Metabolomics and bioinformatic analyses to determine the effects of oxygen exposure within longissimus lumborum steak on beef discoloration.

In a retail setting, aerobic packaging allows beef steaks to form a bright-cherry red appearance. However, prolonged oxygen exposure can also lead to surface discoloration, which is negatively perceived by consumers. Surface discoloration results in either discounts or products being discarded in the grocery store resulting in approximately $3.7 billion loss annually in the United States. Hence, understanding the process of oxygen exposed discoloration would help to limit the economic loss and meat waste. The current study evaluated the impact of oxygen exposure on metabolites, oxygen consumption, and metmyoglobin reducing activity of beef strip loin steaks. The results indicated that oxygen exposure decreased metmyoglobin reducing activity. Furthermore, metabolites that could limit surface discoloration showed lower abundance in oxygen-exposed surface during retail display. Oxygen negatively impacts the color of beef loin steaks and the stability of the color during retail. Expanding our knowledge of processes involved in metmyoglobin formation could help to develop strategies to help limit economic loss associated with surface discoloration.