Non-contact diffuse reflectance spectroscopy using center-illuminated-area-detection modeled by a simple formula for assessing myoglobin.

A convenience that is desirable in diffuse reflectance spectroscopy (DRS) is to recover the spectral absorption by direct model inversion to facilitate decomposition of spectrally significant chromophores. Attaining such convenience that requires a simple forward model has been challenging in non-contact DRS, for assessing myoglobin forms, which is important to the evaluation of discoloration of meat. This work demonstrates that non-contact DRS configured in a center-illuminated-area-detection (CIAD) geometry [Appl.

National Beef Quality Audit - 2022: Instrument grading assessments of carcass characteristics of fed steers and heifers.

The instrument grading assessment portion of the National Beef Quality Audit -2022 allowed for the evaluation of beef carcass traits over a 12-mo period. One week of instrument grading data was collected each month from 6 major beef processing companies from July 2021 to June 2022 ( = 4,418,768 carcasses). The sample pool was composed of 58.

Physicochemical, Nutritional, and Structural Characterization of a Novel Meat-Based Hummus.

The objective was to characterize physicochemical, nutritional, and structural properties of a novel meat-based hummus. This product was created by substituting 50% of chickpea paste with mutton. The meat-based hummus contained 0.

Impact of varying visual severities of dark-cutting beef on the biochemical color characteristics, retail color, and metabolome of longissimus lumborum steaks.

The objective was to evaluate the impact of varying visual severities of unaged dark-cutting beef on the retail color attributes and metabolite profile of beef longissimus lumborum steaks. Beef carcasses (n = 8/treatment) were selected at the time of grading from a commercial facility based on the visual degree of dark-cutting severity. Treatments included a bright cherry-red colored normal-pH control, shady, moderate, and moderately severe dark-cutting beef.

National Beef Quality Audit-2022: Harvest-floor assessments of hide defects, carcass defects, and offal condemnations that affect value of carcasses and by-products from market cows and bulls.

The National Beef Quality Audit ()-2022 serves as a benchmark of the current market cow and bull sectors of the U.S. beef industry and allows comparison to previous audits as a method of monitoring industry progress.

Glycogen Supplementation in Vitro Promotes pH Decline in Dark-Cutting Beef by Reverting Muscle's Metabolome toward a Normal Postmortem Muscle State.

Dysregulated muscle glycogen metabolism preslaughter contributes to aberrant postmortem muscle pH (>5.8) in dark-cutting beef phenotypes. However, the underlying mechanisms have remained elusive.

Nontargeted Metabolomics to Understand the Impact of Modified Atmospheric Packaging on Metabolite Profiles of Cooked Normal-pH and Atypical Dark-Cutting Beef.

: Limited knowledge is currently available on the effects of modified atmospheric packaging (MAP) on the metabolite profiles of cooked beef. The objective was to evaluate the impact of packaging on the cooked color and cooked metabolite profile of normal-pH (normal bright-red color) and atypical-dark-cutting beef (inherently slightly dark-colored) muscle. : Normal-pH (pH 5.

National Beef Quality Audit-2022: in-plant assessments of quality and yield determining carcass characteristics of fed steers and heifers.

The National Beef Quality Audit - 2022 serves as a benchmark of the current fed steer and heifer population of the U.S. beef industry and allows comparison to previous audits as a method of monitoring industry progress.

National Beef Quality Audit-2022: Transportation, mobility, live cattle, and hide assessments to determine producer-related defects that affect animal welfare and the value of market cows and bulls at processing facilities.

The National Beef Quality Audit (NBQA)-2022 serves as a benchmark of the current market cow and bull sectors of the U.S. beef industry and allows comparison to previous audits as a method of monitoring industry progress.

National Beef Quality Audit-2022 Phase 1: face-to-face and digital interviews.

The National Beef Quality Audit () has been conducted regularly since 1991 to assess and benchmark quality in the U.S. beef industry, with the most recent iteration conducted in 2022.

Comparing the effects of packaging normal-pH and atypical dark-cutting beef in modified atmosphere conditions on surface color.

Limited studies have determined the effects of modified atmospheric packaging (MAP) on atypical dark-cutting beef surface color. The objective was to compare the impacts of using vacuum packaging, carbon monoxide (CO-MAP), and HiOx-MAP (high‑oxygen) on the retail color of normal-pH and atypical dark-cutting beef aged 14 d. Atypical dark-cutting beef (pH 5.

Novel needle-probe single-fiber reflectance spectroscopy to quantify sub-surface myoglobin forms in beef psoas major steaks during retail display.

Meat discoloration starts at the interface between the bright red oxymyoglobin layer and the interior deoxymyoglobin layer. Currently, limited tools are available to characterize myoglobin forms formed within the sub-surface of meat. The objective was to demonstrate a needle-probe based single-fiber reflectance (SfR) spectroscopy approach for characterizing sub-surface myoglobin forms of beef psoas major muscles during retail storage.

The potential of metabolomics in meat science: Current applications, trends, and challenges.

