Consumer Preferences for Beef Color and Packaging Did Not Affect Eating Satisfaction
Inquiry Commodity
Repackaging Nitrite-Embedded Dark-Cutting Steak in Aerobic Polyvinyl Chloride Moving-picture show Decreases Surface Redness
Authors: Morgan L. Denzer (Oklahoma Land University) , Gretchen G. Mafi (Oklahoma Land Academy) , Deborah Fifty. VanOverbeke (Oklahoma State Academy) , Ranjith Ramanathan 
(Oklahoma State Academy)
Abstract
The overall goal was to evaluate the effects of repackaging nitrite-embedded dark-cutting steaks in polyvinylchloride (PVC) moving-picture show on surface color. Dark-cutting beefiness strip loins (n = viii; pH = half dozen.39) and USDA Depression Choice beefiness strip loins (USDA Choice, n = vi; pH = 5.56) were selected at a commercial packing institute. Dark-cutting loins were bisected and randomly assigned to nonenhanced dark-cutting and enhanced nighttime-cut with glucono delta-lactone and rosemary treatments. USDA Choice and nonenhanced dark-cutting steaks were vacuum packaged (VP) and served equally controls, whereas enhanced night-cutting steaks were packed in nitrite-embedded packaging (NP). Steaks from nonenhanced USDA Selection VP, nonenhanced dark-cutting VP, and enhanced dark-cutting NP loins were randomly assigned to 3, 6, or 9 d of dark storage.Following nighttime storage, steaks were repackaged in PVC and displayed for 6 d at 2°C. Instrumental color, visual color, and aerobic plate count were evaluated for all steaks. Enhanced dark-cutting steaks in NP increased (P < 0.05) a* values compared with USDA Choice and nonenhanced dark-cutting VP during 24 h of dark storage. Enhanced night-cutting steaks packaged in NP had greater a* and Fifty* values (P < 0.05) than nonenhanced nighttime-cutting VP steaks during night storage. Upon repackaging the enhanced dark-cutting steaks from NP, nitric oxide myoglobin decreased (P < 0.05) during the first 12 h of display. Loss of nitric oxide myoglobin corresponds with a darker red appearance, increased surface discoloration, and decreased a* values.In that location were no differences (P > 0.05) in aerobic plate count between enhanced nighttime-cutting NP steaks and nonenhanced dark-cut VP steaks after repackaging. In conclusion, NP improved surface redness; even so, repackaging enhanced dark-cutting from NP steaks in PVC decreased colour stability and redness of dark-cutting beefiness.
Keywords: night-cutting beef, meat color, nitrite-embedded packaging, antioxidant
How to Cite:
Denzer, M. L. & Mafi, K. G. & VanOverbeke, D. L. & Ramanathan, R., (2022) "Repackaging Nitrite-Embedded Nighttime-Cutting Steak in Aerobic Polyvinyl Chloride Motion picture Decreases Surface Redness", Meat and Muscle Biological science v(1): 46, p.1-12. doi: https://doi.org/10.22175/mmb.12944
Introduction
Consumers prefer to purchase meat products with a bright cerise-blood-red color because of their interpretation of red appearance as an indication of freshness (Carpenter et al., 2001). Dark-cutting beef deviates from a preferred bright ruby-ruby colour and appears as a dark cerise color owing to increased postmortem muscle pH (Lawrie, 1958; Scanga et al., 1998; Ramanathan et al., 2020a). Dark-cutting beef has worldwide occurrence, and carcasses are discounted at packing plants. In addition, dark-cutting beefiness is non sold at the retail level. Hence, it is critical to improve the appearance and value to maximize the economical benefits of producing animal proteins.
The occurrence of predominant oxymyoglobin, carboxymyoglobin, or nitric oxide myoglobin forms on the surface of steak imparts a consumer-preferred brilliant-reddish color. Hence, various mail service-harvest approaches, such as enhancement and modified atmospheric packaging, take been focused on counteracting the effects of greater-than-normal pH on surface color. Dark-cut steaks in loftier-oxygen and carbon monoxide modified atmosphere packages had greater redness than steaks in polyvinyl chloride (PVC) (Wills et al., 2017; Mitacek et al., 2019; Zhang et al., 2018; Ramanathan et al., 2019). Greater lipid oxidation (Mitacek et al., 2018) and consumer safety concerns (Grebitus et al., 2013) limit the application of high-oxygen and carbon monoxide modified atmosphere packaging, respectively, at the retail level.
Anaerobic nitrite-embedded packaging (NP) gives a bright-blood-red color by the germination of nitric oxide myoglobin (Fox Jr. and Ackerman, 1968; Siegel, 2011). NP improved the redness of ground beef, steaks, and bison meat (Claus and Du, 2013; Yang et al., 2016; Robert et al., 2017). Previous inquiry from our laboratory has shown that night-cutting steaks in NP improved surface redness by 19% compared with PVC film owing to the formation of nitric oxide myoglobin (Ramanathan et al., 2018). Repackaging normal-pH steaks in NP or exposing nitric oxide myoglobin to atmospheric oxygen results in discoloration (Claus and Du, 2013). Antioxidant enhancement and a greater-than-normal muscle pH have the potential to minimize discoloration of NP steaks when steaks are exposed to air. However, express knowledge is currently available on the effects to surface colour of repackaging high-pH/nighttime-cutting steaks in PVC.
