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Asian-Australas J Anim Sci > Accepted Articles
DOI: https://doi.org/10.5713/ajas.18.0531    [Accepted] Published online November 28, 2018.
Muscle-specific color stability in fresh beef from grain-finished Bos indicus cattle
Ana Paula A. A. Salim1,2,*  , Surendranath P. Suman1  , Anna C. V. C. S. Canto1, Bruno R. C. Costa-Lima1, Fernanda M. Viana2, Maria Lucia G. Monteiro3, Teofilo J. P. Silva3, Carlos A. Conte-Junior2,3
1Department of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky, United States
2Instituto de Quimica, Centro de Tecnologia, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
3Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense, Niteroi, Brazil
Correspondence:  Ana Paula A. A. Salim,Email: apaulasalim@gmail.com
Received: 14 July 2018   • Revised: 9 September 2018   • Accepted: 23 November 2018
Abstract
Objective: To investigate the impact of muscle source on color and oxidative stabilities of beef LL and PM muscles from grain-fed Bos indicus cattle in Brazil.

Methods

The Longissimus lumborum (LL) and psoas major (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°C for nine days. Steaks were analyzed for myoglobin concentration, pH, instrumental color, metmyoglobin reducing activity (MRA) and lipid oxidation.

Results

LL steaks exhibited greater (p < 0.05) redness, color stability, and MRA than their PM counterparts on days 5 and 9. 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-fed 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
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