Metabolites are the final products of metabolism and provide insights into the biochemical balance of tissue systems. A cascade of reactions involving proteins, carbohydrates, and lipids affects meat color, tenderness, and flavor, specifically, metabolites that are key biomolecules in biochemical reactions associated with attainment of acceptable meat quality. Bioinformatics platforms, such as Kyoto Encyclopedia of Genes and Genomes (KEGG) databases and MetaboAnalyst, are utilized to help understanding the role of differentially abundant metabolites and characterizing their roles in cellular function/metabolism.

Metabolomics and bioinformatic analyses to determine the effects of oxygen exposure within longissimus lumborum steak on beef discoloration.

Meat discoloration starts from the interior and spreads to oxymyoglobin layer on the surface. The effects of oxygen exposure within a steak on the metabolome have not been evaluated. Therefore, the objective of this study was to evaluate the impact of oxygen exposure on the metabolome of the longissimus lumborum muscle.

Sarcoplasmic model to study the effects of high-pressure processing on beef color.

High-pressure processing (HPP) negatively impacts fresh meat color. The objective of the study was to use a sarcoplasmic (meat extract) model to better understand the effects of HPP on meat color. Sarcoplasm was extracted at pHs of 5.

Integrative proteomics and metabolomics profiling to understand the biochemical basis of beef muscle darkening at a slightly elevated pH.

Previous studies investigated the biochemical basis of dark-cutting conditions at elevated muscle pH (above 6), but the molecular basis at slightly above normal pH (between 5.6 and 5.8) is still unclear.

Dark-cutting beef mitochondrial proteomic signatures reveal increased biogenesis proteins and bioenergetics capabilities.

Mitochondria remain active in postmortem muscles and can influence meat color via oxygen consumption. Previous studies have shown that dark-cutting compared with normal-pH beef has greater mitochondrial protein and DNA content per gram of muscle tissue. However, the mechanism regulating mitochondrial content in dark-cutting vs.

Evaluating the failure to bloom in dark-cutting and lactate-enhanced beef longissimus steaks.

Previous studies have noted lower L* (lightness) values for both dark-cutting beef and normal-pH beef enhanced with lactate. In the current study, absorption-coefficient, scattering-coefficient, CIE L*a*b* values, refractive index of sarcoplasm, and inter-muscle bundle space were evaluated for dark-cutting beef, normal-pH beef enhanced with lactate, normal-pH beef enhanced with water, and normal-pH beef not enhanced with either water or lactate. Compared with non-enhanced loins, lactate-enhancement had lower a*, chroma, oxymyoglobin, reflectance, scattering, and inter-muscle bundle space as well as greater absorption and refractive index.

Strategies to limit meat wastage: Focus on meat discoloration.

Limiting meat waste is a significant factor that can help meet future needs to provide high-quality animal protein while maximizing the utilization of natural resources. Fresh meat waste occurs during production, processing, distribution, and marketing to various points of consumption. Consumers' expectation for muscle food quality is often associated with its appearance, and a bright-red color of red meat is an indicator of freshness and wholesomeness.

Changes in glycolytic and mitochondrial protein profiles regulates postmortem muscle acidification and oxygen consumption in dark-cutting beef.

Dark-cutting beef is a condition in which beef fails to have a characteristic bright-red color when the cut surface is exposed to oxygen. However, the mechanistic basis for this occurrence is not clear. Protein expression profiles were compared between dark-cutting and normal-pH beef using LC-MS/MS-based proteomics.

Impact of Up- and Downregulation of Metabolites and Mitochondrial Content on pH and Color of the Longissimus Muscle from Normal-pH and Dark-Cutting Beef.

Limited knowledge is currently available on the biochemical basis for the development of dark-cutting beef. The objective of this research was to determine the metabolite profile and mitochondrial content differences between normal-pH and dark-cutting beef. A gas chromatography-mass spectrometer-based nontargeted metabolomic approach indicated downregulation of glycolytic metabolites, including glucose-1- and 6-phosphate and upregulation of tricarboxylic substrates such as malic and fumaric acids occurred in dark-cutting beef when compared to normal-pH beef.

Mitochondrial Degeneration, Depletion of NADH, and Oxidative Stress Decrease Color Stability of Wet-Aged Beef Longissimus Steaks.

Interrelationship between mitochondria and myoglobin function influence beef color. NADH level in postmortem muscle is an important determinant of mitochondrial activity and metmyoglobin reduction. Increased aging time promotes discoloration of steaks; however, the mechanism of this effect is not clear.

Frequencies and severity of injection-site lesions in muscles from rounds of cow carcasses.

The frequency and severity of injection-site lesions in the outside round muscles of both beef and dairy cattle were evaluated through a series of audits. Audits were conducted in 2017 on 1,300 rounds from dairy and beef cows from seven locations throughout the United States. Outside round muscles were butterfly cut into 1.

Novel nitrite-embedded packaging improves surface redness of dark-cutting longissimus steaks.

The objective of this research was to determine the effects of nitrite-embedded/FreshCase packaging on lean color of dark-cutting beef. Eight dark-cutting (pH > 6.0) and eight USDA Low Choice (normal-pH; mean pH = 5.