Canto Anna C V C S, Costa-Lima Bruno R C, Suman Surendranath P, Monteiro Maria Lucia G, Viana Fernanda M, Salim Ana Paula A A, Nair Mahesh N, Silva Teofilo J P, Conte-Junior Carlos A
Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA; Departamento de Tecnologia de Alimentos, Faculdade de Veterinaria, Universidade Federal Fluminense, Niteroi 24230-340, Rio de Janeiro, Brazil.
Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA; Departamento de Tecnologia de Alimentos, Faculdade de Veterinaria, Universidade Federal Fluminense, Niteroi 24230-340, Rio de Janeiro, Brazil.
Meat Sci. 2016 Nov;121:19-26. doi: 10.1016/j.meatsci.2016.05.015. Epub 2016 May 21.
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 (24h 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.
研究了肌肉来源对纯种印度瘤牛新鲜牛肉颜色稳定性的影响。从12头内洛尔公牛胴体（宰后24小时）获取的腰大肌（LL）和腰大肌（PM）被制成2.54厘米厚的牛排，进行有氧包装，并在4°C下储存9天。在第0天对牛排进行近似成分和肌红蛋白浓度分析，而在第0、3、6和9天评估pH值、仪器颜色、高铁肌红蛋白还原活性（MRA）、脂质氧化和蛋白质氧化。LL牛排比PM牛排表现出更高（P<0.05）的红色度、颜色稳定性和MRA。另一方面，PM牛排比LL牛排表现出更高（P<0.05）的肌红蛋白含量、脂质氧化和蛋白质氧化。这些结果表明肌肉来源对印度瘤牛新鲜牛肉变色有至关重要的影响，并表明有必要制定针对特定肌肉的策略，以提高印度瘤牛牛肉的颜色稳定性和适销性。
