Influence of pre- and post-slaughter factors on the reduced glutathione content of beef muscles.
The aim of this experiment was to assess the effect of certain factors (muscle anatomy, paternal breed, diet, age at slaughter, castration, process of meat aging and grilling) on the content of reduced glutathione (GSH) in beef. The research material included selected beef muscles acquired from steers and bulls obtained by crossing Polish Holstein-Friesian cows with meat breed bulls (Limousin, Charolais, Hereford). An analysis of ante-mortem factors such as the castration, slaughter age, and fattening of the animals showed no significant effect on the content of GSH (α=0,05). On the other hand, the paternal breed of animals was observed to have a significant effect on GSH content. In the study, GSH content significantly increased during meat aging. In contrast, grilling caused a loss approximately 40% of GSH content. Based on the study, it can be concluded that the distribution of GSH in anatomical beef muscles is uneven.
Warsaw University of Life Sciences - SGGW, Faculty of Human Nutrition and Consumer Sciences, Department of Functional Food, Ecological Food, and Commodities, Nowoursynowska 159 C, 02-776 Warsaw, Poland. Electronic address: rita_rakowska@sggw.pl.
R
R
Rakowska
Warsaw University of Life Sciences - SGGW, Faculty of Human Nutrition and Consumer Sciences, Department of Functional Food, Ecological Food, and Commodities, Nowoursynowska 159 C, 02-776 Warsaw, Poland.
A
A
Sadowska
Warsaw University of Life Sciences - SGGW, Faculty of Human Nutrition and Consumer Sciences, Department of Functional Food, Ecological Food, and Commodities, Nowoursynowska 159 C, 02-776 Warsaw, Poland.
B
B
Waszkiewicz-Robak
D000003:Abattoirs; D000821:Animal Feed / Q000032:analysis; D000818:Animals; D001947:Breeding; D002369:Castration; D002417:Cattle; D004032:Diet / Q000662:veterinary; D005260:Female; D005504:Food Analysis; D005511:Food Handling; D005978:Glutathione / Q000032:analysis*; D008297:Male; D018482:Muscle, Skeletal / Q000737:chemistry*; D000069466:Red Meat / Q000032:analysis*
D005978:Glutathione
Beef muscle; Post-slaughter; Pre-slaughter; Reduced glutathione