Antioxidant status, lipid and color stability of aged beef from grazing steers supplemented with corn grain and increasing levels of flaxseed

Autores
Pouzo, Laura Beatriz; Descalzo, Adriana Maria; Zaritzky, Noemi Elisabet; Rossetti, Luciana; Pavan, Enrique
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Angus steers were grazed on unsupplemented pasture (CNTRL), pasture supplemented with 0.7% BW cracked corn (FLAX-0), FLAX-0 with 0.125% and 0.250% BW of whole flaxseed (FLAX-1 and FLAX-2). Six steers were grazed per treatment for 70 days, with start and finish weights of 458 and 508 kg. At 24 h post slaughter, longissimus thoracis were harvested, and steaks assigned to treatments of postmortem aging time under vacuum (PM; 3, 14 and 56 days) with or without five days of aerobic exposure (AE). Meat antioxidant status was higher (P < 0.05) when feeding CNTRL and FLAX-1 than FLAX-0 and FLAX-2. Under AE, lipid oxidation was highest for FLAX-2 (P < 0.05), and lowest for FLAX-1. Greatest TBARs and lowest antioxidant capacity and redness values were obtained with AE and the longer PM (P < 0.05). Beef oxidative stability through AE improved by adding a low flaxseed level to supplemented corn grain, but deteriorated by adding a high flaxseed level or by extending PM
Instituto de Tecnología de Alimentos
EEA Balcarce
Fil: Pouzo, Laura Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina
Fil: Descalzo, Adriana Maria. INTA-LABINTEX; Francia.
Fil: Zaritzky, Noemi Elisabet. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigaciones en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas.Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Rossetti, Luciana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.
Fil: Pavan, Enrique. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina
Fuente
Meat science 111 : 1-8. (January 2016)
Materia
Buey
Pastoreo
Alimentacion Complementaria
Maíz
Linaza
Antioxidantes
Bullocks
Grazing
Supplementary Feeding
Maize
Linseed
Antioxidants
Novillo
Grano de Maíz
Semilla de Lino
Carne Madurada
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/2431
Acceder
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oai_identifier_str oai:localhost:20.500.12123/2431
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Antioxidant status, lipid and color stability of aged beef from grazing steers supplemented with corn grain and increasing levels of flaxseedPouzo, Laura BeatrizDescalzo, Adriana MariaZaritzky, Noemi ElisabetRossetti, LucianaPavan, EnriqueBueyPastoreoAlimentacion ComplementariaMaízLinazaAntioxidantesBullocksGrazingSupplementary FeedingMaizeLinseedAntioxidantsNovilloGrano de MaízSemilla de LinoCarne MaduradaAngus steers were grazed on unsupplemented pasture (CNTRL), pasture supplemented with 0.7% BW cracked corn (FLAX-0), FLAX-0 with 0.125% and 0.250% BW of whole flaxseed (FLAX-1 and FLAX-2). Six steers were grazed per treatment for 70 days, with start and finish weights of 458 and 508 kg. At 24 h post slaughter, longissimus thoracis were harvested, and steaks assigned to treatments of postmortem aging time under vacuum (PM; 3, 14 and 56 days) with or without five days of aerobic exposure (AE). Meat antioxidant status was higher (P < 0.05) when feeding CNTRL and FLAX-1 than FLAX-0 and FLAX-2. Under AE, lipid oxidation was highest for FLAX-2 (P < 0.05), and lowest for FLAX-1. Greatest TBARs and lowest antioxidant capacity and redness values were obtained with AE and the longer PM (P < 0.05). Beef oxidative stability through AE improved by adding a low flaxseed level to supplemented corn grain, but deteriorated by adding a high flaxseed level or by extending PMInstituto de Tecnología de AlimentosEEA BalcarceFil: Pouzo, Laura Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; ArgentinaFil: Descalzo, Adriana Maria. INTA-LABINTEX; Francia.Fil: Zaritzky, Noemi Elisabet. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigaciones en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas.Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Rossetti, Luciana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.Fil: Pavan, Enrique. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina2018-05-21T12:59:18Z2018-05-21T12:59:18Z2016-01info: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/S030917401530070Xhttp://hdl.handle.net/20.500.12123/24310309-17401873-4138https://doi.org/10.1016/j.meatsci.2015.07.026Meat science 111 : 1-8. (January 2016)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-29T13:44:18Zoai:localhost:20.500.12123/2431instacron: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 13:44:19.149INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Antioxidant status, lipid and color stability of aged beef from grazing steers supplemented with corn grain and increasing levels of flaxseed
title Antioxidant status, lipid and color stability of aged beef from grazing steers supplemented with corn grain and increasing levels of flaxseed
spellingShingle Antioxidant status, lipid and color stability of aged beef from grazing steers supplemented with corn grain and increasing levels of flaxseed
