Effect of early postmortem enhancement of calcium lactate/phosphate on quality attributes of beef round muscles under different packaging systems

Meat Science

Volumn 101, Issue , 2015, Pages 63-72

  Cruzen, Shannon M ^a   Kim, Yuan H Brad ^a,b   Lonergan, Steven M ^a   Grubbs, Judson K ^a   Fritchen, Aaron N ^a   Huff Lonergan, Elisabeth ^a  

^a IOWA STATE UNIVERSITY   (United States)

^b PURDUE UNIVERSITY   (United States)

Author keywords

Beef; Calcium lactate; Meat quality; Modified atmosphere packaging; Oxidation

Indexed keywords

BEEF; CALCIUM; CARBON DIOXIDE; OXIDATION; PROBES; SENSORY PERCEPTION; STARS;

BENEFICIAL EFFECTS; CALCIUM LACTATE; MEAT QUALITY; MODIFIED ATMOSPHERE; QUALITY ATTRIBUTES; SENSORY ATTRIBUTES; SENSORY CHARACTERISTICS; SENSORY QUALITIES;

MODIFIED ATMOSPHERE PACKAGING;

CALCIUM COMPOUNDS; CALCIUM LACTATE; CALCIUM PHOSPHATE; CALCIUM PHOSPHATES; FOOD PRESERVATIVES; LACTATES; LACTIC ACID; OXYGEN; PHOSPHATES; POLYPHOSPHATES; TRIPHOSPHORIC ACID;

ANALYSIS; ANIMALS; ATMOSPHERE; CATTLE; COLOR; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; HUMANS; LIPID PEROXIDATION; MEAT; METHODS; MUSCLE, SKELETAL; STANDARDS; STRESS, MECHANICAL; VACUUM;

ANIMALS; ATMOSPHERE; CALCIUM COMPOUNDS; CALCIUM PHOSPHATES; CATTLE; COLOR; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; FOOD PRESERVATIVES; HUMANS; LACTATES; LACTIC ACID; LIPID PEROXIDATION; MEAT; MUSCLE, SKELETAL; OXYGEN; PHOSPHATES; POLYPHOSPHATES; STRESS, MECHANICAL; VACUUM;

EID: 84912039217     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2014.11.004     Document Type: Article

References (54)

