title: Color attributes and oxidative stability of longissimus lumborum and psoas major muscles from Nellore bulls.
abstract: The influence of muscle source on color stability of fresh beef from purebred Bos indicus cattle was investigated. Longissimus lumborum (LL) and psoas major (PM) muscles obtained from twelve (n=12) Nellore bull carcasses (24h post-mortem) were fabricated into 2.54-cm steaks, aerobically packaged, and stored at 4°C for nine days. Steaks were analyzed on day 0 for proximate composition and myoglobin concentration, whereas pH, instrumental color, metmyoglobin reducing activity (MRA), lipid oxidation, and protein oxidation were evaluated on days 0, 3, 6, and 9. LL steaks exhibited greater (P<0.05) redness, color stability, and MRA than PM counterparts. On the other hand, PM steaks demonstrated greater (P<0.05) myoglobin content, lipid oxidation, and protein oxidation than LL steaks. These results indicated the critical influence of muscle source on discoloration of fresh beef from Bos indicus animals and suggested the necessity to engineer muscle-specific strategies to improve color stability and marketability of beef from Bos indicus cattle.
authors.affiliation: Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA; Departamento de Tecnologia de Alimentos, Faculdade de Veterinaria, Universidade Federal Fluminense, Niteroi 24230-340, Rio de Janeiro, Brazil.
authors.forename: Anna C V C S
authors.initials: ACVCS
authors.lastname: Canto
authors.affiliation: Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA; Departamento de Tecnologia de Alimentos, Faculdade de Veterinaria, Universidade Federal Fluminense, Niteroi 24230-340, Rio de Janeiro, Brazil. Electronic address: brunuff@gmail.com.
authors.forename: Bruno R C
authors.initials: BRC
authors.lastname: Costa-Lima
authors.affiliation: Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA.
authors.forename: Surendranath P
authors.initials: SP
authors.lastname: Suman
authors.affiliation: Departamento de Tecnologia de Alimentos, Faculdade de Veterinaria, Universidade Federal Fluminense, Niteroi 24230-340, Rio de Janeiro, Brazil.
authors.forename: Maria Lucia G
authors.initials: MLG
authors.lastname: Monteiro
authors.affiliation: Instituto de Química, Centro de Tecnologia, Universidade Federal do Rio de Janeiro, Rio de Janeiro 21941-909, Rio de Janeiro, Brazil.
authors.forename: Fernanda M
authors.initials: FM
authors.lastname: Viana
authors.affiliation: Instituto de Química, Centro de Tecnologia, Universidade Federal do Rio de Janeiro, Rio de Janeiro 21941-909, Rio de Janeiro, Brazil.
authors.forename: Ana Paula A A
authors.initials: APAA
authors.lastname: Salim
authors.affiliation: Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA.
authors.forename: Mahesh N
authors.initials: MN
authors.lastname: Nair
authors.affiliation: Departamento de Tecnologia de Alimentos, Faculdade de Veterinaria, Universidade Federal Fluminense, Niteroi 24230-340, Rio de Janeiro, Brazil.
authors.forename: Teofilo J P
authors.initials: TJP
authors.lastname: Silva
authors.affiliation: Departamento de Tecnologia de Alimentos, Faculdade de Veterinaria, Universidade Federal Fluminense, Niteroi 24230-340, Rio de Janeiro, Brazil; Instituto de Química, Centro de Tecnologia, Universidade Federal do Rio de Janeiro, Rio de Janeiro 21941-909, Rio de Janeiro, Brazil.
authors.forename: Carlos A
authors.initials: CA
authors.lastname: Conte-Junior
mesh_terms: D000818:Animals; D002417:Cattle; D003116:Color; D061353:Food Storage; D006863:Hydrogen-Ion Concentration; D050356:Lipid Metabolism; D008297:Male; D008786:Metmyoglobin / Q000032:analysis; D009124:Muscle Proteins / Q000737:chemistry; D018482:Muscle, Skeletal / Q000737:chemistry*; D009211:Myoglobin / Q000032:analysis; D018384:Oxidative Stress; D000069466:Red Meat; D012034:Refrigeration; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis
chemical_list: D009124:Muscle Proteins; D009211:Myoglobin; D017392:Thiobarbituric Acid Reactive Substances; D008786:Metmyoglobin
keywords: Beef color stability; Bos indicus; Longissimus lumborum; Muscle-specificity; Oxidation; Psoas major