Terevinto Alejandra, Cabrera María Cristina, Zaccari Fernanda, Saadoun Ali
Facultad de Agronomía, Universidad de la República, Av. Garzón 780, Montevideo 12900, Uruguay.
Facultad de Ciencias, Universidad de la República, Calle Iguá 4225, Montevideo 11400, Uruguay.
Animals (Basel). 2023 Sep 20;13(18):2972. doi: 10.3390/ani13182972.
Beef production in Uruguay is based on pasture (85%) or concentrate (15%), resulting in differences in meat quality. The objective of this study was to compare the oxidative stability and color of beef from these two systems during refrigerated retail display. For these purposes, the muscle was removed from ten Aberdeen Angus steers raised and fed on pasture (130 days prior to slaughter) and from another ten steers fed concentrate (100 days prior to slaughter), sliced. The muscles were placed in a refrigerated showcase for 3, 6, and 9 days. The contents of β-carotene, α-tocopherol, and fatty acids were determined before the meat was placed on display. Lipid and protein oxidation, color, and heme iron content were determined before and during display. The meat from pasture-fed steers had a lower intramuscular fat content (1.78 ± 0.15 vs. 4.52 ± 0.46), lower levels of monounsaturated fatty acids, a lower n-6/n-3 ratio, less lipid and protein oxidation, lower L* and a* values, and higher levels of α-linolenic acid, DHA, total n-3, β-carotene, and α-tocopherol. In conclusion, the meat from pasture-fed steers was more stable during retail display from an oxidative point of view, which may be due to its higher levels of antioxidant compounds such as β-carotene and α-tocopherol and had a healthier fatty acid profile for consumers.
乌拉圭的牛肉生产以牧场饲养（约85%）或精饲料饲养（约15%）为主，这导致了肉质的差异。本研究的目的是比较这两种饲养体系的牛肉在冷藏零售展示期间的氧化稳定性和色泽。为此，从十头在牧场饲养并育肥（屠宰前130天）的阿伯丁安格斯阉牛以及另外十头用精饲料饲养的阉牛（屠宰前100天）身上取下肌肉，切成薄片。将这些肉片放置在冷藏展示柜中3天、6天和9天。在肉片展示前测定其β-胡萝卜素、α-生育酚和脂肪酸含量。在展示前和展示期间测定脂质和蛋白质氧化、色泽以及血红素铁含量。牧场饲养阉牛的肉肌内脂肪含量较低（1.78±0.15对4.52±0.46），单不饱和脂肪酸水平较低，n-6/n-3比值较低，脂质和蛋白质氧化较少，L和a值较低，α-亚麻酸、DHA、总n-3、β-胡萝卜素和α-生育酚水平较高。总之，从氧化角度来看，牧场饲养阉牛的肉在零售展示期间更稳定，这可能归因于其较高水平的抗氧化化合物，如β-胡萝卜素和α-生育酚，并且对消费者而言具有更健康的脂肪酸谱。
