Oxidative stability and its relationship with natural antioxidants during refrigerated retail display of beef produced in Argentina

Autores
Insani, Ester Marina; Eyherabide, A.; Grigioni, Gabriela Maria; Sancho, Ana Maria; Pensel, Norma Ana; Descalzo, Adriana Maria
Año de publicación
2007
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objective of this study was to determine if pasture or grain diets affect oxidative/antioxidative status and the color stability of beef during retail display. Ten crossbreed steers were fed on pasture. Five of them were randomly assigned to remain on this diet, and the other five were finished on feedlot system (grain diet) during 110 days until slaughter. Slices of Psoas major steaks were randomly distributed among retail display times (1, 3, 5, 7 and 9 days). Lipid and protein oxidation were higher in Psoas major steaks from grain diet than in pasture diet (P < 0.05). After 3 days of display, lipid oxidation increased in meat from grain diet, whereas in meat from pasture diet the first evidence was after 7 days (P < 0.05). Protein oxidation was higher in meat from grain diet than in meat from pasture diet at day 9 of display (1.15 ± 0.92 vs. 1.91 ± 0.70 μg/g, respectively; P < 0.05). Antioxidant vitamins, α-tocopherol and β-carotene were higher at time = 0 in pasture Psoas major steaks (P < 0.05) and were differentially reduced throughout storage. While α-tocopherol decreased 41% and 57% for pasture and grain beef respectively (P < 0.05), β-carotene levels remained practically unaffected in grain beef. After 7 days of display “a” value was higher for Psoas major steaks from pasture diet (P < 0.05). Besides, “L” parameter showed higher values for samples from grain diets but it was no affected by display time. No differences were observed between both treatments for “b” value, but a significant decrease (P < 0.05) was observed along storage. Superoxide dismutase and catalase activity was stable throughout storage, while glutathione peroxidase activity decreased significantly (P < 0.05). The results in this study demonstrated that the higher initial level and synergistic action (under light and air) of α-tocopherol and β-carotene found in pasture-finished animals improved the oxidative and color stability of beef, as showed by a better retention of redness at the end of retail display.
Fil: Insani, Ester Marina. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina
Fil: Eyherabide, A. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina
Fil: Grigioni, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina
Fil: Pensel, Norma Ana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina
Fil: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina
Fuente
Meat Science 79 (3) : 444-452 (July 2008)
Materia
Beef
Lipids
Oxidation
Pasture Feeding
Antioxidants
Carne de Res
Lípidos
Oxidación
Alimentación en Pastoreo
Antioxidantes
Argentina
Argentine Beef
Retail Display
Lipid Oxidation
Protein Oxidation
Grain Feeding
Natural Antioxidants
Carne Argentina
Exhibición al por Menor
Oxidación de Lípidos
Oxidación de Proteínas
Alimentación con Granos
Antioxidantes naturales
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/6051

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oai_identifier_str oai:localhost:20.500.12123/6051
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Oxidative stability and its relationship with natural antioxidants during refrigerated retail display of beef produced in ArgentinaInsani, Ester MarinaEyherabide, A.Grigioni, Gabriela MariaSancho, Ana MariaPensel, Norma AnaDescalzo, Adriana MariaBeefLipidsOxidationPasture FeedingAntioxidantsCarne de ResLípidosOxidaciónAlimentación en PastoreoAntioxidantesArgentinaArgentine BeefRetail DisplayLipid OxidationProtein OxidationGrain FeedingNatural AntioxidantsCarne ArgentinaExhibición al por MenorOxidación de LípidosOxidación de ProteínasAlimentación con GranosAntioxidantes naturalesThe objective of this study was to determine if pasture or grain diets affect oxidative/antioxidative status and the color stability of beef during retail display. Ten crossbreed steers were fed on pasture. Five of them were randomly assigned to remain on this diet, and the other five were finished on feedlot system (grain diet) during 110 days until slaughter. Slices of Psoas major steaks were randomly distributed among retail display