Quality Measurements in Beef

Handbook of Meat, Poultry and Seafood Quality

Volumn , Issue , 2007, Pages 341-355

  Chamul, Roberto S ^a  

^a CALIFORNIA STATE UNIVERSITY   (United States)

Author keywords

Color; Evaluation; Jaw; Quality measurements; Sample

Indexed keywords

EID: 84889965754     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470277829.ch26     Document Type: Chapter

References (117)

1. Abril, M, M Campo, A Onenc, C Sanudo, P Alberti, and A Negueruela. 2001. Beef color evolution as a function of ultimate pH. Meat Sci 58, pp. 69-78.
2. AMS. 1991. Guidelines for meat color evaluation. Proceedings of the Reciprocal Meat Conference 44.
3. Ashie, I, T Sorensen, and P Nielsen. 2002. Effects of papain and a microbial enzyme on meta proteins and beef tenderness. J Food Sci 67, pp. 2138-2142.
4. Barbut, S. 2001. Effect of illumination source on the appearance of fresh meat cuts. Meat Sci 59, pp. 187-191.
5. Basset, O, B Buquet, S Abouelkaram, P Delacharte, and J Culioli. 2000. Application of texture image analysis for the classification of bovine meat. Food Chem 69, pp. 437-445.
6. Belew, J, J Brooks, D Mckenna, and J Savell. 2003. Warner-Bratzler shear evaluations of 40 bovine muscles. Meat Sci 64, pp. 507-512.
7. Berry, B, and H Abraham. 1996. Sensory, shear force and cooking properties of commercially processed ground beef patties. Food Qua1 Pref 7, pp. 55-59.
8. Berry, B. 1998. Cooked color in high pH beef patties as related to fat content and cooking from the frozen or thawed state. J Food Sci 63, pp. 797-800.
9. Boles, J, and J Swan. 2002. Processing and sensory characteristics of cooked roast beef: effect of breed, age, gender and storage conditions. Meat Sci 62, pp. 9-427.
10. Bolling, B, D Schmidt, and S Ingham. 2002. Development of a simple method for detecting presumptive Escherichia coli on fresh retail beef. J Food Sci 67, pp. 258-261.
11. Bower, JA. 1995. Statistics for food science 111: sensory evaluation data. Part A,-sensory data types and significance testing. Nutr Food Sci 6, pp. 35-42.
12. Bower, JA. 1996. Statistics for food science 111: sensory evaluation data. Part B.-discrimination tests. Nutr Food Sci 2, pp. 16-22.
13. Bower, JA. 1997a. Statistics for food science IV. Twosample tests. Nutr Food Sci 1, pp. 39-43.
14. Bower, JA. 1997b. Statistics for food science V comparison of many groups (part A). Nutr Food Sci 2, pp. 78-84.
15. Brewer, S. 1998. Consumer attitudes towards color and marbling of fresh pork. National Pork Board. www.porkboard.org Retrieved 3/15/04.
16. Bro, R, and M Jakobsen. 2002. Exploring complex interactions in designed data using GERMANOVA. Color changes in fresh beef during storage. J Chemometrics 16, pp. 294-304.
17. Brosnan, T, and D Sun. 2004. Improving quality inspection of food products by computer vision-a review. J Food Eng 61, pp. 3-16.
18. Butler, G, L Poste, D Mackie, and A Jones. 1996. Time-intensity as a tool for the measurement of meat tenderness. Food Qual Pref 7 (3/4),p p. 193-204.
19. Byrne, C, D Troy, and D Bucley. 2000. Postmortem changes in muscle electrical properties of bovine M. longissimus dorsi and their relationship to meat quality attributes and pH fall. Meat Sci 54, pp. 23-34.
20. Caine, W, J Aalhus, D Best, M Dugan, and L Jeremiah. 2003. Relationship of texture profile analysis and Werner-Bratzler shear force with sensory characteristics of beef rib steaks. Meat Sci 64, pp. 333-339.
21. Cambero, M, C Pereira, J Ordonez, and G Garcia. 2000. Beef broth flavor: study of flavor development. J Sci Food Agric 80, pp. 1510-1518.
22. Campo, M, P Santolaria, C Sanudo, J Lepetit, J Olleta, B Panea, and P Alberti. 2000. Assessment of breed type and ageing time effects on beef meat quality using two different texture devices. Meat Sci 55, pp. 1-378.
