Color attributes and oxidative stability of longissimus lumborum and psoas major muscles from Nellore bulls

Anna C.V.C.S. Canto; Bruno R.C. Costa-Lima; Surendranath P. Suman; Maria Lucia G. Monteiro; Fernanda M. Viana; Ana Paula A.A. Salim; Mahesh N. Nair; Teofilo J.P. Silva; Carlos A. Conte-Junior

doi:10.1016/j.meatsci.2016.05.015

Color attributes and oxidative stability of longissimus lumborum and psoas major muscles from Nellore bulls

Anna C.V.C.S. Canto, Bruno R.C. Costa-Lima, Surendranath P. Suman, Maria Lucia G. Monteiro, Fernanda M. Viana, Ana Paula A.A. Salim, Mahesh N. Nair, Teofilo J.P. Silva, Carlos A. Conte-Junior

Research output: Contribution to journal › Article › peer-review

54 Scopus citations

Abstract

The influence of muscle source on color stability of fresh beef from purebred Bos indicus cattle was investigated. Longissimus lumborum (LL) and psoas major (PM) muscles obtained from twelve (n = 12) Nellore bull carcasses (24 h post-mortem) were fabricated into 2.54-cm steaks, aerobically packaged, and stored at 4 °C for nine days. Steaks were analyzed on day 0 for proximate composition and myoglobin concentration, whereas pH, instrumental color, metmyoglobin reducing activity (MRA), lipid oxidation, and protein oxidation were evaluated on days 0, 3, 6, and 9. LL steaks exhibited greater (P < 0.05) redness, color stability, and MRA than PM counterparts. On the other hand, PM steaks demonstrated greater (P < 0.05) myoglobin content, lipid oxidation, and protein oxidation than LL steaks. These results indicated the critical influence of muscle source on discoloration of fresh beef from Bos indicus animals and suggested the necessity to engineer muscle-specific strategies to improve color stability and marketability of beef from Bos indicus cattle.

Original language	English
Pages (from-to)	19-26
Number of pages	8
Journal	Meat Science
Volume	121
DOIs	https://doi.org/10.1016/j.meatsci.2016.05.015
State	Published - Nov 1 2016

Bibliographical note

Funding Information:
The authors thank the Brazilian National Council for Scientific and Technological Development (CNPq) grant 400136/2014-7 for the financial support. A.C.V.C.S. Canto was supported by CNPq post-doctoral fellowship ( 151460/2014-0 and 157525/2015-5 ). S.P. Suman was supported by CNPq Special Visiting Researcher fellowship ( 303477/2014-8 ) through the Science without Borders program. This is publication number 16-07-024 of the Kentucky Agricultural Experiment Station and is published with the approval of the director. This work is also supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture , Hatch-Multistate Project 1008755 .

Publisher Copyright:
© 2016 Elsevier Ltd.

Keywords

Beef color stability
Bos indicus
Longissimus lumborum
Muscle-specificity
Oxidation
Psoas major

ASJC Scopus subject areas

Food Science

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10.1016/j.meatsci.2016.05.015

Cite this

@article{94092900da7341829f4fba5b43489c69,

title = "Color attributes and oxidative stability of longissimus lumborum and psoas major muscles from Nellore bulls",

abstract = "The influence of muscle source on color stability of fresh beef from purebred Bos indicus cattle was investigated. Longissimus lumborum (LL) and psoas major (PM) muscles obtained from twelve (n = 12) Nellore bull carcasses (24 h post-mortem) were fabricated into 2.54-cm steaks, aerobically packaged, and stored at 4 °C for nine days. Steaks were analyzed on day 0 for proximate composition and myoglobin concentration, whereas pH, instrumental color, metmyoglobin reducing activity (MRA), lipid oxidation, and protein oxidation were evaluated on days 0, 3, 6, and 9. LL steaks exhibited greater (P < 0.05) redness, color stability, and MRA than PM counterparts. On the other hand, PM steaks demonstrated greater (P < 0.05) myoglobin content, lipid oxidation, and protein oxidation than LL steaks. These results indicated the critical influence of muscle source on discoloration of fresh beef from Bos indicus animals and suggested the necessity to engineer muscle-specific strategies to improve color stability and marketability of beef from Bos indicus cattle.",

keywords = "Beef color stability, Bos indicus, Longissimus lumborum, Muscle-specificity, Oxidation, Psoas major",

author = "Canto, {Anna C.V.C.S.} and Costa-Lima, {Bruno R.C.} and Suman, {Surendranath P.} and Monteiro, {Maria Lucia G.} and Viana, {Fernanda M.} and Salim, {Ana Paula A.A.} and Nair, {Mahesh N.} and Silva, {Teofilo J.P.} and Conte-Junior, {Carlos A.}",

