Antioxidant status, lipid and color stability of aged beef from grazing steers supplemented with corn grain and increasing levels of flaxseed

Pouzo, L.B.; Descalzo, Adriana María; Zaritzky, Noemí Elisabet; Rossetti, Luciana; Paván, E.

doi:10.1016/j.meatsci.2015.07.026

Cited by 66 publications

(56 citation statements)

References 53 publications

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“…In reality, lipid oxidation is believed to be initiated at the membrane level in the highly unsaturated phospholipid fraction. Thus, increasing the muscle concentration of polyunsaturated fatty acids can result in a significant increase in TBARS levels (Pouzo, Descalzo, Zaritzky, Rossetti, & Pavan, 2016). As reviewed by Venkata Reddy et al (2015), fat from the muscle of bulls and steers has a significantly higher sum of polyunsaturated fatty acids compared to fat from heifers and cows, which is attributable to the higher intramuscular fat content of meat from females.…”

Section: Lipid Stabilitymentioning

confidence: 99%

Effect of sex and sub-zero storage temperature on the microbial and oxidative stability of beef packed in a high-oxygen atmosphere after different vacuum ageing times

et al. 2019

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This study aimed to evaluate the effect of sex and sub-zero storage temperature on the microbial and oxidative stability of Belgian Blue beef packed in a high-oxygen atmosphere after different ageing times. Longissimus thoracis et lumborum from Belgian Blue young bulls and cull cows were aged at −1 or 4°C for 80 days in vacuum. Every 20 days, samples were repackaged in a high-oxygen atmosphere (70/30% O 2 /CO 2) and stored for 7 days (2 days at 4°C + 5 days at 8°C). Ageing at −1°C had a protective effect against the growth of lactic acid bacteria and Enterobacteriaceae and myoglobin oxidation. Brochothrix thermosphacta was the limiting parameter for ageing longer than 20 days at −1°C, permitting a subsequent 7-day shelf-life in a high-oxygen atmosphere. Meat from young bulls was more sensitive to oxidation than meat from cull cows. Extending Belgian Blue meat ageing for > 20 days had a negative impact on retail shelf-life.

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Section: Lipid Stabilitymentioning

confidence: 99%

Effect of sex and sub-zero storage temperature on the microbial and oxidative stability of beef packed in a high-oxygen atmosphere after different vacuum ageing times

et al. 2019

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“…Beef production in southwest Spain is mainly based on pure breeds as Retinta, raised under a semi-extensive system in the Dehesa. Retinta is a local Spanish beef breed of early maturity and large size when fully grown (Piedrafita et al, 2003). Calves are reared with their dams until weaning at about 7-8 months of age and before becoming young bulls, and they are transferred to commercial feedlots where they are usually fed ad libitum high-concentrate diets, comprised of cereal-soybean meal-based concentrates and cereal straw, given separately during the fattening period in order to promote maximum daily gain and adequate rumination.…”

Section: Introductionmentioning

confidence: 99%

Stability of fatty acid composition of intramuscular fat from pasture- and grain-fed young bulls during the first 7 d postmortem

et al. 2020

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Abstract. In order to study the effect of different amounts of concentrate feed and the effectiveness of natural antioxidants on the fatty acid stability of intramuscular fat during the first days postmortem, 75 young bulls of the Retinta breed were divided in three groups: 30 were grazed, 30 were fed on medium concentrate diets, and 15 were fed on high-concentrate diets. Young bulls were slaughtered at commercial weight, around a 500 kg final body weight. Samples from Longissimus lumborum muscle were assigned to two ageing periods (0 and 7 d) and were vacuum packaged in vacuum bags (O2 permeability: 9.3 mL O2/m2 per 24 h at 0 ∘C) using an EGARVAC® sealer. Beef from grass-fed bulls showed a higher polyunsaturated fatty acid content than concentrate-fed bulls. During the first 7 d postmortem, no changes in the fatty acids profile were observed, because α-tocopherol content was optimal to prevent lipid oxidation. The higher level of natural antioxidants in grass than in grain resulted in the stability of the fatty acid profile. This study shows that the anti-oxidative potential of natural antioxidants in meat plays an important role during the first 7 d postmortem.

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“…With the aim to positively influence the FA composition of beef intramuscular fat, pasture-based farming is the better strategy (Priolo et al 2001). The possibility to influence the FA content can be achieved also in intensive farming conditions, with cereal-and corn-silage-based diets, by modifying the composition of the lipid fraction of these diets (Juarez et al 2012;Scollan et al 2014;Pouzo et al 2016). However, a higher content of PUFA makes meat more prone to oxidation, which can impact its overall quality and sensory traits (such as colour, flavour, aroma) (Priolo et al 2001).…”

Section: Introductionmentioning

confidence: 99%

Effect of dietary inclusion of different lipid supplements on quality and oxidative susceptibility of beef meat

Mordenti

Brogna

Merendi

et al. 2018

Italian Journal of Animal Science

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The aim of this study was to evaluate the impact of dietary extruded flaxseed (EF) and/or rumen-protected (rp) lipids on beef meat quality and oxidation. In all, 63 crossbred heifers (Charolais Â Limousin) were evenly distributed into seven experimental groups, balanced in terms of age and body weight (BW). The feeding groups differed in both, the dietary lipid source (EF and/or rp-conjugated linoleic acid (CLA), supplemented with vitamin E (VE)) and the supplementation length (90 or 180 days before slaughter); the same total amount of lipids was administered to the animals. With the respect of the control group, the a-linolenic acid content significantly increased and the n-6/n-3 ratio decreased in cattle groups fed with EF. The results also show that providing CLA and/or EF did not lead to an increase in CLA isomers (CLAs) in the lipid fraction of the meat. Our finding shows that administering EF for a shorter period with respect to longer, moderately enhance the nutritional value of the meat with regard to fat composition. No significant effects of dietary supplementation on TBA-reactive substances (TBARs) levels of fresh meat were observed; however, the protection provided by vitamin supplementation might become evident during meat storage under commercial retail conditions.

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Antioxidant status, lipid and color stability of aged beef from grazing steers supplemented with corn grain and increasing levels of flaxseed

Cited by 66 publications

References 53 publications

Effect of sex and sub-zero storage temperature on the microbial and oxidative stability of beef packed in a high-oxygen atmosphere after different vacuum ageing times

Effect of sex and sub-zero storage temperature on the microbial and oxidative stability of beef packed in a high-oxygen atmosphere after different vacuum ageing times

Stability of fatty acid composition of intramuscular fat from pasture- and grain-fed young bulls during the first 7 d postmortem

Effect of dietary inclusion of different lipid supplements on quality and oxidative susceptibility of beef meat

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