1. Anderson M.J., Lonergan S.M., Fedler C.A., Prusa K.J., Binning J.M., Huff-Lonergan E. Profile of biochemical traits influencing tenderness of muscles from the beef round. Meat Science 2012, 91(3):247-254.
2. 2+-specific removal of Z lines from rabbit skeletal muscle. The Journal of Cell Biology 1972, 52(2):367-381.
3. Detienne N.A., Wicker L. Sodium chloride and tripolyphosphate effects on physical and quality characteristics of injected pork loins. Journal of Food Science 1999, 64(6):1042-1047.
4. Faustman C., Cassens R.G. The effect of cattle breed and muscle type on discoloration and various biochemical parameters in fresh beef. Journal of Animal Science 1991, 69(1):184-193.
5. Geesink G.H., Koohmaraie M. Ionic strength-induced inactivation of mu-calpain in postmortem muscle. Journal of Animal Science 2000, 78(9):2336-2343.
6. Grobbel J.P., Dikeman M.E., Hunt M.C., Milliken G.A. Effects of different packaging atmospheres and injection-enhancement on beef tenderness, sensory attributes, desmin degradation, and display color. Journal of Animal Science 2008, 86(10):2697-2710.
7. Grobbel J.P., Dikeman M.E., Hunt M.C., Milliken G.A. Effects of packaging atmospheres on beef instrumental tenderness, fresh color stability, and internal cooked color. Journal of Animal Science 2008, 86(5):1191-1199.
8. Groussard C., Morel I., Chevanne M., Monnier M., Cillard J., Delamarche A. Free radical scavenging and antioxidant effects of lactate ion: An in vitro study. Journal of Applied Physiology 2000, 89(1):169-175.
9. Harris S.E., Huff-Lonergan E., Lonergan S.M., Jones W.R., Rankins D. Antioxidant status affects color stability and tenderness of calcium chloride-injected beef. Journal of Animal Science 2001, 79(3):666-677.
10. Hoffman L.C., Vermaak A., Muller N. Physical and chemical properties of selected beef muscles infused with a phosphate and lactate blend. South African Journal of Animal Science 2012, 42(4):317-340.
11. Huff-Lonergan E., Mitsuhashi T., Beekman D.D., Parrish F.C., Olson D.G., Robson R.M. Proteolysis of specific muscle structural proteins by mu-calpain at low pH and temperature is similar to degradation in postmortem bovine muscle. Journal of Animal Science 1996, 74(5):993-1008.
12. John L., Cornforth D., Carpenter C.E., Sorheim 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.
13. Karabagias I., Badeka A., Kontominas M.G. Shelf life extension of lamb meat using thyme or oregano essential oils and modified atmosphere packaging. Meat Science 2011, 88(1):109-116.
14. Kim Y.H.B., Huff-Lonergan E., Lonergan S.M. Effect of calcium lactate on m-calpain activity and protein degradation under oxidising conditions. Food Chemistry 2012, 131(1):73-78.
15. Kim Y.H., Huff-Lonergan E., Sebranek J.G., Lonergan S.M. Effects of lactate/phosphate injection enhancement on oxidation stability and protein degradation in early postmortem beef cuts packaged in high oxygen modified atmosphere. Meat Science 2010, 86(3):852-858.
16. Kim Y.H., Huff-Lonergan E., Sebranek J.G., Lonergan S.M. High-oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization. Meat Science 2010, 85(4):759-767.
17. Kim Y.H., Hunt M.C., Mancini R.A., Seyfert M., Loughin T.M., Kropf D.H., et al. Mechanism for lactate-color stabilization in injection-enhanced beef. Journal of Agricultural and Food Chemistry 2006, 54(20):7856-7862.
18. Kim Y.H., Keeton J.T., Smith S.B., Maxim J.E., Yang H.S., Savell J.W. Evaluation of antioxidant capacity and colour stability of calcium lactate enhancement on fresh beef under highly oxidising conditions. Food Chemistry 2009, 115(1):272-278.
19. Kim Y.H.B., Lonergan S.M., Grubbs J.K., Cruzen S.M., Fritchen A.N., della Malva A., et al. Effect of low voltage electrical stimulation on protein and quality changes in bovine muscles during postmortem aging. Meat Science 2013, 94(3):289-296.
20. Kim Y.H., Lonergan S.M., Huff-Lonergan E. Protein denaturing conditions in beef deep semimembranosus muscle results in limited mu-calpain activation and protein degradation. Meat Science 2010, 86(3):883-887.
21. Kim Y.H.B., Stuart A., Black C., Rosenvold K. Effect of lamb age and retail packaging types on the quality of long-term chilled lamb loins. Meat Science 2012, 90:962-966.
22. Kim Y.H.B., Stuart A., Rosenvold K., Maclennan G. Effect of forage and retail packaging types on meat quality of long-term chilled lamb loins. Journal of Animal Science 2013, 91:1-10.
23. Kirchofer K.S., Calkins C.R., Gwartney B.L. Fiber-type composition of muscles of the beef chuck and round. Journal of Animal Science 2002, 80(11):2872-2878.
24. Lagerstedt Å., Lundström K., Lindahl G. Influence of vacuum or high-oxygen modified atmosphere packaging on quality of beef M. longissimus dorsi steaks after different ageing times. Meat Science 2011, 87(2):101-106.
25. Lawrence T.E., Dikeman M.E., Hunt M.C., Kastner C.L., Johnson D.E. Staged injection marination with calcium lactate, phosphate and salt may improve beef water-binding ability and palatability traits. Meat Science 2003, 65(3):967-972.
26. Lawrence T.E., Dikeman M.E., Hunt M.C., Kastner C.L., Johnson D.E. Effects of enhancing beef longissimus with phosphate plus salt, or calcium lactate plus non-phosphate water binders plus rosemary extract. Meat Science 2004, 67(1):129-137.
