کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2451590 1109687 2008 14 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
A review of natural antioxidants and their effects on oxidative status, odor and quality of fresh beef produced in Argentina
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
A review of natural antioxidants and their effects on oxidative status, odor and quality of fresh beef produced in Argentina
چکیده انگلیسی

Meat derived from pasture feeding, is associated with a high level of antioxidants. Antioxidants are incorporated within cell membranes and protect tissues against oxidation from reactive oxygen species. This maintains the overall quality of meat and secondary products. This paper reviews the implications of incorporating natural antioxidants into fresh beef, focusing on the benefits of feeding cattle good quality pasture. Pasture samples typically have higher levels of α-tocopherol, β-carotene, ascorbic acid and glutathione than feedlot samples. These compounds retard lipid and protein oxidation in fresh and stored meat, and preserve the color and odor quality of beef. The significance of antioxidant enzymes is variable, because their behavior depends on individual redox status before slaughter. Understanding total antioxidant activity requires information on antioxidant and pro-oxidant status. With an abundance of pasture, Argentina has a natural advantage in producing meat with a high antioxidant value.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 79, Issue 3, July 2008, Pages 423–436
نویسندگان
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