Patent Application
20140227408
This invention relates to improvements in and relating to methods of treating uncooked meat and foods which contain uncooked meat. In particular, it relates to methods for preserving the colour stability of uncooked meat.
Consumers of food products, especially raw foods, are naturally influenced by the visual appearance of the food as presented in the retail outlet. This is particularly true in the case of packaged foods, where textural and olfactory cues are often not available. In the case of uncooked (e.g. raw) meat, the colour of the meat is a key factor influencing the purchasing decision of the consumer; a purplish-red or bright red meat colour is generally associated with freshness. For non-packaged meat, particularly meat containing polyunsaturated fatty acids (e.g. omega-3 fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)), rancidity is a further factor affecting consumer choice. Rancidity arises due to the decomposition of fats and oils in a foodstuff, generally by oxidation and/or microbial action, and imparts a characteristic unpleasant odour and flavour to the food. Rancidity is a particular problem affecting oily fish (e.g. salmon), pork and poultry (e.g. chicken and turkey).
The maintenance of meat colour in raw and processed meat is dependent on a number of factors. These include the choice of growth conditions for the animal (e.g. nutrition, environment, handling, etc.) and slaughter conditions, as well as processing and post-processing conditions (e.g. aging time and temperature, chemical additives, packaging conditions, display conditions, cooking conditions, etc.). Of particular importance are those factors which are applied to processed meat, especially processed raw meat, such as the environment in which the meat is stored (e.g. the oxygen level) and also the inclusion of any colour-stabilising agents.
The colour in fresh raw meat predominantly arises from the myoglobin present in the muscle tissue. In the absence of oxygen, the myoglobin exists in a deoxygenated, reduced state (Fe2+) known as “deoxymyoglobin” which has a dark, purplish-red colour. On exposure to oxygen, the deoxymyoglobin readily reacts to form the complex “oxymyoglobin”. Oxymyoglobin is also a reduced form (Fe2+) of myoglobin and has a bright red colour that is typical of freshly-slaughtered meat. However, over time, oxymyoglobin (and also deoxymyoglobin) slowly oxidise to a more stable form (Fe3+) which is “metmyoglobin”. Oxidation is typically mediated by enzymes in the meat and by colonising bacteria and results in the dull brown colour associated with deterioration in the quality of the meat.
In muscle tissue which has active enzymes that mediate metmyoglobin reduction, the reduction of metmyoglobin to deoxymyoglobin is possible, but only if the necessary cofactors are available. These cofactors are typically depleted post-slaughter and so meat containing metmyoglobin will not generally regain its red colour.
Certain compounds have been investigated for addition to meat in an attempt to replace the reducing cofactors necessary to convert metmyoglobin to the Fe2+ forms, but with limited success. Because of the complexities of the biochemical pathways which exist in the cell, in particular the feedback effects that various compounds have on the activity of enzymes in the pathways and the availability of substrates in the cell, it is not possible to predict accurately the effect that any given compound will have.
The effects of chemical agents typically depend on the conditions under which the meat is stored, especially the levels of oxygen present. For meat stored under low-oxygen conditions (e.g. less than about 1% O2), reduction of metmyoglobin to deoxymyoglobin is desirable to maintain the dark purplish-red colour of the fresh meat. However, for meat stored under high-oxygen conditions (e.g. more than about 50% O2), colour stability may be maintained to some extent due to the high levels of oxymyoglobin. Under oxygen-rich conditions, however, discolouration is observed through increased microbial action. The toughness of the meat also increases under high-oxygen conditions through protein cross-linking in the muscle. In each case, chemical agents having anti-oxidant and metmyoglobin-reducing capacities may be used to maintain colour and/or oxidative stability of the meat but the properties required under different conditions typically vary to a large extent. It is also not generally possible to predict the effects of chemicals known to have antioxidant and reducing activity under the different conditions.
Several chemical agents are known to improve colour stability in meat, including lactate (e.g. salts with sodium, potassium and calcium) and ascorbic acid. Lactate was originally investigated as an additive to reduce the presence of Clostridium botulinum in meat, but it can also have a positive effect on colour stability. Ascorbic acid may have positive effects but is known to diminish colour stability under certain conditions (Kropf, D H., Proceedings of the 56th American Meat Science Association Reciprocal Meat Conference, 2003, pp. 73-75).
There exists a considerable need to develop safe, colour-stabilising agents which can be used to improve the appearance, shelf-life and saleability of raw meat and raw meat-containing food products. The present invention addresses this need.
The present inventors have discovered that combinations of carboxylic acid-containing compounds, specifically succinate, glutamate, citrate (or isocitrate or aconitate), malate and, to a lesser extent, pyruvate, can be used to effect significant and long-lasting colour stabilisation in raw meats. In some cases, such combinations provide benefits that go beyond the effects of the compounds individually, i.e. certain combinations work in synergy to yield surprisingly good levels of colour stabilisation.
The compositions described herein are not only safe (and generally approved) for use in food, but can be manufactured easily and at low cost. Certain combinations of the compounds can also improve the storage-stability of meat products containing polyunsaturated fatty acids, such as salmon and poultry, thus reducing the onset and extent of rancidity.
In a first aspect the invention provides a method of treating uncooked (e.g. raw) meat, the method comprising contacting said uncooked meat with a composition comprising succinate and one or more of glutamate, malate, citrate, isocitrate, aconitate and pyruvate.
In a second aspect the invention provides a method of packaging a food product comprising (e.g. consisting essentially of) uncooked meat, the method comprising contacting said product or the uncooked meat to be used therein with a composition comprising succinate and one or more of glutamate, malate, citrate, isocitrate, aconitate and pyruvate, and packaging said product. This packaging may be carried out under a modified atmosphere.
In a third aspect the invention provides a method of increasing the colour stability and/or reducing the onset and/or extent of rancidity of uncooked meat, the method comprising contacting the uncooked meat with a composition comprising succinate and one or more of glutamate, malate, citrate, isocitrate, aconitate and pyruvate, optionally packaging the treated meat under a modified atmosphere, and storing the meat for a period of time.
In a fourth aspect, the invention provides a method of packaging a food product comprising (e.g. consisting essentially of) uncooked meat, the method comprising contacting said product or the uncooked meat to be used therein with a composition comprising (e.g. consisting essentially of) glutamate, malate and, optionally, citrate, and packaging said product under a high-oxygen atmosphere.
In a fifth aspect the invention provides a method of increasing the colour stability and/or reducing the onset and/or extent of rancidity of uncooked meat, the method comprising contacting the uncooked meat with a composition comprising (e.g. consisting essentially of) glutamate, malate and, optionally, citrate, and packaging the treated meat under a high-oxygen atmosphere. The method optionally further comprises a step of storing the meat for a period of time.
The components of the composition for use in the invention are all compounds which comprise at least one carboxylic acid group or a derivative thereof (e.g. a salt). These compounds may also be referred to herein as “active components”.
