal of Agricultural and Food Chemistry 1999, 47(8):3140-3144.
22. Faustman C., Phillips A. Measurement of discoloration in fresh meat. Current Protocols in Food Analytical Chemistry 2001, F3.3.1-F3.3.13.
23. Fernandez X., Neyraud E., Astruc T., Sante V. Effects of halothane genotype and pre-slaughter treatment on pig meat quality. Part 1. Postmortem metabolism, meat quality indicators and sensory traits of m. longissimus lumborum. Meat Science 2002, 62(4):429-437.
24. Fisher P., Mellett F.D., Hoffman L.C. Halothane genotype and pork quality. 1. Carcass and meat quality characteristics of three halothane genotypes. Meat Science 2000, 54(1):97-105.
25. French P., Stanton C., Rawless F., O'Riordan E.G., Monahan F.J., Caffery P.J. Fatty acid composition, including conjugated linoleic acid, of intramuscular fat from steers offered grazed grass, grass silage, or concentrate-based diets. Journal of Animal Science 2000, 55(11):2849-2855.
26. Giddings G.G. The basis of color in muscle foods. CRC Critical Reviews in Food Science and Nutrition 1977, 9:81-114.
27. Gill C.O. Extending the storage life of raw chilled meats. Meat Science 1996, 43:S99-S109.
28. Grobbel J.P., Dikeman M.E., Smith J.S., Kropf D.H., Milliken G.A. Effects of polyvinyl chloride overwrap film, high oxygen modified atmosphere packaging, or ultra-low modified atmosphere packaging on bone marrow discoloration in beef humerus, rib, thoracic vertebrae, and scapula. Journal of Animal Science 2006, 84:694-701.
29. Grunwald E.W., Richards M.P. Mechanisms of heme protein-mediated lipid oxidation using hemoglobin and myoglobin variants in raw and heated washed muscl. Journal of Agricultural and Food Chemistry 2006, 54(21):8271-8280.
30. Grunwald E.W., Richards M.P. Studies with myoglobin variants indicate that released hemin is the primary promoter of lipid oxidation in washed fish muscl. Journal of Agricultural and Food Chemistry 2006, 54(12):4452-4460.
31. Hague W.A., Warren K.E., Hunt M.C., Kropf D.H., Kastner C.L., Stroda S.L., Johnson D.E. Endpoint-temperature, internal cooked color, and expressible juice color relationships in ground beef patties. Journal of Food Science 1994, 59(3):465-470.
32. Hamilton D.N., Miller K.D., Ellis M., Mckeith F.K., Wilson E.R. Relationships between longissimus glycolytic potential and swine growth performance, carcass traits, and pork quality. Journal of Animal Science 2003, 81(9):2206-2212.
33. Huennekens F.M., Caffrey R.W., Basford R.E., Gabrio B.W. Erythrocyte metabolism. IV. Isolation and properties of methemoglobin reductase. Journal of Biological Chemistry 1957, 227:261-272.
34. Hunt M.C., Mancini R.A., Hachmeister K.A., Kropf D.H., Merriman M., Delduca G. Carbon monoxide in modified atmosphere packaging affects color, shelf life, and microorganisms of beef steaks and ground beef. Journal of Food Science 2004, 69(1):C45-C52.
35. Hunt M.C., Sørheim O., Slinde E. Color and heat denaturation of myoglobin forms in ground beef. Journal of Food Science 1999, 64(5):847-851.
36. Immonen K., Ruusunen M., Puolanne E. Some effects of residual glycogen concentration on the physical and sensory quality of normal pH beef. Meat Science 2000, 55(1):33-38.
37. Irie M. Optical evaluation of factors affecting appearance of bovine fat. Meat Science 2001, 57(1):19-22.
38. 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(9):3493-3496.
39. Jayasingh P., Cornforth D.P., Carpenter C.E., Whittier D. Evaluation of carbon monoxide treatment in modified atmosphere packaging or vacuum packaging to increase color stability of fresh beef. Meat Science 2001, 59(3):317-324.
40. John L., Cornforth D.P., Carpenter C.E., Sørheim O., Pettee B.C., Whittier D.R. Comparison of color and thiobarbituric acid values of cooked hamburger patties after storage of fresh beef chubs in modified atmospheres. Journal of Food Science 2004, 69(8):608-614.