A greater-than-normal postmortem muscle pH (pH > half-dozen.0; normal pH = 5.five–5.7) promotes the growth of spoilage organisms (Gill and Penney, 1986). Hence, enhancing dark-cutting steaks with a lower pH acid solution makes meat lighter and minimizes microbial growth (Apple et al., 2011). Even so, the utilise of strong acids can consequence in localized surface discoloration (Sawyer et al., 2009; Apple et al., 2011). Dolezal et al. (2013) utilized dull acidifying glucono delta-lactone to meliorate the color of dark-cut beef. The combined effects of acidification and NP on the color of dark-cutting beef accept non been reported. Therefore, the objective of the current study was to evaluate the combination of glucono delta-lactone and NP on the surface colour of dark-cutting beef longissimus lumborum steaks during storage and to evaluate the color stability of repackaged steaks in PVC during half-dozen-d retail display.
Materials and Methods
Raw materials and processing
Eight nighttime-cutting strip loins (pH = half dozen.21–vi.77; longissimus lumborum; Institutional Meat Purchasing Specifications #184) and half-dozen USDA Low Choice strip loins (USDA Choice; pH = 5.53–5.59; longissimus lumborum; Institutional Meat Purchasing Specifications #184) less than vii d postmortem were collected from a local purveyor (Creekstone Farms, Arkansas City, KS). Vacuum-packaged (VP) strip loins were transported on water ice to the Robert M. Kerr Food and Agricultural Products Heart at Oklahoma State University campus in Stillwater. Upon arrival, USDA Choice and dark-cut loins were bisected, vacuum packaged (Walton'southward Vacuum Pouch; 12 × 22 pouches; 3 mil thickness; 1.3–1.vi oxygen transmission charge per unit cmthree/100 in2; Walton's Inc., Wichita, KS) using a Multivac C5000 vacuum packager (Multivac, Kansas City, MO; vacuum level = twenty inches Hg), and stored in the night at 2°C until utilise. At 7 d postmortem, each half of dark-cut strip loins was randomly assigned either to enhancement with glucono delta-lactone and rosemary or to nonenhanced (Figure 1). Loins were injected with a handheld multineedle injection system (Leeson motor; Grafton, WI) at 10% of the raw meat weight basis with a combination of rosemary (Herbalox oleoresin rosemary; Kalsec, Kalamazoo, MI) and glucono delta-lactone solution (glucono delta-lactone; PMP Fermentation Products, Inc., Peoria, IL) to achieve a final concentration of 0.1% and 0.5%, respectively. Loins were rested for 2 h later enhancement, and each loin was rotated manually every 10 min to allow for more dispersion of enhancement solution. The average injection level was 9.9% (standard error = 0.one%). Enhanced night-cut loins, nonenhanced nighttime-cutting loins, and USDA Choice loins were sliced into one.91-cm-thick steaks from the inductive end using a meat slicer (Bizerba USA Inc., Piscataway, NJ).
Figure 1.
Schematic representation of enhancement and packaging of nighttime-cutting loins during dark storage and repackaging of steaks for retail display (USDA Selection: due north = 6; DCN/DCE: n = viii). DCE = night cut enhanced; DCN = dark cutting nonenhanced; PVC = polyvinyl chloride.
pH
The initial pH of USDA Choice and nonenhanced nighttime-cutting strip loins was measured at 3 random locations using a Hanna Instruments pH probe (Handheld HI 99163; probe FC232; Hanna Instruments, Woonsocket, RI). The pH of enhanced dark-cutting strip loins was measured at iii locations after a 2-h rest menstruation. On mean solar day half-dozen of retail display, steaks were removed, and the pH was measured in triplicate for each steak.
Packaging and simulated retail brandish
Steaks from nonenhanced dark-cutting, enhanced dark-cutting, and USDA Choice loins were randomly selected for three, 6, or 9 d of dark storage. Enhanced dark-cutting steaks were packaged in nitrite-embedded film (FreshCase; Curlon Grade A5106 Protective Packaging Motion picture; approximately 115 mg/g2 nitrite, 6 × 12 pouches; 7 mil thickness; <0.15 oxygen transmission charge per unit cm3/100 in2/24 h at 73°F, 1 temper; <0.5 h2o vapor transmission rate thousand/100 inii/24 h at 100°F, xc% relative humidity, 1 atmosphere; Neenah, WI). Nonenhanced nighttime-cutting steaks and USDA Option steaks were vacuum packaged (FlairPak 500 Vacuum Pouch; 10 × 14 pouches; iv.seven mil thickness; 1.3–ane.6 oxygen manual rate cmiii/100 intwo; Appleton, WI) using a Multivac C5000 vacuum packager. Steaks were stored in the dark for 3, 6, or 9 d at ii°C ± i°C. After iii, 6, or 9 d in dark storage, steaks were removed from the anaerobic packaging systems and placed on Styrofoam trays with absorbent pads and overwrapped with PVC (15,500–16,275 cm3 Oii/kii/24 h at 23°C; E-Z Wrap Crystal Clear Polyvinyl Chloride Wrapping Movie, Koch Supplies, Kansas City, MO) using a pic wrap machine (Winholt WHSS-1, 115V; Woodbury, NY). Packaged steaks were placed in a white coffin-style display case and stored under continuous fluorescent lighting (772 to i,056 lux, Philips fluorescent lamps; 12 watts, 48 inches length, color temperature = 3,500°Thousand; Phillips, China) at 2°C ± 1°C for six d.
