Influence of harvest method on proximate composition, texture profile and protein oxidation of beef from grain-fed Nellore cattle

Ana Paula Amaral de Alcântara Salim; Surendranath Premakumari Suman; Fernanda Medeiros Viana; Anna Carolina Vilhena da Cruz Silva Canto; Maria Lucia Guerra Monteiro; Carlos Adam Conte-Junior; Sérgio Borges Mano

doi:10.4025/actascianimsci.v45i1.59110

Influence of harvest method on proximate composition, texture profile and protein oxidation of beef from grain-fed Nellore cattle

Ana Paula Amaral de Alcântara Salim
, Surendranath Premakumari Suman
, Fernanda Medeiros Viana
, Anna Carolina Vilhena da Cruz Silva Canto
, Maria Lucia Guerra Monteiro
, Carlos Adam Conte-Junior
, Sérgio Borges Mano

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

Abstract

The influence of harvest method on proximate composition, protein oxidation, and texture profile of beef from Nellore cattle were investigated. Longissimus lumborum (LL) muscles were obtained from twelve grain-fed Nellore carcasses. The animals were slaughtered after stunning (STU; n=6) or without stunning (WST; n=6) and after 24 hours postmortem, the LL was sliced into 2.54-cm steaks, packed under aerobic conditions, and stored at 4°C for nine days. Proximate composition was analyzed on day 0, whereas protein oxidation (carbonyl content) and texture profile (hardness, chewiness, cohesiveness, and springiness) were evaluated on days 0, 3, 6, and 9. STU and WST steaks exhibited similar proximate composition, hardness, and chewiness (p > 0.05). WST steaks exhibited greater protein oxidation and lower cohesiveness than their STU counterparts on day 0 (p < 0.05). Concerning the storage period, WST steaks demonstrated a decrease in springiness and a more pronounced increase in cohesiveness than their STU counterparts (p < 0.05). These results indicated that the harvest method influenced LL protein oxidation and texture profile from Bos indicus cattle.

Original language	English
Article number	e59110
Journal	Acta Scientiarum - Animal Sciences
Volume	45
DOIs	https://doi.org/10.4025/actascianimsci.v45i1.59110
State	Published - 2023

Bibliographical note

Publisher Copyright:
© 2023, Eduem - Editora da Universidade Estadual de Maringa. All rights reserved.

Funding

This study 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 FAPERJ postdoctoral fellowship (E-26/202.416/2019). 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
US Department of Agriculture National Institute of Food and Agriculture, Agriculture and Food Research Initiative
Conselho Nacional de Desenvolvimento Científico e Tecnológico	311422/2016-0, 400136/2014-7
Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro	E-26/202.416/2019, E-26/010.001547/2016, E-26/203.049/2017, 303477/2014-8, E-26/010.001703/2015

Keywords

oxidative stability
ritual slaughter
storage
stunning
texture profile

ASJC Scopus subject areas

Food Science
Animal Science and Zoology

Access to Document

10.4025/actascianimsci.v45i1.59110

Cite this

Salim, A. P. A. D. A., Suman, S. P., Viana, F. M., Silva Canto, A. C. V. D. C., Monteiro, M. L. G., Conte-Junior, C. A., & Mano, S. B. (2023). Influence of harvest method on proximate composition, texture profile and protein oxidation of beef from grain-fed Nellore cattle. Acta Scientiarum - Animal Sciences, 45, Article e59110. https://doi.org/10.4025/actascianimsci.v45i1.59110

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abstract = "The influence of harvest method on proximate composition, protein oxidation, and texture profile of beef from Nellore cattle were investigated. Longissimus lumborum (LL) muscles were obtained from twelve grain-fed Nellore carcasses. The animals were slaughtered after stunning (STU; n=6) or without stunning (WST; n=6) and after 24 hours postmortem, the LL was sliced into 2.54-cm steaks, packed under aerobic conditions, and stored at 4°C for nine days. Proximate composition was analyzed on day 0, whereas protein oxidation (carbonyl content) and texture profile (hardness, chewiness, cohesiveness, and springiness) were evaluated on days 0, 3, 6, and 9. STU and WST steaks exhibited similar proximate composition, hardness, and chewiness (p > 0.05). WST steaks exhibited greater protein oxidation and lower cohesiveness than their STU counterparts on day 0 (p < 0.05). Concerning the storage period, WST steaks demonstrated a decrease in springiness and a more pronounced increase in cohesiveness than their STU counterparts (p < 0.05). These results indicated that the harvest method influenced LL protein oxidation and texture profile from Bos indicus cattle.",

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AU - Viana, Fernanda Medeiros

AU - Silva Canto, Anna Carolina Vilhena da Cruz

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AB - The influence of harvest method on proximate composition, protein oxidation, and texture profile of beef from Nellore cattle were investigated. Longissimus lumborum (LL) muscles were obtained from twelve grain-fed Nellore carcasses. The animals were slaughtered after stunning (STU; n=6) or without stunning (WST; n=6) and after 24 hours postmortem, the LL was sliced into 2.54-cm steaks, packed under aerobic conditions, and stored at 4°C for nine days. Proximate composition was analyzed on day 0, whereas protein oxidation (carbonyl content) and texture profile (hardness, chewiness, cohesiveness, and springiness) were evaluated on days 0, 3, 6, and 9. STU and WST steaks exhibited similar proximate composition, hardness, and chewiness (p > 0.05). WST steaks exhibited greater protein oxidation and lower cohesiveness than their STU counterparts on day 0 (p < 0.05). Concerning the storage period, WST steaks demonstrated a decrease in springiness and a more pronounced increase in cohesiveness than their STU counterparts (p < 0.05). These results indicated that the harvest method influenced LL protein oxidation and texture profile from Bos indicus cattle.

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KW - stunning

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Influence of harvest method on proximate composition, texture profile and protein oxidation of beef from grain-fed Nellore cattle

Abstract

Bibliographical note

Funding

Keywords

ASJC Scopus subject areas

Access to Document

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