Muscle-specific color stability in fresh beef from grain-finished Bos indicus cattle

被引：9

作者：

Salim, Ana Paula A. A. ^{[1
,2
]}

Suman, Surendranath P. ^{[1
]}

Canto, Anna C. V. C. S. ^{[1
]}

Costa-Lima, Bruno R. C. ^{[1
]}

Viana, Fernanda M. ^{[2
]}

Monteiro, Maria Lucia G. ^{[3
]}

Silva, Teofilo J. P. ^{[3
]}

Conte-Junior, Carlos A. ^{[2
,3
]}

机构：

[1] Univ Kentucky, Dept Anim & Food Sci, Lexington, KY 40546 USA

[2] Univ Fed Rio de Janeiro, Technol Ctr, Chem Inst, BR-21941909 Rio De Janeiro, RJ, Brazil

[3] Fed Fluminense Univ, Dept Food Technol, BR-24230340 Niteroi, RJ, Brazil

来源：

ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES | 2019年 / 32卷 / 07期

基金：

美国食品与农业研究所;

关键词：

Beef; Meat Quality; Myoglobin; Nellore; Oxidation; DISCOLORATION CHARACTERISTICS; FIBER CHARACTERISTICS; OXIDATIVE STABILITY; MAJOR MUSCLES; MEAT QUALITY; NELLORE; PASTURE; ATTRIBUTES; ANIMALS; TRAITS;

D O I：

10.5713/ajas.18.0531

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

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 degrees 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.

引用

页码：1036 / 1043

页数：8

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