کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5791039 1554073 2016 33 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Color attributes and oxidative stability of longissimus lumborum and psoas major muscles from Nellore bulls
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Color attributes and oxidative stability of longissimus lumborum and psoas major muscles from Nellore bulls
چکیده انگلیسی
The influence of muscle source on color stability of fresh beef from purebred Bos indicus cattle was investigated. Longissimus lumborum (LL) 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 °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.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 121, November 2016, Pages 19-26
نویسندگان
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