Consumers expect high quality meat, which
Transcript of Consumers expect high quality meat, which
Consumers expect high quality meat, which should have desirable flavor, tenderness, and juiciness.
MEAT QUALITY
Color Flavor
Tenderness
Juiciness Palatability- affects consumers’ repeated purchase of meat
First factor- Consumers judge
freshness and wholesomeness of meat.
1. POST - HARVEST FACTORS & STRATEGIES
PRACTICAL APPLICATIONS TO IMPROVE
FRESH MEAT COLOR
2. PRE - HARVEST FACTORS & STRATEGIES
INFLUENCE OF CARCASS CHILLING TEMPERATURE ON MEAT COLOR
High pre-rigor temperature (42°C) significantly reduced the retail color display life of chilled lamb loins.
(Rosenvold & Wiklund, 2011)
Redness (a* value)
0 3 6 7 88
10
12
14
16
18
20
ES
NES
Retail display in 80% O2/20% CO
2 (days)
0 3 6 7 88
10
12
14
16
18
5°C
15°C
25°C
42°C
0
5
10
15
20
25
30
35
40
NES 15°C ES 15°C NES 38°C ES 38°C
L*
Treatment
Effects of electrical stimulation (ES) and different pre-rigortemperatures (15 and 38°C) on L* (lightness) values ofbeef M. longissimus. (Kim et al., 2014)
a ab b
INFLUENCE OF CARCASS CHILLING TEMPERATURE ON MEAT COLOR
SSM:Fast chilling
DSM:Slow chilling
0
10
20
30
40
1 3 5 8 24
Te
mp
eratu
re
(°C
)
Post-mortem Hour (h)
DSM
SSM
5.4
5.6
5.8
6
6.2
6.4
6.6
1 3 5 7 9 11 24
pH
Time postmortem (h)
DSM
SSM
HIGH TEMPERATURE & RAPID pH DECLINE CONDITIONS RESULT IN MYOGLOBIN DENATURATION
Two-toned color
development
High Temp & fast pH decline conditions
Protein denaturation: myoglobin denaturation
DSM
SSM
MORE DISCOLORATION OF DSM DURING RETAIL DISPLAY
DSM SSM SEM
L* 46.5a 40.3b 0.9
a* 32.1a 28.0b 0.5
b* 24.4a 19.6b 0.5
Hue 37.1a 34.9b 0.3
Means in a row with different subscripts (a-b) are different (P < 0.05)
SSM
DSM
SSM
DSMDay 1 Day 7
(Kim et al., 2010)
LESS EXTENT OF MU-CALPAIN AUTOLYSIS AND PROTEOLYSIS IN DSM
80 kDa
78 kDa
76 kDa
DSM
D 1
SSM
D 1
Intact desmin
Degraded desmin
product
DSM
D 1
SSM
D 1
0
20
40
60
80
100
DSM SSM
Autolyzed calpain (%)
DSM
SSM
0
0.2
0.4
0.6
0.8
1
DSM SSM
Degraded desmin
DSM
SSM
Kim et al. (2010b) Meat Sci. 86: 883-887
µ-Calpain subunits
DSM HAD GREATER STAR PROBE VALUES (TOUGHER) THAN SSM
5.6
5.8
6
6.2
6.4
6.6
6.8
7
7.2
7.4
7.6
D1 D9 D16
x
x
x
y
y
y
Sta
r p
ro
be
(k
g)
Storage and display time
DSM
SSM
xyMeans having different letters within each day are different (p < 0.05).
SEM = 0.31
FAST CHILLING: PARTIAL HOT-BONING?
Implementation of efficient chilling techniques to prevent protein denaturation should improve consistency and quality of fresh beef cuts.
Fast chilling interior portion
(Sammel et al., 2002. JFS)
Hot-boning
INFLUENCE OF STORAGE TEMPERATURE ABUSE ON MEAT COLOR STABILITY
Increase in the storage temperature from the ideal storage temperature of -1.5°C to 2°C significantly decreased the color stability of lamb loins
Long term T abuse: 2°C for 7wks
Short term T abuse: -1.5°C for 6
wks + 1 wk at 2°C.
