Effect of aging and retail display conditions on the color and oxidant/antioxidant status of beef from steers finished with dg-supplemented diets

Autores
Merayo, Manuela; Rizzo, Sergio Aníbal; Rossetti, Luciana; Pighin, Dario; Grigioni, Gabriela
Año de publicación
2022
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fil: Merayo, Manuela. Instituto Tecnología de Alimentos; Argentina
Fil: Merayo, Manuela. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentable; Argentina
Fil: Merayo, Manuela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Merayo, Manuela. Pontificia Universidad Católica Argentina. Facultad de Ciencias Médicas; Argentina
Fil: Rizzo, Sergio A. Instituto Tecnología de Alimentos; Argentina
Fil: Rizzo, Sergio. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentable; Argentina
Fil: Rizzo, Sergio. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Rizzo, Sergio. Pontificia Universidad Católica Argentina. Facultad de Ciencias Médicas; Argentina
Fil: Rizzo, Sergio. Universidad de Morón. Escuela Superior de Ingeniería, Informática y Ciencias Agroalimentarias; Argentina
Fil: Rossetti, Luciana. Instituto Tecnología de Alimentos; Argentina
Fil: Rossetti, Luciana. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentable; Argentina
Fil: Rossetti, Luciana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Rossetti, Luciana Pontificia Universidad Católica Argentina. Facultad de Ciencias Médicas; Argentina
Fil: Pighin, Dario. Instituto Tecnología de Alimentos; Argentina
Fil: Pighin, Dario. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentable; Argentina
Fil: Pighin, Dario. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Pighin, Dario. Pontificia Universidad Católica Argentina. Facultad de Ciencias Médicas; Argentina
Fil: Pighin, Dario. Universidad de Morón. Escuela Superior de Ingeniería, Informática y Ciencias Agroalimentarias; Argentina
Fil: Grigioni, Gabriela. Universidad de Morón. Escuela Superior de Ingeniería, Informática y Ciencias Agroalimentarias; Argentina
Fil: Grigioni, Gabriela. Instituto Tecnología de Alimentos; Argentina
Fil: Grigioni, Gabriela. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentable; Argentina
Fil: Grigioni, Gabriela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Grigioni, Gabriela. Pontificia Universidad Católica Argentina. Facultad de Ciencias Médicas; Argentina
Abstract: The aim of this work was to study the effect of finishing diets including distiller grains (DG) on color and oxidative stability of beef after being exposed to aerobic retail display conditions, with or without previous aging. For this purpose, beef samples from animals fed with finishing diets including 0%, 15%, 30%, and 45% DG (on a dry matter basis), which had been exposed to aerobic retail display conditions, with or without previous aging under vacuum packaging, were evaluated. The content of γ-tocopherol, β-carotene, and lutein in diet samples increased with the level of DG. Beef evaluated at 72 h post-mortem showed greater content of γ-tocopherol and retinol as the DG level increased. Meat color was not affected by DG inclusion, but color parameters decreased with retail conditions. Meat from animals fed with DG showed the lowest values of thiobarbituric acid reactive substances (TBARS), independently of the retail display conditions. However, all samples were below the threshold associated with rancid aromas and above the a* value related to meat color acceptance. Thus, feeding diets including up to 45% of DG improved the antioxidant status of meat, preserving the color, and delaying lipid oxidation in meat samples under the display conditions evaluated.
Fuente
Foods. Vol.11, No.6, 2022.