27. Lonergan S.M., Stalder K.J., Huff-Lonergan E., Knight T.J., Goodwin R.N., Prusa K.J., et al. Influence of lipid content on pork sensory quality within pH classification. Journal of Animal Science 2007, 85(4):1074-1079.
28. Lund M.N., Heinonen M., Baron C.P., Estévez M. Protein oxidation in muscle foods: A review. Molecular Nutrition & Food Research 2011, 55(1):83-95.
29. Lund M.N., Lametsch R., Hviid M.S., Jensen O.N., Skibsted L.H. High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage. Meat Science 2007, 77(3):295-303.
30. Maca J.V., Miller R.K., Bigner M.E., Lucia L.M., Acuff G.R. Sodium lactate and storage temperature effects on shelf life of vacuum packaged beef top rounds. Meat Science 1999, 53(1):23-29.
31. Maddock K.R., Huff-Lonergan E., Rowe L.J., Lonergan S.M. Effect of pH and ionic strength on mu- and m-calpain inhibition by calpastatin. Journal of Animal Science 2005, 83(6):1370-1376.
32. Mancini R.A., Ramanathan R. Sodium lactate influences myoglobin redox stability in vitro. Meat Science 2008, 78(4):529-532.
33. Mancini R.A., Suman S.P., Konda M.K.R., Ramanathan R. Effect of carbon monoxide packaging and lactate enhancement on the color stability of beef steaks stored at 1°C for 9days. Meat Science 2009, 81(1):71-76.
34. Melody J.L., Lonergan S.M., Rowe L.J., Huiatt T.W., Mayes M.S., Huff-Lonergan E. Early postmortem biochemical factors influence tenderness and water-holding capacity of three porcine muscles. Journal of Animal Science 2004, 82(4):1195-1205.
35. Morzel M., Gatellier P., Sayd T., Renerre M., Laville E. Chemical oxidation decreases proteolytic susceptibility of skeletal muscle myofibrillar proteins. Meat Science 2006, 73(3):536-543.
36. Murphy K.M., O'Grady M.N., Kerry J.P. Effect of varying the gas headspace to meat ratio on the quality and shelf-life of beef steaks packaged in high oxygen modified atmosphere packs. Meat Science 2013, 94(4):447-454.
37. Pietrasik Z., Janz J.A.M. Influence of freezing and thawing on the hydration characteristics, quality, and consumer acceptance of whole muscle beef injected with solutions of salt and phosphate. Meat Science 2009, 81(3):523-532.
38. Platter W.J., Tatum J.D., Belk K.E., Chapman P.L., Scanga J.A., Smith G.C. Relationships of consumer sensory ratings, marbling score, and shear force value to consumer acceptance of beef strip loin steaks. Journal of Animal Science 2003, 81(11):2741-2750.
39. Ramanathan R., Mancini R.A., Dady G.A. Effects of pyruvate, succinate, and lactate enhancement on beef longissimus raw color. Meat Science 2011, 88(3):424-428.
40. Ramanathan R., Mancini R.A., Joseph P., Yin S., Tatiyaborworntham N., Petersson K.H., et al. Effects of lactate on ground lamb colour stability and mitochondria-mediated metmyoglobin reduction. Food Chemistry 2011, 126(1):166-171.
41. Rowe R.W.D. Elastin in bovine semitendinosus and longissimus dorsi muscles. Meat Science 1986, 17(4):293-312.
42. SAS SAS User's Guide: Cary 2007, SAS Institute, Inc., N.C.
43. Seyfert M., Hunt M.C., Lundesjo Ahnstrom M., Johnson D.E. Efficacy of lactic acid salts and sodium acetate on ground beef colour stability and metmyoglobin-reducing activity. Meat Science 2007, 75(1):134-142.
44. Seyfert M., Hunt M.C., Mancini R.A., Hachmeister K.A., Kropf D.H., Unruh J.A., et al. Beef quadriceps hot boning and modified-atmosphere packaging influence properties of injection-enhanced beef round muscles. Journal of Animal Science 2005, 83(3):686-693.
45. 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.
46. Tarladgis B., Watts B., Younathan M., Dugan L. A distillation method for the quantitative determination of malonaldehyde in rancid foods. Journal of the American Oil Chemists' Society 1960, 37(1):44-48.
47. Trout G.R., Schmidt G.R. Effect of phosphate type and concentration, salt level and method of preparation on binding in restructured beef rolls. Journal of Food Science 1984, 49(3):687-694.
48. USDA Official United States standards for grades of carcass beef 1997, Agricultural Marketing Service, United States Department of Agriculture, Washington, DC.
49. Vitale M., Pérez-Juan M., Lloret E., Arnau J., Realini C.E. Effect of aging time in vacuum on tenderness, and color and lipid stability of beef from mature cows during display in high oxygen atmosphere package. Meat Science 2014, 96(1):270-277.
50. Von Seggern D.D., Calkins C.R., Johnson D.D., Brickler J.E., Gwartney B.L. Muscle profiling: Characterizing the muscles of the beef chuck and round. Meat Science 2005, 71(1):39-51.
51. Wang C., Brewer M.S. Sodium lactate/sodium polyphosphate effects on oxidation in precooked frozen pork patties. Journal of Muscle Foods 1999, 10(2):147-162.
52. Wheeler T.L., Koohmaraie M., Shackelford S.D. Effect of vitamin C concentration and co-injection with calcium chloride on beef retail display color. Journal of Animal Science 1996, 74(8):1846-1853.
53. Whipple G., Koohmaraie M. Calcium chloride marination effects on beef steak tenderness and calpain proteolytic activity. Meat Science 1993, 33(2):265-275.
54. Zakrys P.I., Hogan S.A., O'Sullivan M.G., Allen P., Kerry J.P. Effects of oxygen concentration on the sensory evaluation and quality indicators of beef muscle packed under modified atmosphere. Meat Science 2008, 79(4):648-655.