0 3 5 6 7 8
a* v
alu
e (
re
dn
es
s)
10
12
14
16
18
Control
Long term T abuse
Short term T abuse
(Rosenvold & Wiklund, 2011)
0
5
10
15
20
25
LD PM SM
a*
(re
dn
es
s)
va
lue
3°C
10°C
IMPACT OF ELEVATED DISPLAY TEMPERATURES FOR A SHORT-TIME PERIOD ON MEAT COLOR
(Kim, 2014)
A short-term temperature abuse for 6 hours resulted in about 17% reduction in a* (redness) values of beef muscle
MEAT QUALITY CHANGE DURING CHILLED-STORAGE
- Substantial meat quality improvement (tenderness, juiciness and/or flavour) through endogenous enzymatic protein degradation.
Long-term chilled storage during shipping (6 to 8 weeks)
EFFECT OF CHILLING STORAGE PERIODS ON COLOR STABILITY OF LAMB LOINS
Meat color stability decreases with increasing chilling storage periods.
5
7
9
11
13
15
17
19
21
1 2 3 4 5 6 7 8
a* va
lu
e
Display time (Days)
A1wk
A3wk
A9wk
Significant economical issue! $$$
(Kim et al. Unpublished data)
CONVENTIONAL IDEAS ON FRESH VS. FROZEN MEAT
Consumer perception
Meat quality: Fresh (chilled never frozen) > Frozen
EFFECT OF AGEING/FREEZING ON WATER-HOLDING CAPACITY (WHC) OF LAMB LOINS
Ageing/freezing significantly improved WHC of loins
0
2
4
6
8
10
12
A1wk A3wk A9wk A3F6wk F9wk
a
ab
c
c
b
Tota
l lo
ss (
%)
Storage Treatment
Drip loss
Purge loss
abc Different letters indicate significant difference (P < 0.05)
(Kim et al. 2012)
EFFECT OF AGEING/FREEZING ON SHEAR FORCE VALUES OF LAMB LOINS
Ageing-then-freezing significantly improved tenderness of loins
abc Different letters indicate significant difference (P < 0.05)
0
1
2
3
4
5
6
A1wk A3wk A9wk A3F6wk F9wk
a
b
c
bc
a
She
ar f
orc
e (
KgF
)
Storage Treatment
(Kim et al. 2012)
Consumer evaluation of cooked meat after 9 wk storage
Specie / muscle Chilled Aged-frozen Statistical Significance
Preference
Lamb LD 53% 47% NS
Overall acceptability*
Beef
SM 7.1 7.3 NS
LD 7.8 7.1 NS
Venison LD 9.7 9.6 NS
*Unstructured continuous line scale with 0= dislike extremely and 15 = like extremely was used for beef and venison consumer sensory evaluation
(Wiklund et al, 2009; Wiklund et al. 2010)
1
2
3
4
5
6
7
1 2 3 4 5 6 7 8
Dis
colo
rati
on
sco
res
Display days
F9
A2F7
A3F6
A9
EFFECT OF AGED/FROZEN ON COLOUR STABILITY OF LAMB LOINS
Aged/frozen improved color stability of loins during retail display.
(Kim et al. 2013)
COLOR TRIANGLE
DMb
OMbMMb
Vacuum pack: very stable (weeks)
Oxidation
Overwrap-PVC: short colour life (2-3 days)
HIGH-OXYGEN MODIFIED ATMOSPHERE PACKAGING (HIOX-MAP) SYSTEM
HiOx-MAP (80% O2 + 20% CO2) allows
1) more oxygen to penetrate into meat, consequently forming a higher percentage of oxymyoglobin and a brighter cherry red meat colour
(Photo courtesy of Dr. D.H. Kropf, Kansas State University)
HIGH-OXYGEN MODIFIED ATMOSPHERE PACKAGING (HIOX-MAP) SYSTEM
HiOx-MAP (80% O2 + 20% CO2) allows
1) longer color shelf-life
2) CO2 in the package preventing microbial growth
- High solubility in both muscle and fat tissue- At temp, solubility of CO2, hence is more effective in retarding microbial growth (10 to 14 days).