By “succinate” is meant succinic acid, i.e. HOOC(CH2)2COOH, in its fully- or partially-protonated form as well as in its fully-deprotonated form, or a salt of succinic acid with one or more physiologically acceptable counter-ions. The terms “glutamate”, “malate”, “citrate”, “isocitrate”, “aconitate” and “pyruvate” are to be interpreted in an equivalent fashion, i.e. these may be provided in fully-, partially- or de-protonated forms or in the form of a salt with one or more physiologically acceptable counter-ions. When provided in the form of a salt, suitable counter-ions which may be present include ions of the group I metals such as sodium and potassium; group II metals such as magnesium and calcium; and transition metals such as iron, copper and zinc. As will be appreciated, the counter-ions should be suitable for use in a food product, i.e. physiologically acceptable. Other suitable counter-ions include non-metal counter-ions such as the ammonium ion (NH4+). Any reference herein to “salts” includes mixed salts and partial salts such as sodium potassium succinate, sodium dihydrogen citrate and the like. At physiological pH, it would be understood that the above-mentioned compounds typically exist primarily in a partially dissociated, i.e. anionic, form.
Preferred active components for use in the invention are compounds which are generally approved for food use (e.g. generally regarded as safe, “GRAS”), especially those compounds which are approved for food use in the European Union (classified by “E” numbers) and/or approved by the US Food and Drug Administration (FDA). Examples of such compounds include succinic acid (E363), glutamic acid (E620), monosodium glutamate (E621), monopotassium glutamate (E622), calcium diglutamate (E623), monoammonium glutamate (E624), magnesium diglutamate (E625), citric acid (E330), mono- di- and/or tri-sodium citrate (E331), mono- di- and/or tri-potassium citrate (E332), mono- di- and/or tri-calcium citrate (E333), magnesium citrate (E345), triammonium citrate (E380), ammonium ferric citrate (E381), malic acid (E296), ammonium malate (E349), sodium and/or sodium hydrogen malate (E350), potassium malate (E351), and calcium and/or calcium hydrogen malate (E352).
Especially preferred active components are those which are essentially colourless and/or highly soluble in aqueous solution. Particularly preferred components are selected from succinic acid, glutamic acid, monosodium glutamate, citric acid, trisodium citrate, isocitric acid, trisodium isocitrate, aconitic acid, malic acid, sodium malate, pyruvic acid, sodium pyruvate and calcium pyruvate. The acidic forms of the active components (i.e. having one or more protons as the counter-ion) are also preferred.
In a preferred embodiment, one or more (e.g. all) of the active components are present both in their acidic form and also in the form of a salt of the corresponding conjugate base. For example, succinate may be added to the composition in the forms of succinic acid and sodium succinate in a ratio chosen to maintain or provide a particular pH, e.g. in the case of a liquid composition or when a solid composition is applied to meat. Especially preferred salts of the active components are as listed herein.
Compounds which possess one or more stereocentres may be provided as racemic mixtures or as partially or fully purified isomers, e.g. enantiomers or diastereomers. Preferably, optically-active compounds are provided in the natural configuration, i.e. in the configuration which is naturally found in the muscle tissue of the meat, or as a racemic mixture of isomers. Compounds containing asymmetric double bonds may be in the cis and/or trans configuration but are preferably in the natural configuration. Preferred isomeric forms of the above-mentioned compounds include L-glutamate, D-isocitrate, cis-aconitate and L-malate, as well as the salts thereof.
Compositions for use in certain methods of the invention comprise succinate and at least one other carboxylate-containing compound selected from glutamate, malate, citrate, isocitrate, aconitate and pyruvate. Combinations of succinate with pyruvate are less preferred, especially where the treated meat is packaged (or will be packaged) in a low-oxygen environment, or where the treated meat is from a young animal and is packaged (or will be packaged) in a high-oxygen environment.
By “low-oxygen environment” is meant a gaseous environment containing less than about 2 mole % molecular oxygen, especially less than about 1, 0.5, 0.25, 0.15, 0.1, 0.05 or 0.01 mole % oxygen. Where the meat is beef or lamb, a low-oxygen environment is preferably less than 0.15 mole % molecular oxygen. Where the meat is pork, a low-oxygen environment is preferably less than 1 mole % molecular oxygen. The term “low-oxygen environment” is also intended to cover a non-gaseous, e.g. a liquid, environment in which the dissolved oxygen is at a level of less than 10 g/m3, especially less than 5 or 1 g/m3.
By “high-oxygen environment” is meant a gaseous environment containing more than about 2 mole %, preferably more than about 5 mole % molecular oxygen, especially more than about 25, 50, 60, 65, 70, 72, 74 or 75 mole % oxygen. Typically, high-oxygen environments contain up to about 80 mole % oxygen, e.g. around 75 mole % oxygen.
Where other gases are present in the environment in which the meat is packaged, these will typically consist of one or more gasses conventionally used in packaging food products, especially an atmospheric gas selected from nitrogen, carbon dioxide, and a noble gas (e.g. helium, neon or argon). Carbon monoxide and/or nitrous oxide may be used but are less preferred due to toxicity issues. Preferred additional gasses are carbon dioxide and nitrogen, especially nitrogen.
By “young animal” is meant an animal which is at an age where this could typically first be slaughtered for meat, e.g. lamb, calf, piglet or the like. The actual age range for a “young animal” will vary depending on the type of animal. Typical ages of young animals would be below about 4 to 6 months for cattle (calves) or below about 18 months for cattle (beef), below about 5 months for pigs and below about 3 months for sheep. Any other animal may be considered an “old animal”, e.g. cattle, sheep, pigs or the like. An example of “old” animals would be beef cattle older than about 3 years.
In one embodiment, the composition for use in the invention comprises succinate and glutamate and/or malate. This combination is especially preferred for treating meat which is to be stored in a low-oxygen environment.
In another embodiment, the composition for use in the invention comprises succinate and citrate, isocitrate and/or aconitate, this combination being especially preferred for use in high-oxygen environments.
A preferred composition comprises succinate, glutamate and at least one of citrate, isocitrate and aconitate. A further preferred composition comprises succinate, malate and at least one of citrate, isocitrate and aconitate. An especially preferred composition comprises succinate, glutamate, malate and at least one of citrate, isocitrate and aconitate, particularly preferably succinate, glutamate, malate and citrate.
Another preferred composition comprises succinate, glutamate, malate and optionally citrate, this combination being especially preferred for use in low-oxygen environments. Yet another preferred composition comprises glutamate, malate and optionally citrate (especially one comprising glutamate, malate and citrate), this combination being especially preferred for use in high-oxygen environments.
In a preferred embodiment of the invention, the composition is essentially free of pyruvate, especially where the treated meat is to be stored in a low-oxygen environment.
The ideal amount of succinate and the other active components present in the composition may depend on a number of different factors, e.g. the nature of the meat to be treated, the age of the animal at slaughter, the time between slaughter and treatment and so on. The values listed below relate to compositions which are particularly suitable for application to meat shortly after slaughter, e.g. up to about 8 days post-mortem, especially from 2 to 6 days, particularly about 4 days, post mortem.