Instrumental and visual color analysis
During dark storage, the instrumental colour of steaks was measured every 24 h using a HunterLab 4500L MiniScan EZ Spectrophotometer (2.5-cm discontinuity, illuminant A, and 10° standard observer angle; HunterLab Associates, Reston, VA). The HunterLab MiniScan spectrophotometer was standardized using white and blackness tiles. Owing to the thickness of the NP, the film was non used in the standardization process. The surface of each steak was read twice to tape the Committee International de l'éclairage (CIE) L*, a*, and b* values. The reflectance from 400 to 700 nm was also recorded to evaluate nitric oxide formation during dark storage. The first 3 d of dark storage were reported to stand for the shift to nitric oxide myoglobin in the NP. Upon repackaging, steaks bloomed for thirty min prior to colour evaluation and were read in duplicate every 12 h for vi d. The CIE L*, a*, and b* values and spectral readings from 400 to 700 nm were utilized to determine surface color. Chroma was determined using CIE a* and b* values (AMSA, 2012). The nitric oxide myoglobin germination was determined on enhanced dark-cut NP steaks and calculated as the ratio of reflectance at 650 and 570 nm, with a greater number indicating a greater amount of nitric oxide myoglobin and hemoglobin (AMSA, 2012). CIE a* and b* were used to decide the hue angle , which indicates discoloration (AMSA, 2012).
Visual color was evaluated past a trained console (n = six) for all repackaged steaks during vi-d display menstruation. All panelists passed the Farnsworth Munsell 85-hue test (Kinnear and Sahraie, 2002). Panelists determined muscle color using a seven-point scale (1 = extremely vivid ruby-red-red, 7 = dark carmine) and surface discoloration using a seven-bespeak scale (i = no discoloration [0%], 7 = extensive discoloration [81%–100%]) every 12 h for 6 d.
Aerobic plate count
The total plate count of repackaged USDA Choice, enhanced dark-cut NP, and nonenhanced nighttime-cut VP steaks in PVC was adamant on day 6 of brandish. The surface of steaks was swabbed using a sterile 2.54 × 2.54 cmtwo grid and an environmental swab (Puritan Environmental Sampling Kit HP007-BPW Puritan Medical Products Co LLC, Guildford, ME). I milliliter from the swab container was serially diluted into 9 mL of 0.1% sterile peptone h2o (Bacto Peptone Ref 211677 Becton; Dickinson and Company, Sparks, Physician). On 3M Petrifilm Rapid Aerobic Count plates (3M Wellness Intendance, St. Paul, MN), 1 milliliter from each dilution was aseptically plated in duplicate. Plates were incubated at 37°C for 48 h in a VWR Forced Air General Incubator (5.iv ft3; VWR, Radnor, PA). Subsequently 48 h of incubation, plates were removed and counted to determine the total plate count per centimeter square area using an Interscience Scan 100 pressure-sensitive pad (Interscience, Woburn, MA).
Statistical assay
The experimental design was a split-split plot. In the whole plot, each nighttime-cut loin department was randomly assigned to enhanced nighttime-cut (north = 8) and nonenhanced dark-cutting (n = 8). In the sub-plot (split up-factor), nonenhanced dark-cut VP and enhanced dark-cut NP sections were cut into steaks and assigned to three, half dozen, or 9 d in dark storage. In the sub-sub plot, steaks assigned to 3, six, or ix d of dark storage are repackaged in PVC for simulated retail display. The fixed effects include enhancement treatment, storage fourth dimension in dark storage, brandish time in PVC, and their interactions. The fixed furnishings for nitric oxide myoglobin content were night storage time and display time because nitric oxide myoglobin was only evaluated for enhanced dark-cut NP steaks. The loin was a random upshot, and storage time was a repeated measure out. The covariance-variance structure for the repeated measures was determined by evaluating the Akaike Information Criterion output, and the chemical compound symmetry structure was used based on the Akaike Information Criterion value. To the lowest degree-squares means were determined using the MIXED procedure of SAS (SAS version 9.iv; SAS Found Inc., Cary, NC) and considered significant at P < 0.05. Using the PDIFF options, to the lowest degree-squares means were separated and considered significant at P < 0.05. Steaks in NP were stored for ix d, and the maximum color changes occurred during the first 3 d of storage. Hence, least-squares means were reported only for the first iii d of dark storage to demonstrate the shift to nitric oxide myoglobin in NP.
