The demand for animal proteins is projected to increase by 25% in the next decade. Cattle, coined as up-cyclers, have a significant role in meeting future animal protein demands. However, discarding produced beef due to quality defects can significantly affect sustainable cattle production and contribute to food waste. There is a critical need to understand the role of various factors from farm to fork in increasing the profitability of the beef industry without affecting the environment. Food waste is a growing environmental issue, and it is estimated that over one-third of food produced in the US is never eaten, adding to the 24% of food that ends up in landfills every year (EPA, 2021). With these issues, it is imperative to highlight where these solutions can arise by focusing efforts on the continuous improvement of product quality. Consumers’ first appraisal of wholesomeness is visual; beef color is the main driving factor in determining a consumer’s acceptance at the retail counter. Consumers associate a bright-red cherry color with wholesomeness, and any deviation in this color can result in the product being discounted or even discarded. It is estimated 194.7 million kg of beef is discarded each year with $3.73 billion in economic losses due to beef discoloration. The ability for retailers to more effectively predict beef discoloration patterns could ultimately reduce economic losses and the environmental footprint associated with food waste. However, limited reviews have conducted a comprehensive literature search that can identify parameters to predict meat discoloration.
A systematic evaluation of all literature and published reports was conducted using multiple search engines to gather peer-reviewed articles, primary studies, and final research reports. Studies deemed critical for inclusion were selected if they related to beef color stability and discoloration, reporting at least one control factor such as display temperature, post-mortem aging, and cut (muscle) type. The published research articles and reports was searched from various scientific databases using keywords “retail storage”, “case-life”, “beef color stability”, post-mortem aging beef color”, retail display temperature”, “muscle dependent color stability”, “metmyoglobin reducing ability (MRA)”, “oxygen consumption (OC)”, and their combinations. A meta-analysis was conducted on papers that are eligible for inclusion in this study. The limiting factors in this search were the inability to account for differences in cattle breeds, variation in case type, and relative humidity differences, among others. The studies that utilized mother-bag packaging and temperature abuse during storage were also included.
The final analysis utilized 450 articles (n=450) to assess current research outcomes and emphasize gaps within the literature. Summarization of articles showed that although there are more than 37 factors that influence beef discoloration, all these factors ultimately affect pH, muscle fiber type, glycogen content, and lipid oxidative stability. The above four factors can influence beef color and stability. In the last decade, the use of omics technology (proteomics, metabolomics, and lipidomics) has helped to understand molecular changes in meat. There has been a need to develop sensors at the packing plant and retail level to predict discoloration. These sensors can be based on the above four factors. The profitability of cattle producers is important for a sustainable cattle industry. However, meat color is not an important selection criterion while breeding; some factors in animal production, such as carcass weight, muscling, feed, and metabolic modifiers, can impact meat color. Hence, factors that influence consumer acceptance might be considered in cattle production.
Changes in beef color resulting in a discounted price or product loss due to deviations in the bright-cherry red color desired by consumers result in 194.70 million kg of beef being discarded each year, resulting in a $3.73 billion economic loss. It has been estimated that 2.55% of beef is discarded each year due to discoloration. Being able to predict better beef discoloration will allow retailers to more efficiently market beef to avoid discounts and economic losses. With approximately 20% of edible beef going to waste, the sustainability of beef production and its environmental effects will continue to be a focus for researchers and industry professionals. This review provides insights into knowledge gaps in application techniques to improve beef color stability for further progressing the future of research on advancing product quality.
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