Influência do tipo muscular na oxidação proteica, perfil de textura e composição centesimal da carne de bovinos bos indicus terminados em grãos

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

Influência do tipo muscular na oxidação proteica, perfil de textura e composição centesimal da carne de bovinos bos indicus terminados em grãos

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

5 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	Portuguese
Article number	e20180996
Journal	Ciencia Rural
Volume	49
Issue number	4
DOIs	https://doi.org/10.1590/0103-8478cr20180996
State	Published - 2019

Bibliographical note

Funding Information:
(grant numbers 400136/2014-7, 311422/2016-0), Carlos Chagas Filho Research Foundation (FAPERJ), Brazil (grant numbers E-26/010.001703/2015, E-26/010.001547/2016; E-26/203.049/2017), and the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES), Brazil (financing code 001). The authors also thank the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (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 is publication number 18-07-043 of the Kentucky Agricultural Experiment Station and is published with the approval of the director. This work was also supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture, Hatch-Multistate Project 1014747.

Funding Information:
This work was supported by the Conselho Nacional

Funding Information:
This work was supported by the Conselho Nacional de Desenvolvimento Cient?fico e Tecnol?gico (CNPq), Brazil (grant numbers 400136/2014-7, 311422/2016-0), Carlos Chagas Filho Research Foundation (FAPERJ), Brazil (grant numbers E-26/010.001703/2015, E-26/010.001547/2016; E-26/203.049/2017), and the Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior (CAPES), Brazil (financing code 001). The authors also thank the Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior (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 is publication number 18-07-043 of the Kentucky Agricultural Experiment Station and is published with the approval of the director. This work was also supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture, Hatch-Multistate Project 1014747.

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
Veterinary (all)

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). Influência do tipo muscular na oxidação proteica, perfil de textura e composição centesimal da carne de bovinos bos indicus terminados em grãos. Ciencia Rural, 49(4), Article e20180996. https://doi.org/10.1590/0103-8478cr20180996

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title = "Influ{\^e}ncia do tipo muscular na oxida{\c c}{\~a}o proteica, perfil de textura e composi{\c c}{\~a}o centesimal da carne de bovinos bos indicus terminados em gr{\~a}os",

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",

author = "Salim, {Ana Paula Amaral de Alc{\^a}ntara} and Suman, {Surendranath Premakumari} and Canto, {Anna Carolina Vilhena da Cruz Silva} and {da Costa-Lima}, {Bruno Reis Carneiro} and Viana, {Fernanda Medeiros} and Monteiro, {Maria Lucia Guerra} and {da Silva}, {Te{\'o}filo Jos{\'e} Pimentel} and Conte-Junior, {Carlos Adam}",

note = "Funding Information: (grant numbers 400136/2014-7, 311422/2016-0), Carlos Chagas Filho Research Foundation (FAPERJ), Brazil (grant numbers E-26/010.001703/2015, E-26/010.001547/2016; E-26/203.049/2017), and the Coordena{\c c}{\~a}o de Aperfei{\c c}oamento de Pessoal de N{\'i}vel Superior (CAPES), Brazil (financing code 001). The authors also thank the Coordena{\c c}{\~a}o de Aperfei{\c c}oamento de Pessoal de N{\'i}vel Superior (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 is publication number 18-07-043 of the Kentucky Agricultural Experiment Station and is published with the approval of the director. This work was also supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture, Hatch-Multistate Project 1014747. Funding Information: This work was supported by the Conselho Nacional Funding Information: This work was supported by the Conselho Nacional de Desenvolvimento Cient?fico e Tecnol?gico (CNPq), Brazil (grant numbers 400136/2014-7, 311422/2016-0), Carlos Chagas Filho Research Foundation (FAPERJ), Brazil (grant numbers E-26/010.001703/2015, E-26/010.001547/2016; E-26/203.049/2017), and the Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior (CAPES), Brazil (financing code 001). The authors also thank the Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior (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 is publication number 18-07-043 of the Kentucky Agricultural Experiment Station and is published with the approval of the director. This work was also supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture, Hatch-Multistate Project 1014747. Publisher Copyright: {\textcopyright} 2019, Universidade Federal de Santa Maria. All rights reserved.",

year = "2019",

doi = "10.1590/0103-8478cr20180996",

language = "Portuguese",

volume = "49",

number = "4",

}

Influência do tipo muscular na oxidação proteica, perfil de textura e composição centesimal da carne de bovinos bos indicus terminados em grãos. / 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 - Influência do tipo muscular na oxidação proteica, perfil de textura e composição centesimal da carne de bovinos bos indicus terminados em grãos

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

N1 - Funding Information: (grant numbers 400136/2014-7, 311422/2016-0), Carlos Chagas Filho Research Foundation (FAPERJ), Brazil (grant numbers E-26/010.001703/2015, E-26/010.001547/2016; E-26/203.049/2017), and the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES), Brazil (financing code 001). The authors also thank the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (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 is publication number 18-07-043 of the Kentucky Agricultural Experiment Station and is published with the approval of the director. This work was also supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture, Hatch-Multistate Project 1014747. Funding Information: This work was supported by the Conselho Nacional Funding Information: This work was supported by the Conselho Nacional de Desenvolvimento Cient?fico e Tecnol?gico (CNPq), Brazil (grant numbers 400136/2014-7, 311422/2016-0), Carlos Chagas Filho Research Foundation (FAPERJ), Brazil (grant numbers E-26/010.001703/2015, E-26/010.001547/2016; E-26/203.049/2017), and the Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior (CAPES), Brazil (financing code 001). The authors also thank the Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior (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 is publication number 18-07-043 of the Kentucky Agricultural Experiment Station and is published with the approval of the director. This work was also supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture, Hatch-Multistate Project 1014747. Publisher Copyright: © 2019, Universidade Federal de Santa Maria. All rights reserved.

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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Influência do tipo muscular na oxidação proteica, perfil de textura e composição centesimal da carne de bovinos bos indicus terminados em grãos

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

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