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Effect of oxygen and storage temperature on intermediate moisture meat products
C E Webster1, D A Ledward, R A Lawrie
1Food Science Laboratories, Department of Applied Biochemistry and Nutrition, University of Nottingham, School of Agriculture, Sutton Bonington, Loughborough, LE12 5RD, Great Britain.
Meat Science
|November 8, 2011
Summary
Oxygen is required for protein crosslinking and haemoprotein degradation in stored meat. Collagen degradation occurs without oxygen but slows significantly at lower temperatures, with no breakdown below 17°C.
Area of Science:
- Food Science
- Biochemistry
- Meat Science
Background:
- Intermediate moisture meats stored with glycerol are susceptible to degradation.
- Understanding deteriorative reactions is crucial for meat preservation.
Purpose of the Study:
- To investigate the role of oxygen and temperature on protein crosslinking, haemoprotein degradation, and collagen breakdown in stored meat.
Main Methods:
- Storage of glycerol desorbed intermediate moisture meats at controlled temperatures (38°C, 17°C, and below).
- Monitoring protein crosslinking and haemoprotein character loss.
- Quantifying collagen degradation via water-soluble hydroxyproline fragment formation.
Main Results:
- Oxygen presence is essential for protein crosslinking and haemoprotein character loss at 38°C.
- Collagen degradation occurs in both aerobic and anaerobic conditions, but at a slower rate anaerobically.
- Collagen breakdown is temperature-dependent, with no measurable degradation occurring at or below 17°C.
Conclusions:
- Oxygen availability significantly impacts meat protein stability during storage.
- Collagen degradation is less sensitive to oxygen but highly dependent on temperature.
- Optimal storage conditions, including temperature control, are vital to minimize meat deterioration.
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