Results
pH
Dark-cutting loins had greater pH (pH = vi.39 ± 0.04; mean ± standard error, P < 0.05) than USDA Choice loins (pH = 5.56 ± 0.04). Subsequently 6-d display, the pH of enhanced nighttime-cutting steaks was lower (pH = 5.88 ± 0.09, P < 0.05) than nonenhanced nighttime-cut steaks (pH = vi.42 ± 0.09).
Effects of dark storage and nitrite packaging on color
Lightness ( L* values). There was a meaning night storage solar day × enhancement interaction for 50* values (Figure 2A). The USDA Choice steaks were lighter (P < 0.05, greater L*) compared with nonenhanced dark cut VP and enhanced dark-cut NP steaks (Figure 2A) throughout storage time. The L* values of nonenhanced nighttime-cutting VP steaks did not change and were lower than USDA Choice and enhanced dark-cutting NP steaks throughout the start three d of storage. Later on 72 h, the L* values of nonenhanced dark-cutting VP steaks remained lower (P < 0.05) than the enhanced dark-cutting NP steaks.
Figure 2.
Furnishings of night storage 24-hour interval and enhancement on nighttime storage Fifty* values (console A) and a* values (panel B). Least-squares ways with different letters (a–h) within an attribute are significantly different (P < 0.05). Standard error of the mean indicated by error bars (SEM(A) = 0.91; SEM(B) = 0.24). Treatments include normal-pH USDA Depression Pick strip loin (n = vi), nonenhanced dark-cutting (DCN) steaks in vacuum packaging (due north = 8), and night-cutting steaks enhanced (DCE) with 0.5% glucono delta-lactone and 0.1% rosemary solution and in nitrite-embedded packaging (due north = 8).
Redness ( a* , hue, and blush). At that place was a meaning dark storage twenty-four hour period × enhancement interaction for a* values, hue, and chroma (Effigy 2B and Figure 3A–3B). Within i d, enhanced night-cutting-NP steaks increased in a* values and were redder (P < 0.05) than USDA Choice VP steaks (Figure 2B). The redness of USDA Choice VP steaks significantly decreased from twenty-four hours 0 to twenty-four hours i of night storage. The USDA Choice VP steaks had a subtract in chroma and a* values from day 0 to 24-hour interval i due to the germination of deoxymyoglobin. Nonenhanced dark-cutting VP steaks had minimal changes in redness and had no change (P < 0.05) in blush values during the showtime 3 d of dark storage (Figure 3A). A greater hue bending indicates a modify from red to yellow and increased discoloration. Nonenhanced dark-cutting VP steaks did not demonstrate a change (P > 0.05) in hue angle throughout the 3 d of dark storage (Figure 3B). Hue angle of USDA Option VP steaks decreased (P < 0.05) from day 0 to day one. The enhanced dark-cutting NP steaks paralleled in hue changes with the USDA Choice steaks. The highest hue angle was on day 0, and significantly decreased by day 1 of dark storage. The decrease in hue bending values (indicating less discoloration) occurred after the showtime twenty-four hour period of dark storage for the enhanced night-cutting NP steaks.
Figure 3.
Effects of nighttime storage solar day and enhancement on dark storage blush (panel A) and hue (panel B). To the lowest degree-squares means with unlike messages (a–f) within an attribute are significantly different (P < 0.05). Standard error of the mean indicated past error bars (SEM(A) = 0.41; SEM(B) = 0.60). Treatments include normal-pH USDA Low Pick steaks (n = half-dozen), nonenhanced dark-cutting (DCN) steaks in vacuum packaging (northward = 8), and dark-cut steaks enhanced (DCE) with 0.5% glucono delta-lactone and 0.1% rosemary solution and in nitrite-embedded packaging (north = viii).
Nitric oxide myoglobin formation. There was a night storage mean solar day effect (P < 0.05) on the nitric oxide myoglobin formed for enhanced dark-cut NP steaks (Table 1). Nitric oxide myoglobin content increased (P < 0.05) within 24 h of night storage. Day 3 enhanced dark-cutting NP had a greater (P < 0.05) ratio of R650 ÷ R570 nm than day two enhanced dark-cutting NP, indicating an increase in nitric oxide myoglobin content.
Table 1.
Effects of dark storage mean solar day ane on the nitric oxide myoglobin formation ii in the enhanced dark-cut steaks packaged in nitrite-embedded packaging (due north = 8)
| Dark storage twenty-four hours | Nitric oxide myoglobin formation |
|---|---|
| 0 | 2.37 a |
| i | 5.60 b |
| ii | 5.27 b |
| 3 | half dozen.01 c |
| SEM = 0.08 | |
Effects of repackaging anaerobically packaged steaks in polyvinyl chloride film on retail brandish color
Lightness ( L* values). A meaning interaction of enhancement × hour of retail brandish in PVC resulted for Fifty* values (Table ii). At time 0 h of retail display, repackaged enhanced dark-cutting steaks were lighter (P < 0.05) than repackaged nonenhanced night-cut steaks. The USDA Choice steaks at 0 h had greater L* values than 144 h USDA Choice steaks.
