Novel probe-type oxygen sensor to measure oxygen consumption in beef steaks
According to the Food and Agriculture Organization, about one-third of food produced for human consumption worldwide is wasted, and of that, over 20% is meat (FAO, 2012). A large portion of the discarded beef is due to its discoloration. Consumers prefer a bright-cherry red appearance, and any deviation can lead to a decrease in purchase (Carpenter, Cornforth, & Whittier, 2001). Myoglobin (Mb) is the color pigment in the meat, and oxygen (O2) binding to Mb leads to bloom and a bright-cherry red color, called Oxymyoglobin (OMb). However, muscle specificity leads to variances in color stability and shelf life, leading to the formation of metmyoglobin (MMb), a brown-pigment.
Oxygen consumption (OC) is an inherent muscle property that influences beef color. More specifically, greater OC results in less bloom and darker meat color, while lower OC can promote a bright-red color. Mitochondrial function, microorganisms, and oxidative processes can influence oxygen utilization. Hence, the quantification of OC is important to characterize beef color changes. The OC measured using reflectance indirectly assesses oxygen utilization based on changes in myoglobin redox forms. Here, we discuss a novel fiber optics oxygen probe to measure changes in the percent partial pressure of oxygen on the surface of beef longissimus lumborum steaks. The objective of the current study was to compare OC using a near-infrared (NIR)-based oxygen sensor, fiber optics oxygen probe, and reflectance approach.