In one embodiment, the values listed below relate to the total amount of active components of each type present in the composition. For example, “around 55% by weight” of succinate preferably means that around 55% by weight of the total active components in the composition consists of succinates, e.g. combinations of succinic acid and/or salts thereof.
The amount of succinate present in the composition typically varies from 25-95% by weight of active components present in the composition, especially from 30-75% or 40-60%, e.g. around 55%, by weight. Preferred compositions comprise about 35-40% by weight succinate (especially where the composition comprises citrate) or about 50% by weight succinate (especially where the composition is free of citrate). Compositions having these preferred succinate levels are especially suitable for use at low oxygen concentrations. The actual or relative amount of succinate required in the composition may increase as the age of the meat (post-mortem) increases. For example, meat which is not freshly slaughtered may be treated with a composition comprising from 40-80% succinate (by weight of active components present in the composition), preferably from 50-65% succinate. Treatment with compositions having increased levels of succinate may typically be performed after meat has been aged or matured, for example after a period of around 4, 6 or 8 days post mortem, e.g. between 10 and 28 days post-mortem for beef. Where the meat is to be stored at high-oxygen concentrations, the levels of succinate may be lower than set out above, typically up to 30% by weight, e.g. around 5-15% by weight. In one embodiment the compositions are essentially free from succinate. For example, these may comprise less than 5%, e.g. less than 2%, preferably less than 1% by weight succinate.
Glutamate is typically present in an amount of from 0-75%, e.g. from 0-50% by weight of active components present in the composition, especially from 10-30%, e.g. about 20%, by weight. For treating meat to be stored under low-oxygen conditions, the levels of glutamate are preferably around 15-30% by weight, especially about 18% or about 25% by weight. For treating meat to be stored under high-oxygen conditions, the levels of glutamate are preferably around 25-75% by weight, especially about 40-70%, e.g. about 50%, by weight.
Malate is typically present in an amount of from 0-75%, e.g. from 0-40% by weight of active components present in the composition, especially from 5-25%, e.g. about 10%, by weight. For treating meat to be stored under low-oxygen conditions, the levels of malate are preferably around 15-30% by weight, especially about 18% or about 25% by weight. For treating meat to be stored under high-oxygen conditions, the levels of malate are preferably around 30-60% by weight, especially about 40% or about 50% by weight.
Where glutamate and malate are both present, they may be considered in combination as a single “component” of the composition. The total amount of glutamate and malate together preferably comprise up to 80% by weight of active components present in the composition, especially from 15-55% by weight, e.g. about 30% by weight. The ratio of glutamate to malate may vary between 1:0 to 0:1, especially between 3:1 to 1:3, e.g. between 3:1 to 1:1, especially about 2:1 or about 1:1.
Citrate, isocitrate and/or aconitate are typically present in a total amount of from 0-50% by weight of active components present in the composition, especially from 10-30%, e.g. about 15%, by weight. The amount of citrate in the compositions of the invention is preferably up to 30% by weight, e.g. about 25% by weight.
Pyruvate is typically present in an amount of from 0-75% by weight of active components present in the composition, especially an amount of less than 10%, 5%, 2%, 1% or 0.5% by weight where the composition is for use in treating meat which is to be stored in a low-oxygen environment and an amount of between 25% and 60%, e.g. about 40%, by weight where the meat is to be stored in a high-oxygen environment. In an alternative embodiment, where meat is to be stored in a high-oxygen environment, the composition may comprise little or no pyruvate, e.g. less than 5%, 2%, 1% or 0.5% by weight of pyruvate.
The total amount of the composition added to the uncooked meat, or the food product comprising uncooked meat, will generally be in the range of 2-40 g/kg (based on the total weight of active components in the composition per kg of meat or meat-containing food product), i.e. in the range of 0.2-4% by weight. Preferably, the composition is added in an amount of from 5-30 g/kg (0.5-3% by weight), especially from 10-20 g/kg (1-2% by weight). An amount of about 7.5, 10, 15 or 20 g/kg (0.75, 1, 1.5 or 2% by weight) is particularly preferred, especially about 20 g/kg (2% by weight).
In another embodiment, any of the wt. % values listed herein in relation to the amount of any active agent in the composition, or the ratio of any active agents, may also be chosen in determining the desired amount of active on a molar basis (i.e. mol % of the active agent(s) in the composition). As will be appreciated, these values will not necessarily be identical because of differences in the molecular weights of the various active components. Where reference is made herein to an amount of 25-95% by weight of succinate, for example, this may instead be replaced by 25-95 mol % of succinate in the composition. As a further example, instead of around 55% by weight of succinate, around 55 mol % of succinate, e.g. an amount of succinate of around 55 millimoles per kg of meat (where 100 mol % denotes 0.1 moles per kg of meat), may be used.
In terms of the molar amounts of active components which may be added to the meat or meat-containing product, 100 mol % of each component typically represents a value in the range of up to 0.2 moles per kg of meat or meat-containing food product, especially up to 0.15 or 0.1 moles per kg, e.g. about 0.1 moles per kg. In another embodiment, 100 mol % of each component typically represents a value of at least 0.005 moles per kg, e.g. at least 0.01 or 0.02 moles per kg. Where the meat or meat-containing product is to be packaged under low-oxygen conditions, 100 mol % of each component preferably represents a value of 0.01 to 0.1 moles per kg, e.g. around 0.05 or 0.075 moles per kg. Where the meat or meat-containing product is to be packaged under high-oxygen conditions, 100 mol % of each component preferably represents a value of 0.05 to 0.2 moles per kg, e.g. around 0.1 or 0.15 moles per kg.
Where the composition is mixed with a meat-containing product, e.g. minced meat, or sprayed directly onto the product, e.g. a cut of raw meat, it will typically comprise the mass (or molar proportion) of individual components recited above. Alternatively, where the composition is contacted with the meat-containing product by dipping or soaking, the amounts of each component in the treatment composition will typically be much greater than listed above. However, each component will typically be present in the same ratio as defined herein and the treatment process is optimised to provide the product with the above-mentioned masses of each component after treatment. This may be determined, for example, by performing the process on a number of test products under different conditions (concentrations, times, temperatures etc.) and analysing the treated products to determine the quantity of components taken up using standard equipment.
The absolute amounts of each component in the composition will depend on the amount of composition required, e.g. depending on the amount of meat-containing product to be treated. However, as the composition will typically comprise the active components listed above (especially when the composition is a solid composition), the amount of each component by weight of the composition may be calculated using the percentages by weight listed above. In the event that one or more diluents, carriers or other inert agents (i.e. an agent not having a significant effect on the colour stability and/or rancidity of a treated meat product) are included in the composition, the amount of each component by weight will be altered proportionally.
Preferably, the active components of the composition will be present in the following ratios by weight (or by molar proportion):
In a preferred embodiment, at least one of the active components is present in the form of the acid and also as a salt of the conjugate base of said acid. Preferably, the ratio of acid to conjugate base is such as to provide the composition with a desired pH as herein described. In a preferred embodiment, the molar ratio of an acid to its conjugate base for one or more of the active components comprising said forms is in the range of 9:1 to 1:9, e.g. from 17:3 to 1:1, especially around 4:1. In an especially preferred embodiment, the composition comprises succinic acid and sodium succinate in a molar ratio of approximately 4:1.
