TY - JOUR
T1 - Color attributes and oxidative stability of longissimus lumborum and psoas major muscles from Nellore bulls
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 - 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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U2 - 10.1016/j.meatsci.2016.05.015
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 -