Muscle-specific color stability in fresh beef from grain-finishedcattle

Asian-Australasian Journal of Animal Sciences

Carlos A. Conte-Junior¹  Fernanda M. Viana¹  Surendranath P. Suman²  Bruno R. C. Costa-Lima²  Anna C. V. C. S. Canto²  Ana Paula A. A. Salim²  Teofilo J. P. Silva³  Maria Lucia G. Monteiro³ 

[1] Chemistry Institute, Technology Center, Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941-909, Brazil;Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA;Department of Food Technology, Federal Fluminense University, Niteroi, RJ, 24230-340, Brazil;

关键词: Beef;    Meat Quality;    Myoglobin;    Nellore;    Oxidation;   

DOI  :  10.5713/ajas.18.0531

来源: DOAJ

【 摘 要 】

Objective To investigate the color and oxidative stabilities of longissimus lumborum (LL) and psoas major (PM) muscles from grain-finished Bos indicus cattle in Brazil. Methods The LL and PM muscles were obtained 24 h post-mortem from eight (n = 8) Nellore bull carcasses, fabricated into 1.5-cm steaks, aerobically packaged, and stored at 4°C for nine days. Steaks were analyzed for myoglobin concentration, pH, instrumental color, metmyoglobin reducing activity (MRA) and lipid oxidation. Results The LL steaks exhibited greater (p<0.05) redness, color stability, and MRA than their PM counterparts on days 5 and 9. The LL and PM steaks demonstrated similar (p>0.05) lightness and yellowness on days 0, 5, and 9. On the other hand, PM steaks exhibited greater (p<0.05) myoglobin concentration, pH, and lipid oxidation than their LL counterparts. Conclusion These results indicated that muscle source influenced the color and oxidative stabilities of beef from grain-finished Bos indicus animals. These results highlighted the necessity of muscle-specific strategies to improve the color stability of beef from grain-fed Bos indicus cattle.

【 授权许可】

Unknown