Chemical composition, vitamin E content, lipid oxidation, colour and cooking losses in meat from Tudanca bulls finished on semi-extensive or intensive systems and slaughtered at 12 or 14months

Humada, M. J.; Sañudo, C.; Serrano, Emma

doi:10.1016/j.meatsci.2013.10.004

Cited by 46 publications

(42 citation statements)

References 48 publications

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“…The concentration of Mb in meat increases as animal age increases (Onyango et al, 1998;Kim et al, 2012;Humada et al, 2014;Cho et al, 2015). Myoglobin concentration affects the perceived meat color (Warriss et al, 1990;Kranen et al, 1999;Gatellier et al, 2001) such that the older animals had darker (lower L* values) and redder (higher a* values) meat.…”

Section: Animal Agementioning

confidence: 99%

Exogenous and Endogenous Factors Influencing Color of Fresh Meat from Ungulates

Neethling

Suman

Sigge

et al. 2017

Meat and Muscle Biology

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Biochemistry of post-mortem muscle tissue is complex, and several factors affect the fresh meat color and color stability, both of which influence consumer acceptance. Therefore, improving meat color and meat color stability is of significant value to the meat industry and consumers. While extensive literature is available on the color and color stability of domestic ungulates, literature on wild ungulates is notably lacking. With an increasing global demand for meats from wild ungulates, it is critical to identify the knowledge gaps regarding their color and color stability. The objective of this paper is to overview the exogenous and endogenous factors influencing the color and color stability of fresh meats from domestic and wild ungulates. The literature highlighted that the pre- and post-harvest factors influencing meat color and meat color stability are interrelated and not mutually exclusive. Current research indicates that the effects of several of these factors are specific to species, breed, and muscle source. Novel ways to manipulate these factors using a biosystems approach should be explored to improve color attributes of fresh ungulate meats.

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Section: Animal Agementioning

confidence: 99%

Exogenous and Endogenous Factors Influencing Color of Fresh Meat from Ungulates

Neethling

Suman

Sigge

et al. 2017

Meat and Muscle Biology

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“…또한 숙성은 식육 내 함유되어 있는 효소들의 작용을 통해 탄수화물. 단백 질 및 핵산 등의 성분들을 저분자 물질로 분해시킴으로써 유리 아미노산, 펩타이드, 비단백태 질소 화합물, 단 당류 및 인산 화합물 등과 같은 저분자 풍미 전구물질들을 생성시켜 고기의 풍미를 증진시킨다 (Reina et al, 2014 (Jung et al, 2013;Humada et al, 2014). 또한 산화로 인하여 생성되 는 alcohol, aldehyde 및 ketone 등의 물질들이 체내 DNA를 손상시키거나 암을 유발하며 노화와도 관련이 있다고 보고되고 있다 (Lee et al, 1999;Kang et al, 2013).…”

Section: 최근 적색육 섭취에 따른 대장 및 결장암과 같은 여러 질병의 발생 가능성이 증가할 수 있다는 일부 연구unclassified

The effect of aging on the quality of Semimembranosus muscle from Hanwoo

Kim¹,

Kim²,

Lee³

et al. 2016

Korean Journal of Agricultural Science

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The effect of postmortem aging on the quality of Semimembranosus muscle (SM) from Hanwoo was investigated. The quality of SM was compared with that of Longissimus dorsi muscle (LD). SM contained higher moisture, protein, and ash, and lower fat than LD (p<0.05). The a* and b* values of SM were significantly decreased after 21 days of aging. SM showed higher a* values than LD at 1 and 7 day of aging (p<0.05). The cooking loss of SM was not affect by aging. SM had higher cooking loss than that of LD throughout the aging period. Although the shear force of SM was significantly decreased by aging, SM showed high shear force compared to LD during aging period (p<0.05). Aging increased lipid oxidation in both muscles (p<0.05). However, TBARS value of SM was significantly lower than that of LD throughout the aging period (p<0.05). There was no effect of aging on the betaine and L-carnitine contents of SM. SM contained higher betaine and L-carnitine than LD in all aging days (p<0.05). Therefore, we concluded that consumer acceptability of SM could be increased by aging based on the increase of tenderness in addition to its high nutritional properties.

