Browsing by Person "Poveda-Arteaga, Alejandro"

Now showing 1 - 3 of 3

Influence of low oxygen concentrations on color stability of modified atmosphere packaged beef
(2026) Krell, Johannes; Aeckerle, Luis; Poveda-Arteaga, Alejandro; Weiss, Jochen; Terjung, Nino; Gibis, Monika
The influence of low oxygen concentrations on the development of color and the myoglobin redox states over storage time was analyzed, to determine whether there are conditions that increase discoloration. Beef slices were packaged in atmospheres containing nitrogen gas and 0 %, 0.5 %, 1 %, 1.5 %, 3 %, and 5 % of oxygen. The samples were stored at 2 °C for 14 days. During storage, color, reflectance and oxygen concentration were measured optically through the packaging. The color difference ΔE2000 and the relative oxymyoglobin (OMb), deoxymyoglobin (DMb), and metmyoglobin (MMb) levels were calculated. After 14 days, the oxygen concentrations changed to 0.09 % (0 %), 0.36 % (0.5 %), 0.92 % (1 %), 1.28 % (1.5 %) 2.55 % (3 %), and 4.29 % (5 %). Regarding MMb formation, the 0 % samples (ΔMMb0–14d 11.1 %) were significantly (p < 0.05) more stable compared to the other samples, which showed an increase of MMb formation with rising oxygen concentration after 14 days. The other samples reached a ΔMMb0–14d increase of 21.1 % (0.5 %), 26.7 % (1 %), 30.0 % (1.5 %), 31.1 % (3 %), and 34.4 % (5 %). The color stability showed significantly (p < 0.05) increasing ΔE values of 2.49 (0 %), 3.39 (0.5 %), 4.66 (1 %), 5.14 (1.5 %), 6.03 (3 %), and 7.34 (5 %) with rising oxygen contents. These findings suggest that to ensure the color stability of beef with minimal MMb formation, it is important to completely exclude oxygen from the packages, since the destabilizing effect of oxygen already started at 0.5 %. The non-invasive measurement of the oxygen concentration and the reflectance data over 14 days gave new insights into the discoloration process of beef stored in low-oxygen atmospheres.
Influence of transport distance, animal weight, and muscle position on the quality factors of meat of young bulls during the summer months
(2024) Poveda-Arteaga, Alejandro; Bobe, Alexander; Krell, Johannes; Heinz, Volker; Terjung, Nino; Tomasevic, Igor; Gibis, Monika
This study investigated the potential effects of transport distance, animal weight, and muscle position on meat quality in young bulls under commercial conditions across four slaughtering weeks during the summer months (May to September). Data on transport distance, lairage time, and ambient temperature during slaughtering days were collected from 80 young bulls from North German farms. Meat quality parameters, including pH, temperature, and meat color were also recorded at several post-mortem times from two different carcass locations (shoulder clod and silverside). Meat texture was evaluated both by sensory and instrumental analysis, and their values were compared to find possible correlations between them. All of the aforementioned main factors (transport distance, animal weight, and muscle position), as well as the interaction between animal weight and transport distance, significantly influenced (p < 0.01) meat quality traits. The results of the assessment of the meat texture from the cooked meat patties suggested that silverside cuts were consistently harder than shoulder clod cuts, despite having lower pH48 values.
Intrinsic and extrinsic factors affecting the color of fresh beef meat - comprehensive review
(2023) Poveda-Arteaga, Alejandro; Krell, Johannes; Gibis, Monika; Heinz, Volker; Terjung, Nino; Tomasevic, Igor
Meat color research from the last two decades suggests that a combination of different intrinsic (ultimate pH, age of the animals, muscle position, breed, slaughter weight, and sex) and extrinsic factors (production systems and feeding, pre-mortem stress, slaughter season, and chilling rates) might have a deep impact in the color of beef muscle and influence consumers’ acceptance of fresh meat. Ultimate pH and muscle position were perceived as the most determinant intrinsic factors, whereas production systems, feeding, and ante-mortem stress were the extrinsic factors that more strongly influenced beef color attributes. From an industrial perspective, the extrinsic factors can be improved through the technological process at a higher ratio than the intrinsic ones. This review aims to evaluate the effect of each of those factors on myoglobin oxidation and beef color traits from a comprehensive standpoint. All the information discussed in this manuscript focuses on an industrial environment and offers possible solutions and recommendations for the global meat industry.