41. John L., Cornforth D.P., Carpenter C.E., Sørheim O., Pettee B.C., Whittier D.R. Color and thiobarbituric acid values of cooked top sirloin steaks packaged in modified atmospheres of 80% oxygen, or 0.4% carbon monoxide, or vacuum. Meat Science 2005, 69(3):441-449.
42. Juncher D., Ronn B., Mortensen E.T., Henckel P., Karlsson A., Skibsted L.H. Effect of pre-slaughter pysiological conditions on the oxidative stability of colour and lipid during chill storage of pork. Meat Science 2001, 58(4):347-357.
43. Killinger K.M., Hunt M.C., Campbell R.E., Kropf D.H. Factors affecting premature browning during cooking of store purchased ground beef. Journal of Food Science 2000, 65(4):585-587.
44. Kim Y.H., Hunt M.C., Mancini R.A., Seyfert M., Loughin T.M., Kropf D.H., Smith J.S. Mechanism for lactate-color stabilization in injection-enhanced beef. Journal of Agricultural and Food Chemistry 2006, 54:7856-7862.
45. Krause T.R., Sebranek J.G., Rust R.E., Honeyman M.S. Use of carbon monoxide packaging for improving the shelf life of pork. Journal of Food Science 2003, 68(8):2596-2603.
46. Kuchenmeister U., Kuhn G., Ender E. Seasonal effects on Ca+2 transport of sarcoplasmic reticulum and on meat quality of pigs with different malignant hyperthermia status. Meat Science 2000, 55(2):239-245.
47. Kukowski A.C., Wulf D.M., Shanks B.C., Page J.K., Maddock R.J. Factors associated with surface iridescence in fresh beef. Meat Science 2004, 66(4):889-893.
48. Lavelle C.L., Hunt M.C., Kropf D.H. Display life and internal cooked color of ground beef from vitamin E-supplemented steers. Journal of Food Science 1995, 60(6):1175-1178, 1196.
49. Lawrence T.E., Hunt M.C., Kropf D.H. A research note: Surface roughening of precooked, cured beef round muscles reduces iridescence. Journal of Muscle Foods 2002, 13(1):69-73.
50. Lawrence T.E., Dikeman M.E., Hunt M.C., Kastner C.L., Johnson D.E. Effects of calcium salts on beef longissimus quality. Meat Science 2003, 64:299-308.
51. Lee S., Phillips A.L., Liebler D.C., Faustman C. Porcine oxymyoglobin and lipid oxidation in vitro. Meat Science 2003, 63(2):241-247.
52. Lindahl G., Enfalt A., Vonseth G., Joseli A., Hedebro-Velander I., Andersen H.J. A second mutant allele (V199I) and the PRKAG3 (RN) locus II. Effect on colour characteristics of pork loin. Meat Science 2004, 66(3):621-627.
53. Livingston D.J., Mclachlan S.J., Lamar G.N., Brown W.D. Myoglobin: Cytochrome b5 interactions and the kinetic mechanism of metmyoglobin reductase. Journal of Biological Chemistry 1985, 260:15699-15707.
54. 2 atmospheres containing different low CO concentrations. Meat Science 2000, 55(4):413-419.
55. Maca J.V., Miller R.K., Bigner M.E., Luvia L.M., Acuff G.R. Sodium lactate and storage temperature effects on shelf life of vacuum packaged beef top rounds. Meat Science 1999, 53:23-29.
56. Maca J.V., Miller R.K., Maca J., Acuff G.R. Microbiological, sensory and chemical characteristics of vacuum-packaged cooked beef top rounds treated with sodium lactate and sodium proprionate. Journal of Food Science 1997, 62:586-590.
57. Machlik S.M. The effect of heat on bovine myoglobin derivatives in model systems and in beef semitendinosus muscles. PhD. Dissertation 1965, Purdue University.
58. Madhavi D.L., Carpenter C.E. Aging and processing affect color, metmyoglobin reductase, and oxygen consumption of beef muscles. Journal of Food Science 1993, 58(5):939-942, 94.
59. Mancini R.A., Hunt M.C. Current research in meat color. Meat Science 2005, 71:100-121.
60. Mancini R.A., Hunt M.C., Hachmeister K.A., Kropf D.H., Johnson D.E. Ascorbic acid minimizes lumbar vertebrae discoloration. Meat Science 2004, 68:339-345.
