Department of Agroindustry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of Sao Paulo, Piracicaba, SP 13418-900, Brazil.
Department of Pharmaceutical Sciences, Federal University of Sao Paulo, Diadema, SP 099013-030, Brazil.
Food Res Int. 2024 Jan;175:113688. doi: 10.1016/j.foodres.2023.113688. Epub 2023 Nov 7.
Bos taurus indicus bulls are very susceptible to pre-slaughter stress, which directly impacts the decline in muscle pH, leading to darker meat. The aim was to investigate the effect of succinate and atmosphere on the color stability of Nellore (Bos taurus indicus) Longissimus lumborum steaks classified by ultimate pH (pHu): normal pHu (5.40 ≤ pHu ≤ 5.79) and high pHu (pHu ≥ 5.80). The experimental treatment systems were: (i) vacuum packaging without succinate injection, (ii) HiOx-MAP (80 % O + 20 % CO), and (iii) HiOx-MAP (80 % O + 20 % CO) enhanced with sodium succinate injection (pH 5.4). Steaks from all treatment systems were stored at 4 °C for 14 days and tested for instrumental color, myoglobin content, oxygen consumption (OC), metmyoglobin-reducing activity (MRA), lipid oxidation, and microbiological analysis. High and normal pHu vacuum-packaged steaks exhibited greater color stability due to higher MRA. High and normal pHu steaks packaged with HiOx-MAP or HiOx-MAP enhanced with succinate showed improved color due to lower deoxymyoglobin content (%DMb) and OC up to the eighth day of storage. Still, succinate injection promoted increased (P < 0.05) lipid oxidation in normal pHu steaks and reduced MRA after 14 days. These findings emphasize the intricate interplay between pHu and packaging systems on Bos taurus indicus meat quality. Further research in this area could contribute to a better understanding of meat color abnormalities and provide insights into potential meat preservation and enhancement strategies.
印度野牛公牛极易受到宰前应激的影响，这直接导致肌肉 pH 值下降，使肉质变暗。本研究旨在探讨琥珀酸盐和环境对嫩肩肉色稳定性的影响，嫩肩肉根据最终 pH 值（pHu）进行分类：正常 pHu（5.40 ≤ pHu ≤ 5.79）和高 pHu（pHu ≥ 5.80）。实验处理系统为：（i）无琥珀酸盐注射的真空包装，（ii）HiOx-MAP（80% O+20% CO），和（iii）HiOx-MAP（80% O+20% CO）增强型琥珀酸盐注射（pH 5.4）。所有处理系统的牛排均在 4°C 下储存 14 天，并进行仪器颜色、肌红蛋白含量、耗氧量（OC）、高铁肌红蛋白还原活性（MRA）、脂质氧化和微生物分析。由于较高的 MRA，高 pHu 和正常 pHu 真空包装牛排表现出更好的颜色稳定性。用 HiOx-MAP 或 HiOx-MAP 增强型琥珀酸盐包装的高 pHu 和正常 pHu 牛排由于较低的脱氧肌红蛋白含量（%DMb）和 OC，在储存第 8 天之前，颜色得到改善。然而，琥珀酸盐注射促进了正常 pHu 牛排的脂质氧化增加（P<0.05），并在 14 天后降低了 MRA。这些发现强调了 pHu 和包装系统对印度野牛牛肉质量的复杂相互作用。该领域的进一步研究可以帮助更好地理解肉类颜色异常，并为潜在的肉类保鲜和增强策略提供见解。
