Principal component analysis of lipid and protein oxidation products and their impact on color stability in bison longissimus lumborum and psoas major muscles

Md Mahmudul Hasan, Vipasha Sood, Chyngyz Erkinbaev, Jitendra Paliwal, Surendranath Suman, Argenis Rodas-Gonzalez

Research output: Contribution to journalArticlepeer-review

19 Scopus citations

Abstract

The study aims were to compare lipid (malondialdehyde [MDA], 4-hydroxy-2-nonenal [HNE]) and protein (carbonyl content [CAR]) oxidation products between two bison muscles (longissimus lumborum [LL] and psoas major [PM]) at different aging and retail display time and determine their influence on muscle color stability. Regardless of the aging and retail display time, LL showed greater redness (a* value; P = 0.04) and lower surface discoloration (P < 0.01) than PM as well as LL exhibited lower MDA, HNE, and CAR content compared to PM (P < 0.05). In both muscles, MDA showed the highest correlation to a* (r = −0.78; P < 0.01) and discoloration (rs = 0.82; P < 0.01) scores, particularly in PM muscle compared to LL muscle. In conclusion, the principal component analysis revealed 4 distinct color deterioration clusters within steaks displayed at d 4 according to the muscle and aging time, and MDA critically influences color deterioration patterns in bison muscles.

Original languageEnglish
Article number108523
JournalMeat Science
Volume178
DOIs
StatePublished - Aug 2021

Bibliographical note

Publisher Copyright:
© 2021

Keywords

  • 4-hydroxy-2-nonenal
  • Carbonyl content
  • Color stability
  • Discoloration mechanisms
  • Malondialdehyde
  • Oxidation

ASJC Scopus subject areas

  • Food Science

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