Compositions for use in the methods of the invention will typically be in liquid or solid form. Alternatively, the composition may be in the form of a colloid, e.g. an emulsion, or a gel. A liquid composition is generally provided as a solution of the active components in a food-grade liquid, e.g. as an aqueous solution in water, in oil and/or in brine, or as an alcoholic solution. For solutions made up in brine, the solution may comprise salt (e.g. sodium chloride) at a concentration of between 0.1 and 2 M, especially about 1 M. For the present purposes, sodium chloride is not considered as an active component, even though it may have some effects on the storage and/or colour stability of a treated meat product. The compositions are typically added to the meat so as to keep the pH of the meat around or below about 5.8. Aqueous solutions may be alkaline or acidic but are typically slightly acidic, e.g. having a pH of 5 to 7, especially a pH of about 6, such as 5.8. Alkalinity may, for example, be achieved using any food-grade alkali, e.g. sodium hydroxide or sodium bicarbonate. A solid composition will typically be provided as a powder, e.g. as a spray-dried powder, prepared in a conventional fashion. Gels and emulsions, may be prepared using conventional additives, for example food-grade hydrocolloids such as xanthan gum, gum arabic and carboxymethyl cellulose.
The methods of the invention may be applied to any uncooked meat-containing product, e.g. cuts of raw meat, minced meats, cured meats and the like. The source of the meat may be one or more animals which typically provide meat intended for human or animal consumption (e.g. pet foods). Preferably, the meat will be intended for human consumption. Suitable animals for sourcing the meat include farm animals (e.g. cattle, sheep, pigs, goats, etc.), poultry (e.g. chickens, turkeys, etc.), fish (e.g. pelagic fish such as salmon, trout, mackerel, sardines, tuna, herring, etc.) and wild animals (e.g. deer, ostrich, alligators, etc.). The meat to be treated is preferably a red meat, e.g. meat which contains a visually-observable amount of myoglobin at the surface. Meat from young and old animals, as defined herein, may be used. The methods described herein are also particularly suitable for the treatment of fatty fish, e.g. fish which are particularly prone to rancidity on storage, especially salmon, mackerel and tuna.
The meat may be in unitary pieces, in chunks, or diced or minced as is conventional in the food industry. Where the meat-containing product comprises other ingredients, these may be any appropriate food material, e.g. pastry, rice, pasta, sauces, vegetables, etc.
Treatment of the meat or meat-containing product may be carried out using known methods of application. For example, treatment of a meat-containing product with a liquid composition may be by mixing, spraying, dipping, coating, etc. Treatment with a solid composition will typically be by mixing, sprinkling, etc. The meat may be treated with a composition using known coating methods to provide so-called “active packaging”, e.g. a thin film of a hydrocolloid gel or the like comprising the active components to control moisture or oxygen ingress. Where the composition remains on the surface of the meat after treatment, this may be retained or washed off prior to packaging.
In a preferred embodiment of the methods of the invention, the meat or meat-containing product is packaged, e.g. in a modified atmosphere. Methods for modified atmosphere packaging (MAP) of food products, e.g. meat-containing products, are well known and include packaging in containers made of metal and/or plastic materials, foil packaging, foil-sealed trays, plastic film, etc. Where the meat-containing product consists essentially of meat, the packaging preferably includes a moisture-absorbent pad.
Packaging of the products using MAP will typically be under low-oxygen or high-oxygen conditions as defined herein. In this case, the packaging will typically be hermetically sealed to prevent escape of the modified atmosphere. Alternatively, where the meat-containing product is packaged under essentially atmospheric conditions, at least a part of the packaging will typically be gas-permeable.
Once packaged, the meat-containing product will typically be stored for a period of time, for example before and/or during transport and in the retail outlet. Suitable conditions for storage (e.g. temperature) may readily be determined. The period of time on storage will typically be in the order of 1-15 days, e.g. from 3 to 12 days, especially around 6, 7 or 8 days. Storage for a period of time of at least 3 days, e.g. at least 5, 6, 8, 10 or 12 days is preferred, for example before the modified atmosphere is removed or replaced with another atmosphere. Meat products packaged under a low-oxygen atmosphere are preferably stored for a period of at least 6 days, especially at least 10 days, e.g. around 13 days. Meat products packaged under a high-oxygen atmosphere are preferably stored for a period of up to 6 days, e.g. around 4 days.
The effects of the compositions defined herein on the colour of meat-containing products may be determined according to known methods. For example, the change in colour over time may be assessed using near-infrared (NIR) reflectance, e.g. at wavelengths between 400 and 2500 nm, using conventional equipment. Changes in colour may conveniently be described using the parameters of the “CIELAB” system where L* represents lightness (L*=0 yields black and L*=100 indicates diffuse white), a* represents the position between red/magenta and green (negative values of a* indicate green while positive values indicate magenta) and b* represents the position between yellow and blue (negative values of b* indicate blue and positive values indicate yellow). A low b* value (more blue) is indicative of a favourable colour in uncooked meat, as is a high a* value (more red)
The combinations of active components herein described are in themselves novel and thus form a further aspect of the invention.
In a further aspect the invention thus provides a composition comprising (e.g. consisting essentially of) succinate and one or more of glutamate, malate, citrate, isocitrate, aconitate and pyruvate. Such a composition may be provided in accordance with any of the specific embodiments herein described in relation to the methods of the invention.
The invention further extends to a composition comprising (e.g. consisting essentially of) glutamate, malate and, optionally and preferably, citrate. Such a composition may be provided in accordance with any of the specific embodiments herein described in relation to the methods of the invention. In particular, this composition may be essentially free from pyruvate and/or succinate.
The compositions according to the invention will typically be provided in the form of a powder (e.g. a granulate) which may be dispersed or dissolved in an aqueous or alcoholic solution at the point of use. Alternatively, these may be provided in ready-to-use form, e.g. in the form of a liquid.
A particularly preferred composition according to the invention comprises succinate, glutamate, citrate and malate in a ratio of about 11:4:3:2. Preferred compositions do not comprise pyruvate.
In a related aspect, the invention provides a meat product or meat-containing product obtained or obtainable by a method as herein described.
In a further aspect, the invention relates to the use of a composition as defined herein in a method of the invention.
The invention will now be further described with reference to the following non-limiting Examples and Figures in which:
Chemicals and Other Materials
The following compounds were sourced from Alfa Aesar GmbH & Co KG (Karlsmhe, Germany): sodium succinate hexa-hydrate, succinic acid, and pyruvic acid. The following chemicals were purchased from Sigma-Aldrich Chemie GmbH (Steinheim, Germany): sodium pyruvate, glutamic acid, malic acid and DL-malic acid disodium salt. Sodium hydrogen glutamate monohydrate was purchased from VWR International BVBA (Leuven, Belgium). Citric acid monohydrate and trisodium citrate were purchased from Merck KGaA (Darmstadt, Germany). All chemicals were of analytical quality.