HIOX-MAP SYSTEM CREATES “OXIDATIVE CONDITIONS”
HiOx-MAP (80% O2 + 20% CO2) are likely to increase the incidence of oxidative changes in the meat, and thus it may negatively affect meat quality characteristics.
EFFECTS OF HIOX-MAP ON MEAT QUALITY
HiOx-MAPVAC
Displayed for 9d at 1°C
Muscle selection: LD, SM, AD (N=10) @ 1 d p.m.
LD SM AD
Trim & cut a steak (2.54 cm)
(Kim et al. 2010)
HiOx MAP VAC
Influence of different packaging types on surface redness
a
b
a
c
a
c
xx
xyy
z yz
abc/xyz Means having different letters are different (p < 0.05).
SEM = 1.11
(Kim et al. 2010)
HIOX-MAP INCREASED LIPID OXIDATION OF BEEF STEAKS
HiOx MAP VAC
a
b
a
c
a
d
a a a a a a
abcdMeans with different letters are different (p < 0.05).
SEM = 0.09
(Kim et al. 2010)
HIOX-MAP INCREASED OFF-FLAVOR OF BEEF STEAKS AFTER DISPLAY FOR 9D
Off-flavor
0.1
0.2
0.3
0.4
0.5
MAP VAC
Off-fla
vo
r
a
b
SEM = 0.06
abMeans with different letters are different (p < 0.05).
(Kim et al. 2010)
a
c
c
b
c
c
0
2
4
6
8
10
12
LL SM AD
Sensory Tenderness
MAP
VAC
a
cc
b
cc
0
2
4
6
8
10
LL SM AD
Sensory Chewiness
MAP
VAC
HIOX-MAP DECREASED MEAT TENDERNESS
A. SDS-PAGE
B. Western blot of X-linked MHC
SEM = 0.68
SEM = 0.33
(Kim et al. 2010)
2D-DIAGONAL-PAGE TO DETERMINE ANY INTERMOLECULAR X-LINKED PROTEIN
First dimension SDS-PAGE
VAC MAP
No
n-r
ed
uci
ng
con
dit
ion
VAC MAP
Re
du
cin
g co
nd
itio
n
Re
du
cin
g co
nd
itio
n
Non-reducing condition
Intermolecular disulphide bonds
Second-D SDS-PAGE
HIOX-MAP RESULTED IN PROTEIN POLYMERIZATION
A B
VAC MAP
Cross-linking of MHC with Titin?
Titin Titin
MHCMHC
(Kim et al. 2010)
Premature Browning (PMB):
Mb denatures at a temp. lower than necessary to destroy pathogens (71°C).
HIOX-MAP INDUCES PREMATURE BROWNING
(Photo courtesy of Curwood, Bemis Company Inc.)
(Photo courtesy of Dr. Cornforth, Utah State Univ.)
49°CCould be a major food safety concern!!!
IMPACTS OF HIOX-MAP ON MEAT QUALITY
Color Flavor
Tenderness
Oxidative conditions
Myoglobin oxidation Lipid oxidation
Protein oxidation: protein polymerization formation
Juiciness
Premature browning
THE KEY IS TO PREVENT OXIDATION – O2
DMb
OMbMMbOxidation
1) Different packaging condition(e.g. Ultra LoOX-MAP or CO-MAP)
X
ULTRA LOOX-MAP
- Ultra LoOx-MAP substantiallyminimized an incidence of oxidation during retail display and thus maintained lamb meat quality attributes.
HiOx-MAPLoOx-MAP
- Ultra LoOx-MAP contains 20%CO2/80%N2 with double layers (inside-oxygen permeable; outside –oxygen impermeable)
(Kim et al. 2013)
Lamb loins vacuum-stored for 8 weeks @-1.5°C. Then, either HiOx-MAP or LoOx-MAP displayed for 7 days at 3°C.
0
0.6
1.2
1.8
2.4
HiOx LoOx
TBA
RS
(mg
MD
A/
kg m
eat
)
Day 7
ULTRA LOOX-MAP
1
1.5
2
2.5
3
HiOx LoOx
Aroma
1
1.5
2
2.5
3
HiOx LoOx
Flavour
**P < 0.01
**
**
**
Ultra LoOx-MAP substantially minimized oxidation during retail display time thus improved color/Flavour/Aroma of long-term stored meat.
