• 文献检索
  • 文档翻译
  • 深度研究
  • 学术资讯
  • Suppr Zotero 插件Zotero 插件
  • 邀请有礼
  • 套餐&价格
  • 历史记录
应用&插件
Suppr Zotero 插件Zotero 插件浏览器插件Mac 客户端Windows 客户端微信小程序
定价
高级版会员购买积分包购买API积分包
服务
文献检索文档翻译深度研究API 文档MCP 服务
关于我们
关于 Suppr公司介绍联系我们用户协议隐私条款
关注我们

Suppr 超能文献

核心技术专利：CN118964589B侵权必究
粤ICP备2023148730 号-1Suppr @ 2026

文献检索

告别复杂PubMed语法，用中文像聊天一样搜索，搜遍4000万医学文献。AI智能推荐，让科研检索更轻松。

立即免费搜索

文件翻译

保留排版，准确专业，支持PDF/Word/PPT等文件格式，支持 12+语言互译。

免费翻译文档

深度研究

AI帮你快速写综述，25分钟生成高质量综述，智能提取关键信息，辅助科研写作。

立即免费体验

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.

DOI:10.5713/ab.22.0271
PMID:36397698
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10164478/
Abstract

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.

摘要

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。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3e5f/10164478/a917eb27d40a/ab-22-0271f6.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3e5f/10164478/0be0f3e8b5d9/ab-22-0271f1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3e5f/10164478/02e319b6a3a1/ab-22-0271f2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3e5f/10164478/253017af2743/ab-22-0271f3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3e5f/10164478/74cd3102e348/ab-22-0271f4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3e5f/10164478/a8aedb7e1924/ab-22-0271f5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3e5f/10164478/a917eb27d40a/ab-22-0271f6.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3e5f/10164478/0be0f3e8b5d9/ab-22-0271f1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3e5f/10164478/02e319b6a3a1/ab-22-0271f2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3e5f/10164478/253017af2743/ab-22-0271f3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3e5f/10164478/74cd3102e348/ab-22-0271f4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3e5f/10164478/a8aedb7e1924/ab-22-0271f5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3e5f/10164478/a917eb27d40a/ab-22-0271f6.jpg

相似文献

1
Production system influences color stability and lipid oxidation in gluteus medius muscle.生产系统影响臀中肌的颜色稳定性和脂质氧化。
Anim Biosci. 2023 May;36(5):785-796. doi: 10.5713/ab.22.0271. Epub 2022 Nov 14.
2
Impact of myoglobin oxygenation level on color stability of frozen beef steaks.肌红蛋白氧合水平对冷冻牛肉牛排颜色稳定性的影响。
J Anim Sci. 2020 Jul 1;98(7). doi: 10.1093/jas/skaa193.
3
Muscle-specific color stability in fresh beef from grain-finished Bos indicus cattle.谷饲印度瘤牛新鲜牛肉中肌肉特异性颜色稳定性
Asian-Australas J Anim Sci. 2019 Jul;32(7):1036-1043. doi: 10.5713/ajas.18.0531. Epub 2018 Nov 28.
4
Relative contributions of animal and muscle effects to variation in beef lean color stability.动物和肌肉因素对牛肉瘦肉色泽稳定性变化的相对贡献。
J Anim Sci. 2011 May;89(5):1434-51. doi: 10.2527/jas.2010-3595. Epub 2010 Dec 23.
5
Color stability and lipid oxidation of broiler breast meat from animals raised on organic versus non-organic production systems.来自有机与非有机生产系统饲养动物的鸡胸肉的颜色稳定性和脂质氧化。
Poult Sci. 2017 Mar 1;96(3):747-753. doi: 10.3382/ps/pew331.
6
Effects of extended aging and modified atmospheric packaging on beef top loin steak color.延长老化和气调包装对牛肉里脊牛排颜色的影响。
J Anim Sci. 2016 Apr;94(4):1727-37. doi: 10.2527/jas.2015-0149.
7
Color attributes and oxidative stability of longissimus lumborum and psoas major muscles from Nellore bulls.内洛尔公牛腰大肌和腰最长肌的颜色属性及氧化稳定性
Meat Sci. 2016 Nov;121:19-26. doi: 10.1016/j.meatsci.2016.05.015. Epub 2016 May 21.
8
Impact of myoglobin oxygenation state prior to frozen storage on color stability of thawed beef steaks through retail display.冻存前肌红蛋白氧合状态对零售展示过程中解冻牛肉牛排颜色稳定性的影响。
Meat Sci. 2020 Dec;170:108232. doi: 10.1016/j.meatsci.2020.108232. Epub 2020 Jul 11.
9
Contribution of genetic influences to animal-to-animal variation in myoglobin content and beef lean color stability.遗传因素对肌红蛋白含量和牛肉嫩度颜色稳定性的种间变异性的影响。
J Anim Sci. 2010 Mar;88(3):1160-7. doi: 10.2527/jas.2009-2544. Epub 2009 Dec 4.
10
Metabolomics and bioinformatic analyses to determine the effects of oxygen exposure within longissimus lumborum steak on beef discoloration.采用代谢组学和生物信息学分析方法，确定长肌牛排中氧气暴露对牛肉色泽变化的影响。
J Anim Sci. 2023 Jan 3;101. doi: 10.1093/jas/skad155.

