The Color-Developing Methods for Cultivated Meat and Meat Analogues: A Mini-Review

Ermie Mariano Jr,이다영,윤승현,이주현,최영우,박진모,한다희,김진수,허선진 한국축산식품학회 2024 한국축산식품학회지 Vol.44 No.2

Novel meat-inspired products, such as cell-cultivated meat and meat analogues, embrace environmental sustainability, food safety and security, animal welfare, and human health, but consumers are still hesitant to accept these products. The appearance of food is often the most persuasive determinant of purchasing decisions for food. Producing cultivated meat and meat analogues with similar characteristics to conventional meat could lead to increased acceptability, marketability, and profitability. Color is one of the sensorial characteristics that can be improved using color-inducing methods and colorants. Synthetic colorants are cheap and stable, but natural pigments are regarded as safer components for novel food production. The complexity of identifying specific colorants to imitate both raw and cooked meat color lies in the differences in ingredients and methods used to produce meat alternatives. Research devoted to improving the sensorial characteristics of meat analogues has noted various color-inducing methods (e.g., ohmic cooking and pasteurization) and additives (e.g., lactoferrin, laccase, xylose, and pectin). Additionally, considerations toward other meat components, such as fat, can aid in mimicking conventional meat appearance. For instance, the use of plant-based fat replacers and scaffolds can produce a marked sensory enhancement without compromising the sustainability of alternative meats. Moving forward, consumer-relevant sensorial characteristics, such as taste and texture, should be prioritized alongside improving the coloration of meat alternatives.

전기자극 처리가 고급 한우육의 육색 및 지방산화에 미치는 영향

김수민 경산대학교 생명자원개발연구소 1996 생명자원과 산업 Vol.1 No.-

5℃ 저장 중 지방산화 정도는 전기자극 처리육이 저장 10일까지는 유의적인 차이는 없으나(P<0.05), 저장 15일째에는 무처리 육보다 지방산화가 약간 높은 수치로 나타내었다. 그러나, 저장 15일째 전기자극 처리구(ES)가 무처리구(NES)보다 약간 높은 Ferrous iron(Fe2+) 함량을 나타내었으나, Total iron 함량은 저장기간 중 차이가 인정되지 않았다(P<0.05). 육자체의 항산화제인 carnosine 함량은 처리구별 큰 차이는 없으나, 저장기간이 경과함에 따라 감소되는 경향이었고 유의성은 인정되지 않았다(P<0.05). 육색소 함량은 두 처리구간에 비슷한 결과를 나타내었는데 전반적으로 NES구가 약간 높은 경향이었으나, 유의성은 인정되지 않았다(P<0.05). 색차계로 측정한 L값(명도)은 저장기간이 지남에 따라 감소하는 경향이나, 저장 1일째의 L값(명도)을 두 처리구간에 비교하여 보면 ES구는 NES구보다 월등히 높아 육색을 밝게 유지시키는 효과를 나타내었으나, 5일째 부터는 두 처리구간의 차이는 유의성이 없었으며(P<0.05), a값(적색도)도 같은 경향을 나타내었다. 그러나, 전반적으로 관능검사 결과 부분적으로 ES구는 저장기간 중 NES구에 비해 육색을 밝게 유지하는 효관느 인정되나 통계적으로 큰 차이는 인정되지 않았다(P<0.05). The effects of electrical stimulation on lipid peroxidation and meat color were determined in korean beef storaged at 5℃. stimulation(ES) meat and Non electrical stimulation (NES) meat were homogenized with distilled water. The degree of lipid peroxidation in ES meat was not significantly different from NES meat until storaged at 10 days(P<0.05), but TBARS value and Fe2+ ion in ES meat were higher than those of NES meat at storaged at 15 days. This seems to be increased more free iron(Fe2+)from binding iron. However, there were a little different in the amount of total iron between ES meat and NES meat during storaged at 5℃, but L value(Lightness) of ES meat was higher than that of NES until storage 1 day. As storage time passed away, L value tended to ge decreased after storage at 5 days. The a value(Redness) of ES meat also had the same tendancy as L value of ES meat. Overall, ES meat color was kept more bright red than NES meat color, but there were not significantly different(P<0.05)