Plastic film for packing was BIAXER 65 XX HFPAFM (oxygen permeable at 5 and 7 ml) and was purchased from Wipak, Nastola, Finland. The samples were packaged in conventional black HDPE boxes.
Beef fat and pork fat (high degree of unsaturation) were used with raw semimembranosus muscle from young and old cattle. Beef from the hind leg was removed, weighed, chopped, mixed with fat (14% by weight), and the various test compounds were added to the minced meat. The mixtures were packed into boxes and sealed with plastic sheeting. Packing was done with MAP to yield a low-oxygen atmosphere (60% CO2 and 40% N2) and also under a high-oxygen atmosphere (75% oxygen and 25% CO2). The samples were stored in darkness at 4° C. from 0 to 8 days for the high-oxygen atmosphere and 0 to 13 days for the MAP samples. A Cheers Packaging Machine (Promens) was used for packaging of samples. Triplicate reference samples with only 40 ml of distilled water mixed and packaged as described above were evaluated at days 6 and 8 for the high-oxygen environment and at days 6, 8, 10 and 13 for the MAP environment.
Beef and pork fat and meat from young and old animals (approximately 1 year and 4 years, respectively) was used to investigate the system because (1) pork fat is typically more oxidative than beef fat and (2) older animals typically have more colour pigment in the flesh.
Preparation of Test Compound Samples
Samples of test compounds were prepared with succinate, glutamate, malate, pyruvate and citrate in different combinations, either as single chemicals or as mixtures. The acid and conjugate base of each active component was added in the appropriate ratio to provide the solutions (brines) with a pH of 5.8. As will be clear from the foregoing description, the “succinate” used in this experiment was a combination of succinic acid and sodium succinate. The “glutamate”, “malate”, etc. were used equivalently.
Meat and fat was cut into small pieces and minced (3 mm holes). 40 g of brine was added to 360 g mince and packed in the plastic packing.
Design of the Experiment
Several variables were included in the design of the experiment, using a 23 factorial design. Fatty acid composition (pork/beef), cattle age and O2 concentration were varied as well as the concentrations of citrate, pyruvate, succinate, malate and glutamate. Malate and glutamate were considered together in the design and analysis, but their ratio was varied in the experiments from pure malate to pure glutamate.
Four experiments with 39 samples and two reference samples were performed during each trial, i.e. a total of 156 samples and 8 “blind” samples.
Colour Analysis
Colour changes in the samples were measured with a FOSS NIRSystems™ 6500 analyser and a Konica Minolta Chroma meter CR 410 (Konica Minolta Sensing Inc., Osaka, Japan). Colour was measured using the parameters L*, a* and b* at 0, 1, 3, 6 and 8 days for samples stored in 75% oxygen. Colour changes of the samples packaged in MAP were measured at 0, 1, 3, 6, 8, 10 and 13 days of storage time.
Results
Results from the experiments carried out on the various meat and fat samples are shown below in Tables 1 to 8. Values given for the amount of active agents in Tables 1 to 8 correspond to the molar proportion of the given agent within the brine/meat mixture, where a value of 1 corresponds to 0.1 moles active agent per kg of meat, a value of 0.5 corresponds to 0.05 mol/kg, etc. Each Table shows the results for a different sample type, i.e. young beef muscle with beef fat in a low oxygen environment (Table 1). The b* values, which are considered to be most representative of the colour changes in the meat being tested, are shown. All results correspond to measurements made on day 6 of storage
The above data show the effect of different compounds on the colouration of meat following storage. The lower b* values are indicative of a better colour stability and a lower degree of oxidation of the meat. The samples stored in MAP have lower overall b* values because the oxidation taking place is predominantly through chemical oxidation by compounds other than oxygen and by anaerobic processes, e.g. mediated by bacteria. In contrast, the samples stored under a high oxygen environment are oxidised to a much greater degree, as indicated by the overall increase in b* value.
The above results show the surprising and significant effects of mixtures of compounds on the colour stability of the samples.
Analysis and Statistical Methods
The data from the experiment described in Example 1 were analyzed using an ANOVA model with all main effect and second and higher order effects according to the method described in Langsrud, Ø. (“50-50 Multivariate Analysis of Variance for Collinear Responses” The Statistician (2002) 51, pp. 305-317). The analysis was performed as an experiment that was factorial in oxygen concentration, age (two groups), fatty acid composition (degree of unsaturation, i.e. two levels), and mixture of components (pyruvate, glutamate/malate and succinate, citrate—at two levels—and a mixture of glutamate/malate). The mixture design was fractional.
Response Surface
Data relating to varying amounts of certain test compounds and the effects on colour parameters (in this case, a*) was analysed as described above. A low a* is taken to indicate brown meat and a high a* to indicate red meat.
Data relating to the response surface shown in
The response surface shown in
These data indicate that succinate alone is not the best composition to treat meat for colour stability. Rather, a mixture with components having a particular ratio gives the optimal results.
The Effect of Additives on the Degree of Variance
A further analysis was performed to determine the percentage effect on the variance of all three colour parameters for the various additives over time.
The results shown in
A liquid composition for application to meat under a low-oxygen atmosphere is prepared by mixing 1.5 parts succinate, 0.5 parts malate; 1 part glutamate and 0.5 parts citrate with water and stirring until dissolved. The pH is adjusted to 5.8 using 1M HCl or NaOH.
A solid composition for application to meat under a high-oxygen atmosphere is prepared by mixing 5 parts succinate, 2 parts citrate, 1 part glutamate and 0.5 parts pyruvate with water and stirring until dissolved. The pH is adjusted to 5.8 using 1M HCl or NaOH and then the solvent is removed by atomisation into a hot gas using conventional spray drying equipment. The solid composition is a free-flowing powder.
An experiment is performed wherein brines are prepared and mixed with meat according to the method of Example 1, except that the amounts of active agent (citrate, succinate, glutamate, malate and pyruvate) are mixed by weight percent using the values shown in tables 1 to 8. Thus, a value of 1 in Tables 1 to 8 corresponds to 1% of active agent in the brine/meat mixture, i.e. to 4 g of active agent in the 40 g of brine used, a value of 0.5 corresponds to 2 g of active agent, etc.
The results of treating meat with the above compositions are expected to be substantially similar to those set out in Table 9, e.g. showing that the optimal results for treating meat to be stored under low-oxygen conditions are obtained at low pyruvate concentration, high succinate concentration and intermediate glutamate+malate concentrations.
Aim
The aim of this study was to investigate the effect on colour of ground beef after treatment with succinate, glutamate, malate, pyruvate and citrate in the presence or absence of oxygen. Colour was measured as L*, a*, b* values and the myoglobin states determined.