Table 2.
To the lowest degree-squares means for 50* (enhancement ane × 60 minutes of retail brandish) of repackaged steaks displayed for 144 h
| Retail brandish 60 minutes | Enhancement | L* values |
|---|---|---|
| 0 | USDA Choice | 45.70 i |
| DCN | 33.54 abc | |
| DCE | 39.34 fgh | |
| 12 | USDA Selection | 46.56 i |
| DCN | 33.90 abcd | |
| DCE | 38.52 fg | |
| 24 | USDA Option | 46.35 i |
| DCN | 33.86 abc | |
| DCE | 38.xviii def | |
| 72 | USDA Choice | 45.58 i |
| DCN | 34.06 abcde | |
| DCE | 37.81 cdef | |
| 84 | USDA Choice | 45.06 i |
| DCN | 33.22 ab | |
| DCE | 38.30 ef | |
| 132 | USDA Choice | 43.31 hullo |
| DCN | 31.59 a | |
| DCE | 37.26 bcdef | |
| 144 | USDA Pick | 42.63 ghi |
| DCN | 32.20 a | |
| DCE | 37.36 bcdef | |
| SEM = 1.07 | ||
Redness ( a* and chroma). At that place was a pregnant dark storage time × enhancement × 60 minutes of retail display in PVC consequence on a* values and chroma (Table 3). At time 0 h of retail brandish, enhanced nighttime-cutting steaks in NP had greater a* and chroma values (P < 0.05) than nonenhanced nighttime-cut steaks during all nighttime storage time. At 0 h, enhanced dark-cutting steaks in NP had similar a* and chroma values (P > 0.05) to USDA Selection VP steaks. Nonenhanced night-cutting steaks that were in vacuum and stored for 3 d in night storage did non demonstrate a change (P > 0.05) in a* and chroma values during retail brandish; however, nonenhanced nighttime-cutting steaks that were in vacuum and stored for 6 d or 9 d in night storage decreased significantly in a* and blush values by hour 132 compared with hour 0 of retail brandish. PVC repackaged enhanced night-cut NP steaks had a significant decrease in a* and chroma values from hour 0 to hour 12. Later on 12 h, the repackaged enhanced night-cut NP steaks had lower (P < 0.05) a* values than USDA Choice for all dark storage times; notwithstanding, PVC repackaged steaks from enhanced dark-cutting NP and nonenhanced night-cut VP were non different at 12 h. By the cease of retail display, PVC repackaged enhanced night-cut NP and nonenhanced dark-cutting VP steaks demonstrated no differences (P > 0.05) in a* values for all dark storage times. However, PVC repackaged USDA Choice steaks were redder (P < 0.05) than repackaged enhanced night-cutting NP and nonenhanced dark-cutting VP steaks stored iii d and half dozen d in dark storage at the terminate of display.
Table 3.
Least-squares means for a* and chroma (dark storage time i × enhancement 2 × hour of retail display) of repackaged steaks displayed for 144 h
| Retail display hour | |||||||||
|---|---|---|---|---|---|---|---|---|---|
| Parameter | Dark storage time | Enhancement | 0 | 12 | 24 | 72 | 84 | 132 | 144 |
| a* values | 3 d | USDA Choice | 28.04 ab wx | 31.69 b westward | 31.12 ab z | 29.65 ab y | 29.45 ab y | 28.10 ab y | 26.70 a y |
| DCN | 22.69 a v | 23.67 a v | 24.62 a xy | 24.32 a wx | 24.38 a vwx | 22.32 a wx | 22.11 a wx | ||
| DCE | 27.84 b wx | 21.12 a five | 19.97 a vw | xx.46 a vw | 20.69 a v | 17.79 a vw | 18.65 a vw | ||
| 6 d | USDA Choice | 27.34 ab wx | thirty.49 b west | thirty.29 b z | 29.24 ab y | 28.83 ab xy | 26.32 ab xy | 24.97 a xy | |
| DCN | 23.89 b vw | 23.57 b v | 23.93 b wx | 24.01 b vwx | 23.59 b vw | 18.57 a vw | eighteen.42 a vw | ||
| DCE | 28.77 b ten | 20.02 a v | 18.40 a five | xix.52 a five | 20.20 a v | twenty.27 a vw | 20.x a vw | ||
| SEM = 1.14 | 9 d | USDA Choice | 25.46 b vwx | 29.45 b westward | 29.00 b yz | 27.65 b xy | 27.61 b wxy | 19.lx a vw | 17.75 a vw |
| DC | 23.66 b vw | 23.82 b v | 24.12 b wx | 22.13 b vw | xx.61 ab five | 16.75 a v | 16.40 a v | ||
| DCE | 27.48 c wx | 20.26 ab v | 21.06 ab vwx | 21.51 b vw | 19.90 ab 5 | 17.08 ab v | xvi.82 a five | ||
