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. 2023 Mar 18;12(6):1302.
doi: 10.3390/foods12061302.

Improvement of Color and Oxidative Stabilities in Nellore Bull Dark Meat in High-Oxygen Package by Lactate and Rosemary Oil Extract

Caio César de Sousa Ribeiro  1   2 , Kathelyn Araújo Guimarães  1 , Eduardo Francisquine Delgado  3 , Júlio César de Carvalho Balieiro  4 , Anna Cecilia Venturini  5 , Carmen Josefina Contreras Castillo  1
Affiliations

Improvement of Color and Oxidative Stabilities in Nellore Bull Dark Meat in High-Oxygen Package by Lactate and Rosemary Oil Extract

Caio César de Sousa Ribeiro et al. Foods. .

Abstract

This study aimed to improve the color and oxidative stabilities of dark Nellore bull steaks with greater-than-normal ultimate pH (pHu) by the injection (8% raw wet weight basis) of a solution with L-lactate (2.5%), phosphate (0.3%) and rosemary extract (0.06%), with further packaging in high oxygen atmosphere (HiOx MAP). Longissimus lumborum muscles from pasture-fed Nellore bulls were divided into three pHu ranges: normal (<5.80), intermediate (5.81-6.19), and high (≥6.2). Muscles were then halved, with sections were randomly assigned to non-enhanced (C, n = 6/pHu range) or injected (E, n = 6/pHu range) groups, at 72 h postmortem. Each section was cut into 2 cm-slices, which were HiOx-packed and then stored for 5 days (dark) and displayed for 9 days (fluorescent lighting) at 2 °C. Higher pHu steaks exhibited greater a*, b*, h*, C* and surface oxymyoglobin and lower surface deoxymyoglobin and oxygen consumption compared to those of normal pHu between days 0 and 5 (p < 0.05). Over the time, normal-pHu muscles showed oxidative protection (lower TBARS and greater metmyoglobin reducing ability values, p < 0.05) in enhanced-steaks. Therefore, enhancement and HiOx MAP seem to produce greater-than-normal pHu Nellore bull steaks with a preferable color and quality, even after display time.

Keywords: TBARS; metmyoglobin-reducing activity; oxygen consumption; ultimate pH.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Experimental scheme of the study. HiOx-MAP: high oxygen modified atmosphere packaging (80% O2/20% CO2). Boxes with continuous line indicate the days when all measurements were performed. Boxes with dotted lines indicate the days when metmyoglobin reducing ability (MRA), oxygen consumption (OC) and lipid oxidation (TBARS) were not measured.
Figure 2
Figure 2
Oxygen consumption, measured as K/S 610/K/S 525) of Nellore Longissimus lumborum steaks with three ultimate pH (pHu) packaged in HiOx-MAP. ab Difference among days within a pHu range (p < 0.01). xyz Difference among pHu ranges within an experimental time (day) (p < 0.01). pHu ranges: normal (n = 12; 5.40 < pHu < 5.79), intermediate (n = 12; 5.80 < pHu < 6.19) and high (n = 12; pHu > 6.20). HiOx-MAP: high oxygen modified atmosphere packaging (80% O2/20% CO2). OxyMb: oxymyoglobin -lower value indicates greater OxyMb formed during air-blooming, and then lower oxygen consumption (OC). Standard error bars are indicated.
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