Materials and Methods
The following chemicals were purchased from Alfa Aesar GmbH & Co KG (Karlsruhe, Germany): Sodium salts of succinate hexa-hydrate, succinic acid, and pyruvic acid. These chemicals were purchased from Sigma-Aldrich Chemie GmbH (Steinheim, Germany): Sodium salts of pyruvate, glutamic acid, malic acid and DL-malic acid disodium salts. Sodium salts of hydrogen glutamate monohydrate were purchased from VWR International BVBA (Leuven, Belgium). Sodium salts of citric acid monohydrate and trisodium citrate were purchased from Merck KGaA (Darmstadt, Germany). All chemicals were of analytical grade.
Beef M. semimembranosus (M.S.) and beef fat tissue were collected four days post mortem (Fatland A/S, Oslo, Norway). The packaging day is defined as day zero, however, the tissues were 4 days post mortem on packing day. A piece of meat from proximal end was cut from each muscle in order to measure oxygen consumption, pH and surface colour. Fat tissue from pigs fed rapeseed and vitamin E to enhance the content of polyunsaturated fatty acids were from HKScan (Ruokatalo, Finland). The fat tissue was transported vacuum-packaged and frozen. Samples of minced fat tissue were removed for fatty acid analysis.
The beef muscles were cut into pieces of approximately 10×5 cm and mixed to 14% w/w fat by using the fat tissues. Beef fat and pork fat tissues were ground twice with either raw beef from four young (16-19 months) or four old (46-81 months) cattle. The meat had pH of 5.65 and was ground with a Seydelmann ME-130 (Seydelmann, Stuttgart, Germany) grinder through a plate with 3 mm openings. The ground meat was blended manually with solutions (all at pH 5.8) with various TCA and glycolytic ingredients (see below).
The experiment was designed using four combinations of raw materials: young beef and bovine fat (experiment 1); young beef and pork fat (experiment 2); old beef and bovine fat (experiment 3); old beef and pork fat (experiment 4).
Solutions were prepared using succinate, pyruvate, glutamate, malate and citrate in different combinations, either as the pure sodium-based/acid based chemicals or as mixtures of 2, 3, 4 and 5 chemicals of varying concentrations. To maintain pH at 5.8 the solutions were prepared by mixing the acid form and the corresponding sodium salt of these chemicals.
40 g of 0.1 M or 0.05 M solutions were added to ground beef-fat mixture (360 g) to a total weight of 400 g. The solution was quickly and properly stirred into the minced meat and the blended system was subsequently packaged. The final diluted concentration was either 0.1 or 0.05 mol/kg. Two reference samples with 40 ml of distilled water added to 360 gram of ground beef were also prepared each of the four production day, i.e. altogether 8 references were prepared. The samples were packaged in either low or high oxygen atmosphere.
The ground beef was packaged in black amorphous polyethylene terephthalate (APET) trays that were sealed with ethylene vinyl alcohol (EVOH) top films. The trays and films (Wipak Multipet and Wipak Biaxer, both Wipak, Nastola, Finland) had oxygen transmission rates of 7 and 5 cm3/m2/24 h at 23° C. at 50% relative humidity. Packaging was carried out within 1 hour after grinding. The samples were stored in darkness at 4° C. for 8 days in a high-oxygen atmosphere (75% oxygen and 25% CO2) and for 13 days in a low-oxygen atmosphere (60% CO2 and 40% N2). These food grade gas mixtures were supplied by AGA (Oslo, Norway).
A tray sealing machine was used for the packaging (Promens 511VG, Kristiansand, Norway). Measurements of the CO2 and O2 contents were carried out with a CheckMate 9900 (PBI Dansensor, Ringsted, Denmark) by inserting a needle through self-adhesive and self-sealing rubber septas (Toray TO 125, Toray Engineering, Osaka, Japan). Gas measurements were performed at days 0 (packaging day) and 13 for low oxygen packages and days 0, 1, 3, 6 and 8 for high oxygen packages. The gas to meat ratio was approximately 2:1.
The fatty acid composition of the selected fat tissues was determined as methyl esters, analyzed by GC-MS (7890A GC, Agilent Technologies, Palo Alto, USA). Transesterification of lipids to fatty acid methyl esters (FAME) were performed, as described by Devle et al. (J Sep Sci (2009) 32(21):3738-3745) with minor modifications. Briefly 0.01 g fat was dissolved in 2.0 ml hexane and added 1.5 ml of 3.33 mg/ml sodium methanolate solution, placed on a shaker for 30 min, before the samples were left to settle for 10 min. Two hundred μl of the top layer were transferred to a new vial. Fatty acid analysis was performed by autoinjection of 1 μL of each sample at a split ratio of 80/1, constant flow mode, velocity 20.4 cm/sec. The data were collected as area percentages. Two replicates were taken.
To identify FAMEs, their retention times were compared to those of a known 37-component standard FAME mix, and the mass spectra were compared with spectra available from the NIST (National Institute of Standards and Technology) database.
Measurements of oxygen consumption rates were carried out at pH 7.1 on permeabilized muscle fibres. The fibres were removed from the meat and were 3-5 mm in length. Oxygen consumption rate (OCR) measurements were done at day 0 (i.e. four days post mortem) and on the last day of the experiment. Chemicals were always added in the following sequence and the final concentrations were 4.0 mM malate, 5.0 mM pyruvate, 10.0 mM glutamate, 1.25 mM ADP, 0.50 mM octanoylcarnitine, 5.0 mM succinate, 0.5-1.5 μM carbonyl cyanide-p-trifluoromethoxy-phenylhydrazone (FCCP), 2.5 μM rotenone, 5.0 mM malonic acid and 2.5 μM antimycin A. High-resolution respirometry was carried out with Oroboros Oxygraph-2K instruments (Oroboros Instruments, Innsbruck, Austria) as described by Gnaiger (Respir Physiol. (2001) 128(3):277-97). Background oxygen consumption after antimycin A inhibition (Gnaiger, E. (2008) “Polarographic oxygen sensors, the oxygraph, and high-resolution respirometry to assess mitochondrial function” In J. Dykens & Y. Will (Eds.), Drug-Induced Mitochondrial Dysfunction (pp. 327-352). Innsbruck: John Wiley & Sons, Inc.) was recognized as residual oxygen consuming side reactions (ROX).
Four measurements were made on each batch. One measurement on the packaging day failed, however, and was linearly extrapolated back to zero time from consecutive measurements. Complex I activity was calculated as the summation of responses elicited by the corresponding substrates (glutamate, malate and pyruvate). Complex II activity was measured as the response toward succinate Inhibition of the ETS was carried out in sequence and started with rotenone (inhibition of complex I), malonic acid (inhibition of complex II) and antimycin A (inhibition of complex III).
The colour of the ground meat samples was measured with a Konica Minolta Chroma Meter CR 410 (Konica Minolta Sensing Inc., Osaka, Japan) using the glass light projection tube CR A 33e with wide illumination area (61 mm) and illuminant D65. The instrument was calibrated each day by measuring a white ceramic plate (L*=97.9; a*=0.05; b*=2). All colour measurements were made with 3 replicates (CIE, 1976, “Recommendations on uniform colour spaces-colour difference equations” (Vol. Supplement No. 2 to CIE). Paris, France: Commission Internationale de l'Eclairage).
