Effects of antioxidants on bone marrow discoloration in beef lumbar vertebrae in different packaging systems (2005)

Authors

J.P. Grobbel
Michael E. Dikeman
E.J. Yancey
J. Scott Smith
Donald H. Kropf
George A. Milliken

Keywords

Cattlemen's Day, 2005; Kansas Agricultural Experiment Station contribution; no. 05-144-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 943; Beef; Antioxidants; Lumbar vertebrae; Packaging systems

Abstract

To evaluate how antioxidants might prevent bone marrow discoloration, beef lumbar vertebrae held at 35.6°F for 6 or 14 days postmortem before packaging were cut into 1- inch-thick sections and packaged into 1) PVC overwrap; 2) high-oxygen (80% O2, 20% CO2) modified atmosphere packages (MAP); or 3) ultra-low-oxygen (70% N2, 30% CO2) MAP. Before packaging, bones were treated with: no treatment application (control); 1.25% or 2.5% ascorbic acid; 0.1% or 0.2% rosemary; or a combination treatment of 0.15% Origanox™ + 0.3% ascorbic acid. Packages were displayed under continuous fluorescent lighting for 4 days at 35.6°F. Untreated lumbar vertebrae and those treated with 0.1 or 0.2% rosemary discolored to gray or grayish-black, as measured by visual color scores and instrumental a* values, in PVC and high-oxygen MAP. The 1.25% ascorbic acid and 0.15% Origanox™ + 0.3% ascorbic acid were able to maintain desirable color scores through day 2 of display in PVC and high-oxygen MAP, but not after 4 days. The 2.5% ascorbic acid treatment was most effective in preventing discoloration and maintaining initial color in both PVC and high-oxygen MAP. In ultra-low-oxygen MAP, the 1.25% ascorbic acid treatment was as effective as the 2.5% ascorbic acid treatment in preventing bone marrow discoloration. In general, discoloration tended to be greater in bones held 14 days postmortem before packaging than in those held 6 days. Ascorbic acid treatments, particularly the 2.5% application, were effective in preventing bone marrow discoloration.

Recommended Citation

Grobbel, J.P.; Dikeman, Michael E.; Yancey, E.J.; Smith, J. Scott; Kropf, Donald H.; and Milliken, George A. (2005) "Effects of antioxidants on bone marrow discoloration in beef lumbar vertebrae in different packaging systems (2005)," Kansas Agricultural Experiment Station Research Reports: Vol. 0: Iss. 1. https://doi.org/10.4148/2378-5977.1601