토끼고기의 영양성분 및 품질특성 평가

이정아,정숙한,설국환,김현욱,조수현,강선문 한국식생활문화학회 2022 韓國食生活文化學會誌 Vol.37 No.2

This study evaluated the nutritional composition and quality traits of rabbit meat as compared to chicken meat. Samplesof loin (M. longissimus dorsi) and breast meats were collected from rabbit and chicken carcasses, respectively. The meatswere then analyzed for the proximate composition, collagen and energy contents, fatty acid composition, myoglobin andheme iron contents, pH value, water-holding capacity (WHC), cooking loss, meat color, Warner-Bratzler shear force (WBSF)value, and texture profile. Compared to chicken breast meat, lower (p<0.05) protein content and higher (p<0.05) ash andcollagen contents were obtained in rabbit loin meat. Rabbit meat remarkably had higher (p<0.05) total polyunsaturatedfatty acids (PUFA) and linolenic acid contents and lower (p<0.05) n-6/n-3 PUFA ratio as compared to chicken meat. ThepH value and WHC were lower (p<0.05) in rabbit meat than in chicken meat (p<0.05). Rabbit meat exhibited lower(p<0.05) L* value and higher (p<0.05) a* and b* values compared to chicken meat (p<0.05). The WBSF value, hardness,and gumminess were higher (p<0.05) in rabbit meat than in chicken meat (p<0.05). These findings suggest that rabbitmeat has higher essential n-3 PUFA, darker color, and firmer texture as compared to chicken meat.

Effect of Postmortem Metabolic Rate on Meat Color

Park, B.Y.,Lee, J.M.,Hwang, I.H. Asian Australasian Association of Animal Productio 2007 Animal Bioscience Vol.20 No.4

The current study was conducted to evaluate carcass characteristics, objectives and sensory meat qualities of Hanwoo longissimus muscle as affected by ultimate pH. Twenty-four steers and bulls ($556{\pm}53$ kg and $0.63{\pm}0.32$cm for live weight and backfat thickness, respectively) were used. As there was a linear relationship (r = 0.77) between lean meat color and ultimate pH, cattles were thus segregated into normal $pH{\leq}5.8$, Normal, n = 13) and DFD (pH>5.8, n = 11) groups. Normal pH group had significantly (p<0.05) higher carcass weight, marbling score and backfat thickness than those for high pH group, while fat color and lean meat color were inverse. In principle component analysis for co-ordinates of DFD and normal meats, fat color, lean meat color, texture, time to pH 6.2 and pH at 24 h postmortem were associated with the positive range of the first factor (67.5%) while backfat thickness marbling score and temperature at 24 h were placed in negative values. The rate constant of decline in pH (pH k) did not differ between the two groups, implying that initial pH (i.e., pH at slaughtering) differed between two groups. Contour mapping of pH k between pH at 1 and 24 h postmortem indicated that high pH k was related to lower pHs at 1 and 24 h postmortem. This suggested that the high pH cattles (i.e., DFD cattle) resulted from their own potential. Although the time to reach pH 6.2 was significantly (p<0.05) shorter for normal meat (i.e., 3.2 h) than that for DFD one (i.e., 19.8 h), there were no significantly differences in both WB-shear force and sensory attributes. Given that the experimental animals were sampled from a similar group, which implies a similar myoglobin pigment content, the current data suggested that pre- and post-slaughter animal handling likely had a significant effect on ultimate pH and consequently meat color of Hanwoo longissimus muscle, and also small animals with lower marbling score and backfat thickness had a higher risk for DFD meat.

