Abstract
Brazil is a major beef exporter to countries where religious slaughter without stunning is mandatory. Fresh beef color influences consumers’ purchase decisions, and harvest method influences beef quality attributes, such as color, water holding capacity, pH, and lipid oxidation. Beef color is a breed-specific trait, and the excitable temperament of Bos indicus cattle can affect fresh meat color. Nonetheless, the effects of harvest method on color and oxidative stabilities of beef from Bos indicus cattle have not been investigated yet. Therefore, our objective was to evaluate the impact of harvest method on color and oxidative stabilities of longissimus lumborum (LL) steaks from Bos indicus beef cattle. The LL muscles (24 h post-mortem) were obtained from 12 Nellore bull carcasses, harvested by either captive bolt stunning (CBP; n = 6) or without stunning (NST; n = 6). The muscles were fabricated into 2.54-cm steaks, aerobically packaged, and stored for 9 d at 4°C in darkness. Myoglobin concentration was analyzed on d 0, whereas pH, instrumental color, lipid oxidation, and water holding capacity were evaluated on d 0, 3, 6, and 9. While CBP and NST steaks exhibited similar (P > 0.05) myoglobin concentration (4.84 mg/g in CBP; 4.84 mg/g in NST), CBP steaks exhibited greater (P < 0.05) surface redness and color stability than their NST counterparts throughout the storage. On the other hand, NST steaks exhibited greater (P < 0.05) pH, yellowness, and water holding capacity than CBP steaks. Overall, the lightness and lipid oxidation were greater (P < 0.05) in NST steaks than their CBP counterparts. These results indicated that harvest method influences surface discoloration and oxidative stability of fresh LL steaks from Bos indicus cattle.
| Original language | English |
|---|---|
| Pages (from-to) | 33-41 |
| Number of pages | 9 |
| Journal | Meat and Muscle Biology |
| Volume | 3 |
| Issue number | 1 |
| DOIs | |
| State | Published - 2019 |
Bibliographical note
Publisher Copyright:© American Meat Science Association.
Funding
This work was supported by the National Council for Scientific and Technological Development (CNPq), Brazil (grant numbers 400136/2014–7; 311422/2016–0) and the Carlos Chagas Filho Research Foundation (FAPERJ), Brazil (grant numbers E-26/010.001703/2015; E-26/010.001547/2016; E-26/203.049/2017). Ana Paula A. A. Salim was supported by CNPq doctorate fellowship (141838/2015–9). The authors also thank the Coordination for the Improvement of Higher Level Personnel (CAPES), Brazil for providing the PDSE scholarship (88881.133504/2016–01) to Ana Paula A. A. Salim for completing doctoral research at the University of Kentucky. Surendranath P. Suman was supported by CNPq Special Visiting Researcher fellowship (303477/2014–8) through the Science without Borders program. This work was also supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture, Hatch-Multistate Project 1014747.
| Funders | Funder number |
|---|---|
| Carlos Chagas Filho Research Foundation | |
| U.S. Department of Agriculture | 1014747 |
| National Institute of Food and Agriculture | |
| University of Kentucky | 303477/2014–8 |
| Coordenação de Aperfeiçoamento de Pessoal de Nível Superior | 88881.133504/2016–01 |
| Conselho Nacional de Desenvolvimento Científico e Tecnológico | 400136/2014–7, 311422/2016–0 |
| Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro | E-26/010.001547/2016, 141838/2015–9, E-26/203.049/2017, E-26/010.001703/2015 |
Keywords
- Nellore
- beef color
- lipid oxidation
- oxidative stability
- stunning
ASJC Scopus subject areas
- Animal Science and Zoology
- Food Science
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