The effect of succinate on color stability of Bos indicus bull meat: pH-dependent effects during the 14-day aging period.

Bos taurus indicus bulls are very susceptible to pre-slaughter stress, which directly impacts the decline in muscle pH, leading to darker meat. The aim was to investigate the effect of succinate and atmosphere on the color stability of Nellore (Bos taurus indicus) Longissimus lumborum steaks classified by ultimate pH (pHu): normal pHu (5.40 ≤ pHu ≤ 5.79) and high pHu (pHu ≥ 5.80). The experimental treatment systems were: (i) vacuum packaging without succinate injection, (ii) HiOx-MAP (80 % O2 + 20 % CO2), and (iii) HiOx-MAP (80 % O2 + 20 % CO2) enhanced with sodium succinate injection (pH 5.4). Steaks from all treatment systems were stored at 4 °C for 14 days and tested for instrumental color, myoglobin content, oxygen consumption (OC), metmyoglobin-reducing activity (MRA), lipid oxidation, and microbiological analysis. High and normal pHu vacuum-packaged steaks exhibited greater color stability due to higher MRA. High and normal pHu steaks packaged with HiOx-MAP or HiOx-MAP enhanced with succinate showed improved color due to lower deoxymyoglobin content (%DMb) and OC up to the eighth day of storage. Still, succinate injection promoted increased (P < 0.05) lipid oxidation in normal pHu steaks and reduced MRA after 14 days. These findings emphasize the intricate interplay between pHu and packaging systems on Bos taurus indicus meat quality. Further research in this area could contribute to a better understanding of meat color abnormalities and provide insights into potential meat preservation and enhancement strategies.

Effect of ultimate pH on quality of aged Longissimus dorsi muscle of Zebu Nellore (Bos indicus) during long-term frozen storage.

Despite the relatively high occurrence of bovine meat with intermediate to high ultimate pH (pHu), there is a lack of studies focused on the effects of long-term conventional air-blasting freezing storage on quality parameters of commercial beefs of Zebu Nellore (Bos indicus) with varying pHu ranges. The objective of this work was to evaluate the influence of pHu ranges [normal (≤5.79), intermediate (5.80 to 6.19), and high (≥6.20)] and long-term frozen storage on quality parameters of aged Longissimus dorsi beefs of Zebu Nellore (Bos indicus). The aging conditions were set at 2 °C for 14 days, while the freezing conditions were set at - 20 °C, and samples were collected after 3, 6, 9, and 12 months of storage. The results indicated that the pHu influenced meat quality parameters, as well as the chemical forms of myoglobin, which changed throughout the frozen storage, leading to a brighter red color, especially for the normal pHu beef samples, likely due to increased oxymyoglobin content. Frozen storage improved tenderness, with high pHu beef samples being the more tender after 12 months, potentially due to lower protein oxidation, as measured by the carbonyl content. Increased drip loss was observed over freezing time, with a concomitant decrease in protein solubility, especially for myofibrillar and sarcoplasmic proteins, which differed among the pHu ranges. These findings are valuable for determining freezing time as a preservation strategy to maintain beef quality within different pHu ranges.

Comparison of different methods for determining the extent of myofibrillar fragmentation of chilled and frozen/thawed beef across postmortem aging periods.

To evaluate different methods for the determination of postmortem myofibrillar fragmentation, three protocols were compared: fragmentation index method (FI) after drying the filtrate residue at room temperature for 10 min (FIroom) or at 105 °C for 12 h (FIoven); and myofibrillar fragmentation index (MFI) by the absorbance method. Beef Longissimus thoracis steaks (n = 34) were randomized into two treatments (frozen/thawed and unfrozen) and aged for 0, 7, 14 or 21 days. An interaction (P < 0.05) between method and treatment, method and aging and treatment and aging was found. FIroom was the best to detect a difference in fragmentation at all aging days. In addition, FIroom and FIoven both detected the tenderization process that occurs by freezing while the MFI method did not, yet all three methods were similarly related to tenderness as measured by shear force. It is suggested that FIroom is the most effective method (time, cost) to indicate myofibrillar fragmentation, under the conditions imposed herein.

Effects of dietary fat source on beef strip loin steak display life.

The effects of feeding different dietary fat sources with modified distillers grains plus solubles (MDGS) on beef display life were evaluated. Steers (n = 256) were fed for 134 d on either a corn, 40% full-fat MDGS, 40% de-oiled MDGS, or 38% de-oiled MDGS plus 2% corn oil diet. Twenty-four United States Department of Agriculture Choice carcasses (3 head/pen) were randomly selected within each dietary treatment and strip loins were collected and aged for 2, 9, 16, or 23 d. Steaks from each aging period were placed under retail display (RD) conditions for 0, 4, and 7 d. Stearic acid was predominant (C18:0; P = 0.03) in beef from the de-oiled MDGS plus oil treatment in comparison with all other dietary treatments. Feeding MDGS increased linoleic acid (C18:2; P < 0.01) and polyunsaturated fatty acids (PUFA; P = 0.01) in comparison to the corn diet. The de-oiled MDGS plus oil group had greater C18:3 content (P = 0.03) when compared to corn, but no differences were observed between all other diets. There were no differences among dietary treatments for L* (P = 0.74) and b* (P = 0.25) values. The de-oiled MDGS group had lower a* values than all other treatments (P < 0.01) at day 5 of RD. The corn treatment had greater a* values (P ≤ 0.05) than de-oiled MDGS and de-oiled MDGS plus oil at day 6 and 7 of RD. Strip loin steaks from cattle fed full-fat MDGS tended to have lower a* values (P = 0.10) than steaks from cattle fed corn at day 7 of RD. Feeding de-oiled MDGS resulted in greater discoloration (P ≤ 0.05) at days 5, 6, and 7 of RD when compared to corn. Steaks from the de-oiled MDGS plus oil and full-fat MDGS groups had greater discoloration scores at day 7 of RD in comparison to corn (P ≤ 0.05). Strip loin steaks from cattle fed corn tended to have lower thiobarbituric acid reactive substance (TBARS) values (P ≤ 0.10) in comparison to de-oiled MDGS and de-oiled MDGS plus oil at day 7 of RD. Results suggest that feeding MDGS to cattle reduces color and lipid stability in addition to increasing C18:2 and PUFA content of beef. Addition of corn oil to de-oiled MDGS decreased redness and increased discoloration and lipid oxidation in comparison to corn diets.

