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

Authors :
Salim, Ana Paula A. A.
Suman, Surendranath P.
Canto, Anna C. V. C. S.
Costa-Lima, Bruno R. C.
Viana, Fernanda M.
Monteiro, Maria Lucia G.
Silva, Teofilo J. P.
Conte-Junior, Carlos A.
Source :
Asian-Australasian Journal of Animal Sciences; Jul2019, Vol. 32 Issue 7, p1036-1043, 8p
Publication Year :
2019

Abstract

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. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
10112367
Volume :
32
Issue :
7
Database :
Complementary Index
Journal :
Asian-Australasian Journal of Animal Sciences
Publication Type :
Academic Journal
Accession number :
137085116
Full Text :
https://doi.org/10.5713/ajas.18.0531