Samples were scanned, 400-100 nm, with a Foss NIRSystems OptiProbe™ 6500 Analyzer (Foss NIRSystems Inc., Maryland, USA) without opening of the package. The package was turned upside-down before measurements so that the meat would fall on the packaging film. The samples were scanned with three random placements of the probe on the package surface in order to increase the scanning area and reduce the measurement errors. Thirty-two scans for both reference and samples were acquired and averaged on each measured area. All measurements were performed at room temperature (approx. 20° C.) according to Khatri, et al. (Meat Sci. (2012) 91(3): 223-231). These spectra were used to predict OMb, MMb and DMb levels. Calibration was performed using comminuted meat with 10% w/w added water.
The colour of the samples packaged in high O2 was measured after 0, 1, 3, 6 and 8, days of storage from packaging day, while low O2 samples were measured at 0 to 13 days of storage using Minolta and reflectance measurements.
Slices of ground beef were excised in frozen state and thawed in 40 mM pH 6.8 sodium phosphate buffer with a weight to volume (gram to millilitre) ratio of 1:10 and mixed using a food processor (HR 1364 600W, Philips, Netherland). After centrifugation the supernatant was measured (440-650 nm) with a Shimadzu UV-1800 spectrophotometer (Shimadzu Europa GmbH, Duisburg, Germany). The total myoglobin concentration was calculated according to Faustman and Phillips (“Measurement of discoloration in fresh meat”, Current protocols in food analytical chemistry: John Wiley & Sons, Inc., 2001).
Experimental Design and Statistical Analysis
The experimental design is visualized in
The eight experimental points of the mixture design were, upon fractionation of the design (see below), then considered to be the corners of a cube. To do this, the 8-point mixture design was recorded as a 23 experiment by introducing the three fictitious mixture variables as factorial design variables.
The design was regarded as a 29 design (512 samples). In order to increase the feasibility of the design, a quarter fraction of the 29 design with 128 experiments (32 each day, 4 days total) was constructed by utilizing the theory of fractional factorial for two-level designs. The actual design was chosen from standard designs by considering three aspects; 1) an optimal confounding pattern for the fictitious mixture variables, 2) Good individual designs at each single day, 3) alternative models based on the original variables should behave well according to classical optimal design criteria (D-optimality). To optimize confounding the mixture points differed for each quarter fraction. The 128 samples represented a balanced design. However, 7 extra samples were added every day. Four replicates (corners and center) were distributed manually in a way that minimized the imbalance caused by adding such replicates. Finally, 3 corner samples consisting of minces with additions of pure glutamate, pure malate or pure citrate solutions were prepared. In addition 2 samples were produced only with water added after each day.
The statistical analysis was performed according to the approach described by Langsrud et al. (J. Appl. Statist. (2007) 34:1275-1296) and implemented in the 50-50 MANOVA software (http://www.langsrud.com/stat/program.htm). This program handles mixture designs as generalized categorical variables (generalized ANOVA). When using this method one can always formulate equivalent models that use the individual mixture variables as ordinary (one degree of freedom) regression variables. Then one arbitrary mixture variable has to be omitted (slack variable). Important outputs from the analysis are significance results (p-values), explained variances (based on sums of squares) and adjusted mean values (or mean predictions). Adjusted mean values can be calculated over the whole mixture region and the result can be presented as surfaces.
The analysis was based on a model (responses were: a*, b*, myoglobin states) that included the terms given in Table 12. Where “mixture” was the linear effect of the 3-component mixture design in the variables succinate, pyruvate and glutamate-malate, “mixture2” was the quadratic effect of the 3-component mixture design, “mixture×age” was the second order interaction term between the 3-component mixture design and age and so on (Table 12). This relatively complicated model was chosen to ensure that the model is useful for all response variables. Since there were as many as 40 degrees of freedom for error and since the analysis were based on a hierarchical approach further model reduction was not needed.
Results—Fatty Acid Composition of Fat Tissue
M. semimembranosus from old (46-81 months) animals had nominally 29% more myoglobin than the young (16-19 months) animals. The difference was, however, not statistically significant since the two muscles from the young group differed greatly. The fatty acid composition of beef and pork fat tissue differed (Table 13). Porcine fat tissue contained 10 times more polyunsaturated fatty acids (PUFA) plus more monounsaturated fatty acids (MUFA) than the beef fat tissue, which in turn was richer in saturated fatty acids (SFA) (Table 13).
Results—Oxygen Consumption Rate (OCR) of the Muscles Used
As shown in Table 14 the mitochondrial substrates that stimulated complex I, were glutamate, malate and pyruvate. Oxidation of succinate led to stimulation of complex II via production of FADH2. β-oxidation of octanoylcarnitine produced reducing equivalents that stimulated both complexes I and II. Complex I was subsequently inactivated by rotenone, and complex II by malonic acid. Complete inhibition of oxygen consumption by the ETS was achieved using antimycin A to inactivate complex III, with ROX remaining as the sole oxygen consuming reaction at this point. For all muscle systems, the mitochondrial respiration (measured as oxygen consumption rate) in the presence of succinate (complex II) had higher activity than respiration in the presence of glutamate-malate (complex I, Table 14). For young animals the response to β-oxidation (octanoylcarnitine) was 60-67% of the response of complex II response while the response to β-oxidation for old animals was only 10-21% of the response, to complex II (Table 14). These differences were significant (p<0.003). The muscle raw material showed the expected dominant activity of complex II. The mean (both ages averaged) nominal reduction for complex I activity was 48% over 13 days of chill storage. The mean, nominal reduction (both ages averaged) in β-oxidation was 58% over the same 13 days. The mean nominal value for respiration on complex II and I was higher for young than for old animals. Large standard errors (Table 14) were obtained since the two muscles for the young animals were quite different. However, all four muscle samples showed the expected reduction in OCR with time and the larger oxygen consumption on complex II.
aComplex I response was after stimulation by glutamate-malate and pyruvate.
bComplex II response was in sequence after complex I and initiated by succinate and uncoupled by FCCP. ADP was present after Complex I stimulation.
cInhib. I: complex I inhibited by rotenone,
dInhib. II: complex II inhibited by malonic acid,
eROX: oxygen consuming side reaction after complete inhibition of ETS with antimycin A.
Results—Mean Change in L*, a*, and b* with Time
The overall redness (a*) in ground beef changed the most during the experiments and high oxygen packaging yielded more redness than low oxygen packaging (
Results—Changes in a* and b* Promoted by the Mixture
The design variable mix containing succinate, pyruvate and/or glutamate-malate, influenced colour variable a* the most (explained variance=54.1% in low oxygen) at day 3. The response surface to different combinations of succinate, pyruvate and glutamate-malate can be seen at each respective corner in
Actual concentration of the chemical mixture (any composition) was not significant for maintaining colour (p>0.05). However, glutamate lead to nominally higher a* values and malate to nominally higher b* values when the meat was packaged in low oxygen (not shown).