Microbial deterioration of vacuum-packaged chilled beef cuts and techniques for microbiota detection and characterization: a review

Gas production from microbial deterioration in vacuum-packs of chilled meat leads to pack distension, which is commonly referred as blown pack. This phenomenon is attributed to some psychrophilic and psychrotrophic Clostridium species, as well as Enterobacteria. The ability of these microorganisms to grow at refrigeration temperatures makes the control by the meat industry a challenge. This type of deterioration has been reported in many countries including some plants in the Midwestern and Southeastern regions of Brazil. In addition to causing economic losses, spoilage negatively impacts the commercial product brand, thereby impairing the meat industry. In the case of strict anaerobes species they are difficult to grow and isolate using culture methods in conventional microbiology laboratories. Furthermore, conventional culture methods are sometimes not capable of distinguishing species or genera. DNA-based molecular methods are alternative strategies for detecting viable and non-cultivable microorganisms and strict anaerobic microorganisms that are difficult to cultivate. Here, we review the microorganisms and mechanisms involved in the deterioration of vacuum-packaged chilled meat and address the use of molecular methods for detecting specific strict anaerobic microorganisms and microbial communities in meat samples.

Microbial deterioration of vacuum-packaged chilled beef cuts and techniques for microbiota detection and characterization: a review.

Gas production from microbial deterioration in vacuum-packs of chilled meat leads to pack distension, which is commonly referred as blown pack. This phenomenon is attributed to some psychrophilic and psychrotrophic Clostridium species, as well as Enterobacteria. The ability of these microorganisms to grow at refrigeration temperatures makes the control by the meat industry a challenge. This type of deterioration has been reported in many countries including some plants in the Midwestern and Southeastern regions of Brazil. In addition to causing economic losses, spoilage negatively impacts the commercial product brand, thereby impairing the meat industry. In the case of strict anaerobes species they are difficult to grow and isolate using culture methods in conventional microbiology laboratories. Furthermore, conventional culture methods are sometimes not capable of distinguishing species or genera. DNA-based molecular methods are alternative strategies for detecting viable and non-cultivable microorganisms and strict anaerobic microorganisms that are difficult to cultivate. Here, we review the microorganisms and mechanisms involved in the deterioration of vacuum-packaged chilled meat and address the use of molecular methods for detecting specific strict anaerobic microorganisms and microbial communities in meat samples.

Estresse térmico durante o pré-abate em frangos de corte: [revisão] / Heat stress during the pre-slaughter on broiler chicken: [revision]

A cadeia da carne de frango no Brasil é um importante setor do agronegócio, ocupando a terceira maior produção mundial e o primeiro lugar nas exportações. Para atender a demanda, é fundamental minimizar os problemas de manejo, que causam o aparecimento de problemas fisiológicos. A seleção genética intensiva, que é usada na obtenção de taxas de crescimento mais rápidas para frangos de corte, contribuiu para que as linhagens melhoradas atuais sejam muito susceptíveis ao estresse térmico. Quando a temperatura ambiente se eleva acima da zona de termoneutralidade, a ave é submetida a uma condição de estresse, podendo gerar hipertermia aguda, alcalose respiratória, desequilíbrio eletrolítico, redução no consumo de alimento, menor taxa de crescimento, aumento na mortalidade e/ou até mesmo efeitos negativos na qualidade da carne, pela incidência de carnes pálidas e, em outros casos, escuras, interferindo nas propriedades como rendimento industrial, capacidade de retenção de água, cor e maciez. Os resultados de avaliação dos parâmentros de qualidade observados na literatura evidenciam que o estresse térmico, crônico ou agudo sofrido por frangos de corte geram consequências negativas sobre as propriedades funcionais da carne. São necessários mais estudos sobre essa questão, principalmente em relação ao Brasil, por ser um país tropical, com elevadas temperaturas, especialmente, no verão, para compreender, prevenir e contornar a extensão ou intensidade do estresse, evitando problemas e prejuízos para a cadeia da carne.

The chicken meat chain in Brazil is an important sector of agribusiness, accounting for the third largest world's production and first place in exports. To meet this demand, it is essential to minimize management problems, which cause the appearance of physiological problems. The intensive genetic selection used to obtain faster growth rates for broilers contributed for the current improved strains to become very susceptible to heat stress. When the environment temperature rises above the thermoneutrality zone, the bird is submitted to a stress condition, which can generate acute hyperthermia, respiratory alkalosis, electrolyte imbalance, reduction in food consumption, lower growth rate, increased mortality rate and even negative effects on meat quality due to the incidence of pale meat and dark in other cases, interfering in properties such as industrial yield, water holding capacity, color and tenderness. The results of the evaluation of quality parameters observed in literature showed that the heat stress, chronic or acute, suffered by broiler chickens, generates negative consequences on the functional properties of meat. Further studies with this research line should be conducted, mainly in Brazil, for being a tropical country with high temperatures in the summer in order to understand, prevent and overcome the extent or intensity of this stress, avoiding problems and damages to the meat chain.