진공포장이 냉장돈육의 지질산화 및 육색에 미치는 영향

양종범,고명수,문윤희 한국식품영양학회 2002 韓國食品營養學會誌 Vol.15 No.1

진공포장이 냉장 돈육의 지질산화 및 육색에 미치는 영향을 조사하기위해 돈육의 등심부위를 진공포장한 후 30일 동안 4℃에서 냉장저장하면서 저장기간에 따라 TBA가, pH, 홍색화 시간 및 CIE L^*a^*b^*값의 변화를 측정하였다. TBA가 랩포장육의 경우 저장 7일 이후에 급격히 증가되었으나, 진공포장육은 저장 30일까지 낮은 수준으로 유지되었다. pH도 랩포장육의 경우 저장 7일 이후에 급격히 증가되었으나, 진공 포장육은 저장말기까지 매우 완만하게 증가되었다. CIE a*값과 반사도의 측정 결과 진공포장육의 홍색화 시간은 포장 개봉 후 30분이었다. 따라서 진공포장 개봉 직후와 개봉 30분 후에 CIE L^*a^*b^*값을 측정하여 랩포장육과 비교하였다. CIE L*값은 랩포장육의 경우 저장 7일부터 급격히 감소되었으나, 진공포장육은 개봉 직후의 경우 저장말기까지 점차 증가되는 경향이었으며, 개봉 30분 후의 경우 개봉 직후보다 약간 높거나 큰 차이가 없었다. CIE a^값은 랩포장육의 경우 저장 7일까지 점차 증가되었고 그 후 급격히 저하되었으나, 진공포장육은 개봉 직후의 경우 저장초기에는 랩포장육보다 매우 낮은 수준이었고, 저장기간이 경과됨에 따라 점차 증가되었으며, 개봉 30분 후의경우 개봉 직후보다 전반적으로 높은 수준이었다. CIE b^*값은 랩포장육의 경우 저장 4일째에 크게 증가되었고 그 후 급격히 저하되었으나, 진공포장육은 개봉 직후의 경우 랩포장육은 매우 낮은 수준이었고, 저장기간이 경과됨에 따라 완만하게 증가되는 경향이었으며, 개봉 30분 후의 경우 개봉 직후보다 매우 높은 수준으로 유지되었다. This study was conducted to investigate the effects of vacuum packaging on lipid oxidation and meat color of chilled pork. During storage meats were evaluated for TBA values, pH, blooming time and CIE L^*a^*b^* values. The TBA values of wrapped meats increased rapidly after 7days and those of vacuum packaged meats maintained at low level up to 30 days of storage. The pH of wrapped meats increased rapidly after 7days, while those of vacuum packaged meats increased slowly up to 30 days of storage. The bloom time of vacuum packaged meats was 30 min after opening. the CIE L values of wrapped meats decreased rapidly on the 7th day, while those of vacuum packaged meats directly after opening decreased slightly up to 7days of storage and thereafter increased gradually. The CIE *a values of wrapped meats increased gradually up to 7days and thereafter decreased rapidly, while those of vacuum packaged meats directly after opening were lower than those of wrapped meats. The CIE a^* values of vacuum packaged meats after 30 min in the air were higher than those of vacuum packaged meats directly after opening. The CIE b^* values of wrapped meats increased rapidly on 4th day and thereafter decreased rapidly, while those of vacuum packaged meats directly after opening were lower than those of wrapped meats. CIE b^* values of vacuum packaged meats after 30 min in the air were higher than those of vacuum packaged meats directly after opening.

Skeletal Ryanodine Receptor 1-Heterozygous PSE (Pale, Soft and Exudative) Meat Contains a Higher Concentration of Myoglobin than Genetically Normal PSE Meat in Pigs

Obi, T.,Matsumoto, M.,Miyazaki, K.,Kitsutaka, K.,Tamaki, M.,Takase, K.,Miyamoto, A.,Oka, T.,Kawamoto, Y.,Nakada, T. Asian Australasian Association of Animal Productio 2010 Animal Bioscience Vol.23 No.9

