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Production system influences color stability and lipid oxidation in gluteus medius muscle

OBJECTIVE: We aimed to evaluate the color and oxidative stability of beef gluteus medius (GM) from cattle raised in organic and non-organic production systems. METHODS: The GM samples (n = 10) were obtained from organic (ORG; n = 5) or non-organic (NORG; n = 5) beef samples, sliced into 2.54-cm stea...

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Detalles Bibliográficos
Autores principales: de Alcântara Salim, Ana Paula Amaral, da Silva Ferreira, Micheli, Monteiro, Maria Lucia Guerra, de Lima, Loíse Caroline Santos, Magalhães, Isabelle Trezze Marins, Conte-Júnior, Carlos Adam, Mano, Sérgio Borges
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Animal Bioscience 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10164478/
https://www.ncbi.nlm.nih.gov/pubmed/36397698
http://dx.doi.org/10.5713/ab.22.0271
Descripción
Sumario:OBJECTIVE: We aimed to evaluate the color and oxidative stability of beef gluteus medius (GM) from cattle raised in organic and non-organic production systems. METHODS: The GM samples (n = 10) were obtained from organic (ORG; n = 5) or non-organic (NORG; n = 5) beef samples, sliced into 2.54-cm steaks, packaged in aerobic conditions, and stored for nine days at 4°C. ORG and NORG steaks were compared regarding myoglobin concentration, pH, instrumental color, delta E (ΔE), metmyoglobin reducing activity (MRA), and lipid oxidation on days 0, 5, and 9. RESULTS: Feeding system did not influence (p>0.05) the myoglobin concentration. ORG steaks exhibited greater (p<0.05) meat pH, yellowness, and MRA, whereas NORG steaks exhibited greater (p<0.05) redness, chroma, R630/580, delta E, and lipid oxidation. ORG and NORG steaks exhibited similar (p>0.05) lightness and hue angle. During storage, ORG and NORG exhibited an increase in muscle pH, hue angle, and lipid oxidation; and a decrease (p<0.05) in redness, yellowness, chroma, and color stability (R630/580). Both samples exhibited a stable (p>0.05) pattern for lightness and MRA. CONCLUSION: Therefore, the production system can affect beef color and lipid stability during storage.