Muscle-specific color stability in fresh beef from grain-finished Bos indicus cattle

Ana Paula A.A. Salim, Surendranath P. Suman, Anna C.V.C.S. Canto, Bruno R.C. Costa-Lima, Fernanda M. Viana, Maria Lucia G. Monteiro, Teofilo J.P. Silva, Carlos A. Conte-Junior

Research output: Contribution to journalArticlepeer-review

7 Scopus citations


Objective: To investigate the color and oxidative stabilities of longissimus lumborum (LL) and psoas major (PM) muscles from grain-finished Bos indicus cattle in Brazil. Methods: The LL and PM muscles were obtained 24 h post-mortem from eight (n = 8) Nellore bull carcasses, fabricated into 1.5-cm steaks, aerobically packaged, and stored at 4°C for nine days. Steaks were analyzed for myoglobin concentration, pH, instrumental color, metmyoglobin reducing activity (MRA) and lipid oxidation. Results: The LL steaks exhibited greater (p<0.05) redness, color stability, and MRA than their PM counterparts on days 5 and 9. The LL and PM steaks demonstrated similar (p>0.05) lightness and yellowness on days 0, 5, and 9. On the other hand, PM steaks exhibited greater (p<0.05) myoglobin concentration, pH, and lipid oxidation than their LL counterparts. Conclusion: These results indicated that muscle source influenced the color and oxidative stabilities of beef from grain-finished Bos indicus animals. These results highlighted the necessity of muscle-specific strategies to improve the color stability of beef from grain-fed Bos indicus cattle.

Original languageEnglish
Pages (from-to)1036-1043
Number of pages8
JournalAsian-Australasian Journal of Animal Sciences
Issue number7
StatePublished - 2019

Bibliographical note

Publisher Copyright:
Copyright © 2019 by Asian-Australasian Journal of Animal Sciences.


  • Beef
  • Meat Quality
  • Myoglobin
  • Nellore
  • Oxidation

ASJC Scopus subject areas

  • Food Science
  • Animal Science and Zoology


Dive into the research topics of 'Muscle-specific color stability in fresh beef from grain-finished Bos indicus cattle'. Together they form a unique fingerprint.

Cite this