Fatty acid composition and interrelationships among eight retail cuts of grass-feed beef

Paván, E.; Duckett, S. K.

doi:10.1016/j.meatsci.2012.09.021

Cited by 31 publications

(29 citation statements)

References 37 publications

(61 reference statements)

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“…In agreement with these observations, Noci et al (2005) observed that increasing days on pasture prior to slaughter reduce n-6/n-3 ratio. However, due to a limited elongation of C18:3n-3 (Webb and O'Neill, 2008) and in agreement with Pavan and Duckett (2013), C18:3n-3/n-3 ratio was positively associated with total muscle fatty acid content. Therefore leaner animals 1 1.5 2 2.5 0 0.5 1 1.5 2 2.5 Longissimus muscle n-6/ n-3 ratio Dietary n-6/n-3 ratio would have a better n-3 PUFA profile for human consumption.…”

Section: Effect Of Animal Weight At Supplementation On Longissimus Mumentioning

confidence: 77%

Animal performance, carcass characteristics and beef fatty acid profile of grazing steers supplemented with corn grain and increasing amounts of flaxseed at two animal weights during finishing

et al. 2015

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Section: Effect Of Animal Weight At Supplementation On Longissimus Mumentioning

confidence: 77%

Animal performance, carcass characteristics and beef fatty acid profile of grazing steers supplemented with corn grain and increasing amounts of flaxseed at two animal weights during finishing

et al. 2015

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“…Additionally, the consumption of high-oleic acid ground beef increases HDL-cholesterol concentration (Gilmore et al , 2011). Therefore, a higher proportion of oleic acid in beef is desirable (Pavan and Duckett, 2013). In this regard, it is essential to obtain the fatty acid profile of all major beef muscles to make conclusive and comprehensive statements regarding the role of beef fat in health.…”

Section: Introductionmentioning

confidence: 99%

Fatty Acid Profiles of Ten Muscles from High and Low Marbled (Quality Grade 1⁺⁺ and 2) Hanwoo Steers

Hwang

Joo

2016

Korean Journal for Food Science of Animal Resources

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The aim of this research was to evaluate: 1) the fatty acid profile of ten muscles from high marbled (HM, quality grade 1++) and low marbled (LM, quality grade 2) Hanwoo carcass, 2) the relationship between the fatty acid profile and sensory traits. There were significant (p<0.001) differences in fat content and fatty acid composition among the 10 muscles obtained from HM and LM Hanwoo steers. The proportions of SFA (saturated fatty acid), MUFA (monounsaturated fatty acid) and PUFA (polyunsaturated fatty acid) were significantly (p<0.001) different among the 10 muscles due to differences in all fatty acids except eicosapentaenoic acid (EPA, C20:5n-3). The high-fat muscles had a lower n-6/n-3 ratio compared to the low-fat muscles (p<0.001). LM muscles had a significantly (p<0.05) higher proportion of SFA than HM muscles due to a higher proportion of stearic acid (C18:0). On the contrary, HM muscles had a significantly (p<0.01) higher proportion of MUFA than LM muscles due to higher oleic acid (C18:1n-9) proportion. SFA had a significant correlation with CIE a* (r=0.281; p<0.01) and drip loss (%) (r=−0.233; p<0.001). Cooking loss (%) had a significantly (p<0.05) negative correlation with PUFA (r=−0.233; p<0.05). Overall palatability was positively correlated with SFA (r=0.262; p<0.01), but negatively correlated with PUFA (r=−0.567; p<0.001). There was no significant correlation between oleic acid and any of the sensory traits (p>0.05).

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“…Lipid oxidation involves a free radical chain reaction with unsaturated fatty acids including linoleic, linolenic, arachidonic, palmitic and oleic in beef (Pavan & Duckett, 2013) to produce various alcohols, aldehydes, and ketones responsible for rancidity in beef (Saraiva, Oliveira, Silva, Martins, Ventanas, & García, 2015;Shahidi, & Alexander 1998). Volatile aldehydes e.g.…”

Section: Introductionmentioning

confidence: 99%

Effect of green tea on interaction of lipid oxidation products with sarcoplasmic and myofibrillar protein homogenates extracted from bovine top round muscle

Stapornkul

Prytkova

Were

2016

Food Research International

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Stapornkul, N., Prytkova, T., Were, L., 2016. Effect of green tea on interaction of lipid oxidation products with sarcoplasmic and myofibrillar protein homogenates extracted from bovine top round muscle. This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. Email address: were@chapman.edu A C C E P T E D M A N U S C R I P T ACCEPTED MANUSCRIPTThe interaction between lipid oxidation products and bovine sarcoplasmic (SP) and myofibrillar protein (MP) homogenates in the presence of green tea was investigated. To monitor the effect of green tea on lipid oxidation, aldehydes were measured while effect on protein was monitored via changes in myoglobin, thiols, and tryptophan fluorescence over nine days of refrigerated storage.The presence of SP and MP decreased free aldehydes in the buffers. The SP bound more aldehydes than MP. The tea compounds exhibited more favorable binding energies than aldehydes near histidine 64 close to the heme moiety of myoglobin. Addition of tea lowered tryptophan fluorescence and thiol content. The results suggested that green tea enhances the binding of bovine SP and MP to lipid oxidation products. The results also suggested that green tea can decrease rancidity by directly binding lipid oxidation products.

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Fatty acid composition and interrelationships among eight retail cuts of grass-feed beef

Cited by 31 publications

References 37 publications

Animal performance, carcass characteristics and beef fatty acid profile of grazing steers supplemented with corn grain and increasing amounts of flaxseed at two animal weights during finishing

Animal performance, carcass characteristics and beef fatty acid profile of grazing steers supplemented with corn grain and increasing amounts of flaxseed at two animal weights during finishing

Fatty Acid Profiles of Ten Muscles from High and Low Marbled (Quality Grade 1⁺⁺ and 2) Hanwoo Steers

Effect of green tea on interaction of lipid oxidation products with sarcoplasmic and myofibrillar protein homogenates extracted from bovine top round muscle

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Fatty acid composition and interrelationships among eight retail cuts of grass-feed beef

Cited by 31 publications

References 37 publications

Animal performance, carcass characteristics and beef fatty acid profile of grazing steers supplemented with corn grain and increasing amounts of flaxseed at two animal weights during finishing

Animal performance, carcass characteristics and beef fatty acid profile of grazing steers supplemented with corn grain and increasing amounts of flaxseed at two animal weights during finishing

Fatty Acid Profiles of Ten Muscles from High and Low Marbled (Quality Grade 1++ and 2) Hanwoo Steers

Effect of green tea on interaction of lipid oxidation products with sarcoplasmic and myofibrillar protein homogenates extracted from bovine top round muscle

Contact Info

Product

Resources

About

Fatty Acid Profiles of Ten Muscles from High and Low Marbled (Quality Grade 1⁺⁺ and 2) Hanwoo Steers