23. Cheftel, J, and J Culioli. 1997. Effect of high pressure on meat: a review. Meat Sci 46, pp. 211-236.
24. Chung, M, J Lee, and D Min. 2002. Effects of Pseudomonas putrefaciens and Acinetobacter spp on the flavor quality of raw ground beef. J Food Sci 67, pp. 77-83.
25. Connolly, B, and E Decker. 2004. Peroxynitrite induced discoloration of muscle foods. Meat Sci 66, pp. 499-505.
26. Dainty, R. 1996. Chemical/biochemical detection of spoilage. Int J Food Microbiol 33, pp. 19-33.
27. Delahunty, C, A McCord, E O'Neil, and P Morrissey. 1997. Sensory characterization of cooked hams by untrained consumers using free-choice profiling. Food Qual Pref 8, pp. 381-388.
28. Denoyelle, C, and E Lebihan. 2003. Intramuscular variation in beef tenderness. Meat Sci 66, pp. 241-247.
29. Den Hertog, M, F Smulders, and J Logtestijn. 1998. The effect of storage temperature on drip loss from fresh beef. J Sci Food Agric 78, pp. 522-526.
30. Duizer, L, E Gullet, and C Findlay. 1996. The relationship between sensory time-intensity, physiological electromyography and instrumental texture profile analysis measurements of beef tenderness. Meat Sci 42, pp. 215-224.
31. Duizer, L, K Bloom, and C Findlay. 1997. Dualattribute time-intensity sensory evaluation: a new method for temporal measurement of sensory perceptions. Food Qual Pref 8, pp. 261-269.
32. Ellis, D, and R Goodacre. 2001. Rapid and quantitative detection of the microbial spoilage of muscle foods: current status and future trends. Trends Food Sci Techno1 12, pp. 414-424.
33. Ertbjerg, P, M Mielche, L Larsen, and A Moller. 1999. Relationship between proteolytic changes and tenderness in prerigor lactic acid marinated beef. J Sci Food Agric 79, pp. 970-978.
34. Farouk, M, K Wielickxo, and I Merts. 2003. Ultra-fast freezing and low storage temperatures are not necessary to maintain the functional properties of manufacturing beef. Meat Sci 66, pp. 171-179.
35. Francis, F. 1995. Quality as influenced by color. Food Qual Pref 6, pp. 149-155.
36. Gasperlin, L, B Zlender, and V Abram. 2001. Color of beef heated to different temperatures as related to meat ageing. Meat Sci 59, pp. 23-30.
37. Gasperlin, L, B Zlender, and V Abram. 2000. Color of normal and high pH beef heated to different temperatures as related to oxygenation. Meat Sci 54, pp. 1-398.
38. Gray, J, E Gomaa, and D Buckley. 1996. Oxidative quality and shelf life of meats. Meat Sci 43, pp. Slll-S123.
39. Grunert, L, L Bredahl, and K Brunso. 1996. Consumer perception of meat quality and implications for product development in the meat sector-a review. Meat Sci 66, pp. 259-272.
40. Guerrero, L, P Gou, and J Arnau. 1999. The influence of meat pH on mechanical and sensory textural properties of dry-cured ham. Meat Sci 52, pp. 267-273.
41. Hernandez, M, A Roig, E Lopez, J Rodriguez, and T Mora. 1999. Influence of storage temperature on the quality of beef liver; pH as a reliable indicator of beef liver spoilage. J Sci Food Agric 79, pp. 2035-2039.
42. Hertog, M, M Vada-Kovacs, and F Smulders. 1997. The effect of simulated transport of fresh meats on their water-holding capacity as assessed by various methods. Meat Sci 46, pp. 1-8.
43. Honikel, K. 1997. Reference methods supported by OECD and their use in Mediterranean meat products. Food Chem 59, pp. 573-582.
44. Honikel, K. 1998. Reference methods for the assessment of physical characteristics of meat. Meat Sci 49, pp. 447-457.
45. HunterLab. 1996. Hunter Lab color scale. HunterLab 8 (91, pp. 1-4.
46. HunterLab. 1996. CIE L*a*b* color scale. HunterLab 8(7), pp. 1-5.
47. HunterLab. 2000a. What is color and how is measured? HunterLab 12(5), pp. 1-8.
48. HunterLab. 2000b. Evaluation of appearance. Hunter-Lab 12(6), pp. 1-5.