note = "Funding Information: The authors thank the Brazilian National Council for Scientific and Technological Development (CNPq) grant 400136/2014-7 for the financial support. A.C.V.C.S. Canto was supported by CNPq post-doctoral fellowship ( 151460/2014-0 and 157525/2015-5 ). S.P. Suman was supported by CNPq Special Visiting Researcher fellowship ( 303477/2014-8 ) through the Science without Borders program. This is publication number 16-07-024 of the Kentucky Agricultural Experiment Station and is published with the approval of the director. This work is also supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture , Hatch-Multistate Project 1008755 . Publisher Copyright: {\textcopyright} 2016 Elsevier Ltd.",

year = "2016",

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doi = "10.1016/j.meatsci.2016.05.015",

language = "English",

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AU - Canto, Anna C.V.C.S.

AU - Costa-Lima, Bruno R.C.

AU - Suman, Surendranath P.

AU - Monteiro, Maria Lucia G.

AU - Viana, Fernanda M.

AU - Salim, Ana Paula A.A.

AU - Nair, Mahesh N.

AU - Silva, Teofilo J.P.

AU - Conte-Junior, Carlos A.

N1 - Funding Information: The authors thank the Brazilian National Council for Scientific and Technological Development (CNPq) grant 400136/2014-7 for the financial support. A.C.V.C.S. Canto was supported by CNPq post-doctoral fellowship ( 151460/2014-0 and 157525/2015-5 ). S.P. Suman was supported by CNPq Special Visiting Researcher fellowship ( 303477/2014-8 ) through the Science without Borders program. This is publication number 16-07-024 of the Kentucky Agricultural Experiment Station and is published with the approval of the director. This work is also supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture , Hatch-Multistate Project 1008755 . Publisher Copyright: © 2016 Elsevier Ltd.

PY - 2016/11/1

Y1 - 2016/11/1

N2 - The influence of muscle source on color stability of fresh beef from purebred Bos indicus cattle was investigated. Longissimus lumborum (LL) and psoas major (PM) muscles obtained from twelve (n = 12) Nellore bull carcasses (24 h post-mortem) were fabricated into 2.54-cm steaks, aerobically packaged, and stored at 4 °C for nine days. Steaks were analyzed on day 0 for proximate composition and myoglobin concentration, whereas pH, instrumental color, metmyoglobin reducing activity (MRA), lipid oxidation, and protein oxidation were evaluated on days 0, 3, 6, and 9. LL steaks exhibited greater (P < 0.05) redness, color stability, and MRA than PM counterparts. On the other hand, PM steaks demonstrated greater (P < 0.05) myoglobin content, lipid oxidation, and protein oxidation than LL steaks. These results indicated the critical influence of muscle source on discoloration of fresh beef from Bos indicus animals and suggested the necessity to engineer muscle-specific strategies to improve color stability and marketability of beef from Bos indicus cattle.

AB - The influence of muscle source on color stability of fresh beef from purebred Bos indicus cattle was investigated. Longissimus lumborum (LL) and psoas major (PM) muscles obtained from twelve (n = 12) Nellore bull carcasses (24 h post-mortem) were fabricated into 2.54-cm steaks, aerobically packaged, and stored at 4 °C for nine days. Steaks were analyzed on day 0 for proximate composition and myoglobin concentration, whereas pH, instrumental color, metmyoglobin reducing activity (MRA), lipid oxidation, and protein oxidation were evaluated on days 0, 3, 6, and 9. LL steaks exhibited greater (P < 0.05) redness, color stability, and MRA than PM counterparts. On the other hand, PM steaks demonstrated greater (P < 0.05) myoglobin content, lipid oxidation, and protein oxidation than LL steaks. These results indicated the critical influence of muscle source on discoloration of fresh beef from Bos indicus animals and suggested the necessity to engineer muscle-specific strategies to improve color stability and marketability of beef from Bos indicus cattle.

KW - Beef color stability

KW - Bos indicus

KW - Longissimus lumborum

KW - Muscle-specificity

KW - Oxidation

KW - Psoas major

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DO - 10.1016/j.meatsci.2016.05.015

M3 - Article

C2 - 27236337

AN - SCOPUS:84969760950

SN - 0309-1740

VL - 121

SP - 19

EP - 26

JO - Meat Science

JF - Meat Science

ER -

Color attributes and oxidative stability of longissimus lumborum and psoas major muscles from Nellore bulls

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

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