| Blush | iii d | USDA Choice | 35.25 ab z | 39.92 b x | 39.18 b y | 37.sixteen ab y | 37.13 ab y | 35.31 ab y | 33.63 a z |
| DCN | 26.93 a w | 28.83 a westward | 30.23 a x | 29.89 a wx | 30.04 a xy | 27.41 a ten | 27.16 a xy | ||
| DCE | 33.84 b z | 26.78 a w | 25.81 a wx | 26.34 a w | 26.64 a wx | 23.27 a wx | 24.21 a wx | ||
| 6 d | USDA Choice | 34.71 abc z | 38.60 c x | 38.04 bc y | 36.76 bc y | 36.27 abc y | 33.21 ab y | 31.68 a yz | |
| DCN | 28.54 b wxy | 28.49 b w | 29.07 b wx | 29.22 b w | 28.65 b wx | 22.53 a wx | 22.27 a wx | ||
| DCE | 35.22 b z | 25.99 a w | 24.50 a w | 25.66 a w | 26.29 a wx | 26.01 a x | 25.62 a x | ||
| SEM = i.25 | 9 d | USDA Choice | 32.57 b wyz | 37.thirteen b x | 36.86 b y | 34.89 b xy | 34.58 b y | 26.15 a x | 23.97 a wx |
| DCN | 28.23 c wx | 28.72 c w | 29.xviii c wx | 26.53 c west | 24.47 bc w | 19.89 ab w | 19.36 a west | ||
| DCE | 33.49 b yz | 25.65 a w | 26.55 a wx | 27.28 a w | 25.55 a wx | 22.58 a wx | 22.66 a wx | ||
The ratio of R650 ÷ R570 nm was significantly impacted by the hour of retail display for PVC repackaged enhanced dark-cutting NP steaks (Tabular array 4). The only loss (14.4%, P < 0.05) in nitric oxide myoglobin between 12-h measurement periods occurred in the first 12 h of brandish. The next loss of nitric oxide myoglobin from the display did not occur until 108 h, after which no additional loss occurred. The subtract in nitric oxide myoglobin ratio in PVC repackaged enhanced dark-cutting NP steaks aligned with a* and chroma results.
Table four.
Effects of 60 minutes of retail display on nitric oxide germination 1 of the repackaged enhanced 2 night-cut steaks (northward = 8)
| Retail display hour | Nitric oxide myoglobin formation |
|---|---|
| 0 | 5.49 d |
| 12 | 4.70 c |
| 24 | 4.65 c |
| 36 | iv.58 bc |
| 48 | 4.54 bc |
| 60 | 4.51 bc |
| 72 | 4.44 abc |
| 84 | four.40 abc |
| 96 | 4.32 abc |
| 108 | 4.00 ab |
| 120 | 4.07 abc |
| 132 | three.85 a |
| 144 | iii.86 a |
| SEM = 0.16 | |
Visual colour. For muscle color and surface discoloration, there was a significant night storage time × enhancement × hour of retail display in PVC interaction (Table 5). Dark storage time had minimal effects on the musculus color and surface discoloration at hour 0 of display within each enhancement. USDA Pick steaks stored for 3 d and half-dozen d in dark increased in muscle color score, with the muscle color becoming darker red as brandish time increased. However, at 0 h of retail display, PVC repackaged USDA Option steaks were significantly brighter cherry-red in advent compared with enhanced dark-cutting and nonenhanced dark-cutting steaks during all night storage times. The panelists noted no discoloration on PVC repackaged USDA Choice, nonenhanced night-cutting VP, and enhanced dark-cutting NP steaks (P > 0.05) at 60 minutes 0 of brandish. Repackaged nonenhanced dark-cutting VP had a darker appearance at hour 0 and 12 than USDA Selection and enhanced dark-cutting NP steaks. Additionally, repackaged nonenhanced dark-cutting VP steaks did non significantly modify in muscle color equally brandish hour increased for all dark storage times; therefore, the dark storage time had no effect on the musculus color of repackaged nonenhanced night-cut VP steaks. Enhanced night-cut NP steaks had brighter (P < 0.05) red color than repackaged nonenhanced dark-cutting VP steaks at hour 0 but significantly decreased in redness inside 12 h of display for steaks stored iii d and nine d in dark storage. This parallels with the pregnant decrease in nitric oxide myoglobin, a* values, and chroma in the first 12 h of brandish. The muscle color of repackaged enhanced dark-cutting NP steaks was equivalent (P > 0.05) to repackaged nonenhanced dark-cutting VP steaks by 24 h of brandish for steaks stored 3 d and half-dozen d in dark storage.
Table 5.