49. Hwang, I, C Devine, and D Hopkins. 2003. The biochemical and physical effects of electrical stimulation on beef and sheep meat tenderness. Meat Sci 65, pp. 677-691.
50. Irie, M, A Izumo, and S Mohri S. 1996. Rapid method for determining water-holding capacity in meat using video image analysis and simple formulae. Meat Sci 42, pp. 95-102.
51. Irie, M, A Oka, and F Iwaki. 2003. Fiber-optic method for estimation of bovine fat quality. J Sci Food Agric 83, pp. 483-486.
52. Jakobsen, M, and G Bertelsen. 2000. 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 Sci 54, pp. 49-57.
53. Jeremiah, L, and D Phillips. 2000. Evaluation of a probe for predicting beef tenderness. Meat Sci 55, pp. 493-502.
54. Jeremiah, L, M Dugan, J Aalhus, and L Gibson. 2003. Assessment of the chemical and cooking properties of the major beef muscles and muscle groups. Meat Sci 65, pp. 985-992.
55. Jimenez, J, F Pohlman, Z Johnson, and A Brown. 2003a. The effects of multiple antimicrobial interventions on processing, lipid, textural, instrumental color and sensory characteristics when used in a ground beef patty production system. Meat Sci 65, pp. 1021-1029.
56. Jimenez, J, F Pohlman, Z Johnson, and A Brown. 2003b. Effects of chlorine dioxide, cetylpyridinium chloride, lactic acid and trisodium phosphate on physical, chemical and sensory properties of ground beef. Meat Sci 65, pp. 1055-1062.
57. Jimenez, J, F Pohlman, Z Johnson, and A Brown. 2003c. Lipid, instrumental color and sensory characteristics of ground beef produced using trisodium phosphate, cetylpypiridium chloride, chlorine dioxide or lactic acid as multiple antimicrobial interventions. Meat Sci 65, pp. 885-891.
58. Jimenez, F, A Serrano, J Ayo, M Solas, S Cofrades, and J Carballo. 2003d. Physicochemical and sensory characteristics of restructured beef steak with added walnuts. Meat Sci 65, pp. 1391-1397.
59. Kamdem, A, and J Hardy. 1995. Grinding as a method of meat texture evaluation. Meat Sci 39, pp. 225-236.
60. Klont, R, L Brocks, and G Eikelenboom. 1998. Muscle fiber type and meat quality. Meat Sci 49, pp. S219-s299.
61. Labbe, D, A Rytz, and A Hugi. 2003. Training is a critical step to obtain reliable product profiles in a real food industry context. Food Qual Pref 15, pp.341-348.
62. Lawrence, T, M Dikeman, M Hunt, C Kastner, and D Johnson. 2003. Staged injection marination with calcium lactate, phosphate and salt may improve beef water-binding ability and palatability traits. Meat Sci 65, pp. 967-972.
63. Leroy B, S Lambotte, O Dotreppe, H Lecocq, L Istassec, and A Clinquart. 2003. Prediction of technological and organoleptic properties of beef Longissirnus thoracis from near infrared reflectance and transmission spectra. Meat Sci 66, pp. 45-54.
64. Li, J, J Tan, F Martz, and H Heymann. 1999. Image texture features as indicators of beef tenderness. Meat Sci 53, pp. 17-22.
65. Li, J, J Tan, and P Shatadal. 2001. Classification of tough and tender beef by image texture analysis. Meat Sci 57, pp. 341-346.
66. Liu, Y, B Lyon, W Windham, C Realini, D Pringle, and S Ducket. 2003. Prediction of color, texture, and sensory characteristics of beef steaks by visible and near infrared reflectance spectroscopy. A feasibility study. Meat Sci 65, pp. 1107-1115.
67. Lucas, P, J Prinz, K Agrawal, and I Bruce. 2002. Food physics and oral physiology. Food Qual Pref 13, pp. 203-21 3.
68. Lynch, A, D Buckley, K Galvin, A Mullen, D Troy, and J Kerry. 2002. Evaluation of rib steak color from Friesian, Hereford and Charolais heifers pastured or overwintered prior to slaughter. Meat Sci 61, pp. 227-232.
69. Maria, G, M Villarroel, C Sanudo, J Olleta, and G Gebresenbet. 2003. Effect of transport time and ageing on aspects of beef quality. Meat Sci 65, pp. 1335-1340.
70. Mendez, O. 1999. Weight loss during freezing and the storage of frozen meat. J Food Eng 41, pp. 1-1 1.
