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.
|Number of pages||8|
|State||Published - Nov 1 2016|
Bibliographical noteFunding 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 .
© 2016 Elsevier Ltd.
- Beef color stability
- Bos indicus
- Longissimus lumborum
- Psoas major
ASJC Scopus subject areas
- Food Science