Injection of iodoacetic acid into pre-rigor bovine muscle simulates dark cutting conditions. (June 2021)
- Record Type:
- Journal Article
- Title:
- Injection of iodoacetic acid into pre-rigor bovine muscle simulates dark cutting conditions. (June 2021)
- Main Title:
- Injection of iodoacetic acid into pre-rigor bovine muscle simulates dark cutting conditions
- Authors:
- Buhler, Jared F.
Dang, David S.
Stafford, Chandler D.
Keele, Natalie E.
Esco, Abigail N.
Thornton, Kara J.
Cornforth, Daren P.
Matarneh, Sulaiman K. - Abstract:
- Abstract: The purpose of this study was to develop an in situ model for dark cutting beef. Iodoacetic acid (IAA) was injected at different concentrations (0, 0.625, 1.25, 2.5, 3.75, 5, or 10 μmol/g of muscle) into pre-rigor bovine longissimus thoracis et lumborum (LTL) muscle samples, and pH and color were evaluated over a 48 h period. Injection of IAA blunted muscle pH decline and lowered lightness (L*), redness (a*), and yellowness (b*) values ( P ≤ 0.05) in a concentration dependent fashion. In a follow-up study, LTL muscle samples were injected with 5 μmol IAA/g of muscle to test whether IAA maintains its effect over a 336 h post-mortem storage period. In addition to inhibiting pH decline and decreasing color values, IAA increased LTL muscle water holding capacity (WHC) and firmness ( P ≤ 0.05) throughout the 336 h post-mortem storage period. Collectively, these data suggest that pre-rigor injection of IAA generates beef with dark cutting-like characteristics. Highlights: Pre-rigor bovine longissimus thoracis et lumborum muscle samples were injected with iodoacetic acid. Injection of iodoacetic acid elevated muscle pH and generated meat with dark cutting characteristics. The effect of iodoacetic acid injection was maintained over a 336 h storage period. Injection of iodoacetic acid may facilitate future dark cutting related research when it is difficult to obtain samples.
- Is Part Of:
- Meat science. Volume 176(2021)
- Journal:
- Meat science
- Issue:
- Volume 176(2021)
- Issue Display:
- Volume 176, Issue 2021 (2021)
- Year:
- 2021
- Volume:
- 176
- Issue:
- 2021
- Issue Sort Value:
- 2021-0176-2021-0000
- Page Start:
- Page End:
- Publication Date:
- 2021-06
- Subjects:
- Dark cutter -- Iodoacetic acid -- pH -- Color -- WHC -- Texture
Meat -- Periodicals
Meat industry and trade -- Periodicals
Viande -- Périodiques
Viande -- Industrie -- Périodiques
Meat
Meat industry and trade
Periodicals
641.36 - Journal URLs:
- http://www.sciencedirect.com/science/journal/03091740 ↗
http://www.elsevier.com/journals ↗ - DOI:
- 10.1016/j.meatsci.2021.108486 ↗
- Languages:
- English
- ISSNs:
- 0309-1740
- Deposit Type:
- Legaldeposit
- View Content:
- Available online (eLD content is only available in our Reading Rooms) ↗
- Physical Locations:
- British Library DSC - 5413.796500
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British Library HMNTS - ELD Digital store - Ingest File:
- 16035.xml