引用本文的文献

1
Study on the current research trends and future agenda in animal products: an Asian perspective.从亚洲视角看动物产品的当前研究趋势与未来议程研究
J Anim Sci Technol. 2023 Nov;65(6):1124-1150. doi: 10.5187/jast.2023.e121. Epub 2023 Nov 30.

本文引用的文献

1
Effect of different feeding systems on color of longissimus muscle from Bos cattle: A systematic review and meta-analysis.不同饲养系统对牛背最长肌颜色的影响：系统评价和荟萃分析。
Meat Sci. 2022 Oct;192:108871. doi: 10.1016/j.meatsci.2022.108871. Epub 2022 May 30.
2
Feeding strategies impact animal growth and beef color and tenderness.饲养策略会影响动物的生长和牛肉的颜色和嫩度。
Meat Sci. 2022 Jan;183:108599. doi: 10.1016/j.meatsci.2021.108599. Epub 2021 Jun 6.
3
Effects of lyophilized black mulberry water extract on lipid oxidation, metmyoglobin formation, color stability, microbial quality and sensory properties of beef patties stored under aerobic and vacuum packaging conditions.
冻干黑桑椹水提物对有氧和真空包装条件下牛肉饼脂质氧化、高铁肌红蛋白形成、颜色稳定性、微生物质量和感官特性的影响。
Meat Sci. 2021 Aug;178:108522. doi: 10.1016/j.meatsci.2021.108522. Epub 2021 Apr 20.
4
The Effect of Grazing Level and Ageing Time on the Physicochemical and Sensory Characteristics of Beef Meat in Organic and Conventional Production.放牧水平和陈化时间对有机和传统生产方式下牛肉理化及感官特性的影响
Animals (Basel). 2021 Feb 27;11(3):635. doi: 10.3390/ani11030635.
5
Muscle from grass- and grain-fed cattle differs energetically.草饲牛肉和谷饲牛肉在能量上有所不同。
Meat Sci. 2020 Mar;161:107996. doi: 10.1016/j.meatsci.2019.107996. Epub 2019 Nov 6.
6
Muscle-specific color stability in fresh beef from grain-finished Bos indicus cattle.谷饲印度瘤牛新鲜牛肉中肌肉特异性颜色稳定性
Asian-Australas J Anim Sci. 2019 Jul;32(7):1036-1043. doi: 10.5713/ajas.18.0531. Epub 2018 Nov 28.
7
Comparison of a grain-based diet supplemented with synthetic vitamin E versus a lucerne (alfalfa) hay-based diet fed to lambs in terms of carcass traits, muscle vitamin E, fatty acid content, lipid oxidation, and retail colour of meat.以谷物为基础的日粮补充合成维生素 E 与以紫花苜蓿（苜蓿）干草为基础的日粮喂养羔羊的胴体特性、肌肉维生素 E、脂肪酸含量、脂质氧化和肉的零售颜色比较。
Meat Sci. 2019 Feb;148:105-112. doi: 10.1016/j.meatsci.2018.10.013. Epub 2018 Oct 20.
8
Oxidative stability of beef from steers finished exclusively with concentrate, supplemented, or on legume-grass pasture.育肥牛只采食精料、补饲或放牧豆科-禾本科牧草对牛肉氧化稳定性的影响。
Meat Sci. 2018 Nov;145:121-126. doi: 10.1016/j.meatsci.2018.06.015. Epub 2018 Jun 14.
9
Color attributes and oxidative stability of longissimus lumborum and psoas major muscles from Nellore bulls.内洛尔公牛腰大肌和腰最长肌的颜色属性及氧化稳定性
Meat Sci. 2016 Nov;121:19-26. doi: 10.1016/j.meatsci.2016.05.015. Epub 2016 May 21.
10
Intensive vs. free-range organic beef. A preference study through consumer liking and conjoint analysis.集约饲养与散养有机牛肉。一项通过消费者喜好和联合分析的偏好研究。
Meat Sci. 2016 Apr;114:114-120. doi: 10.1016/j.meatsci.2015.12.019. Epub 2015 Dec 30.