(Kim et al. 2013)
1: lowest3: highest
CO-MAP
- Consumers perceive CO as a potentially hazardous gas
- A false perception that CO-MAP can mask the discoloration of spoiled meat due to bacterial growth
HiOx-MAP
- CO-MAP contains 0.4%CO/30%CO2/69.6%N2 with oxygen impermeable film.
- FDA approved CO-MAP (0.4%; GRAS for retail packages)
Beef patties packaged in either PVC or CO-MAP (0.4% CO) displayed for 7 days at 2°C.
(Photo courtesy of Dr. Cornforth, Utah State Univ.)
PVC CO-MAP
COMb
(Dr. Cornforth presentation at MIRC, 2007)
Use/Freeze by Date !
MMb
ANOTHER WAY IS TO IMPROVE MRA
DMb
OMbMMb
MRA
Oxidation1) Different packaging condition(e.g. Ultra LoOX-MAP or CO-MAP)
X
2) Injection enhancement
• Commonly used in fresh and processed
meat products with phosphate as an antioxidant – Value added products
(Grousssard et al., 2004)
LACTATE INJECTION ENHANCEMENT
• Lactate ion decreases oxidation by
scavenging free radicals such as
superoxide anion (O2-) and ·OH.
1) Strong antioxidant capacity (Kim et al., 2009)
2) Increased MRA by replenishment of NADH through lactate-LDH coupling reaction (Kim et al., 2006)
LACTATE ENHANCEMENT IMPROVED MEAT COLOR STABILITY
H C
OH
H
C
O
H
OC
H
+ NAD+
Lactate
H C
H
C
O
H
OC
H
+ NADH
Pyruvate
OLDH +H+
MMbDMbMRA
Lactate/phosphate enhancement decreased lipid oxidation of beef steaks packaged in HiOx-MAP
0.0
0.5
1.0
1.5
2.0
2.5
3.0
3.5
4.0
4.5
5.0
LW LL SW SL AW AL
aa
a a a a
b
a
b
a
b
a
c
a
d
b
d
a
TBA
(m
g m
alo
nal
de
hyd
e/
1 k
g m
eat
)
D1
D9
D16
abcMeans having different letters are different (p < 0.05). (Kim et al. 2010)
Lactate/phosphate enhancement improved tenderness values for LD and SM in HIOX-MAP
a
aa
c
b
a
0
1
2
3
4
5
6
7
LD SM AD
Star
Pro
be
(kg
)
Water Lactate/STP
abcMeans having different letters are different (p < 0.05).
(Kim et al. 2010)
EXPERIMENT SCHEME
Total n= 124
14 week old lambs (n =124) were randomly allocated to 7 different forage treatments for 12 weeks until slaughter:(Clover 12wk, Clover 11wk, Clover 9wk, Lucerne, Chicory, Plantain and Ryegrass)
Paired loins from each carcass stored for 9 weeks @ -1.5°C
Packaged in either HiOx-MAP (80% O2/20% CO2) or LowOx-MAP (20% CO2/80% N2)/displayed for 7 days
-Color stability: Minolta/Sensory color panel-pH-TBARS-Sensory eval.
(Kim et al. 2013)
To test,1) Forage effect2) Packaging effect
EFFECTS OF FORAGE TYPES ON DISCOLORATION OF LONG-TERM CHILLED LOINS DURING DISPLAY UNDER HIOX-MAP
Lucerne
Plantain/Ryegrass
(Kim et al. 2013)
EFFECTS OF FORAGE TYPES ON A* VALUES OF LONG-TERM CHILLED LOINS AFTER 7 D DISPLAY UNDER LOOX-MAP
0
5
10
15
20
25
30
Chicory Control Clover 1 Clover 3 Lucerne Plantain Ryegrass
a* v
alu
es
Before bloom After bloom
Clover 0
Acceptable color was maintained after 7d display under LoOx-MAP
Before bloom
After bloom
HiOx-MAPLoOx-MAP(Kim et al. 2013)
ANECDOTAL CONCERN
Different gender/castration status influences meat quality attributes ?
