谷饲印度瘤牛新鲜牛肉中肌肉特异性颜色稳定性
Muscle-specific color stability in fresh beef from grain-finished Bos indicus cattle.
作者信息
Salim Ana Paula A A, Suman Surendranath P, Canto Anna C V C S, Costa-Lima Bruno R C, Viana Fernanda M, Monteiro Maria Lucia G, Silva Teofilo J P, Conte-Junior Carlos A
机构信息
Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA.
Chemistry Institute, Technology Center, Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941-909, Brazil.
出版信息
Asian-Australas J Anim Sci. 2019 Jul;32(7):1036-1043. doi: 10.5713/ajas.18.0531. Epub 2018 Nov 28.
OBJECTIVE
To investigate the color and oxidative stabilities of longissimus lumborum (LL) and psoas major (PM) muscles from grain-finished Bos indicus cattle in Brazil.
METHODS
The LL and PM muscles were obtained 24 h post-mortem from eight (n = 8) Nellore bull carcasses, fabricated into 1.5-cm steaks, aerobically packaged, and stored at 4°C for nine days. Steaks were analyzed for myoglobin concentration, pH, instrumental color, metmyoglobin reducing activity (MRA) and lipid oxidation.
RESULTS
The LL steaks exhibited greater (p<0.05) redness, color stability, and MRA than their PM counterparts on days 5 and 9. The LL and PM steaks demonstrated similar (p>0.05) lightness and yellowness on days 0, 5, and 9. On the other hand, PM steaks exhibited greater (p<0.05) myoglobin concentration, pH, and lipid oxidation than their LL counterparts.
CONCLUSION
These results indicated that muscle source influenced the color and oxidative stabilities of beef from grain-finished Bos indicus animals. These results highlighted the necessity of muscle-specific strategies to improve the color stability of beef from grain-fed Bos indicus cattle.
目的
研究巴西谷饲婆罗门牛腰大肌（LL）和腰大肌（PM）的颜色和氧化稳定性。
方法
从8头（n = 8）内洛尔公牛尸体上宰后24小时获取LL和PM肌肉，制成1.5厘米厚的牛排，进行有氧包装，并在4°C下储存9天。对牛排进行肌红蛋白浓度、pH值、仪器颜色、高铁肌红蛋白还原活性（MRA）和脂质氧化分析。
结果
在第5天和第9天，LL牛排的红色度、颜色稳定性和MRA均高于PM牛排（p<0.05）。在第0天、第5天和第9天，LL和PM牛排的亮度和黄度相似（p>0.05）。另一方面，PM牛排的肌红蛋白浓度、pH值和脂质氧化高于LL牛排（p<0.05）。
结论
这些结果表明，肌肉来源影响了谷饲婆罗门牛牛肉的颜色和氧化稳定性。这些结果凸显了采用肌肉特异性策略来提高谷饲婆罗门牛牛肉颜色稳定性的必要性。
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