61. Mancini R.A., Hunt M.C., Hachmeister K.A., Kropf D.H., Johnson D.E. Exclusion of oxygen from modified atmosphere packages limits beef rib and lumbar vertebrae marrow discoloration during display and storage. Meat Science 2005, 69:493-500.
62. Mancini R.A., Hunt M.C., Hachmeister K.A., Seyfert M., Kropf D.H., Johnson D.E., Cusick S., Morrow C. The utility of lactate and rosemary in beef enhancement solutions: Effects of longissimus color changes during display. Journal Muscle Foods 2005, 16:27-36.
63. Mancini R.A., Seyfert M., Hunt M.C. Effects of data expression, sample location, and oxygen partial pressure on initial nitric oxide metmyoglobin formation and metmyoglobin-reducing-activity measurement in beef muscle. Meat Science 2007, 79(2):244-251. June 2008.
64. Mckenna D.R., Mies P.D., Baird B.E., Pfeiffer K.D., Ellebracht J.W., Savell J.W. Biochemical and physical factors affecting discoloration characteristics of 19 bovine muscles. Meat Science 2005, 70(4):665-682.
65. Meadus W.J., Macinnis R. Testing for the RN- gene in retail pork chops. Meat Science 2000, 54(3):231-237.
66. Moelich E., Hoffman L.C., Conradie P.J. Sensory and functional meat quality characteristics of pork derived from three halothane genotypes. Meat Science 2003, 63(3):333-338.
67. Moeller S.J., Baas T.J., Leeds T.D., Emnett R.S., Irvin K.M. Rendement Napole gene effects and a comparison of glycolytic potential and DNA genotyping for classification of Rendement Napole status in Hampshire-sired pigs. Journal of Animal Science 2003, 81(2):402-410.
68. Muramoto T., Nakanishi N., Shibata M., Aikawa A. Effect of dietary bcarotene supplementation on beef color stability during display of two muscles from Japanese Black steers. Meat Science 2003, 63(1):39-42.
69. O'Sullivan A., Galvin K., Moloney A.P., Troy D.J., O'Sullivan K., Kerry J.P. Effect of pre-slaughter rations of forage and or concentrates on the composition and quality of retail packaged beef. Meat Science 2003, 63(3):279-286.
70. Ovilo C., Clop A., Noguera J.L., Oliver M.A., Barragan C., Rodriguez C. Quantitative trait locus mapping for pig meat quality traits in an Iberian × Landrace F2 pig population. Journal of Animal Science 2002, 80(11):2801-2808.
71. Papadopoulos L.S., Miller R.K., Ringer L.J., Cross H.R. Sodium lactate effect on sensory characteristics, cooked meat color and chemical composition. Journal of Food Science 1991, 56:621-626.
72. Pegg R.B., Shahidi F. Unraveling the chemical identity of meat pigments. CRC Critical Reviews in Food Science and Nutrition 1997, 37(6):561-589.
73. Piedrafita J., Christian L.L., Lonergan S.M. Fatty acid profiles in three stress genotypes of swine and relationships with performance, carcass and meat quality traits. Meat Science 2001, 57(1):71-77.
74. Prestat C., Jensen J., Robbins K., Ryan K., Zhu L., Mckeith F.K., Brewer M.S. Physical and sensory characteristics of precooked, reheated pork chops with enhancement solutions. Journal of Muscle Foods 2002, 13:37-51.
75. Raines C.R., Dikeman M.E., Grobbel J.P., Yancey E.J. Effects of ascorbic acid and Origanox (TM) in different packaging systems to prevent pork lumbar vertebrae discoloration. Meat Science 2006, 74(2):267-271.
76. Rosenvold K., Andersen H.J. The significance of preslaughter stress and diet on colour and colour stability of pork. Meat Science 2003, 63(2):199-209.
77. Rosenvold K., Laerke H.N., Jensen S.K., Karlsson A.H., Lundstrom K., Andersen H.J. Strategic finishing feeding as a tool in the control of pork quality. Meat Science 2001, 59(4):397-406.
78. Rosenvold K., Peterson J.S., Laerke H.N., Jensen S.K., Therkildsen M., Karlsson A.H. Muscle glycogen stores and meat quality as affected by strategic finishing feeding of slaughter pigs. Journal of Animal Science 2001, 79(2):382-391.
