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 | |
| State | Published - 2019 |
Bibliographical note
Publisher Copyright:© 2019, Universidade Federal de Santa Maria. All rights reserved.
Funding
(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. This work was supported by the Conselho Nacional 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.
| Funders | Funder number |
|---|---|
| Aperfei?oamento de Pessoal de N?vel Superior | |
| Carlos Chagas Filho Research Foundation | |
| Conselho Nacional de Desenvolvimento Científico e Tecnológico | |
| U.S. Department of Agriculture | 1014747 |
| NHS Borders | 18-07-043 |
| National Institute of Food and Agriculture | |
| University of Kentucky | |
| Kentucky Agricultural Experiment Station | |
| Coordenação de Aperfeiçoamento de Pessoal de Nível Superior | 88881.133504/2016-01 |
| Conselho Nacional de Desenvolvimento Científico e Tecnológico | 311422/2016-0, 303477/2014-8, 400136/2014-7 |
| Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro | E-26/010.001547/2016, E-26/203.049/2017, E-26/010.001703/2015 |
Keywords
- Beef texture
- Muscle type
- Nellore
- Oxidation stability
ASJC Scopus subject areas
- Animal Science and Zoology
- Agronomy and Crop Science
- General Veterinary