A combined very fast chilling and tannic acid-Lycium ruthenicum anthocyanin treatment for preserving beef color through inhibition of lipid and myoglobin oxidation during aging.

Beef color is one of the most important quality attributes influencing freshness perception and consumer purchasing decisions. In this study, owing to their complementary antioxidant and natural coloring properties, tannic acid (TA, 2 mg/mL) and Lycium ruthenicum anthocyanins (LRA, 8 mg/mL) were used as coloring antioxidants in combination with very fast chilling (VFC) treatment to enhance beef color during postmortem aging. Products derived from lipid oxidation can promote the oxidative conversion of the central iron atom in myoglobin (Mb), converting Fe2+ to Fe3+ and resulting in metmyoglobin (brown). VFC/TA-LRA treatment reduced intracellular reactive oxygen species (ROS) levels by 33.56% at 168 h postmortem compared with the control by enhancing endogenous antioxidant enzyme activity, thereby retarding muscle lipid oxidation. Additionally, the incorporation of TA-LRA prevented oxidative denaturation of globin and alterations to the heme pocket microenvironment in Mb, thereby preserving meat color. In summary, this work provides a novel strategy for meat color preservation and offers new insights into the antioxidant-mediated protection of Mb and meat color.