Color attributes and oxidative stability of longissimus lumborum and psoas major muscles from Nellore bulls

被引：59
|
作者：
Canto, Anna C. V. C. S. [1 ,2 ]
Costa-Lima, Bruno R. C. [1 ,2 ]
Suman, Surendranath P. [1 ]
Monteiro, Maria Lucia G. [2 ]
Viana, Fernanda M. [3 ]
Salim, Ana Paula A. A. [3 ]
Nair, Mahesh N. [1 ]
Silva, Teofilo J. P. [2 ]
Conte-Junior, Carlos A. [2 ,3 ]
机构：
[1] Univ Kentucky, Dept Anim & Food Sci, Lexington, KY 40546 USA
[2] Univ Fed Fluminense, Fac Vet, Dept Tecnol Alimentos, BR-24230340 Niteroi, RJ, Brazil
[3] Univ Fed Rio de Janeiro, Ctr Tecnol, Inst Quim, BR-21941909 Rio De Janeiro, RJ, Brazil
来源：
MEAT SCIENCE | 2016年 / 121卷
基金：
美国食品与农业研究所;
关键词：
Bos indicus; Beef color stability; Muscle-specificity; Oxidation; Longissimus lumborum; Psoas major; 5 BOVINE MUSCLES; INFLUENCING METMYOGLOBIN FORMATION; MEAT QUALITY; PROTEIN OXIDATION; LIPID OXIDATION; BOS-TAURUS; DISCOLORATION CHARACTERISTICS; REFRIGERATED STORAGE; LACTATE-ENHANCEMENT; REDUCING ACTIVITY;
D O I：
10.1016/j.meatsci.2016.05.015
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The influence of muscle source on color stability of fresh beef from purebred Bos indicus cattle was investigated. Longissimus lumborum (11) and psoas major (PM) muscles obtained from twelve (n = 12) Nellore bull carcasses (24 h post-mortem) were fabricated into 2.54-cm steaks, aerobically packaged, and stored at 4 degrees C for nine days. Steaks were analyzed on day 0 for proximate composition and myoglobin concentration, whereas pH, instrumental color, metmyoglobin reducing activity (MRA), lipid oxidation, and protein oxidation were evaluated on days 0, 3, 6, and 9. LL steaks exhibited greater (P < 0.05) redness, color stability, and MRA than PM counterparts. On the other hand, PM steaks demonstrated greater (P < 0.05) myoglobin content, lipid oxidation, and protein oxidation than LL steaks. These results indicated the critical influence of muscle source on discoloration of fresh beef from Bos indicus animals and suggested the necessity to engineer muscle-specific strategies to improve color stability and marketability of beef from Bos indicus cattle. (C) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码：19 / 26
页数：8
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