Post-mortem oxidative stability of three yak (Bos grunniens) muscles as influenced by animal age

Wenting Wen; Xiaolin Luo; Baixue Xia; Jiuqiang Guan; Yuanyang Nie; Lu Li; Jingyue Duan; Surendranath P. Suman; Qun Sun

doi:10.1016/j.meatsci.2015.03.014

Post-mortem oxidative stability of three yak (Bos grunniens) muscles as influenced by animal age

Wenting Wen, Xiaolin Luo, Baixue Xia, Jiuqiang Guan, Yuanyang Nie, Lu Li, Jingyue Duan, Surendranath P. Suman, Qun Sun

Animal and Food Sciences

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

24 Scopus citations

Abstract

The influence of animal age and muscle source on the oxidative stability of yak steaks was examined. Longissimus thoracis (LT) muscles from yaks of different age groups (0.5, 1.5, 2.5, and 3.5. years), and three muscle sources of LT, Psoas major (PM), and Biceps femoris (BF) from yaks of 0.5, 1.5, and 2.5. years, were evaluated for metmyoglobin content, activity of antioxidant enzymes, and antioxidant capacity. Oxidative stability was influenced (P<. 0.05) by muscle source and animal age. LT steaks from 0.5, 1.5, and 2.5. year old yaks exhibited lower (P<. 0.05) metmyoglobin content than their PM and BF counterparts. Furthermore, LT steaks from 3.5. year old yaks demonstrated lower (P<. 0.05) metmyoglobin content and greater (P<. 0.05) activities of antioxidant enzymes than LT steaks from other age groups. These results indicated the necessity to develop muscle- and age-specific processing strategies to improve color and oxidative stability of yak meat.

Original language	English
Pages (from-to)	121-125
Number of pages	5
Journal	Meat Science
Volume	105
DOIs	https://doi.org/10.1016/j.meatsci.2015.03.014
State	Published - Jul 1 2015

Bibliographical note

Funding Information:
This work was supported by the Sichuan Yak Production Program ( 2012NZ0047-03, 04, 05 ), the National Nature Science Foundation of China ( J1103518 ), and the National Beef Cattle Industrial Technology System ( CARS-38 ).

Publisher Copyright:
© 2015 Elsevier Ltd.

Keywords

Antioxidant enzyme
Bos grunniens
Muscle
Myoglobin oxidation
Yak

ASJC Scopus subject areas

Food Science

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10.1016/j.meatsci.2015.03.014

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title = "Post-mortem oxidative stability of three yak (Bos grunniens) muscles as influenced by animal age",

abstract = "The influence of animal age and muscle source on the oxidative stability of yak steaks was examined. Longissimus thoracis (LT) muscles from yaks of different age groups (0.5, 1.5, 2.5, and 3.5. years), and three muscle sources of LT, Psoas major (PM), and Biceps femoris (BF) from yaks of 0.5, 1.5, and 2.5. years, were evaluated for metmyoglobin content, activity of antioxidant enzymes, and antioxidant capacity. Oxidative stability was influenced (P<. 0.05) by muscle source and animal age. LT steaks from 0.5, 1.5, and 2.5. year old yaks exhibited lower (P<. 0.05) metmyoglobin content than their PM and BF counterparts. Furthermore, LT steaks from 3.5. year old yaks demonstrated lower (P<. 0.05) metmyoglobin content and greater (P<. 0.05) activities of antioxidant enzymes than LT steaks from other age groups. These results indicated the necessity to develop muscle- and age-specific processing strategies to improve color and oxidative stability of yak meat.",

keywords = "Antioxidant enzyme, Bos grunniens, Muscle, Myoglobin oxidation, Yak",

author = "Wenting Wen and Xiaolin Luo and Baixue Xia and Jiuqiang Guan and Yuanyang Nie and Lu Li and Jingyue Duan and Suman, {Surendranath P.} and Qun Sun",

note = "Funding Information: This work was supported by the Sichuan Yak Production Program ( 2012NZ0047-03, 04, 05 ), the National Nature Science Foundation of China ( J1103518 ), and the National Beef Cattle Industrial Technology System ( CARS-38 ). Publisher Copyright: {\textcopyright} 2015 Elsevier Ltd.",

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doi = "10.1016/j.meatsci.2015.03.014",

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T1 - Post-mortem oxidative stability of three yak (Bos grunniens) muscles as influenced by animal age

AU - Wen, Wenting

AU - Luo, Xiaolin

AU - Xia, Baixue

AU - Guan, Jiuqiang

AU - Nie, Yuanyang

AU - Li, Lu

AU - Duan, Jingyue

AU - Suman, Surendranath P.

AU - Sun, Qun

N1 - Funding Information: This work was supported by the Sichuan Yak Production Program ( 2012NZ0047-03, 04, 05 ), the National Nature Science Foundation of China ( J1103518 ), and the National Beef Cattle Industrial Technology System ( CARS-38 ). Publisher Copyright: © 2015 Elsevier Ltd.

PY - 2015/7/1

Y1 - 2015/7/1

N2 - The influence of animal age and muscle source on the oxidative stability of yak steaks was examined. Longissimus thoracis (LT) muscles from yaks of different age groups (0.5, 1.5, 2.5, and 3.5. years), and three muscle sources of LT, Psoas major (PM), and Biceps femoris (BF) from yaks of 0.5, 1.5, and 2.5. years, were evaluated for metmyoglobin content, activity of antioxidant enzymes, and antioxidant capacity. Oxidative stability was influenced (P<. 0.05) by muscle source and animal age. LT steaks from 0.5, 1.5, and 2.5. year old yaks exhibited lower (P<. 0.05) metmyoglobin content than their PM and BF counterparts. Furthermore, LT steaks from 3.5. year old yaks demonstrated lower (P<. 0.05) metmyoglobin content and greater (P<. 0.05) activities of antioxidant enzymes than LT steaks from other age groups. These results indicated the necessity to develop muscle- and age-specific processing strategies to improve color and oxidative stability of yak meat.

AB - The influence of animal age and muscle source on the oxidative stability of yak steaks was examined. Longissimus thoracis (LT) muscles from yaks of different age groups (0.5, 1.5, 2.5, and 3.5. years), and three muscle sources of LT, Psoas major (PM), and Biceps femoris (BF) from yaks of 0.5, 1.5, and 2.5. years, were evaluated for metmyoglobin content, activity of antioxidant enzymes, and antioxidant capacity. Oxidative stability was influenced (P<. 0.05) by muscle source and animal age. LT steaks from 0.5, 1.5, and 2.5. year old yaks exhibited lower (P<. 0.05) metmyoglobin content than their PM and BF counterparts. Furthermore, LT steaks from 3.5. year old yaks demonstrated lower (P<. 0.05) metmyoglobin content and greater (P<. 0.05) activities of antioxidant enzymes than LT steaks from other age groups. These results indicated the necessity to develop muscle- and age-specific processing strategies to improve color and oxidative stability of yak meat.

KW - Antioxidant enzyme

KW - Bos grunniens

KW - Muscle

KW - Myoglobin oxidation

KW - Yak

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JO - Meat Science

JF - Meat Science

ER -

Post-mortem oxidative stability of three yak (Bos grunniens) muscles as influenced by animal age

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

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