New alternatives for improving and assessing the color of dark–cutting beef – a review
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Scientia Agrícola (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162022000101801 |
Resumo: | ABSTRACT Myoglobin (Mb) is a sarcoplasmic heme protein present in muscle cells, which acts as a short–term oxygen (O2) reserve in the muscle tissue. After slaughtering and exsanguination, Mb is the major pigment that provides the red color in meat. The concentration of Mb together with its redox state are two pivotal factors that determine meat color. The elevated pH of dark–cutting beef can affect both physical and biochemical properties resulting in decreased oxygenation. The darkening observed in high ultimate pH (pHu) beef concerns meat processors as color is the initial attribute that impacts on the purchase. Thus, any atypical meat color (i.e., loss of brightness) reduces consumer interest in the product. Several studies have demonstrated that immunological castration is effective in preventing both aggressive behavior and undesirable dark–cutting of bull meat. However, little information is available on the effects of processing techniques that limit the oxidation of ferrous iron (Fe2+), Mb or promote metmyoglobin (MMb) reduction in dark–cutting beef. Because of the importance of color to fresh beef marketability, this review aimed at overviewing the significance of pHu in beef color and color stability and to discuss new alternatives for improving and assessing the beef color of dark–cutting beef, especially in Nellore bulls and their crossbreds, which are widely used in beef cattle production in Brazil. |
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New alternatives for improving and assessing the color of dark–cutting beef – a reviewMMb reductase enzymehigh pHuultimate pHmeat qualitybullABSTRACT Myoglobin (Mb) is a sarcoplasmic heme protein present in muscle cells, which acts as a short–term oxygen (O2) reserve in the muscle tissue. After slaughtering and exsanguination, Mb is the major pigment that provides the red color in meat. The concentration of Mb together with its redox state are two pivotal factors that determine meat color. The elevated pH of dark–cutting beef can affect both physical and biochemical properties resulting in decreased oxygenation. The darkening observed in high ultimate pH (pHu) beef concerns meat processors as color is the initial attribute that impacts on the purchase. Thus, any atypical meat color (i.e., loss of brightness) reduces consumer interest in the product. Several studies have demonstrated that immunological castration is effective in preventing both aggressive behavior and undesirable dark–cutting of bull meat. However, little information is available on the effects of processing techniques that limit the oxidation of ferrous iron (Fe2+), Mb or promote metmyoglobin (MMb) reduction in dark–cutting beef. Because of the importance of color to fresh beef marketability, this review aimed at overviewing the significance of pHu in beef color and color stability and to discuss new alternatives for improving and assessing the beef color of dark–cutting beef, especially in Nellore bulls and their crossbreds, which are widely used in beef cattle production in Brazil.Escola Superior de Agricultura "Luiz de Queiroz"2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162022000101801Scientia Agricola v.79 n.1 2022reponame:Scientia Agrícola (Online)instname:Universidade de São Paulo (USP)instacron:USP10.1590/1678-992x-2020-0079info:eu-repo/semantics/openAccessRibeiro,Caio César de SousaContreras-Castillo,Carmen JosefinaSantos-Donado,Priscila Robertina dosVenturini,Anna Ceciliaeng2021-01-13T00:00:00Zoai:scielo:S0103-90162022000101801Revistahttp://revistas.usp.br/sa/indexPUBhttps://old.scielo.br/oai/scielo-oai.phpscientia@usp.br||alleoni@usp.br1678-992X0103-9016opendoar:2021-01-13T00:00Scientia Agrícola (Online) - Universidade de São Paulo (USP)false |
dc.title.none.fl_str_mv |
New alternatives for improving and assessing the color of dark–cutting beef – a review |
title |
New alternatives for improving and assessing the color of dark–cutting beef – a review |
spellingShingle |
New alternatives for improving and assessing the color of dark–cutting beef – a review Ribeiro,Caio César de Sousa MMb reductase enzyme high pHu ultimate pH meat quality bull |
title_short |
New alternatives for improving and assessing the color of dark–cutting beef – a review |
title_full |
New alternatives for improving and assessing the color of dark–cutting beef – a review |
title_fullStr |
New alternatives for improving and assessing the color of dark–cutting beef – a review |
title_full_unstemmed |
New alternatives for improving and assessing the color of dark–cutting beef – a review |
title_sort |
New alternatives for improving and assessing the color of dark–cutting beef – a review |
author |
Ribeiro,Caio César de Sousa |
author_facet |
Ribeiro,Caio César de Sousa Contreras-Castillo,Carmen Josefina Santos-Donado,Priscila Robertina dos Venturini,Anna Cecilia |
author_role |
author |
author2 |
Contreras-Castillo,Carmen Josefina Santos-Donado,Priscila Robertina dos Venturini,Anna Cecilia |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Ribeiro,Caio César de Sousa Contreras-Castillo,Carmen Josefina Santos-Donado,Priscila Robertina dos Venturini,Anna Cecilia |
dc.subject.por.fl_str_mv |
MMb reductase enzyme high pHu ultimate pH meat quality bull |
topic |
MMb reductase enzyme high pHu ultimate pH meat quality bull |
description |
ABSTRACT Myoglobin (Mb) is a sarcoplasmic heme protein present in muscle cells, which acts as a short–term oxygen (O2) reserve in the muscle tissue. After slaughtering and exsanguination, Mb is the major pigment that provides the red color in meat. The concentration of Mb together with its redox state are two pivotal factors that determine meat color. The elevated pH of dark–cutting beef can affect both physical and biochemical properties resulting in decreased oxygenation. The darkening observed in high ultimate pH (pHu) beef concerns meat processors as color is the initial attribute that impacts on the purchase. Thus, any atypical meat color (i.e., loss of brightness) reduces consumer interest in the product. Several studies have demonstrated that immunological castration is effective in preventing both aggressive behavior and undesirable dark–cutting of bull meat. However, little information is available on the effects of processing techniques that limit the oxidation of ferrous iron (Fe2+), Mb or promote metmyoglobin (MMb) reduction in dark–cutting beef. Because of the importance of color to fresh beef marketability, this review aimed at overviewing the significance of pHu in beef color and color stability and to discuss new alternatives for improving and assessing the beef color of dark–cutting beef, especially in Nellore bulls and their crossbreds, which are widely used in beef cattle production in Brazil. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162022000101801 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162022000101801 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1678-992x-2020-0079 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Escola Superior de Agricultura "Luiz de Queiroz" |
publisher.none.fl_str_mv |
Escola Superior de Agricultura "Luiz de Queiroz" |
dc.source.none.fl_str_mv |
Scientia Agricola v.79 n.1 2022 reponame:Scientia Agrícola (Online) instname:Universidade de São Paulo (USP) instacron:USP |
instname_str |
Universidade de São Paulo (USP) |
instacron_str |
USP |
institution |
USP |
reponame_str |
Scientia Agrícola (Online) |
collection |
Scientia Agrícola (Online) |
repository.name.fl_str_mv |
Scientia Agrícola (Online) - Universidade de São Paulo (USP) |
repository.mail.fl_str_mv |
scientia@usp.br||alleoni@usp.br |
_version_ |
1748936465760387072 |