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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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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
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author 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
author_facet 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
author_sort de Alcântara Salim, Ana Paula Amaral
collection PubMed
description 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.
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spelling pubmed-101644782023-05-08 Production system influences color stability and lipid oxidation in gluteus medius muscle 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 Anim Biosci Article 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. Animal Bioscience 2023-05 2022-11-14 /pmc/articles/PMC10164478/ /pubmed/36397698 http://dx.doi.org/10.5713/ab.22.0271 Text en https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) ), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Article
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
Production system influences color stability and lipid oxidation in gluteus medius muscle
title Production system influences color stability and lipid oxidation in gluteus medius muscle
title_full Production system influences color stability and lipid oxidation in gluteus medius muscle
title_fullStr Production system influences color stability and lipid oxidation in gluteus medius muscle
title_full_unstemmed Production system influences color stability and lipid oxidation in gluteus medius muscle
title_short Production system influences color stability and lipid oxidation in gluteus medius muscle
title_sort production system influences color stability and lipid oxidation in gluteus medius muscle
topic Article
url 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
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