TY - JOUR
T1 - Muscle-specific color stability in fresh beef from grain-finished Bos indicus cattle
AU - Salim, Ana Paula A.A.
AU - Suman, Surendranath P.
AU - Canto, Anna C.V.C.S.
AU - Costa-Lima, Bruno R.C.
AU - Viana, Fernanda M.
AU - Monteiro, Maria Lucia G.
AU - Silva, Teofilo J.P.
AU - Conte-Junior, Carlos A.
N1 - Publisher Copyright:
Copyright © 2019 by Asian-Australasian Journal of Animal Sciences.
PY - 2019
Y1 - 2019
N2 - 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.
AB - 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.
KW - Beef
KW - Meat Quality
KW - Myoglobin
KW - Nellore
KW - Oxidation
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U2 - 10.5713/ajas.18.0531
DO - 10.5713/ajas.18.0531
M3 - Article
AN - SCOPUS:85072075946
SN - 1011-2367
VL - 32
SP - 1036
EP - 1043
JO - Asian-Australasian Journal of Animal Sciences
JF - Asian-Australasian Journal of Animal Sciences
IS - 7
ER -