times (1, 3, 5, 7 and 9 days). Lipid and protein oxidation were higher in Psoas major steaks from grain diet than in pasture diet (P < 0.05). After 3 days of display, lipid oxidation increased in meat from grain diet, whereas in meat from pasture diet the first evidence was after 7 days (P < 0.05). Protein oxidation was higher in meat from grain diet than in meat from pasture diet at day 9 of display (1.15 ± 0.92 vs. 1.91 ± 0.70 μg/g, respectively; P < 0.05). Antioxidant vitamins, α-tocopherol and β-carotene were higher at time = 0 in pasture Psoas major steaks (P < 0.05) and were differentially reduced throughout storage. While α-tocopherol decreased 41% and 57% for pasture and grain beef respectively (P < 0.05), β-carotene levels remained practically unaffected in grain beef. After 7 days of display “a” value was higher for Psoas major steaks from pasture diet (P < 0.05). Besides, “L” parameter showed higher values for samples from grain diets but it was no affected by display time. No differences were observed between both treatments for “b” value, but a significant decrease (P < 0.05) was observed along storage. Superoxide dismutase and catalase activity was stable throughout storage, while glutathione peroxidase activity decreased significantly (P < 0.05). The results in this study demonstrated that the higher initial level and synergistic action (under light and air) of α-tocopherol and β-carotene found in pasture-finished animals improved the oxidative and color stability of beef, as showed by a better retention of redness at the end of retail display.Fil: Insani, Ester Marina. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; ArgentinaFil: Eyherabide, A. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; ArgentinaFil: Grigioni, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; ArgentinaFil: Pensel, Norma Ana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; ArgentinaFil: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; ArgentinaElsevier2019-10-08T11:47:46Z2019-10-08T11:47:46Z2007-10-24info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://www.sciencedirect.com/science/article/pii/S0309174007003191http://hdl.handle.net/20.500.12123/60510309-1740https://doi.org/10.1016/j.meatsci.2007.10.017Meat Science 79 (3) : 444-452 (July 2008)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-29T13:44:47Zoai:localhost:20.500.12123/6051instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:44:47.683INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Oxidative stability and its relationship with natural antioxidants during refrigerated retail display of beef produced in Argentina
title Oxidative stability and its relationship with natural antioxidants during refrigerated retail display of beef produced in Argentina
spellingShingle Oxidative stability and its relationship with natural antioxidants during refrigerated retail display of beef produced in Argentina
Insani, Ester Marina
Beef
Lipids
Oxidation
Pasture Feeding
Antioxidants
Carne de Res
Lípidos
Oxidación
Alimentación en Pastoreo
Antioxidantes
Argentina
Argentine Beef
Retail Display
Lipid Oxidation
Protein Oxidation
Grain Feeding
Natural Antioxidants
Carne Argentina
Exhibición al por Menor
Oxidación de Lípidos
Oxidación de Proteínas
Alimentación con Granos
Antioxidantes naturales
title_short Oxidative stability and its relationship with natural antioxidants during refrigerated retail display of beef produced in Argentina
title_full Oxidative stability and its relationship with natural antioxidants during refrigerated retail display of beef produced in Argentina
title_fullStr Oxidative stability and its relationship with natural antioxidants during refrigerated retail display of beef produced in Argentina
title_full_unstemmed Oxidative stability and its relationship with natural antioxidants during refrigerated retail display of beef produced in Argentina
title_sort Oxidative stability and its relationship with natural antioxidants during refrigerated retail display of beef produced in Argentina
dc.creator.none.fl_str_mv Insani, Ester Marina
Eyherabide, A.
Grigioni, Gabriela Maria
Sancho, Ana Maria
Pensel, Norma Ana
Descalzo, Adriana Maria
author Insani, Ester Marina
author_facet Insani, Ester Marina
Eyherabide, A.
Grigioni, Gabriela Maria
Sancho, Ana Maria
Pensel, Norma Ana
Descalzo, Adriana Maria
author_role author
author2 Eyherabide, A.
