Influence of muscle source on proximate composition, texture profile and protein oxidation of beef from grain-finished bos indicus cattle

Ana Paula Amaral de Alcântara Salim; Surendranath Premakumari Suman; Anna Carolina Vilhena da Cruz Silva Canto; Bruno Reis Carneiro da Costa-Lima; Fernanda Medeiros Viana; Maria Lucia Guerra Monteiro; Teófilo José Pimentel da Silva; Carlos Adam Conte-Junior

doi:10.1590/0103-8478cr20180996

Influence of muscle source on proximate composition, texture profile and protein oxidation of beef from grain-finished bos indicus cattle

Translated title of the contribution: Influence of muscle source on proximate composition, texture profile and protein oxidation of beef from grain-finished bos indicus cattle

Ana Paula Amaral de Alcântara Salim, Surendranath Premakumari Suman, Anna Carolina Vilhena da Cruz Silva Canto, Bruno Reis Carneiro da Costa-Lima, Fernanda Medeiros Viana, Maria Lucia Guerra Monteiro, Teófilo José Pimentel da Silva, Carlos Adam Conte-Junior

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

6 Scopus citations

Abstract

The aim of this research was to investigate the influence of muscle type on protein oxidation, texture profile (hardness, springiness, cohesiveness and chewiness) and proximate composition of beef from grain-finished Bos indicus (Nellore) cattle in Brazil. The muscles longissimus lumborum (LL) and psoas major (PM) were collected 24 h post mortem from eight (n=8) Nellore bull carcasses, fabricated into five steaks (1.5-cm) and displayed under aerobic conditions for nine days at 4 °C. Proximate composition and texture profile were analyzed on day 0, whereas protein oxidation was analyzed during 9 days of storage. LL exhibited greater (P<0.05) protein concentration than PM steaks, whereas PM demonstrated greater (P<0.05) lipid and ash content than their correlative LL. In addition, LL steaks exhibited greater (P<0.05) hardness, springiness, cohesiveness and chewiness than PM steaks. In contrast, protein oxidation was greater (P<0.05) in PM than in LL steaks throughout the storage. The results suggest that the differences of muscle metabolism and composition contributed to the variation on biochemical attributes and texture profile of LL and PM steaks. Muscle-specific strategies are indicated to improve the color stability of PM steaks from grain-finished Bos indicus cattle.

Translated title of the contribution	Influence of muscle source on proximate composition, texture profile and protein oxidation of beef from grain-finished bos indicus cattle
Original language	English
Article number	e20180996
Journal	Ciencia Rural
Volume	49
Issue number	4
DOIs	https://doi.org/10.1590/0103-8478cr20180996
State	Published - 2019

Bibliographical note

Publisher Copyright:
© 2019, Universidade Federal de Santa Maria. All rights reserved.

Keywords

Beef texture
Muscle type
Nellore
Oxidation stability

ASJC Scopus subject areas

Animal Science and Zoology
Agronomy and Crop Science
General Veterinary

Access to Document

10.1590/0103-8478cr20180996

Cite this

Salim, A. P. A. D. A., Suman, S. P., Canto, A. C. V. D. C. S., da Costa-Lima, B. R. C., Viana, F. M., Monteiro, M. L. G., da Silva, T. J. P., & Conte-Junior, C. A. (2019). Influence of muscle source on proximate composition, texture profile and protein oxidation of beef from grain-finished bos indicus cattle. Ciencia Rural, 49(4), Article e20180996. https://doi.org/10.1590/0103-8478cr20180996

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title = "Influence of muscle source on proximate composition, texture profile and protein oxidation of beef from grain-finished bos indicus cattle",

abstract = "The aim of this research was to investigate the influence of muscle type on protein oxidation, texture profile (hardness, springiness, cohesiveness and chewiness) and proximate composition of beef from grain-finished Bos indicus (Nellore) cattle in Brazil. The muscles longissimus lumborum (LL) and psoas major (PM) were collected 24 h post mortem from eight (n=8) Nellore bull carcasses, fabricated into five steaks (1.5-cm) and displayed under aerobic conditions for nine days at 4 °C. Proximate composition and texture profile were analyzed on day 0, whereas protein oxidation was analyzed during 9 days of storage. LL exhibited greater (P<0.05) protein concentration than PM steaks, whereas PM demonstrated greater (P<0.05) lipid and ash content than their correlative LL. In addition, LL steaks exhibited greater (P<0.05) hardness, springiness, cohesiveness and chewiness than PM steaks. In contrast, protein oxidation was greater (P<0.05) in PM than in LL steaks throughout the storage. The results suggest that the differences of muscle metabolism and composition contributed to the variation on biochemical attributes and texture profile of LL and PM steaks. Muscle-specific strategies are indicated to improve the color stability of PM steaks from grain-finished Bos indicus cattle.",