79. Sammel L.M., Hunt M.C., Kropf D.H., Hachmeister K.A., Johnson D.E. Comparison of assays for metmyoglobin reducing ability in beef inside and outside semimembranosus muscle. Journal of Food Science 2002, 67(3):978-984.
80. Seideman S.C., Cross H.R., Smith G.C., Durland P.R. Factors associated with fresh meat color: A review. Journal of Food Quality 1984, 6:211-237.
81. Seyfert M., Hunt M.C., Mancini R.A., Kropf D.H., Stroda S.L. Internal premature browning in cooked steaks from enhanced beef round muscles packaged in high-oxygen and ultralow oxygen modified atmospheres. Journal of Food Science 2004, 69(2):142-146.
82. Seyfert M., Mancini R.A., Hunt M.C. Internal premature browning in cooked ground beef patties from highoxygen modified-atmosphere packaging. Journal of Food Science 2004, 69(9):721-725.
83. Smith G.C., Belk K.E., Sofos J.N., Tatum J.D., Williams S.N., Decker E.A., Faustman C., Lopez-Bote C.J. Economic implications of improved color stability in beef. Antioxidants in muscle foods: Nutritional strategies to improve quality 2000, 397-426. Wiley Interscience, New York.
84. Sørheim O., Nissen H., Nesbakken T. The storage life of beef and pork packaged in an atmosphere with low carbon monoxide and high carbon dioxide. Meat Science 1999, 52(2):157-164.
85. Suman S.P., Faustman C., Lee S., Tang J., Sepe H.A., Vasudevan P., Annamalai T., Manojkumar M., Marek P., Venkitanarayanan K.S. Effect of erythorbate, storage and high-oxygen packaging on premature browning in ground beef. Meat Science 2005, 69(2):363-369.
86. Suman S.P., Faustman C., Stamer S.L., Liebler D.C. Redox instability induced by 4-hydroxy-2-nonenal in porcine and bovine myoglobins at pH 5.6 and 4 degrees C. Journal of Agricultural and Food Chemistry 2006, 54:3402-3408.
87. Suman S.P., Faustman C., Stamer S.L., Liebler D.C. Proteomics of lipid oxidation-induced oxidation of porcine and bovine oxymyoglobins. Proteomics 2007, 7(4):628-640.
88. Swatland H.J. Optical characteristics of natural iridescence in meat. Journal of Food Science 1984, 49(3):685-686.
89. Tang J., Faustman C., Hoagland T.A. Krzywicki revisited: Equations for spectrophotometric determination of myoglobin redox forms in aqueous meat extracts. Journal of Food Science 2004, 69:C717-720.
90. Taylor J.F., Morgan V.E. Oxidation-reduction potentials of the metmyoglobin-myoglobin system. Journal of Biological Chemistry 1942, 144:15-20.
91. USDA USDA advises consumers to use a meat thermometer when cooking hamburger. FSIS News and Information Bulletin 1997, FSIS, USDA, Washington, DC.
92. Van Oeckel M.J., Warrants N., Boucque C.V., Delputte P., Depuydt J. The preference of the consumer for pork from homozygous or heterozygous halothane negative animals. Meat Science 2001, 58(3):247-251.
93. Velarde A., Gispert M., Faucitano L., Alonso P., Manteca X., Diestre A. Effects of the stunning procedure and the halothane genotype on meat quality and incidence of haemorrhages in pigs. Meat Science 2001, 58(3):313-319.
94. Vestergaard M., Oksberg N., Henckel P. Influence of feeding intensity, grazing and finishing feeding on muscle fibre characteristics and meat colour of semitendinosus, longissimus dorsi and supraspinatus muscles of young bulls. Meat Science 2000, 54(2):177-185.
95. Wang H. Causes and solutions of iridescence in precooked meat. Ph.D. dissertation 1991, Kansas State University, Manhattan.
96. Warren K.E., Hunt M.C., Kropf D.H. Myoglobin oxidative state affects internal cooked color development in ground beef patties. Journal of Food Science 1996, 61:513-515, 519.
97. Wilborn B.S., Kerth C.R., Owsley W.F., Jones W.R., Frobish L.T. Improving pork quality by feeding supranutritional concentrations of vitamin D3. Journal of Animal Science 2004, 82(1):218-224.
98. Wittenberg J.B., Wittenberg B.A. Myoglobin function reassessed. The Journal of Experimental Biology 2003, 206:2011-2020.