Pouzo, Laura Beatriz
Buey
Pastoreo
Alimentacion Complementaria
Maíz
Linaza
Antioxidantes
Bullocks
Grazing
Supplementary Feeding
Maize
Linseed
Antioxidants
Novillo
Grano de Maíz
Semilla de Lino
Carne Madurada
title_short Antioxidant status, lipid and color stability of aged beef from grazing steers supplemented with corn grain and increasing levels of flaxseed
title_full Antioxidant status, lipid and color stability of aged beef from grazing steers supplemented with corn grain and increasing levels of flaxseed
title_fullStr Antioxidant status, lipid and color stability of aged beef from grazing steers supplemented with corn grain and increasing levels of flaxseed
title_full_unstemmed Antioxidant status, lipid and color stability of aged beef from grazing steers supplemented with corn grain and increasing levels of flaxseed
title_sort Antioxidant status, lipid and color stability of aged beef from grazing steers supplemented with corn grain and increasing levels of flaxseed
dc.creator.none.fl_str_mv Pouzo, Laura Beatriz
Descalzo, Adriana Maria
Zaritzky, Noemi Elisabet
Rossetti, Luciana
Pavan, Enrique
author Pouzo, Laura Beatriz
author_facet Pouzo, Laura Beatriz
Descalzo, Adriana Maria
Zaritzky, Noemi Elisabet
Rossetti, Luciana
Pavan, Enrique
author_role author
author2 Descalzo, Adriana Maria
Zaritzky, Noemi Elisabet
Rossetti, Luciana
Pavan, Enrique
author2_role author
author
author
author
dc.subject.none.fl_str_mv Buey
Pastoreo
Alimentacion Complementaria
Maíz
Linaza
Antioxidantes
Bullocks
Grazing
Supplementary Feeding
Maize
Linseed
Antioxidants
Novillo
Grano de Maíz
Semilla de Lino
Carne Madurada
topic Buey
Pastoreo
Alimentacion Complementaria
Maíz
Linaza
Antioxidantes
Bullocks
Grazing
Supplementary Feeding
Maize
Linseed
Antioxidants
Novillo
Grano de Maíz
Semilla de Lino
Carne Madurada
dc.description.none.fl_txt_mv Angus steers were grazed on unsupplemented pasture (CNTRL), pasture supplemented with 0.7% BW cracked corn (FLAX-0), FLAX-0 with 0.125% and 0.250% BW of whole flaxseed (FLAX-1 and FLAX-2). Six steers were grazed per treatment for 70 days, with start and finish weights of 458 and 508 kg. At 24 h post slaughter, longissimus thoracis were harvested, and steaks assigned to treatments of postmortem aging time under vacuum (PM; 3, 14 and 56 days) with or without five days of aerobic exposure (AE). Meat antioxidant status was higher (P < 0.05) when feeding CNTRL and FLAX-1 than FLAX-0 and FLAX-2. Under AE, lipid oxidation was highest for FLAX-2 (P < 0.05), and lowest for FLAX-1. Greatest TBARs and lowest antioxidant capacity and redness values were obtained with AE and the longer PM (P < 0.05). Beef oxidative stability through AE improved by adding a low flaxseed level to supplemented corn grain, but deteriorated by adding a high flaxseed level or by extending PM
Instituto de Tecnología de Alimentos
EEA Balcarce
Fil: Pouzo, Laura Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina
Fil: Descalzo, Adriana Maria. INTA-LABINTEX; Francia.
Fil: Zaritzky, Noemi Elisabet. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigaciones en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas.Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Rossetti, Luciana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.
Fil: Pavan, Enrique. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina
description Angus steers were grazed on unsupplemented pasture (CNTRL), pasture supplemented with 0.7% BW cracked corn (FLAX-0), FLAX-0 with 0.125% and 0.250% BW of whole flaxseed (FLAX-1 and FLAX-2). Six steers were grazed per treatment for 70 days, with start and finish weights of 458 and 508 kg. At 24 h post slaughter, longissimus thoracis were harvested, and steaks assigned to treatments of postmortem aging time under vacuum (PM; 3, 14 and 56 days) with or without five days of aerobic exposure (AE). Meat antioxidant status was higher (P < 0.05) when feeding CNTRL and FLAX-1 than FLAX-0 and FLAX-2. Under AE, lipid oxidation was highest for FLAX-2 (P < 0.05), and lowest for FLAX-1. Greatest TBARs and lowest antioxidant capacity and redness values were obtained with AE and the longer PM (P < 0.05). Beef oxidative stability through AE improved by adding a low flaxseed level to supplemented corn grain, but deteriorated by adding a high flaxseed level or by extending PM
publishDate 2016
dc.date.none.fl_str_mv 2016-01
2018-05-21T12:59:18Z
2018-05-21T12:59:18Z
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/S030917401530070X
http://hdl.handle.net/20.500.12123/2431
0309-1740
1873-4138
https://doi.org/10.1016/j.meatsci.2015.07.026
url https://www.sciencedirect.com/science/article/pii/S030917401530070X
http://hdl.handle.net/20.500.12123/2431
https://doi.org/10.1016/j.meatsci.2015.07.026
identifier_str_mv 0309-1740
1873-4138
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.source.none.fl_str_mv Meat science 111 : 1-8. (January 2016)
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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score 12.559606

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