Oxidative stability and its relationship with natural antioxidants during refrigerated retail display of beef produced in Argentina
The objective of this study was to determine if pasture or grain diets affect oxidative/antioxidative status and the color stability of beef during retail display. Ten crossbreed steers were fed on pasture. Five of them were randomly assigned to remain on this diet, and the other five were finished...
| Autores principales: | , , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2019
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| Acceso en línea: | https://www.sciencedirect.com/science/article/pii/S0309174007003191 http://hdl.handle.net/20.500.12123/6051 https://doi.org/10.1016/j.meatsci.2007.10.017 |
| _version_ | 1855483736220499968 |
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| author | Insani, Ester Marina Eyherabide, A. Grigioni, Gabriela Maria Sancho, Ana Maria Pensel, Norma Ana Descalzo, Adriana Maria |
| author_browse | Descalzo, Adriana Maria Eyherabide, A. Grigioni, Gabriela Maria Insani, Ester Marina Pensel, Norma Ana Sancho, Ana Maria |
| author_facet | Insani, Ester Marina Eyherabide, A. Grigioni, Gabriela Maria Sancho, Ana Maria Pensel, Norma Ana Descalzo, Adriana Maria |
| author_sort | Insani, Ester Marina |
| collection | INTA Digital |
| description | The objective of this study was to determine if pasture or grain diets affect oxidative/antioxidative status and the color stability of beef during retail display. Ten crossbreed steers were fed on pasture. Five of them were randomly assigned to remain on this diet, and the other five were finished on feedlot system (grain diet) during 110 days until slaughter. Slices of Psoas major steaks were randomly distributed among retail display times (1, 3, 5, 7 and 9 days). Lipid and protein oxidation were higher in Psoas major steaks from grain diet than in pasture diet (P < 0.05). After 3 days of display, lipid oxidation increased in meat from grain diet, whereas in meat from pasture diet the first evidence was after 7 days (P < 0.05). Protein oxidation was higher in meat from grain diet than in meat from pasture diet at day 9 of display (1.15 ± 0.92 vs. 1.91 ± 0.70 μg/g, respectively; P < 0.05). Antioxidant vitamins, α-tocopherol and β-carotene were higher at time = 0 in pasture Psoas major steaks (P < 0.05) and were differentially reduced throughout storage. While α-tocopherol decreased 41% and 57% for pasture and grain beef respectively (P < 0.05), β-carotene levels remained practically unaffected in grain beef. After 7 days of display “a” value was higher for Psoas major steaks from pasture diet (P < 0.05). Besides, “L” parameter showed higher values for samples from grain diets but it was no affected by display time. No differences were observed between both treatments for “b” value, but a significant decrease (P < 0.05) was observed along storage.
Superoxide dismutase and catalase activity was stable throughout storage, while glutathione peroxidase activity decreased significantly (P < 0.05). The results in this study demonstrated that the higher initial level and synergistic action (under light and air) of α-tocopherol and β-carotene found in pasture-finished animals improved the oxidative and color stability of beef, as showed by a better retention of redness at the end of retail display. |
| format | Artículo |
| id | INTA6051 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA60512019-10-08T11:57:40Z Oxidative stability and its relationship with natural antioxidants during refrigerated retail display of beef produced in Argentina Insani, Ester Marina Eyherabide, A. Grigioni, Gabriela Maria Sancho, Ana Maria Pensel, Norma Ana Descalzo, Adriana Maria Beef Lipids Oxidation Pasture Feeding Antioxidants Carne de Res Lípidos Oxidación Alimentación en Pastoreo Antioxidantes Argentina Argentine Beef Retail Display Lipid Oxidation Protein Oxidation Grain Feeding Natural Antioxidants Carne Argentina Exhibición al por Menor Oxidación de Lípidos Oxidación de Proteínas Alimentación con Granos Antioxidantes naturales The objective of this study was to determine if pasture or grain diets affect oxidative/antioxidative status and the color stability of beef during retail display. Ten crossbreed steers were fed on pasture. Five of them were randomly assigned to remain on this diet, and the other five were finished on feedlot system (grain diet) during 110 days until slaughter. Slices of Psoas major steaks were