To the lowest degree-squares ways for muscle colour 1 and surface discoloration two (dark storage time 3 × enhancement 4 × 60 minutes of retail brandish) of repackaged steaks displayed for 144 h
| Retail display hour | |||||||||
|---|---|---|---|---|---|---|---|---|---|
| Parameter | Dark storage fourth dimension | Enhancement | 0 | 12 | 24 | 72 | 84 | 132 | 144 |
| Muscle color | USDA Pick | 2.0 ab v | one.5 a 5 | 1.8 a 5 | two.ii abc v | ii.6 bc v | 2.9 cd v | 3.6 d five | |
| 3 d | DCN | half dozen.three a ten | 6.3 a yz | 6.3 a xy | 6.iii a wx | six.5 a x | 6.2 a xyz | 6.5 a y | |
| DCE | iv.5 a w | 5.4 b x | half dozen.0 bc xy | 6.1 bc wx | 6.one bc wx | half-dozen.2 bc xyz | 6.4 c xy | ||
| USDA Choice | 2.2 ab v | ii.0 a vw | one.9 a v | ii.6 ab v | 3.0 bc v | 3.half dozen c vw | 3.6 c 5 | ||
| half dozen d | DCN | 6.8 a 10 | six.5 a z | 6.five a xy | 6.5 a wx | 6.half-dozen a x | 6.vii a y | half-dozen.seven a y | |
| DCE | v.2 a w | five.six a xy | 5.ix a x | 5.9 a wx | 5.v a w | five.9 a xy | 5.7 a 10 | ||
| SEM = 0.20 | USDA Choice | 2.seven a 5 | 2.7 a westward | 3.1 a w | 2.vii a v | iii.1 a v | four.2 b w | 4.7 b xy | |
| ix d | DCN | 6.8 a x | half dozen.7 a z | half-dozen.eight a y | six.seven a x | 6.8 a 10 | 6.8 a z | 6.9 a y | |
| DCE | 4.6 a w | five.6 b xy | 5.ix bc x | 5.7 bc westward | five.6 b due west | 5.5 b x | 6.v c w | ||
| Surface discoloration | USDA Selection | 1.iii a v | 1.2 a v | 1.ane a v | 1.3 a v | i.4 a five | i.8 a vw | 2.0 a v | |
| 3 d | DCN | 1.0 a 5 | ane.0 a v | 1.0 a five | one.1 a v | 1.1 a v | 1.2 a v | ane.five a v | |
| DCE | ane.5 a v | 2.9 b wx | 3.0 b west | 3.4 b w | iii.ii b w | iii.three b xy | iii.4 b wx | ||
| USDA Option | 1.two a 5 | 1.2 a five | ane.2 a v | 1.iv a 5 | 1.5 a v | 2.1 a vw | 2.i a v | ||
| half dozen d | DCN | 1.0 a 5 | 1.0 a v | 1.0 a five | 1.i ab v | 1.2 ab v | 2.4 c wx | 2.2 bc vw | |
| DCE | i.half dozen a five | 3.three b x | three.7 b w | iii.half-dozen b w | 3.six b w | 4.3 b yz | 3.vii b 10 | ||
| SEM = 0.29 | USDA Choice | i.8 a v | ane.81 a vw | 1.viii a 5 | 1.4 a five | i.half-dozen a v | 4.1 b yz | 4.iv b x | |
| 9 d | DCN | ane.0 a v | ane.0 a v | i.1 a v | 1.3 ab 5 | 1.5 ab v | ii.1 ab vw | ii.iii b vw | |
| DCE | 1.iv a v | 2.9 b wx | 3.2 b w | three.ii b westward | 3.ii bc w | 4.5 d z | 4.3 cd x | ||
Nonenhanced dark-cutting VP steaks stored for iii d in dark storage had no meaning modify in surface discoloration during retail display. USDA Choice steaks had no alter (P > 0.05) in surface discoloration during retail brandish for 3-d and half-dozen-d nighttime storage times, but steaks stored for 9 d in dark storage significantly increased in discoloration during the display period. Enhanced dark-cut NP steaks increased (P < 0.05) in surface discoloration after 12 h of repackaging for all nighttime storage times, and the level of discoloration of repackaged enhanced night-cutting NP steaks was more (P < 0.05) than USDA Choice and repackaged nonenhanced dark-cut VP steaks. The surface discoloration of repackaged enhanced dark-cutting NP steaks was greater than USDA Choice and repackaged nonenhanced nighttime-cut VP steaks at the end of the brandish period for steaks stored iii d and 6 d in night storage (P < 0.05). With an increased night storage fourth dimension to 9 d, the discoloration increased significantly with increased display hour for repackaged enhanced dark-cutting NP steaks. By the finish of the retail display, the repackaged enhanced dark-cutting NP steaks had a similar (P > 0.05) level of discoloration to USDA Choice steaks.
Aerobic plate count
There was a significant dark storage time × enhancement consequence for aerobic plate count (Table 6). The USDA Selection steaks had a lower (P < 0.05) aerobic plate count than the enhanced night-cut steaks and nonenhanced dark-cutting steaks for all dark storage periods. Nonenhanced nighttime-cutting VP steaks had greater (P < 0.05) aerobic plate counts than enhanced nighttime-cutting NP steaks during six d of dark storage. Withal, no differences in aerobic plate count were noted between nonenhanced nighttime-cutting VP steaks and enhanced dark-cut NP steaks with 9 d of night storage.
Tabular array half dozen.
