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

Producción científica: Article › revisión exhaustiva

Resumen

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.

Idioma original	English
Número de artículo	e59110
Publicación	Acta Scientiarum - Animal Sciences
Volumen	45
DOI	https://doi.org/10.4025/actascianimsci.v45i1.59110
Estado	Published - 2023

Nota bibliográfica

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

Financiación

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.

Financiadores	Número del financiador
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

ASJC Scopus subject areas

Food Science
Animal Science and Zoology

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10.4025/actascianimsci.v45i1.59110

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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, Artículo 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 - Salim, Ana Paula Amaral de Alcântara

AU - Suman, Surendranath Premakumari

AU - Viana, Fernanda Medeiros

AU - Silva Canto, Anna Carolina Vilhena da Cruz

AU - Monteiro, Maria Lucia Guerra

AU - Conte-Junior, Carlos Adam

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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.

KW - oxidative stability

KW - ritual slaughter

KW - storage

KW - stunning

KW - texture profile

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

Resumen

Nota bibliográfica

Financiación

ASJC Scopus subject areas

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