title: Chemical composition, vitamin E content, lipid oxidation, colour and cooking losses in meat from Tudanca bulls finished on semi-extensive or intensive systems and slaughtered at 12 or 14 months.
abstract: The effects of production system (SE: pasture based vs. IN: concentrate based) and slaughter age (12 vs. 14 months) on chemical composition, vitamin E and myoglobin contents, lipid oxidation at 0, 3 and 6 days of display, colour and cooking losses at 2 and 7 days postmortem from thirty-three Tudanca calves were studied. SE animals showed lower IMF and greater vitamin E contents (1.2 vs. 2.9% and 4.1 vs. 1.8 μg/g, respectively). Thiobarbituric acid reactive substances (TBARS) increased (p ≤ 0.001) with display time and was greater in the IN system. After 6 days display, IN animals presented twofold TBARS values (1.4 vs. 0.8 mg malonaldehyde/kg meat). At 7 days postmortem, SE groups presented greater (p ≤ 0.05) L* and lower (p ≤ 0.05) b* and H° than IN groups. Myoglobin increased with age (3.4 to 3.9 mg/g meat), but differences (p ≤ 0.05) on a* and C* values were observed only between 12 and 14 months at 2 days postmortem.
authors.affiliation: Centro de Investigación y Formación Agrarias (C.I.F.A.), Gobierno de Cantabria, C/Héroes Dos de Mayo, 27, 39600 Muriedas, Cantabria, Spain. Electronic address: mariajosehumada@cifacantabria.org.
authors.forename: M J
authors.initials: MJ
authors.lastname: Humada
authors.forename: C
authors.initials: C
authors.lastname: Sañudo
authors.forename: E
authors.initials: E
authors.lastname: Serrano
mesh_terms: D000003:Abattoirs; D000273:Adipose Tissue / Q000737:chemistry; D000821:Animal Feed / Q000032:analysis; D000818:Animals; D002417:Cattle; D003116:Color; D003296:Cooking; D004032:Diet / Q000662:veterinary; D004041:Dietary Fats / Q000032:analysis; D006863:Hydrogen-Ion Concentration; D050356:Lipid Metabolism / Q000187:drug effects*; D008297:Male; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal / Q000737:chemistry; D011180:Postmortem Changes; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis; D014810:Vitamin E / Q000032:analysis*
chemical_list: D004041:Dietary Fats; D017392:Thiobarbituric Acid Reactive Substances; D014810:Vitamin E
keywords: Beef; Cattle local breed; Grass feeding; Meat shelf life; Natural antioxidant