Comparisons of properties between skeletal ryanodine receptor 1 (sRyR1)-heterozygous-mutated and normal types of meat were carried out in pigs using PSE (pale, soft and exudative) meat found during the butchering process. All samples considered to be PSE meat showed irregular running and disorder of the muscle fibers and a wider inter-fiber space upon light microscopic observation. Electron microscopy revealed disintegration, twisting, and disorder of the myofibril arrangement and elimination of the Z line in PSE meat, compared with normal meat. Meat property tests demonstrated greater decreases in water holding capacity, moisture and sarcoplasmic protein, and higher $L^*$ values for the meat color index in PSE meat than in normal meat, but there were no differences in these factors between genetically normal and sRyR1-heterozygous PSE meat. On the other hand, higher $a^*$ and $b^*$ values were observed in sRyR1-heterozygous than in normal PSE meat, and similar alterations to the a* value were observed in terms of the amount of myoglobin and density of the 17-kDa protein band, corresponding to the molecular mass of myoglobin, on SDS-PAGE gels. These results suggest that sRyR1-heterozygous PSE pork contains much more myoglobin than genetically normal PSE meat.

Development of a System Grading Color and Texture of Beef using Spectral Information

( Seongmin Park ),( Daesik Son ),( Myongkyoon Yang ),( Jinshi Cui ),( Youngkwon Yun ),( Sung Ho Yoon ),( Seong In Cho ) 한국농업기계학회 2018 한국농업기계학회 학술발표논문집 Vol.23 No.1

The meat color and texture are important factors in determining beef grade. However, unlike marbling, which can be easily judged by the human eye, the color and texture grade of the meat are highly likely to be misjudged by the person who makes the judgment according to the environment of the place. Therefore it is important to make equipment that can easily determine the color and texture of meat. In this study, we tried to develop a system for easily determining the color and texture grade of beef using portable spectroscopic analyzer. First, the spectroscopic information of each beef carcass was collected at the place where the beef grade was actually judged by the portable spectrometer. The wavelength band is from 400 nm to 1000 nm. And machine learning was used to match the meat color and texture grade information to this spectral information. The number of iterations was set to 10,000. Machine learning has reached an accuracy level that allows the system to judge adequately the color and texture. Based on these results, we made a mobile application. By using this application, we have implemented a system that can easily rate meat color and texture grade at the judgment place.

냉장저장중 사슴고기의 이화화적 성질의 변화

신택순,강한석,김선구,이길왕,Shin Teak-soon,Kang Han-seok,Kim Seon-ku,Lee Kil-wang 한국생명과학회 2005 생명과학회지 Vol.15 No.4