Grigioni, Gabriela Maria
Sancho, Ana Maria
Pensel, Norma Ana
Descalzo, Adriana Maria
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Beef
Lipids
Oxidation
Pasture Feeding
Antioxidants
Carne de Res
Lípidos
Oxidación
Alimentación en Pastoreo
Antioxidantes
Argentina
Argentine Beef
Retail Display
Lipid Oxidation
Protein Oxidation
Grain Feeding
Natural Antioxidants
Carne Argentina
Exhibición al por Menor
Oxidación de Lípidos
Oxidación de Proteínas
Alimentación con Granos
Antioxidantes naturales
topic Beef
Lipids
Oxidation
Pasture Feeding
Antioxidants
Carne de Res
Lípidos
Oxidación
Alimentación en Pastoreo
Antioxidantes
Argentina
Argentine Beef
Retail Display
Lipid Oxidation
Protein Oxidation
Grain Feeding
Natural Antioxidants
Carne Argentina
Exhibición al por Menor
Oxidación de Lípidos
Oxidación de Proteínas
Alimentación con Granos
Antioxidantes naturales
dc.description.none.fl_txt_mv The objective of this study was to determine if pasture or grain diets affect oxidative/antioxidative status and the color stability of beef during retail display. Ten crossbreed steers were fed on pasture. Five of them were randomly assigned to remain on this diet, and the other five were finished on feedlot system (grain diet) during 110 days until slaughter. Slices of Psoas major steaks were randomly distributed among retail display times (1, 3, 5, 7 and 9 days). Lipid and protein oxidation were higher in Psoas major steaks from grain diet than in pasture diet (P < 0.05). After 3 days of display, lipid oxidation increased in meat from grain diet, whereas in meat from pasture diet the first evidence was after 7 days (P < 0.05). Protein oxidation was higher in meat from grain diet than in meat from pasture diet at day 9 of display (1.15 ± 0.92 vs. 1.91 ± 0.70 μg/g, respectively; P < 0.05). Antioxidant vitamins, α-tocopherol and β-carotene were higher at time = 0 in pasture Psoas major steaks (P < 0.05) and were differentially reduced throughout storage. While α-tocopherol decreased 41% and 57% for pasture and grain beef respectively (P < 0.05), β-carotene levels remained practically unaffected in grain beef. After 7 days of display “a” value was higher for Psoas major steaks from pasture diet (P < 0.05). Besides, “L” parameter showed higher values for samples from grain diets but it was no affected by display time. No differences were observed between both treatments for “b” value, but a significant decrease (P < 0.05) was observed along storage. Superoxide dismutase and catalase activity was stable throughout storage, while glutathione peroxidase activity decreased significantly (P < 0.05). The results in this study demonstrated that the higher initial level and synergistic action (under light and air) of α-tocopherol and β-carotene found in pasture-finished animals improved the oxidative and color stability of beef, as showed by a better retention of redness at the end of retail display.
Fil: Insani, Ester Marina. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina
Fil: Eyherabide, A. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina
Fil: Grigioni, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina
Fil: Pensel, Norma Ana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina
Fil: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina
description The objective of this study was to determine if pasture or grain diets affect oxidative/antioxidative status and the color stability of beef during retail display. Ten crossbreed steers were fed on pasture. Five of them were randomly assigned to remain on this diet, and the other five were finished on feedlot system (grain diet) during 110 days until slaughter. Slices of Psoas major steaks were randomly distributed among retail display times (1, 3, 5, 7 and 9 days). Lipid and protein oxidation were higher in Psoas major steaks from grain diet than in pasture diet (P < 0.05). After 3 days of display, lipid oxidation increased in meat from grain diet, whereas in meat from pasture diet the first evidence was after 7 days (P < 0.05). Protein oxidation was higher in meat from grain diet than in meat from pasture diet at day 9 of display (1.15 ± 0.92 vs. 1.91 ± 0.70 μg/g, respectively; P < 0.05). Antioxidant vitamins, α-tocopherol and β-carotene were higher at time = 0 in pasture Psoas major steaks (P < 0.05) and were differentially reduced throughout storage. While α-tocopherol decreased 41% and 57% for pasture and grain beef respectively (P < 0.05), β-carotene levels remained practically unaffected in grain beef. After 7 days of display “a” value was higher for Psoas major steaks from pasture diet (P < 0.05). Besides, “L” parameter showed higher values for samples from grain diets but it was no affected by display time. No differences were observed between both treatments for “b” value, but a significant decrease (P < 0.05) was observed along storage. Superoxide dismutase and catalase activity was stable throughout storage, while glutathione peroxidase activity decreased significantly (P < 0.05). The results in this study demonstrated that the higher initial level and synergistic action (under light and air) of α-tocopherol and β-carotene found in pasture-finished animals improved the oxidative and color stability of beef, as showed by a better retention of redness at the end of retail display.
publishDate 2007
dc.date.none.fl_str_mv 2007-10-24
2019-10-08T11:47:46Z
2019-10-08T11:47:46Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://www.sciencedirect.com/science/article/pii/S0309174007003191
http://hdl.handle.net/20.500.12123/6051
0309-1740
https://doi.org/10.1016/j.meatsci.2007.10.017
url https://www.sciencedirect.com/science/article/pii/S0309174007003191
http://hdl.handle.net/20.500.12123/6051
https://doi.org/10.1016/j.meatsci.2007.10.017
identifier_str_mv 0309-1740
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv Meat Science 79 (3) : 444-452 (July 2008)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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