keywords = "Beef texture, Muscle type, Nellore, Oxidation stability",

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Influence of muscle source on proximate composition, texture profile and protein oxidation of beef from grain-finished bos indicus cattle. / Salim, Ana Paula Amaral de Alcântara; Suman, Surendranath Premakumari; Canto, Anna Carolina Vilhena da Cruz Silva et al.
In: Ciencia Rural, Vol. 49, No. 4, e20180996, 2019.

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

TY - JOUR

T1 - Influence of muscle source on proximate composition, texture profile and protein oxidation of beef from grain-finished bos indicus cattle

AU - Salim, Ana Paula Amaral de Alcântara

AU - Suman, Surendranath Premakumari

AU - Canto, Anna Carolina Vilhena da Cruz Silva

AU - da Costa-Lima, Bruno Reis Carneiro

AU - Viana, Fernanda Medeiros

AU - Monteiro, Maria Lucia Guerra

AU - da Silva, Teófilo José Pimentel

AU - Conte-Junior, Carlos Adam

PY - 2019

Y1 - 2019

N2 - The aim of this research was to investigate the influence of muscle type on protein oxidation, texture profile (hardness, springiness, cohesiveness and chewiness) and proximate composition of beef from grain-finished Bos indicus (Nellore) cattle in Brazil. The muscles longissimus lumborum (LL) and psoas major (PM) were collected 24 h post mortem from eight (n=8) Nellore bull carcasses, fabricated into five steaks (1.5-cm) and displayed under aerobic conditions for nine days at 4 °C. Proximate composition and texture profile were analyzed on day 0, whereas protein oxidation was analyzed during 9 days of storage. LL exhibited greater (P<0.05) protein concentration than PM steaks, whereas PM demonstrated greater (P<0.05) lipid and ash content than their correlative LL. In addition, LL steaks exhibited greater (P<0.05) hardness, springiness, cohesiveness and chewiness than PM steaks. In contrast, protein oxidation was greater (P<0.05) in PM than in LL steaks throughout the storage. The results suggest that the differences of muscle metabolism and composition contributed to the variation on biochemical attributes and texture profile of LL and PM steaks. Muscle-specific strategies are indicated to improve the color stability of PM steaks from grain-finished Bos indicus cattle.

AB - The aim of this research was to investigate the influence of muscle type on protein oxidation, texture profile (hardness, springiness, cohesiveness and chewiness) and proximate composition of beef from grain-finished Bos indicus (Nellore) cattle in Brazil. The muscles longissimus lumborum (LL) and psoas major (PM) were collected 24 h post mortem from eight (n=8) Nellore bull carcasses, fabricated into five steaks (1.5-cm) and displayed under aerobic conditions for nine days at 4 °C. Proximate composition and texture profile were analyzed on day 0, whereas protein oxidation was analyzed during 9 days of storage. LL exhibited greater (P<0.05) protein concentration than PM steaks, whereas PM demonstrated greater (P<0.05) lipid and ash content than their correlative LL. In addition, LL steaks exhibited greater (P<0.05) hardness, springiness, cohesiveness and chewiness than PM steaks. In contrast, protein oxidation was greater (P<0.05) in PM than in LL steaks throughout the storage. The results suggest that the differences of muscle metabolism and composition contributed to the variation on biochemical attributes and texture profile of LL and PM steaks. Muscle-specific strategies are indicated to improve the color stability of PM steaks from grain-finished Bos indicus cattle.

KW - Beef texture

KW - Muscle type

KW - Nellore

KW - Oxidation stability

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U2 - 10.1590/0103-8478cr20180996

DO - 10.1590/0103-8478cr20180996

M3 - Article

AN - SCOPUS:85070189742

SN - 0103-8478

VL - 49

JO - Ciencia Rural

JF - Ciencia Rural

IS - 4

M1 - e20180996

ER -

Influence of muscle source on proximate composition, texture profile and protein oxidation of beef from grain-finished bos indicus cattle

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

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