A total of 5 female elk dEER $(220kg\pm10kg)$ were included in a study on the changes in physicochemical properties of deer meat during storage at $4^{\circ}C\;and\;-2^{\circ}C$. The deer was exposed to normal pre-slaughter handling and put under anesthesia before slaughtered. The loin and leg cuts were deboned from the carcass after 24hrs slaughter. The samples weighing approximately 300g were packaged using wrap packaging and stored for 3, 7, 11 and 15 days at $4^{\circ}C\;and\;-2^{\circ}C$. Water-holding capacity was decreased with increasing storage days at $4^{\circ}C\;or\;-2^{\circ}C$, respectively The deer meats kept at $-2^{\circ}C$ showed lower TBARS value than the meats kept at $4^{\circ}C$, and it was possible to extend the storage period of the meats. VBN values of the meats kept at $4^{\circ}C\;and\;-2^{\circ}C$ showed as edible values after storage for 15 days, although there were no significant differences among the storage temperature. pH values of loin and leg tended to be increased with the passage of storage time, and the values of the meats kept at $-2^{\circ}C$ was lower than that at $4^{\circ}C$. The change of meat softness was remarkable at $4^{\circ}C$, and the change at $-2^{\circ}C$ was slow. Therefore, it was effective to extend the storage period when the meats were kept at $-2^{\circ}C$. Color of the meats kept at $-2^{\circ}C$ was darker than that at $4^{\circ}C$, the index of red color was higher for the meats kept at $-2^{\circ}C$, and yellow color of meats kept at $-2^{\circ}C$ was more rapidly changed with the passage of storage time. [ $4^{\circ}C$ ]와 $-2^{\circ}C$보관한 배최장근과 대퇴근 모두 저장기간이 경과함에 따라서 보수성은 감소하였고, 배최장근의 변화가 대퇴근의 변화보다 크게 나타났다 $4^{\circ}C$저장구보다 $-2^{\circ}C$저장한 사슴육이 낮은 TBARS가를 나타내어 저장기간 연장이 가능하였다. $4^{\circ}C$와 $-2^{\circ}C$에 저장한 사슴육의 VBN가는 저장 15일간 가식권에 있었고, 저장온도에 따른 차이는 크게 나타나지 않았다. 저장기간 경과에 따라서 배최장근과 대퇴근 모두 pH는 증가하는 경향이었고, $-2^{\circ}C$저장구가 $4^{\circ}C$저장구보다 낮은 pH를 나타내었다. 육의 연화는 $4^{\circ}C$에서는 두드러졌으나, $-2^{\circ}C$에서는 지연시키는 경향을 나타내어 $-2^{\circ}C$저장이 저장기간 연장에 효과가 있었다. $-2^{\circ}C$ 저장구가 $4^{\circ}C$저장구 보다는 자기가 어둡게 나타났고, 적색도는 $-2^{\circ}C$가 높게 나타났으며, 황색도는 저장기간 경과에 따라 $-2^{\circ}C$저장구의 변화가 크게 나타났다.

육류에 대한 혐오감이 돼지고기 소비에 미치는 인과 효과 평가

강종헌(Jong-Heon Kang),배성식(Seong-Sik Bae) 동아시아식생활학회 2007 동아시아식생활학회지 Vol.17 No.5

The purpose of this study was to measure the causal relationships among such variables as moral concerns for animals, meat texture, meat color, satiety from meat, disgust with meat and pork consumption. A total of 250 questionnaires were completed. Structural equation models were used to measure the causal effects of the constructs. The study outcomes demonstrated that the structural analysis results of the data were an excellent model fit. The effects of moral concerns for animals, meat texture and satiety from meat on the disgust with meat were statistically significant. As expected, disgust with meat had a significant effect on pork consumption. Moreover, moral concerns for animals and satiety from meat had a significant indirect effect on pork consumption through disgust with meat. Also, satiety from meat alone had a significant indirect effect on pork consumption through disgust with meat. By developing and testing conceptual models that integrated the relationships among ideational variables, sensory affective variables, anticipated consequences variables, emotional variables, and behavioral variables, this study may approach a deeper understanding of the complex relationships among pork consumption-related variables. A greater understanding of these complex relationships can improve the managerial diagnosis of problems as well as opportunities for different marketing strategies, including pork production and pork product development, and marketing communications.

Level Optimization of Beet Powder and Caramel Color for Beef Color Simulation in Meat Analogs before and after Cooking

이선민,조경,정슬기찬,최윤상,정사무엘 한국축산식품학회 2023 한국축산식품학회지 Vol.43 No.5

In this study, concentration levels of beet powder (BP) and caramel color (CC) were optimized to simulate beef color in meat analogs before and after cooking. The central composite design of response surface methodology (RSM) was used to set the levels of BP and CC, and the CIE L*, CIE a*, and CIE b* were selected as the responses for RSM. After optimization, myoglobin-free beef patties were prepared with three optimized levels of BP and CC. When raw, all the patties had the same color as natural beef; however, CIE L*, CIE a*, and CIE b* were statistically different from those of beef after cooking (p<0.05). Moreover, the use of BP and CC induced “browning” after the cooking process, with no excessive yellow color. Therefore, based on the overall desirability in the color optimization using RSM, the combination of BP (1.32%) and CC (1.08%) with the highest overall desirability can be used to simulate the color change of beef in meat analogs.