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http://dx.doi.org/10.5713/ajas.18.0531

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

Salim, Ana Paula A.A. (Department of Animal and Food Sciences, University of Kentucky)
Suman, Surendranath P. (Department of Animal and Food Sciences, University of Kentucky)
Canto, Anna C.V.C.S. (Department of Animal and Food Sciences, University of Kentucky)
Costa-Lima, Bruno R.C. (Department of Animal and Food Sciences, University of Kentucky)
Viana, Fernanda M. (Chemistry Institute, Technology Center, Federal University of Rio de Janeiro)
Monteiro, Maria Lucia G. (Department of Food Technology, Federal Fluminense University)
Silva, Teofilo J.P. (Department of Food Technology, Federal Fluminense University)
Conte-Junior, Carlos A. (Chemistry Institute, Technology Center, Federal University of Rio de Janeiro)
Publication Information
Asian-Australasian Journal of Animal Sciences / v.32, no.7, 2019 , pp. 1036-1043 More about this Journal
Abstract
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 $4^{\circ}C$ 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.
Keywords
Beef; Meat Quality; Myoglobin; Nellore; Oxidation;
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