title: Relationship between lipid peroxidation and fat content in Japanese Black beef Longissimus muscle during storage.
abstract: We examined the relationship of crude fat content to lipid peroxidation of beef during storage. Longissimus muscle samples (fat content; 6.5-39.4%) from 27 Japanese Black beef steers were stored for 1, 4, 7 and 10 days, and thiobarbituric acid reactive substances (TBARS) and lipid hydroperoxides (LOOH) were determined. TBARS values increased significantly (P<0.05), but LOOH did not change during the 10- day storage period. TBARS values were negatively correlated (P<0.05) with fat content in samples stored for 1, 4, 7 and 10 days. LOOH values, however, were not significantly correlated with fat content except on day 1. Phospholipid contents were correlated (P< 0.01) with LOOH values on each measurement day, but not significantly correlated with TBARS values except on day 1. These findings indicated that: (1) high-fat beef had high preservative properties, and that; (2) TBARS formation was correlated with LOOH derived from phospholipid oxidation in the initial period of storage, and was correlated directly with fat content in a later period.
authors: Department of Animal Products, National Institute of Livestock and Grassland Science, National Agriculture Research Organization, Tsukuba Norindanchi, PO Box 5, Ibaraki 305-0901, Japan.
authors: K
authors: K
authors: Sasaki
authors: M
authors: M
authors: Mitsumoto
authors: K
authors: K
authors: Kawabata