caa a22 4500 606243631 CHVBK 20210128101325.0 cr unu---uuuuu 210128e20150601xx s 000 0 eng 10.1007/s11694-015-9222-y doi (NATIONALLICENCE)springer-10.1007/s11694-015-9222-y Effects of heme and nonheme iron on meat quality characteristics during retail display and storage [Elektronische Daten] [Anuj Purohit, Rakesh Singh, William Kerr, Anand Mohan] Iron is known to cause deleterious oxidative reactions in muscle food. The concentration of the two iron forms, heme and nonheme, varies in beef skeletal muscles of different physiological origin. We evaluated beef Longissimus dorsi (LD) and Psoas major (PM) muscles heme and nonheme iron concentrations to correlate those to fresh meat retail display color properties, discoloration, and lipid oxidation during a simulated retail display and storage. Iron forms concentrations were correlated with beef quality indicators such as instrumental color characteristics and lipid oxidation over a period of 9days retail display and storage. Results indicated that concentrations of both the heme and nonheme iron were significantly lower (p<0.05) on day 9 as compared to day 1. Heme iron concentration correlated moderately with redness (r=0.72 and 0.44) and it correlated weakly with discoloration (r=−0.34 and −0.47) in LD and PM samples respectively. Nonheme iron concentration correlated weakly with redness (r=0.31 and −0.02) and discoloration (r=0.38 and 0.13) in the LD and PM respectively. The Lipid oxidation of both the LD and PM muscles increased (p<0.05) with increase in retail display and storage time. However, lipid oxidation was noticeably higher in the PM muscle than the LD. The findings suggest that concentration of iron forms were not a strong predictor of time dependent color and quality changes in beef muscles. Springer Science+Business Media New York, 2015 Heme-iron nationallicence Nonheme iron nationallicence Beef nationallicence Meat color nationallicence Lipid oxidation nationallicence Purohit Anuj Department of Food Science and Technology, University of Georgia, 240 Food Science Bldg., 100 Cedar Street, 30602-2610, Athens, GA, USA aut Singh Rakesh Department of Food Science and Technology, University of Georgia, 240 Food Science Bldg., 100 Cedar Street, 30602-2610, Athens, GA, USA aut Kerr William Department of Food Science and Technology, University of Georgia, 240 Food Science Bldg., 100 Cedar Street, 30602-2610, Athens, GA, USA aut Mohan Anand Department of Food Science and Technology, University of Georgia, 240 Food Science Bldg., 100 Cedar Street, 30602-2610, Athens, GA, USA aut Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/2(2015-06-01), 175-185 2193-4126 9:2<175 2015 9 11694 https://doi.org/10.1007/s11694-015-9222-y text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s11694-015-9222-y text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Purohit Anuj Department of Food Science and Technology, University of Georgia, 240 Food Science Bldg., 100 Cedar Street, 30602-2610, Athens, GA, USA aut NATIONALLICENCE 700 1- Singh Rakesh Department of Food Science and Technology, University of Georgia, 240 Food Science Bldg., 100 Cedar Street, 30602-2610, Athens, GA, USA aut NATIONALLICENCE 700 1- Kerr William Department of Food Science and Technology, University of Georgia, 240 Food Science Bldg., 100 Cedar Street, 30602-2610, Athens, GA, USA aut NATIONALLICENCE 700 1- Mohan Anand Department of Food Science and Technology, University of Georgia, 240 Food Science Bldg., 100 Cedar Street, 30602-2610, Athens, GA, USA aut NATIONALLICENCE 773 0- Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/2(2015-06-01), 175-185 2193-4126 9:2<175 2015 9 11694