randomly distributed among retail display times (1, 3, 5, 7 and 9 days). Lipid and protein oxidation were higher in Psoas major steaks from grain diet than in pasture diet (P < 0.05). After 3 days of display, lipid oxidation increased in meat from grain diet, whereas in meat from pasture diet the first evidence was after 7 days (P < 0.05). Protein oxidation was higher in meat from grain diet than in meat from pasture diet at day 9 of display (1.15 ± 0.92 vs. 1.91 ± 0.70 μg/g, respectively; P < 0.05). Antioxidant vitamins, α-tocopherol and β-carotene were higher at time = 0 in pasture Psoas major steaks (P < 0.05) and were differentially reduced throughout storage. While α-tocopherol decreased 41% and 57% for pasture and grain beef respectively (P < 0.05), β-carotene levels remained practically unaffected in grain beef. After 7 days of display “a” value was higher for Psoas major steaks from pasture diet (P < 0.05). Besides, “L” parameter showed higher values for samples from grain diets but it was no affected by display time. No differences were observed between both treatments for “b” value, but a significant decrease (P < 0.05) was observed along storage. Superoxide dismutase and catalase activity was stable throughout storage, while glutathione peroxidase activity decreased significantly (P < 0.05). The results in this study demonstrated that the higher initial level and synergistic action (under light and air) of α-tocopherol and β-carotene found in pasture-finished animals improved the oxidative and color stability of beef, as showed by a better retention of redness at the end of retail display. Fil: Insani, Ester Marina. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina Fil: Eyherabide, A. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina Fil: Grigioni, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina Fil: Pensel, Norma Ana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina Fil: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina 2019-10-08T11:47:46Z 2019-10-08T11:47:46Z 2007-10-24 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.sciencedirect.com/science/article/pii/S0309174007003191 http://hdl.handle.net/20.500.12123/6051 0309-1740 https://doi.org/10.1016/j.meatsci.2007.10.017 eng info:eu-repo/semantics/restrictedAccess application/pdf Elsevier Meat Science 79 (3) : 444-452 (July 2008) |
| spellingShingle | Beef Lipids Oxidation Pasture Feeding Antioxidants Carne de Res Lípidos Oxidación Alimentación en Pastoreo Antioxidantes Argentina Argentine Beef Retail Display Lipid Oxidation Protein Oxidation Grain Feeding Natural Antioxidants Carne Argentina Exhibición al por Menor Oxidación de Lípidos Oxidación de Proteínas Alimentación con Granos Antioxidantes naturales Insani, Ester Marina Eyherabide, A. Grigioni, Gabriela Maria Sancho, Ana Maria Pensel, Norma Ana Descalzo, Adriana Maria Oxidative stability and its relationship with natural antioxidants during refrigerated retail display of beef produced in Argentina |
| title | Oxidative stability and its relationship with natural antioxidants during refrigerated retail display of beef produced in Argentina |
| title_full | Oxidative stability and its relationship with natural antioxidants during refrigerated retail display of beef produced in Argentina |
| title_fullStr | Oxidative stability and its relationship with natural antioxidants during refrigerated retail display of beef produced in Argentina |
| title_full_unstemmed | Oxidative stability and its relationship with natural antioxidants during refrigerated retail display of beef produced in Argentina |
| title_short | Oxidative stability and its relationship with natural antioxidants during refrigerated retail display of beef produced in Argentina |
| title_sort | oxidative stability and its relationship with natural antioxidants during refrigerated retail display of beef produced in argentina |
| topic | Beef Lipids Oxidation Pasture Feeding Antioxidants Carne de Res Lípidos Oxidación Alimentación en Pastoreo Antioxidantes Argentina Argentine Beef Retail Display Lipid Oxidation Protein Oxidation Grain Feeding Natural Antioxidants Carne Argentina Exhibición al por Menor Oxidación de Lípidos Oxidación de Proteínas Alimentación con Granos Antioxidantes naturales |
| url | https://www.sciencedirect.com/science/article/pii/S0309174007003191 http://hdl.handle.net/20.500.12123/6051 https://doi.org/10.1016/j.meatsci.2007.10.017 |
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