71. Miller, R. 1998. Sensory evaluation of pork. National Pork Board. www.porkboard.org Retrieved on 3/15/04.
72. Mioche, L, P Bourdiol, S Monier, and J Martin. 2002. The relationship between chewing activity and food bolus properties obtained from different meat textures. Food Qual Preferences 13, pp. 583-588.
73. Monin, G. 1998. Recent methods for predicting quality of whole meat. Meat Sci 49, pp. S231-SZ43.
74. Montel, M, F Masson, and R Talon. 1998. Bacterial role in flavor development. Meat Sci 49, pp. S l l l -S123.
75. Moore, M, I Han, J Acton, A Ogale, C Barmore, and P Dawson. 2003. Effects of antioxidants in polyethylene film on fresh beef color. J Food Sci 68, pp. 99-104.
76. Mottram, D. 1998. Flavor formation in meat and meat products: a review. Food Chem 62, pp. 415-424.
77. Munoz, A. 1998. Consumer perceptions of meat. Understanding these results through descriptive analysis. Meat Sci 49, pp. S287-SZ95.
78. Murano, P, E Murano, and G Olson. 1998. Irradiated ground beef: sensory and quality changes during storage under various packaging conditions. J Food Sci 63, pp. 548-551.
79. Mustapha, A, T Ariyapitipun, and A Clarke. 2002. Survival of Escherichia coli 0157:H7 on vacuumpackaged raw beef treated with polyactic acid, lactic acid, and nisin. J Food Sci 67, pp. 262-267.
80. Obuz E, M Dikeman, and T Loughin. 2003. Effects of cooking method, reheating, holding time, and holding temperature on beef longissimus lumborum and biceps femoris tenderness. Meat Sci 65, pp. 841-851.
81. Obuz, E, and M Dikeman. 2003. Effects of cooking beef muscles from frozen or thawed states on cooking traits and palatability. Meat Sci 65, pp. 993-997.
82. O'Neill, D, D Troy, and A Mullen. 2004. Determination of potential inherent variability when measuring beef quality. Meat Sci 66, pp. 765-770.
83. O'Sullivan, M, D Byrne, and M Martens. 2003. Evaluation of pork color: sensory color assessment using trained and untrained sensory panelists. Meat Sci 63, pp. 119-129.
84. Palka, K, and H Daun. 1999. Changes in texture, cooking losses, and myofibrillar structure of bovine M. semitendinosus during heating. Meat Sci 51, pp. 237-243.
85. Peachey, B, R Purchas, and L Duizer. 2002. Relationship between sensory and objective measures of meat tenderness of beef m. longissimus thoracis from bulls and steers. Meat Sci 60, pp. 21 1-218.
86. Pedersen, D, S Morel, H Andersen, and S Engelsen. 2003. Early prediction of water holding capacity in meat by multivariate vibrational spectroscopy. Meat Sci 65, pp. 581-592.
87. Peyron, M, L Mioche, P Renon, and S Abouelkaram. 1996. Masticatory jaw movement recordings: a new method to investigate food texture. Food Qual Pref 7(3/4), pp. 229-237.
88. Raes, K, A Balcaen, P Dirinck, A De Winne, E Claeys, D Demeyer, and S De Smet. 2003. Meat quality, fatty acid composition and flavor analysis in Belgian retail beef. Meat Sci 65, pp. 1237-1246.
89. Rhee, K, C Myers, and D Waldron. 2003. Consumer sensory evaluation of plain and seasoned goat meat and beef products. Meat Sci 65, pp. 785-789.
90. Rodbotten, R, B Nilsen, and K Hildrum. 2000. Prediction of beef quality attributes from early post mortem near infrared reflectance spectra. Food Chem 69, pp. 427-436.
91. Ruiz, F, E Onega, and B Blazquez. 2003. Changes in meat quality characteristics of bovine meat during the first 6 days postmortem. Meat Sci 65, pp. 1439-1446.
92. Sanudo, C, E Macie, J Olleta, M Villarroel, B Panea, and P Alberti. 2004. The effects of slaughter weight, breed type and ageing time on beef meat quality using two different texture devices. Meat Sci 66, pp. 925-932.
93. Scheeder, M, K Glaser, B Eichenberger, and C Wenk. 2000. Influence of different fats in pig feed on fatty acid composition of phospholipids and physical meat quality characteristics. Eur J Lipid Sci Techno1 102, pp. 391-401.