Ewe Ram Wether Cryptochid
- Meat from entire (ram) lambs is unsatisfactory?
OBJECTIVES
1) To determine effects of different gender or castration
status on color and lipid oxidation stability of long-term chilled lamb meat
2) To evaluate the influence of different muscle types on color stability of lamb meat during retail display.
(Kim et al. 2014)
LD
Color stability: Ram > Cryptochid > Wether > Ewe
1
2
3
4
5
6
7
1 4 7
Dis
colo
ura
tio
n
Display days
Ewe
Wether
Ram
Cryptorchid
20
25
30
35
40
45
1 4 7
Hu
e a
ngl
e
Display days
Ewe
Wether
Ram
Cryptorchid
(Kim et al. 2014)
EFFECTS OF GENDER/CASTRATION/MUSCLE TYPE ON COLOR STABILITY OF LAMB MUSCLES
20
25
30
35
40
45
50
1 4 7
Hu
e a
ngl
e
Display days
LD
SM
BF
ST
1
2
3
4
5
6
7
1 4 7
Dis
colo
ura
tio
n
Display days
LD
SM
BF
ST
SM
ST
BF(Kim et al. 2014)
EFFECTS OF GENDER/CASTRATION/MUSCLE TYPE ON MYOGLOBIN CONTENTS OF LAMB MEAT
LD
Color stability: ST > LD > BF > SM
EFFECTS OF GENDER/CASTRATION/MUSCLE TYPE ON MYOGLOBIN CONTENTS OF LAMB MEAT
a ab
b b
10
12
14
16
18
20
Ewe Wether Ram Cryptorchid
Myo
glo
bin
co
nte
nts
(mg/
ml)
b
a
b
c
10
15
20
25
LD SM BF ST
Myo
glo
bin
co
nte
nts
(mg/
ml)
SM
ST
BF
LDMyoglobin
- Dark/red- Susceptible to oxidation
(Kim et al. 2014)
a a
a a
c
c
b
b
0
0.5
1
1.5
2
2.5
3
Ewe Wether Ram Cryptorchid
TBA
RS
(mg
MD
A/k
g m
eat
)
Day 1 Day 7
Effects of gender/castration status on lipid oxidation stability of long-term chilled loin during display under
HiOx-MAP
abc Means with different superscripts differ (P <0.05).
Lipid oxidation
&
Discoloration(Myoglobin oxidation)
DMb
OMbMMb
MRA
Oxidation
5. Antioxidant property through feeding strategy(e.g. Ryegrass/Plantain + Se/Vit-E supplementation?)
SUMMARY: IMPLICATION & FURTHER STUDIES?
1. Temperature control(Carcass chilling – Storage – Display)
X
2. Ageing, Freezing & Thawing(Aged/Frozen meat)
3. Developing novel packaging systems
4. Enhancement
6. Animal (breed, gender/castration) & muscle differences
7. Genetically select lambs with high MRA/color stability?
IMPLICATIONS: FUTURE RESEARCH
► Identify fundamental inter-relationship & biochemical mechanism.► Develop innovative methods to control variation in fresh meat quality attributes.
Color Flavor
Tenderness
Myoglobin & lipid oxidation
Myoglobin &
Protein oxidation?
Juiciness
Lipid &
Protein oxidation?
?
• Animal productivity• Genetic influence onmeat quality attributes• Feeding & growth rate effects on muscle fiber type and meat quality• Gender/castration • Animal welfare
•Optimized carcass chilling technology• Pre-rigor hot-boned meat processing• Innovative chilling/freezing/thawing methods• Novel packaging
• Enhancement technology• Modified atmosphere packaging & other innovative packaging methods• Display condition
SUMMARY: STRATEGIES TO IMPROVE MEAT COLOR
Producer Meat Processor Retailer
Colleagues & Mentors
?
?
ACKNOWLEDGEMENTS
• National Cattlemen’s Beef Association
• Iowa Beef Industry Council
• Purac Inc.
• Meat Industry Association, New Zealand
• Ministry of Science and Innovation, New Zealand
• AgResearch CoreFund, New Zealand