Progress 10/01/13 to 09/30/17
Outputs
Target Audience:The target audience included both domestic and international scientists and producers interested in food quality and food waste. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Students gained a better understanding of techniques used to measure both raw and cooked meat color. In addition,students were provided with training associated with data collection and analysis, preparation of presentations (scientific posters), and oral delivery of results. How have the results been disseminated to communities of interest?These results were disseminated at the annual Universitas 21 Research Conference in Edinburgh, Scotland. The theme of this international conference was "Future Societies, Global Citizens". The results were also disseminated at the University of Connecticut 5th annual Fall Frontiers Poster Exhibition. Project results were disseminated through a poster presentation at the Reciprocal Meat Conference in Madison, WI and a peer-reviewed journal article in Meat Science, volume 98, September 2014. In addition, results were disseminated through a poster presentation at the Reciprocal Meat Conference in Lincoln, NE. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Our objective was to compare the quality of beef from traditional and humanely-raised marketing claims. Beef strip steaks (longissimus muscle; n = 5) were obtained. Samples were transported to the University of Connecticut Meat Science Laboratory and stored at 4°C for 7 days to simulate typical consumer home refrigeration conditions. Red color development (bloom) was measured on day 0 and color stability was measured daily using a Hunter-Lab Mini-Scan spectrophotometer and with visual appraisal. Cooked color was measured on day 0 and 7 after cooking steaks to an internal temperature of 66°C (150°F) and 71°C (160°F). Steaks marketed as humanely-raised tended to have greater red color development and improved color stability during storage. Internal color of cooked steaks marketed as humanely-raised tended to be more red, which could decrease the incidence of premature browning. To accomplish the goal of improving beef quality, research was conducted to better understand color development and stability. In particular, the effects of storage and display on raw color, cooked color, and mitochondria. Beef loins were stored for either 15, 30, or 45 days and raw color was measured to determine the effects of extended aging. After storage, steaks were cooked and color was measured to assess the role of storage on premature browning. Mitochondria also were isolated to evaluate the effects of storage on oxygen consumption. Additional steaks were displayed to evaluate the effects of display time on mitochondrial oxygen consumption. Increased storage time improved initial red color development; however, color stability and metmyoglobin reducing activity tended to decrease with storage time. In general, premature browning was not influenced by storage time. Color stability, metmyoglobin reducing activity, and mitochondrial oxygen consumption decreased as display time increased. Color stability varies with muscle type. More specifically, the beef longissimus is a relatively color-stable muscle compared with the color labile psoas. This could be attributed to mitochondria, which influence color via oxygen consumption and metmyoglobin reducing activity. Our objective was to characterize the mitochondrial proteome of beef longissimus and psoas muscles. Longissimus and psoas were obtained within 72 hours postmortem, fabricated into steaks, packaged in PVC, and displayed for 3 days. Mitochondria were isolated from steaks on day 3, analyzed using 2-dimensional gel electrophoresis, and proteome changes were identified by tandem mass spectrometry. Results suggest that several metabolic enzymes are differentially abundant in the mitochondrial proteome of beef longissimus and psoas muscles.
Publications
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2017
Citation:
Cabano, C. and Mancini, R. A. (2017). Assessing the Quality of Beef from Humanely-Raised and Traditional Marketing Claims. Presented at The Annual Universitas 21 Research Conference. Edinburgh, Scotland.
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Progress 10/01/15 to 09/30/16
Outputs
Target Audience:The target audience includes meat scientists, particularly researchers interested in meat color. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?This project provided introductory research training for undergraduates. This training was associated with designing experimentsthat evaluatemeat color, including selection of sample size and location as well as the importance of replication. Data management and organization also was highlighted. Students gained an understanding of techniques available for measuring both raw and cooked meat color. How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals?Compare the color and tenderness of beef from both traditional andand niche markets.
Impacts
What was accomplished under these goals?
Undergraduate students gained a better understanding of techniques used to measure both raw and cooked meat color.