94. Senter, S, L Young, and G Searcy. 1997. Color values of cooked top-round beef juices as affected by endpoint temperatures, frozen storage of cooked samples and storage of expressed juices. J Sci Food Agric 75, pp. 179-182.
95. Shiranita, K, T Miyajima, and R Takiyama. 1998. Determination of meat quality by texture analysis. Pattern Recognition Letters 19, pp. 1319-1324.
96. Shiranita, K, K Hayashi, A Otsubo, T Miyajima, and R Takiyama. 2000. Grading meat quality by image processing. Pattern Recognition 33, pp. 97-104.
97. Spanier, A, M Flores, K McMillin, and T Bidner. 1997. The effect of post-mortem aging on meat flavor quality in Brangus beef. Correlation of treatments, sensory, instrumental and chemical descriptors. Food Chem 59, pp. 531-538.
98. Swatland, H, and C Findlay. 1997. On-line probe prediction of beef toughness, correlating sensory evaluation with fluorescence detection of connective tissue and dynamic analysis of overall toughness. Food Quality Pref 8, pp. 233-239.
99. Szczesniak, A. 2002. Texture is a sensory property. Food Qual Pref 13, pp. 215-225.
100. Tan, J. 2004. Meat evaluation by computer vision. J Food Eng 61, pp. 27-35.
101. Thompson, J. 2002. Managing meat tenderness. Meat Sci 62, pp. 295-308.
102. Thyholt, K, and T Isaksson. 1997. Differentiation of frozen and unfrozen beef using near-infrared spectroscopy. J Sci Food Agric 73, pp. 525-532.
103. Toldra, F, M Flores, and Y Sanz. 1997. Dry-cured ham flavor: enzymatic generation and process influence. Food Chem 59, pp. 523-530.
104. Toraichi, K, P Kwan, K Katagishi, T Sugiyama, K Wada, M Mitsumoto, H Nakai, and F Yoshikawa. 2002. On a fluency image coding system for beef marbling evaluation. Pattern Recognition Letters 23, pp. 1277-1291.
105. Tornberg, E. 1996. Biophysical aspects of meat tenderness. Meat Sci 43, pp. S175-S191.
106. Troy, D, E Desmond, and D Bucley. 1999. Eating quality of low-fat beef burgers containing fat-replacing functional blends. J. Sci Food Agric 79, pp. 507-516.
107. Van Moesecke, W, S De Smet, E Claeys, and D Demeyer. 2001. Very fast chilling of beef: effects on meat quality. Meat Sci 59, pp. 31-37.
108. Van Oeckel, M, N Warnants, and V Boucque. 1999. Measurement and prediction of pork color. Meat Sci 52, pp. 347-354.
109. Van Oeckel, M, N Warnants, and V Boucque. 1999. Pork tenderness estimation by taste panel, Warner-Bratzler shear force and on-line methods. Meat Sci 53, pp. 259-267.
110. Venkitanarayanan, K, C Fasutman, T Hoagland, and B Berry. 1997. Estimation of spoilage bacterial load on meat by fluorescein diacetate hydrolysis or resazurin reduction. J Food Sci 62, pp. 601-604.
111. Villarroel, M, G Maria, C Sanudo, J Olleta, and G Gebresenbet. 2003. Effect of transport time on sensorial aspects of beef meat quality. Meat Sci 63, pp. 353-357.
112. Wilkinson, C, G Dijksterhuis, and M Minekus. 2000. From food structure to texture. Trends Food Sci Tech 11, pp. 442-450.
113. Wood, J, R Richardson, G Nute, A Fisher, M Campo, E Kasapidou, P Sheard, and M Enser. 2003. Effects of fatty acids on meat quality: a review. Meat Sci 66, pp. 21-32.
114. Yoshikawa, F, K Toraichi, K Wada, N Ostu, H Nakai, M Mitsumoto, and K Katagishi. 2000. On a grading system for beef marbling. Pattern Recognition Letters 21, pp. 1037-1050.
115. Young, O, J West, A Hart, and F van Otterdijk. 2004. A method for early determination of meat ultimate pH. Meat Sci 66, pp. 493-498.
116. Zimoch, J, and E Gullet. 1997. Temporal aspects of perception of juiciness and tenderness of beef. Food Qua1 Pref 8, pp. 203-211.
117. Zimoch, J, and J Findlay. 1998. Effective discrimination of meat tenderness using dual attribute time intensity. J Food Sci 63, pp. 940-944.