Descalzo A M, Sancho A M
Meat Sci. 2008 Jul;79(3):423-36. doi: 10.1016/j.meatsci.2007.12.006. Epub 2007 Dec 15.
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.
来自牧场饲养的肉类含有高水平的抗氧化剂。抗氧化剂存在于细胞膜中，可保护组织免受活性氧的氧化作用。这维持了肉类及副产品的整体品质。本文综述了将天然抗氧化剂添加到新鲜牛肉中的意义，重点关注给牛喂食优质牧草的益处。牧场样本中的α-生育酚、β-胡萝卜素、抗坏血酸和谷胱甘肽含量通常高于饲养场样本。这些化合物可延缓新鲜和储存肉类中的脂质和蛋白质氧化，并保持牛肉的色泽和气味品质。抗氧化酶的作用程度各不相同，因为它们的活性取决于屠宰前个体的氧化还原状态。了解总抗氧化活性需要掌握抗氧化剂和促氧化剂的状态信息。阿根廷拥有丰富的牧场资源，在生产具有高抗氧化价值的肉类方面具有天然优势。
