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

  • Salim, Ana Paula A.A. (Department of Animal and Food Sciences, University of Kentucky) ;
  • Suman, Surendranath P. (Department of Animal and Food Sciences, University of Kentucky) ;
  • Canto, Anna C.V.C.S. (Department of Animal and Food Sciences, University of Kentucky) ;
  • Costa-Lima, Bruno R.C. (Department of Animal and Food Sciences, University of Kentucky) ;
  • Viana, Fernanda M. (Chemistry Institute, Technology Center, Federal University of Rio de Janeiro) ;
  • Monteiro, Maria Lucia G. (Department of Food Technology, Federal Fluminense University) ;
  • Silva, Teofilo J.P. (Department of Food Technology, Federal Fluminense University) ;
  • Conte-Junior, Carlos A. (Chemistry Institute, Technology Center, Federal University of Rio de Janeiro)
  • Received : 2018.07.14
  • Accepted : 2018.11.23
  • Published : 2019.07.01

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 $4^{\circ}C$ 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.

Keywords

Beef;Meat Quality;Myoglobin;Nellore;Oxidation

Acknowledgement

Supported by : National Council for Scientific and Technological Development (CNPq), Carlos Chagas Filho Research Foundation (FAPERJ)

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