Results—Mean Change in Myoglobin States with Time
The change in the average percentage distribution of the different states of myoglobin with time in low and high oxygen atmosphere is shown in
Results—Changes in DMb, OMb and MMb Promoted by the Mixture
The combination of succinate and glutamate-malate was largely responsible for accumulation of DMB in low oxygen packaging (
Results—the Effect of Factorial (2-Level) Design Variables on Colour
Adjusted mean effects of age, animal fat, citrate and oxygen on L*, a* and b* are shown in Table 15, where age (after the mix factor) had the largest effect on L* values at all time measurements in both low and high oxygen packaging. Young animals had the highest L*, a* and b* at all times at both oxygen concentrations (Tables 15-16). Fat tissue from pigs resulted in larger L* and a* than beef fat at almost all time points at both oxygen concentrations. The effect of citrate was small but differed between packaging in low and high oxygen. Most important was the development of colour after day 1 where a* started to increase until day 8 and stabilized in low oxygen packaging (Table 15).
The effect of age on myoglobin state was not significant (P>0.05), except for day 1 where young animals had the highest prevalence of MMb and old animals had most DMb (Tables 17 and 18). In low oxygen packaging, young animals promoted the prevalence of MMb (Table 17). Porcine fat gave the highest prevalence of DMb in all measurements and bovine fat the highest of OMb in low oxygen measurements (Table 17). Furthermore, bovine fat had the highest number of MMb from day 8 to 10 in low oxygen while porcine fat was shown to be involved in MMb generation in high oxygen at day 6 and 8, presumably due to fatty acid oxidation (Table 18).
Addition of citrate in low oxygen packaging increased OMb and MMb while the DMb was reduced. The MMb content was at its highest at day 1 (citrate added; Table 17). Under high oxygen conditions, citrate led to nominal higher values for OMb (and nominally lower values for MMb), but the effect was not significant (Table 18).
Results—Mixtures Giving Maximum and Minimum in Colour Variables
Combinations that were found to give maximum and minimum in a* and b* values and myoglobin states for the two packaging methods are shown in Tables 19 and 20. Values are from day 3 and predictions were made on samples containing citrate and no citrate.
The max a* values (9.7±0.3) in low oxygen packaging was obtained with 41% succinate and 59% glutamate-malate (no citrate) and max b* (4.0±0.1) was obtained with 78% pyruvate and 22% glutamate-malate (Table 19 and
The conditions that resulted in the highest relative amount of DMb in low oxygen packaging, contained similar combinations of additives as those that yielded maximum a* values. Moreover, low oxygen packaging combinations that were shown to induce high b* values, were also promoting OMb and MMb (Table 19 and
Results—the Effect of the Mixture Compared to Adding Only Water
Compared to the average changes in b* in
Compared to the average changes in DMb in
OMb in the sample added water in high oxygen packaging was lower than the average sample with additives (
Discussion and Conclusions
Ground beef was packaged in low and high oxygen atmosphere, with the addition of a variety of substrates and concentrations to increase the prevalence of reduced myoglobin.
The results suggest that under low-oxygen conditions, it will be most important to keep DMb at maximum value for this atmosphere. The mixture of succinate and glutamate-malate was the single most important variable affecting DMb and a* values (Table 19). Within the course of the experiment (13 days in low oxygen packaging), DMb formation was stabilized by glutamate/succinate (days>3 days are not shown). Measurements of myoglobin states show a strong response surface toward DMb when a mixture of succinate and glutamate-malate was used.
Under high-oxygen conditions, the results suggest that it will be most important to keep OMb at maximum value for this atmosphere. Maximum OMb was mediated mainly by glutamate-malate and citrate. It therefore seems that mitochondrial complex I best sustained the prevalence of OMb. Even though the magnitude was 0.0 for DMb, succinate was still important and relevant for DMb in high oxygen, similar to its role in low oxygen packaging. This may suggest that it is acting as a mediator between MMb and OMb. Furthermore, the large effect of succinate (being 70% and 80% of the mixture, with and without citrate) in high oxygen, as compared to low oxygen atmosphere (being 50% of the mixture) indicate that the mitochondrial reduction of myoglobin occurring through complex II was stronger in high than low oxygen packaging (Tables 19 and 20). These results indicate that succinate metabolism was influenced by the concentration of oxygen and the activity could become upregulated in high oxygen environment. The accumulation of MMb therefore exceeds the mitochondrial capacity of reducing myoglobin in this atmosphere and the meat colour turns brown. Glutamate-malate additions slowed down the accumulation of MMb.
Pyruvate provoked MMb formation in both low and high oxygen packaging. Pyruvate is a product of glycolysis and can become converted to acetyl-coenzyme A and crosses the mitochondrial membrane into the TCA cycle provided sufficient coenzyme A (CoA) is available. Ramanthan et al. (Meat Sci. (2010) 86(2):738-741) showed that pyruvate may improve meat colour significantly at pH 5.6 and 7.4. Oxidation of pyruvate was also reported by Messer et al. (Am J Physiol Cell Physiol (2004) 286(3):C565-572) to contribute little (2.1%) to oxidative phosphorylation. In order for pyruvate to function as an electron source in the TCA cycle it needs to be applied together with malate that condenses to oxaloacetate (it still requires that sufficient CoA is present) to occur. Under anaerobic conditions as in meat, pyruvate seems metabolized outside the mitochondria to lactate via lactate dehydrogenase. In our system, pyruvate may therefore have contributed to decreased pH and hence interfered with the reductive system and thereby indirectly generate MMb. Additionally, pyruvate was tested in our system but did not induce oxygen consumption (results not shown).
In general, the conditions that gave most DMb in the low oxygen system contained mainly mixtures of succinate and glutamate-malate, while conditions promoting OMb and MMb contained pyruvate and glutamate-malate. However, pyruvate no longer promoted OMb formation in high oxygen packaging (at least not after day one). Glutamate-malate was the most important component to regulate OMb and succinate for DMb formation in high oxygen packaging.
The day 3 results in high oxygen suggest increased stability of OMb with citrate present. Moreover, the influence of citrate in maintaining OMb increased dramatically at day 8 in high oxygen packaging relative to the importance of the mixture.
Succinate, glutamate, malate and citrate have been shown to remove residual oxygen and reduce myoglobin in meat. For high oxygen storage of ground meat we found that glutamate-malate preserved OMb the most and that citrate became increasingly important with storage time. In low oxygen atmosphere, glutamate-malate plus succinate quickly induced a pure DMb state, while pyruvate promoted MMb formation.
Other features and advantages of the present invention will become apparent from the above detailed description. It should be understood, however, that the above detailed description and the specific examples, while indicating preferred embodiments of the invention, are given by way of illustration only, since various changes and modifications within the spirit and scope of the invention will become apparent to those skilled in the art from the detailed description.
| Number | Date | Country | Kind |
|---|---|---|---|
| 1111390.9 | Jul 2011 | GB | national |
| Filing Document | Filing Date | Country | Kind | 371c Date |
|---|---|---|---|---|
| PCT/GB2012/051564 | 7/4/2012 | WO | 00 | 4/29/2014 |
