Development of a model system to mimic beef bone discoloration
Some current practices used in the meat industry (blast chilling, enhancement, modified atmosphere packaging [MAP]) appear to result in darkening of the bone in fresh meat. The objective of this study was to develop a model system that could be used to evaluate intervention strategies to prevent thi...
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| Veröffentlicht in: | Journal of food science 2005-11, Vol.70 (9), p.C575-C580 |
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| container_title | Journal of food science |
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| creator | Nicolalde, C Stetzer, A.J Tucker, E.M McKeith, F.K Brewer, M.S |
| description | Some current practices used in the meat industry (blast chilling, enhancement, modified atmosphere packaging [MAP]) appear to result in darkening of the bone in fresh meat. The objective of this study was to develop a model system that could be used to evaluate intervention strategies to prevent this discoloration. Beef rib bones were removed from carcasses, split along the transverse plane from the proximal to the distal end of the rib, and then frozen (-20 degrees C) or held at 4 degrees C for 24 h. Half were exposed to a phosphate/salt enhancement solution while half served as the control. Samples were packaged in air or modified atmosphere packaged (MAP: 80% O2/20% CO2) and displayed in a retail case (4 degrees C, 24 h). Visual discoloration occurred during the 1st 10 h of display. More darkening (brown, green/black) was observed in previously frozen samples, whereas samples held at refrigeration temperature were redder. CIE L*, a*, and b* values determined after 24 h indicated that samples held in refrigeration before packaging were lighter and redder. After 24 h at 4 degrees C, previously frozen samples contained more methemoglobin/g protein in the bone marrow than did bone samples that had never been frozen. |
| doi_str_mv | 10.1111/j.1365-2621.2005.tb08307.x |
| format | Article |
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The objective of this study was to develop a model system that could be used to evaluate intervention strategies to prevent this discoloration. Beef rib bones were removed from carcasses, split along the transverse plane from the proximal to the distal end of the rib, and then frozen (-20 degrees C) or held at 4 degrees C for 24 h. Half were exposed to a phosphate/salt enhancement solution while half served as the control. Samples were packaged in air or modified atmosphere packaged (MAP: 80% O2/20% CO2) and displayed in a retail case (4 degrees C, 24 h). Visual discoloration occurred during the 1st 10 h of display. More darkening (brown, green/black) was observed in previously frozen samples, whereas samples held at refrigeration temperature were redder. CIE L*, a*, and b* values determined after 24 h indicated that samples held in refrigeration before packaging were lighter and redder. After 24 h at 4 degrees C, previously frozen samples contained more methemoglobin/g protein in the bone marrow than did bone samples that had never been frozen.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.2005.tb08307.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>aqueous solutions ; Beef ; beef quality ; Biological and medical sciences ; bone discoloration ; Bones ; carbon dioxide ; cold storage ; Color ; cooling ; discoloration ; enhancement ; Food engineering ; Food industries ; Food packaging ; Food processing industry ; Food science ; Freezing ; frozen storage ; Fundamental and applied biological sciences. Psychology ; General aspects ; Handling, storage, packaging, transport ; hemoglobin ; meat composition ; meat processing ; metabolites ; modified atmosphere packaging ; oxygen ; packaging ; phosphates ; retail marketing ; sodium chloride</subject><ispartof>Journal of food science, 2005-11, Vol.70 (9), p.C575-C580</ispartof><rights>2006 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Nov/Dec 2005</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4395-1d9077f608f2d178077f10437f1a4bc66cdfcaa8f8cb5912c7a3f5c0989647383</citedby><cites>FETCH-LOGICAL-c4395-1d9077f608f2d178077f10437f1a4bc66cdfcaa8f8cb5912c7a3f5c0989647383</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.2005.tb08307.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.2005.tb08307.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=17358926$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Nicolalde, C</creatorcontrib><creatorcontrib>Stetzer, A.J</creatorcontrib><creatorcontrib>Tucker, E.M</creatorcontrib><creatorcontrib>McKeith, F.K</creatorcontrib><creatorcontrib>Brewer, M.S</creatorcontrib><title>Development of a model system to mimic beef bone discoloration</title><title>Journal of food science</title><description>Some current practices used in the meat industry (blast chilling, enhancement, modified atmosphere packaging [MAP]) appear to result in darkening of the bone in fresh meat. The objective of this study was to develop a model system that could be used to evaluate intervention strategies to prevent this discoloration. Beef rib bones were removed from carcasses, split along the transverse plane from the proximal to the distal end of the rib, and then frozen (-20 degrees C) or held at 4 degrees C for 24 h. Half were exposed to a phosphate/salt enhancement solution while half served as the control. Samples were packaged in air or modified atmosphere packaged (MAP: 80% O2/20% CO2) and displayed in a retail case (4 degrees C, 24 h). Visual discoloration occurred during the 1st 10 h of display. More darkening (brown, green/black) was observed in previously frozen samples, whereas samples held at refrigeration temperature were redder. CIE L*, a*, and b* values determined after 24 h indicated that samples held in refrigeration before packaging were lighter and redder. After 24 h at 4 degrees C, previously frozen samples contained more methemoglobin/g protein in the bone marrow than did bone samples that had never been frozen.