Qualidade da carne de suínos submetidos a dietas com diferentes nivéis de ractopamina

Leal, Renato Silva; Cantarelli, V. S.; Mattos, Bruno Olivetti de; Carvalho, Guilherme Cleto de; Pimenta, Maria Emília de Sousa Gomes; Pimenta, Carlos José

doi:10.4321/s0004-05922014000300011

Cited by 2 publications

(1 citation statement)

References 12 publications

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“…Ractopamine is a β-adrenergic agonist that affects animal metabolism inhibiting lipogenesis stimulating lipolysis and nitrogen retention, leading to an increase in protein synthesis. Studies suggest that in addition to increasing lean mass, ractopamine also contributes to the reduction of lipid oxidation in pork meat (Leal et al, 2014;Silva et al, 2015).…”

Section: Lamb Meat (Ovis Aries -Longissimus Thoracis Et Lumborum)mentioning

confidence: 99%

Lipid oxidation in meat: mechanisms and protective factors – a review

2018

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Lipid oxidation in meats is a process whereby polyunsaturated fatty acid react with reactive oxygen species leading to a series of secondary reactions which in turn lead to degradation of lipids and development of oxidative rancidity. This process is one of the major factors responsible for the gradual reduction of sensory and nutritional quality of meats, thus affecting consumer acceptance. Therefore, the control and minimization of lipid oxidation in meat and meat products is of great interest to the food industry. On view of this, some technologies have been developed, such as vacuum packaging, modified atmosphere, and use of antioxidants. The aim is understanding the lipid oxidation mechanisms responsible for sensory and nutritional quality reduction in meat and meat products and identify the most effective methods to control this process. Lipid oxidation in meat can be controlled using different strategies, such as animal dietary supplements, addition of antioxidants, processing, and the use of special packaging. Better results can be obtained by using synergistic strategies and focusing attention on food safety and to prevent negative effects to other sensory properties.Practical Application: Lipid oxidation is an important issue in many food studies, and we discuss some aspects that influence the lipid oxidation of meat.

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Section: Lamb Meat (Ovis Aries -Longissimus Thoracis Et Lumborum)mentioning

confidence: 99%

Lipid oxidation in meat: mechanisms and protective factors – a review

2018

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Effect of high hydrostatic pressure on the meat of collared peccaries (Tayassu tajacu) with different ages

Hugo¹,

Deliza²,

Otavio³

et al. 2022

Afr. J. Food Sci.

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This study aimed to assess the effect of high hydrostatic pressure (HHP) applied in the post-rigor period, on the physical and chemical parameters of the meat (Longissimus thoracis et lumborum) of peccary (Tayassu tajacu) obtained from animals of different ages. Pressures ranged from 100 to 400 MPa were applied to the muscle of young (19 months) and adult (38 months) animals for the time required to reach the set pressure followed by immediate depressurization. In adult animals, the shear force decreased as pressure increased, with an increase in meat tenderness at pressures above 200 MPa (P ≤ 0.05). The electrophoresis results showed changes in the protein profiles of animals of both ages subjected to the different pressure levels, with different degrees of protein denaturation. The results suggest that high hydrostatic pressure was effective in tenderizing the meat of adult peccaries and influenced its color, with potential positive effects on meat quality. Future studies should further explore how consumers perceive these aspects.

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Qualidade da carne de suínos submetidos a dietas com diferentes nivéis de ractopamina

Cited by 2 publications

References 12 publications

Lipid oxidation in meat: mechanisms and protective factors – a review

Lipid oxidation in meat: mechanisms and protective factors – a review

Effect of high hydrostatic pressure on the meat of collared peccaries (Tayassu tajacu) with different ages

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