Production system influences color stability and lipid oxidation in gluteus medius muscle

• Published in: Animal Bioscience Vol. 36; no. 5; pp. 785 - 796
• Main Authors: de Alcântara Salim, Ana Paula Amaral, da Silva Ferreira, Micheli, Monteiro, Maria Lucia Guerra, de Lima, Loíse Caroline Santos, Magalhães, Isabelle Trezze Marins, Conte-Júnior, Carlos Adam, Mano, Sérgio Borges
• Format: Journal Article
• Language: English
• Published: Korea (South) Asian - Australasian Association of Animal Production Societies 01.05.2023; Animal Bioscience; Asian-Australasian Association of Animal Production Societies; 아세아·태평양축산학회
• Subjects: Agricultural research; Beef; Beef cattle; beef discoloration; Chemical properties; Corticosteroids; feeding regime; instrumental color; Livestock industry; Meat; metmyoglobin reducing activity (mra); Myoglobin; Oxidation-reduction reaction; oxidative stability; Production management; Production processes; Quality; top sirloin; 축산학; Brazil; Oxidative Stability; Beef Discoloration; Metmyoglobin Reducing Activity (MRA); Instrumental Color; Top Sirloin; Feeding Regime
• ISSN: 2765-0189; 2765-0235
• DOI: 10.5713/ab.22.0271

We aimed to evaluate the color and oxidative stability of beef gluteus medius (GM) from cattle raised in organic and non-organic production systems. The GM samples (n = 10) were obtained from organic (ORG; n = 5) or non-organic (NORG; n = 5) beef samples, sliced into 2.54-cm steaks, packaged in aerobic conditions, and stored for nine days at 4°C. ORG and NORG steaks were compared regarding myoglobin concentration, pH, instrumental color, delta E (ΔE), metmyoglobin reducing activity (MRA), and lipid oxidation on days 0, 5, and 9. Feeding system did not influence (p>0.05) the myoglobin concentration. ORG steaks exhibited greater (p<0.05) meat pH, yellowness, and MRA, whereas NORG steaks exhibited greater (p<0.05) redness, chroma, R630/580, delta E, and lipid oxidation. ORG and NORG steaks exhibited similar (p>0.05) lightness and hue angle. During storage, ORG and NORG exhibited an increase in muscle pH, hue angle, and lipid oxidation; and a decrease (p<0.05) in redness, yellowness, chroma, and color stability (R630/580). Both samples exhibited a stable (p>0.05) pattern for lightness and MRA. Therefore, the production system can affect beef color and lipid stability during storage.