</description><subject>aqueous solutions</subject><subject>Beef</subject><subject>beef quality</subject><subject>Biological and medical sciences</subject><subject>bone discoloration</subject><subject>Bones</subject><subject>carbon dioxide</subject><subject>cold storage</subject><subject>Color</subject><subject>cooling</subject><subject>discoloration</subject><subject>enhancement</subject><subject>Food engineering</subject><subject>Food industries</subject><subject>Food packaging</subject><subject>Food processing industry</subject><subject>Food science</subject><subject>Freezing</subject><subject>frozen storage</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>Handling, storage, packaging, transport</subject><subject>hemoglobin</subject><subject>meat composition</subject><subject>meat processing</subject><subject>metabolites</subject><subject>modified atmosphere packaging</subject><subject>oxygen</subject><subject>packaging</subject><subject>phosphates</subject><subject>retail marketing</subject><subject>sodium chloride</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><recordid>eNqVkV1rFDEYRoNYcG39DYaClzPN94cXomxt1S4VqcXLkMkkMuvMZE2muvvvm2EWvW4uEl44eZ5wAsA5RjUu62JbYyp4RQTBNUGI11ODFEWy3j8DKyw5qqhi-DlYIURIhTGTL8DLnLdonqlYgXeX_o_v427w4wRjgBYOsfU9zIc8-QFOEQ7d0DnYeB9gE0cP2y672Mdkpy6OZ-Ak2D77V8fzFNxfffy-_lRtvl5_Xn_YVI5RzSvcaiRlEEgF0mKp5gEjRstuWeOEcG1w1qqgXMM1Jk5aGrhDWmnBJFX0FJwvubsUfz_4PJltfEhjqTRYM0aUpKxAbxfIpZhz8sHsUjfYdDAYmVmX2ZpZl5l1mVmXOeoy-3L5zbHBZmf7kOzouvw_QVKuNBGFe79wf7veH57QYL5cXd6tueQloloiuuJ4_y_Cpl9GSCq5-XF7bfTt5uZb-TtDC_964YONxv5M5Vn3dwRhiopDrYWmj6V1ljA</recordid><startdate>200511</startdate><enddate>200511</enddate><creator>Nicolalde, C</creator><creator>Stetzer, A.J</creator><creator>Tucker, E.M</creator><creator>McKeith, F.K</creator><creator>Brewer, M.S</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>200511</creationdate><title>Development of a model system to mimic beef bone discoloration</title><author>Nicolalde, C ; Stetzer, A.J ; Tucker, E.M ; McKeith, F.K ; Brewer, M.S</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4395-1d9077f608f2d178077f10437f1a4bc66cdfcaa8f8cb5912c7a3f5c0989647383</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>aqueous solutions</topic><topic>Beef</topic><topic>beef quality</topic><topic>Biological and medical sciences</topic><topic>bone discoloration</topic><topic>Bones</topic><topic>carbon dioxide</topic><topic>cold storage</topic><topic>Color</topic><topic>cooling</topic><topic>discoloration</topic><topic>enhancement</topic><topic>Food engineering</topic><topic>Food industries</topic><topic>Food packaging</topic><topic>Food processing industry</topic><topic>Food science</topic><topic>Freezing</topic><topic>frozen storage</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>Handling, storage, packaging, transport</topic><topic>hemoglobin</topic><topic>meat composition</topic><topic>meat processing</topic><topic>metabolites</topic><topic>modified atmosphere packaging</topic><topic>oxygen</topic><topic>packaging</topic><topic>phosphates</topic><topic>retail marketing</topic><topic>sodium chloride</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Nicolalde, C</creatorcontrib><creatorcontrib>Stetzer, A.J</creatorcontrib><creatorcontrib>Tucker, E.M</creatorcontrib><creatorcontrib>McKeith, F.K</creatorcontrib><creatorcontrib>Brewer, M.S</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Nicolalde, C</au><au>Stetzer, A.J</au><au>Tucker, E.M</au><au>McKeith, F.K</au><au>Brewer, M.S</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Development of a model system to mimic beef bone discoloration</atitle><jtitle>Journal of food science</jtitle><date>2005-11</date><risdate>2005</risdate><volume>70</volume><issue>9</issue><spage>C575</spage><epage>C580</epage><pages>C575-C580</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>Some current practices used in the meat industry (blast chilling, enhancement, modified atmosphere packaging [MAP]) appear to result in darkening of the bone in fresh meat. The objective of this study was to develop a model system that could be used to evaluate intervention strategies to prevent this discoloration. Beef rib bones were removed from carcasses, split along the transverse plane from the proximal to the distal end of the rib, and then frozen (-20 degrees C) or held at 4 degrees C for 24 h. Half were exposed to a phosphate/salt enhancement solution while half served as the control. Samples were packaged in air or modified atmosphere packaged (MAP: 80% O2/20% CO2) and displayed in a retail case (4 degrees C, 24 h). Visual discoloration occurred during the 1st 10 h of display. More darkening (brown, green/black) was observed in previously frozen samples, whereas samples held at refrigeration temperature were redder. CIE L*, a*, and b* values determined after 24 h indicated that samples held in refrigeration before packaging were lighter and redder. After 24 h at 4 degrees C, previously frozen samples contained more methemoglobin/g protein in the bone marrow than did bone samples that had never been frozen.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.2005.tb08307.x</doi><tpages>1</tpages></addata></record> |
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| subjects | aqueous solutions Beef beef quality Biological and medical sciences bone discoloration Bones carbon dioxide cold storage Color cooling discoloration enhancement Food engineering Food industries Food packaging Food processing industry Food science Freezing frozen storage Fundamental and applied biological sciences. Psychology General aspects Handling, storage, packaging, transport hemoglobin meat composition meat processing metabolites modified atmosphere packaging oxygen packaging phosphates retail marketing sodium chloride |
| title | Development of a model system to mimic beef bone discoloration |
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