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 journalArticlepeer-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 contributionInfluence of muscle source on proximate composition, texture profile and protein oxidation of beef from grain-finished bos indicus cattle
Original languageEnglish
Article numbere20180996
JournalCiencia Rural
Volume49
Issue number4
DOIs
StatePublished - 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

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