生产系统影响臀中肌的颜色稳定性和脂质氧化。
Production system influences color stability and lipid oxidation in gluteus medius muscle.
作者信息
de Alcântara Salim Ana Paula Amaral, da Silva Ferreira Micheli, Monteiro Maria Lucia Guerra, de Lima Loíse Caroline Santos, Magalhães Isabelle Trezze Marins, Conte-Júnior Carlos Adam, Mano Sérgio Borges
机构信息
Department of Food Tecnology, Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Niterói, RJ 24230-340, Brazil.
Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941909, Brazil.
出版信息
Anim Biosci. 2023 May;36(5):785-796. doi: 10.5713/ab.22.0271. Epub 2022 Nov 14.
OBJECTIVE
We aimed to evaluate the color and oxidative stability of beef gluteus medius (GM) from cattle raised in organic and non-organic production systems.
METHODS
The GM samples (n = 10) were obtained from organic (ORG; n = 5) or non-organic (NORG; n = 5) beef samples, sliced into 2.54-cm steaks, packaged in aerobic conditions, and stored for nine days at 4°C. ORG and NORG steaks were compared regarding myoglobin concentration, pH, instrumental color, delta E (ΔE), metmyoglobin reducing activity (MRA), and lipid oxidation on days 0, 5, and 9.
RESULTS
Feeding system did not influence (p>0.05) the myoglobin concentration. ORG steaks exhibited greater (p<0.05) meat pH, yellowness, and MRA, whereas NORG steaks exhibited greater (p<0.05) redness, chroma, R630/580, delta E, and lipid oxidation. ORG and NORG steaks exhibited similar (p>0.05) lightness and hue angle. During storage, ORG and NORG exhibited an increase in muscle pH, hue angle, and lipid oxidation; and a decrease (p<0.05) in redness, yellowness, chroma, and color stability (R630/580). Both samples exhibited a stable (p>0.05) pattern for lightness and MRA.
CONCLUSION
Therefore, the production system can affect beef color and lipid stability during storage.
目的
我们旨在评估来自有机和非有机生产系统饲养的牛的臀中肌（GM）的颜色和氧化稳定性。
方法
从有机（ORG；n = 5）或非有机（NORG；n = 5）牛肉样本中获取GM样本（n = 10），切成2.54厘米厚的牛排，在有氧条件下包装，并在4°C下储存九天。比较ORG和NORG牛排的肌红蛋白浓度、pH值、仪器颜色、色差（ΔE）、高铁肌红蛋白还原活性（MRA）以及在第0天、第5天和第9天的脂质氧化情况。
结果
饲养系统对肌红蛋白浓度没有影响（p>0.05）。ORG牛排的肉pH值、黄度和MRA更高（p<0.05），而NORG牛排的红度、色度、R630/580、色差和脂质氧化更高（p<0.05）。ORG和NORG牛排的亮度和色相角相似（p>0.05）。在储存期间，ORG和NORG的肌肉pH值、色相角和脂质氧化增加；红度、黄度、色度和颜色稳定性（R630/580）降低（p<0.05）。两个样本的亮度和MRA呈现稳定模式（p>0.05）。
结论
因此，生产系统会影响牛肉在储存期间的颜色和脂质稳定性。
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