Characterizing the Biochemical Attributes of Oxygen- and Non–Oxygen-Exposed Surfaces to Understand the Features That Influence Color Stability of Beef Longissimus Lumborum Steaks
Year: 2025
Type: article
Abstract: Limited knowledge is currently available on how different biochemical parameters accurately predict variability in beef color stability. The objectives were to evaluate the contributions of lipid oxidation, metmyoglobin-reducing activity, oxygen penetration, and oxygen consumption of oxygen-exposed and non–oxygen-exposed surfaces to predict color stability of the longissimus lumborum muscle. Steaks were sliced (1.91 cm) from USDA Low Choice beef strip loins (n = 7), packaged in polyvinyl chloride overwrap trays, and randomly assigned to 3 or 6 d of retail display. During display, instrumental color was evaluated daily using a HunterLab MiniScan spectrophotometer. The display surface was considered as oxygen exposed, whereas the interior of the steak was denoted as non–oxygen-exposed. The non–oxygen-exposed surface was obtained by slicing the steak in half parallel to the surface previously exposed to oxygen. The non–oxygen-exposed and oxygen-exposed surfaces were used to determine oxygen consumption, metmyoglobin-reducing activity, and lipid oxidation. Nitrite-induced metmyoglobin reduction was used to measure metmyoglobin-reducing activity, whereas oxygen con- sumption was calculated using 2 different approaches (as changes in oxymyoglobin with incubation and metmyoglobin formation during oxygen consumption). With increased display time, a* values (redness) decreased (P < 0.05) for instru- mental color. The non–oxygen-exposed steak surface had greater (P < 0.05) metmyoglobin-reducing activity compared with oxygen-exposed surfaces. Oxygen exposure affected the oxygen consumption of the steaks, with the oxygen-exposed surfaces having lower (P < 0.05) oxygen consumption compared to non–oxygen-exposed surfaces on day 6 of display. The exposure of oxygen to the muscle resulted in a decrease in activity, paralleling in decline in retail color and color stability. Oxygen-exposed surface metmyoglobin-reducing activity was strongly correlated (r = 0.77; P < 0.05) with a* values. Metmyoglobin levels during oxygen consumption had a strong relationship (R2 = 0.47; P < 0.05) with a* values. The presence of oxygen can result in negative impacts on the shelf life of steaks; however, the non-exposed interior of the muscle remains more biochemically active. Based on the feature selection using lasso regression, oxygen penetration, metmyoglobin levels during oxygen consumption, and initial metmyoglobin levels during metmyoglobin-reducing activity can predict beef longissimus lumborum color stability.
Source: Meat and Muscle Biology
DOI: 10.22175/mmb.18940
Authors: Morgan L. Denzer, Gretchen G. Mafi, Morgan Pfeiffer, Ranjith Ramanathan
Institution: Oklahoma State University
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $1,000
OpenAlex ID: W4409160689