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“…This is supported by a previous study by Soto et al (2014) using Longissimus dorsi muscle samples from the same animals, where six-day refrigerated-stored semi-extensive beef showed lower levels of thiobarbituric acid reactive substances than intensive beef (0.25 vs 0.80 mg of malonaldehyde per kg of beef). The higher stability of the lipids from pasture-fed cattle in comparison to those from intensively grain-fed cattle can been attributed to higher amounts of vitamin E in the former (Descalzo et al, 2005;Humada et al, 2014).…”

Section: Volatile Compounds In Perirenal Fat Analysed Using Simultanementioning

confidence: 99%

“…Moreover, feeding systems have effects on beef quality. According to a number of studies conducted over the last few years, pasture feeding resulted in increased values of unsaturated fatty acids, vitamin E and β-carotenes and lower intramuscular fat content (Yang et al, 2002;Descalzo et al, 2005;Röhrle et al, 2011;Vasta et al, 2012;Humada et al, 2012;Humada et al, 2014). Taking into account this information, there is an increasing consumer interest in beef from pasture-based production systems.…”

Section: Introductionmentioning

confidence: 99%

Volatile compounds in the perirenal fat from calves finished on semiextensive or intensive systems with special emphasis on terpenoids

Soto-Simental¹,

Serrano²,

Humada³

et al. 2015

Grasas y Aceites

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SUMMARY:Grazing ruminants and their production systems have been associated with lower environmental impact and higher animal welfare, along with distinctive meat quality characteristics when compared to intensively reared animals. Recent studies have been aimed at finding compounds in ruminant meat and fat which could be used as tracers of herbage feeding. This study determined and compared the volatile composition of the perirenal fat from Tudanca-breed calves reared on semi-extensive (SE; n=8) or intensive (I; n=8) systems. The volatile compounds of perirenal fat were analyzed using simultaneous distillation-extraction and gas chromatography coupled with mass spectrometry (GC/MS) with the mass spectra detector operating in full scan mode. Terpenes were also determined using solid-phase micro-extraction and GC/MS operating in the selective ion monitoring mode. The SE system resulted in decreased levels of octanal, 2-octenal and 2,4-decadienal, and increased levels of 2,3-octanedione and skatole. The levels of α-pinene, aromadendrene, α-phellandrene, eucalyptol and α-gurjunene were higher for the SE system. Fenchene, eucalyptol and α-gurjunene have not been reported in previous studies on beef volatiles. The study showed the possibility of using several terpenes of perirenal fat as indicators of pasture-feeding in Tudanca calves. KEYWORDS:Biomarker; Calf; Meat flavor; Meat quality; Pasture feeding; Terpene; Tudanca RESUMEN: Compuestos volátiles de grasa perirrenal de terneros terminados en sistemas semi-extensivos o intensivos, con especial énfasis en terpenoides. La producción de rumiantes en pastoreo puede suponer un menor impacto ambiental y un mayor bienestar animal, y considerarse como una característica de calidad diferenciada de la carne generada, con respecto a los animales producidos de forma intensiva. En estudios recientes se ha investigado sobre la presencia de compuestos en la carne o grasa de rumiantes que puedan ser utilizados como marcadores de alimentación a base de pasto. En el presente estudio se ha determinado y comparado la composición volátil de la grasa perirrenal de terneros de raza Tudanca criados mediante un sistema semi-extensivo (SE; n=8) o intensivo (I; n=8). Los compuestos volátiles de grasa perirrenal fueron analizados utilizando un método de extracción-destilación simultánea seguido por cromatografía de gases acoplada a un detector de espectro de masas (CG/EM), operando en modo de barrido completo. Por otra parte, se determinaron de forma específica los terpenoides utilizando la técnica de microextracción en fase solida seguida por CG/EM, operando en modo de barrido selectivo de iones. La grasa del sistema SE mostró menores niveles de octanal, 2-octenal y 2,4-decadienal y mayores niveles de 2,3-octanodiona y escatol que el sistema I. Además, los niveles de α-pineno, aromadendreno, α-felandreno, eucaliptol, α-gurjuneno fueron más altos en el sistema SE. La presencia de 2 • S. Soto, E. Serrano, M.J. Humada, A. Fernández-Diez, I. Caro, A. Castro and J. Mateo Grasas Aceites 66 (4)...

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Chemical composition, vitamin E content, lipid oxidation, colour and cooking losses in meat from Tudanca bulls finished on semi-extensive or intensive systems and slaughtered at 12 or 14months

Cited by 46 publications

References 48 publications

Exogenous and Endogenous Factors Influencing Color of Fresh Meat from Ungulates

Exogenous and Endogenous Factors Influencing Color of Fresh Meat from Ungulates

The effect of aging on the quality of Semimembranosus muscle from Hanwoo

Volatile compounds in the perirenal fat from calves finished on semiextensive or intensive systems with special emphasis on terpenoids

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