Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
2451958 | Meat Science | 2006 | 7 Pages |
Longissimus muscle samples from 31 Angus-cross heifers finished on either a high-concentrate feedlot diet or pasture were used to evaluate the effects of cooking (71 °C) on the concentration and forms of iron in the meat, and also on concentrations of the bioactive compounds taurine, carnosine, coenzyme Q10, creatine and creatinine. For a sub-sample of 15 the effects of pepsin and pancreatin digestion were assessed. For iron, cooking resulted in some overall loss together with a major change from soluble haem and non-haem iron to the insoluble forms, but solubility was regained to a significant extent following digestion. Total haem iron percentage, however, decreased at each step from an initial 88% to a final 61% of total iron. For the bioactive compounds, cooking led to a reduction in taurine, carnosine, coenzyme Q10, and creatine. The effects of digestion on the bioactive compounds varied. No clear differences were shown in the way in which beef from pasture-finished and feedlot-finished cattle responded to cooking and digestion.