Terevinto, A.; Cabrera, M.C.; Zaccari, F.; Saadoun, A. The Oxidative and Color Stability of Beef from Steers Fed Pasture or Concentrate during Retail Display. Animals2023, 13, 2972.
Terevinto, A.; Cabrera, M.C.; Zaccari, F.; Saadoun, A. The Oxidative and Color Stability of Beef from Steers Fed Pasture or Concentrate during Retail Display. Animals 2023, 13, 2972.
Terevinto, A.; Cabrera, M.C.; Zaccari, F.; Saadoun, A. The Oxidative and Color Stability of Beef from Steers Fed Pasture or Concentrate during Retail Display. Animals2023, 13, 2972.
Terevinto, A.; Cabrera, M.C.; Zaccari, F.; Saadoun, A. The Oxidative and Color Stability of Beef from Steers Fed Pasture or Concentrate during Retail Display. Animals 2023, 13, 2972.
Abstract
Beef meat production in Uruguay is based on pasture or concentrate feeding systems, leading to differences in meat quality. The objective of this study was to compare the oxidative and color stability during refrigerated retail display of beef meat from these two systems. For this, ten Aberdeen Angus steers were reared and fed on pasture and other ten were finished on a concentrate diet. After slaughter, the Semimembranosus muscle was cut into slices and put in a refrigerated showcase for 3, 6, and 9 days simulating commercial conditions. The β-carotene, α-tocopherol, and fatty acid content were determined before the display, and the lipid and protein oxidation, color parameters, and heme iron content were determined before and during the display. Meat from steers fed pasture had a lower content of intramuscular fat, monounsaturated fatty acids, n-6/n-3 ratio, lipid and protein oxidation, L* and a* values, and a higher content of linolenic acid, DHA, total n-3, β-carotene, and α-tocopherol. In conclusion, meat from pasture-fed steers was more stable during the retail display, which can probably be explained by a higher content of antioxidant compounds, such as β-carotene and α-tocopherol, and presented a healthier fatty acid profile.
Biology and Life Sciences, Food Science and Technology
Copyright:
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