Furnishings of dark storage fourth dimension 1 and enhancement two on microbial growth of repackaged steaks displayed for 144 h
| Night storage fourth dimension | Enhancement | Log(CFU/cm2) |
|---|---|---|
| 3 d | USDA Choice | 4.99 a |
| DCN | 6.95 bc | |
| DCE | 6.20 b | |
| six d | USDA Choice | 4.89 a |
| DCN | 7.59 c | |
| DCE | half-dozen.41 b | |
| 9 d | USDA Choice | 4.99 a |
| DCN | half dozen.39 b | |
| DCE | six.23 b | |
| SEM = 0.21 | ||
Discussion
Anaerobically packaged NP film improves redness of normal-pH and loftier-pH beef. Nitrite from packaging pic migrates to meat and will react with myoglobin to class bright-reddish nitric oxide myoglobin. The mechanistic basis for the interconversion of myoglobin forms within NP is non articulate. Previous research noted the formation of nitric oxide myoglobin occurs through the reduction of nitric oxide metmyoglobin in vitro (Fob Jr. and Ackerman, 1968). When meat is packaged in nitrite film, myoglobin is oxidized to class nitric oxide metmyoglobin. Anaerobic packaging favors oxygen consumption and also metmyoglobin reducing activeness. Therefore, reducing capacity of meat plays an of import pace in how quickly nitric oxide myoglobin tin form on meat surface (Denzer et al., 2020). The reducing chapters of meat is critical in converting nitric metmyoglobin to form nitric oxide myoglobin. Dark-cutting beefiness has more metmyoglobin reducing activity compared with normal-pH beef (English et al., 2016; McKeith et al., 2016; Ramanathan et al., 2020b). Therefore, greater metmyoglobin reducing activity allows faster reduction and nitric oxide myoglobin formation. In support, Ramanathan et al. (2018) demonstrated the germination of metmyoglobin on day 0 in NP. Additionally, an increase in nitric oxide myoglobin germination was shown in dark-cut steaks in NP film packaged during 24-h retail display, and the nitric oxide myoglobin formation significantly increased in the presence of rosemary from day 1 to day three of retail display (Ramanathan et al., 2018). This parallels with the nitric oxide myoglobin increase seen in this study. However, limited noesis is currently available on the effects of repackaging anaerobically formed bright-red nitric oxide myoglobin in dark-cutting steaks. The current report demonstrated that exposure to aerobic condition decreased bright-red color of night-cutting steaks. Claus and Du (2013) reported that L* and a* values significantly decreased for repackaged normal-pH steaks in 6 h of retail brandish. A like pass up in a* values was seen in this study at 12 h.
At a pH of half dozen.vii in vitro, nitric oxide myoglobin is oxidized chop-chop in lite and oxygen weather to grade metmyoglobin (Walsh and Rose, 1956), indicating the implications of retail brandish conditions on the oxidation of nitric oxide myoglobin. Additionally, nitric oxide myoglobin oxidation is greater at elevated pHs (Walsh and Rose, 1956; Munk et al., 2010), demonstrating an increased susceptibility for oxidation in dark-cutting beef. Siegel (2011) reported that the nitrite migrated from packaging cloth was less than 2 ppm using NP movie. In support, Claus and Du (2013) demonstrated that the remainder nitrite in the NP moving-picture show packaged beefiness was 1.44 ppm in the longissimus of normal-pH steaks. Claus and Du (2013) noted an increase in metmyoglobin with an increased brandish time later on repackaging steaks in PVC. In the present study, in that location was an increase in surface discoloration and a subtract in redness within the first 12 h. Later 12 h, there were limited changes in redness, likely attributable to the antioxidant effect of rosemary. In support, a previous study noted that dark-cutting steaks dipped in rosemary and packaged in NP had greater redness than steaks packaged in NP film (Ramanathan et al., 2018).
Enhancement of nighttime-cutting beef with weak organic acids improved lightness of night-cutting beef (Sawyer et al., 2009; Apple tree et al., 2011; Stackhouse et al., 2016; Tapp et al., 2017). Furthermore, the addition of acid generating glucono delta-lactone was likewise reported to increment L* values of dark-cutting beef (Dolezal et al., 2013). In support, Hughes et al. (2017) noted that increased water on the surface of steaks can promote low-cal scattering and lightness (L* values).
Night-cutting beef has more microbial growth due to greater-than-normal pH (Gill and Newton, 1979). Acidification by glucono delta-lactone decreased microbial growth for various meat products (Farkas and Andrássy, 1993; Maijala et al., 1993). NP results in a 1-log reduction of microbial growth due to anaerobic weather condition (Yang et al., 2016; Narváez-Bravo et al., 2017; Ramanathan et al., 2018). In the current research, the enhancement and NP did not provide a significant reject in microbial growth compared with nonenhanced dark-cutting steaks, perchance attributable to contamination through the injection process.
Conclusions
The use of glucono delta-lactone in combination with NP film improved the color of dark-cutting steaks. Nevertheless, repackaging enhanced NP steaks in PVC resulted in a decline in red appearance and an increase in discoloration in comparison with USDA Selection steaks. In conclusion, anaerobic NP improved the redness of dark-cutting steaks; however, repackaging NP steaks in aerobic weather condition increased discoloration.
Acknowledgement
The authors would similar to give thanks Amcor for providing FreshCase® packaging to deport the research.
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