High-intensity ultrasound improves color and oxidative stability of beef from grain-fed and pasture-fed Nellore cattle

被引：1
|
作者：
Lima, L. C. S. [1 ,3 ]
Salim, A. P. A. A. [1 ,2 ]
Trezze, I. M. M. [2 ]
Ferreira, M. S. [2 ]
Monteiro, M. L. G. [1 ,3 ,5 ,6 ,7 ]
Vasconcellos-Junior, F. J. [2 ]
Mano, S. B. [2 ]
Conte-Junior, C. A. [1 ,2 ,3 ,4 ,5 ,6 ,7 ,8 ,9 ]
机构：
[1] Univ Fed Rio de Janeiro, Chem Inst, Grad Program Food Sci PPGCAL, BR-21941909 Rio De Janeiro, RJ, Brazil
[2] Fluminense Fed Univ UFF, Fac Vet Med, Dept Food Technol, BR-24220000 Niteroi, RJ, Brazil
[3] Univ Fed Rio de Janeiro, Ctr Food Anal NAL, Technol Dev Support Lab LADETEC, BR-21941598 Rio De Janeiro, RJ, Brazil
[4] Univ Fed Rio de Janeiro, Chem Inst, Grad Program Chem PGQu, BR-21941909 Rio De Janeiro, RJ, Brazil
[5] Fed Univ Rio de Janeiro UFRJ, Dept Biochem, Lab Adv Anal Biochem & Mol Biol LAABBM, Cidade Univ, BR-21941909 Rio De Janeiro, RJ, Brazil
[6] Oswaldo Cruz Fdn FIOCRUZ, Natl Inst Hlth Qual Control, Grad Program Sanitary Surveillance PPGVS, BR-21040900 Rio De Janeiro, RJ, Brazil
[7] Fluminense Fed Univ UFF, Fac Vet Med, Grad Program Vet Hyg PPGHV, BR-24220000 Niteroi, RJ, Brazil
[8] Oswaldo Cruz Fdn FIOCRUZ, Natl Inst Hlth Qual Control INCQS, Grad Program Sanitary Surveillance PPGVS, BR-21040900 Rio De Janeiro, RJ, Brazil
[9] Fed Univ Rio de Janeiro UFRJ, Inst Chem IQ, Grad Program Biochem PPGBq, Cidade Univ, BR-21941909 Rio De Janeiro, RJ, Brazil
来源：
MEAT SCIENCE | 2023年 / 206卷
关键词：
Nellore beef; Feeding system; Color stability; Meat sonication; Protein oxidation; MEAT QUALITY; MYOGLOBIN; PRINCIPLES; SYSTEMS; FLAVOR;
D O I：
10.1016/j.meatsci.2023.109324
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This research aimed to evaluate the influence of high-intensity ultrasound (HIU) levels (control: 0; high: 747.79; ultra-high: 1344.17 Wcm(- 2)) on pH, instrumental color (redness, R630/580, hue angle and chroma) and oxidative stability (lipid and protein oxidation) of Psoas major (PM) muscle from Nellore cattle raised in two feeding systems: grain and pasture. Using a structural equation modeling (SEM) approach, the relations (P > 0.05) between exogenous (HIU levels) and endogenous (pH, color, lipid and protein oxidation) variables were observed. In beef from grain-fed animals the pH was directly and negatively related to lipid oxidation (gamma = -0.321), hue angle (gamma = -0.847) and chroma (gamma = -0.442) and protein oxidation (gamma = -0.752). In PM from pasture-fed HIU exhibited a negative relation with lipid (gamma = -0.144) and protein (gamma = -0.743) oxidation, suggesting a possible positive influence on the oxidative stability of meat and a positive relation with redness (gamma = 0.197) and R630/580 (gamma = 0.379). The HIU positively influenced the color and oxidative stability of beef from Bos indicus cattle, and a synergistic effect of HIU and feeding system on beef from pasture-fed animals.
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页数：7
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