Publications
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Progress 10/01/14 to 09/30/15
Outputs
Target Audience:The target audienceincludes meat scientists, specifically researchers interested in beef coior. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?This project provided research training for a graduatestudent. The training wasassociated with experiments evaluating beef color. How have the results been disseminated to communities of interest?Project results were disseminated through a poster presentation at the Reciprocal Meat Conference in Lincoln, NE. What do you plan to do during the next reporting period to accomplish the goals?Based on the following from the W3177 proposal: "As scientific capabilities further develop, technologies such as genomic and proteomic analysis can help improve beef quality and consistency", our future research will focus on using these technologies to better understand beef color stability.
Impacts
What was accomplished under these goals?
Color stability varies with muscle type. More specifically, the beef longissimus is a relatively color-stable muscle compared with the color labile psoas. This could be attributed to mitochondria, which influence color via oxygen consumption and metmyoglobin reducing activity. Our objective was to characterize the mitochondrial proteome of beef longissimus and psoas muscles. Longissimus and psoas were obtained within 72 hours postmortem, fabricated into steaks, packaged in PVC, and displayed for 3 days. Mitochondria were isolated from steaks on day 3, analyzed using 2-dimensional gel electrophoresis, and proteome changes were identified by tandem mass swpectrometry. Results suggest that several metabolic enzymes are differentially abundant in the mitochondrial proteome of beef longissimus and psoas muscles.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2015
Citation:
R.A. Mancini, S.P. Suman, M.N. Nair, K. Belskie, S. Li, C.M. Beach, R. Ramanathan. (2015). Differential abundance of mitochondrial proteome in beef muscles. Meat Science, Volume 112, Page 169.
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Progress 10/01/13 to 09/30/14
Outputs
Target Audience: Target audiences: Participantsin W-3177, including those at the annual meeting. Additional taget audiences include attendees of the Reciprocal Meat Conference and the Institute of Food Technologists Annual Meeting. Efforts include delivery of science-based knowledge and research techniques toundergraduate and graduate studentsthrough laboratory instruction and thedevelopment ofexperimentalmethodologies. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? This project provided training forundergraduate and graduate studentsin researchassociated with beef color experiments and manuscript preparation. How have the results been disseminated to communities of interest? Project results were disseminated through a posterpresentationat the Reciprocal Meat Conference in Madison, WI and a peer-reviewed journal article inMeat Science,volume 98, September 2014. What do you plan to do during the next reporting period to accomplish the goals? Based on the following from the W3177 proposal: "As scientific capabilities further develop, technologies such as genomic and proteomic analysis can help improve beef quality and consistency", our future researchwill focus onusing these technologies to better understand beef color stability.
Impacts
What was accomplished under these goals?
To accomplish the goal of improving beef quality, research was conducted to better understand color development and stability. In particular, the effects of storage and display on raw color, cooked color, and mitochondria. Beef loins were stored for either 15, 30, or 45 days and raw color was measured to determine the effects of extended aging. After storage, steaks were cooked and color was measured to assess the role of storage on premature browning. Mitochondria also were isolated to evaluate the effects of storage on oxygen consumption. Additional steaks were displayed to evaluate the effects of display time on mitochondrial oxygen consumption. Increased storage time improved initial red color development; however, color stability and metmyoglobin reducing activity tended to decrease with storage time. In general, premature browning was not influenced by storage time. Color stability, metmyoglobin reducing activity, and mitochondrial oxygen consumption decreased as display time increased.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2014
Citation:
Kaylin Belskie, Richard A. Mancini, Surendranath P. Suman, and Ranjith Ramanathan. 2014. Effects of muscle type and display time on beef mitochondria, Reciprocal Meat Conference, Madison, Wisconsin.
- Type:
Journal Articles
Status:
Published
Year Published:
2014
Citation:
Mancini,R., Ramanathan, R. 2014. Effects of postmortem storage time on color and mitochondria in beef. Meat Science, volume 98, issue 1, September 2014, pages 65-70.
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