Materia
CARNE VACUNA
GRANOS DE DESTILERIA
ANTIOXIDANTES
COLOR
ESTABILIDAD OXIDATIVA
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
Repositorio Institucional (UCA)
Institución
Pontificia Universidad Católica Argentina
OAI Identificador
oai:ucacris:123456789/16352
Acceder
id RIUCA_0d8d10b728858fb9dc318b685997511a
oai_identifier_str oai:ucacris:123456789/16352
network_acronym_str RIUCA
repository_id_str 2585
network_name_str Repositorio Institucional (UCA)
spelling Effect of aging and retail display conditions on the color and oxidant/antioxidant status of beef from steers finished with dg-supplemented dietsMerayo, ManuelaRizzo, Sergio AníbalRossetti, LucianaPighin, DarioGrigioni, GabrielaCARNE VACUNAGRANOS DE DESTILERIAANTIOXIDANTESCOLORESTABILIDAD OXIDATIVAFil: Merayo, Manuela. Instituto Tecnología de Alimentos; ArgentinaFil: Merayo, Manuela. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentable; ArgentinaFil: Merayo, Manuela. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Merayo, Manuela. Pontificia Universidad Católica Argentina. Facultad de Ciencias Médicas; ArgentinaFil: Rizzo, Sergio A. Instituto Tecnología de Alimentos; ArgentinaFil: Rizzo, Sergio. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentable; ArgentinaFil: Rizzo, Sergio. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Rizzo, Sergio. Pontificia Universidad Católica Argentina. Facultad de Ciencias Médicas; ArgentinaFil: Rizzo, Sergio. Universidad de Morón. Escuela Superior de Ingeniería, Informática y Ciencias Agroalimentarias; ArgentinaFil: Rossetti, Luciana. Instituto Tecnología de Alimentos; ArgentinaFil: Rossetti, Luciana. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentable; ArgentinaFil: Rossetti, Luciana. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Rossetti, Luciana Pontificia Universidad Católica Argentina. Facultad de Ciencias Médicas; ArgentinaFil: Pighin, Dario. Instituto Tecnología de Alimentos; ArgentinaFil: Pighin, Dario. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentable; ArgentinaFil: Pighin, Dario. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Pighin, Dario. Pontificia Universidad Católica Argentina. Facultad de Ciencias Médicas; ArgentinaFil: Pighin, Dario. Universidad de Morón. Escuela Superior de Ingeniería, Informática y Ciencias Agroalimentarias; ArgentinaFil: Grigioni, Gabriela. Universidad de Morón. Escuela Superior de Ingeniería, Informática y Ciencias Agroalimentarias; ArgentinaFil: Grigioni, Gabriela. Instituto Tecnología de Alimentos; ArgentinaFil: Grigioni, Gabriela. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentable; ArgentinaFil: Grigioni, Gabriela. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Grigioni, Gabriela. Pontificia Universidad Católica Argentina. Facultad de Ciencias Médicas; ArgentinaAbstract: The aim of this work was to study the effect of finishing diets including distiller grains (DG) on color and oxidative stability of beef after being exposed to aerobic retail display conditions, with or without previous aging. For this purpose, beef samples from animals fed with finishing diets including 0%, 15%, 30%, and 45% DG (on a dry matter basis), which had been exposed to aerobic retail display conditions, with or without previous aging under vacuum packaging, were evaluated. The content of γ-tocopherol, β-carotene, and lutein in diet samples increased with the level of DG. Beef evaluated at 72 h post-mortem showed greater content of γ-tocopherol and retinol as the DG level increased. Meat color was not affected by DG inclusion, but color parameters decreased with retail conditions. Meat from animals fed with DG showed the lowest values of thiobarbituric acid reactive substances (TBARS), independently of the retail display conditions. However, all samples were below the threshold associated with rancid aromas and above the a* value related to meat color acceptance. Thus, feeding diets including up to 45% of DG improved the antioxidant status of meat, preserving the color, and delaying lipid oxidation in meat samples under the display conditions evaluated.Multidisciplinary Digital Publishing Institute2022info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://repositorio.uca.edu.ar/handle/123456789/163522304-8158 (online)10.3390/ foods11060884Merayo, M. Effect of aging and retail display conditions on the color and oxidant/antioxidant status of beef from steers finished with dg-supplemented diets [en línea]. Foods. 2022, 11(6). doi: 10.3390/ foods11060884. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/16352Foods. Vol.11, No.6, 2022.reponame:Repositorio Institucional (UCA)instname:Pontificia Universidad Católica Argentinaenginfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/4.0/2025-07-03T10:59:15Zoai:ucacris:123456789/16352instacron:UCAInstitucionalhttps://repositorio.uca.edu.ar/Universidad privadaNo correspondehttps://repositorio.uca.edu.ar/oaiclaudia_fernandez@uca.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:25852025-07-03 10:59:15.883Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentinafalse
dc.title.none.fl_str_mv Effect of aging and retail display conditions on the color and oxidant/antioxidant status of beef from steers finished with dg-supplemented diets
title Effect of aging and retail display conditions on the color and oxidant/antioxidant status of beef from steers finished with dg-supplemented diets
spellingShingle Effect of aging and retail display conditions on the color and oxidant/antioxidant status of beef from steers finished with dg-supplemented diets
Merayo, Manuela
CARNE VACUNA
GRANOS DE DESTILERIA
ANTIOXIDANTES
COLOR
ESTABILIDAD OXIDATIVA
title_short Effect of aging and retail display conditions on the color and oxidant/antioxidant status of beef from steers finished with dg-supplemented diets
title_full Effect of aging and retail display conditions on the color and oxidant/antioxidant status of beef from steers finished with dg-supplemented diets
title_fullStr Effect of aging and retail display conditions on the color and oxidant/antioxidant status of beef from steers finished with dg-supplemented diets
title_full_unstemmed Effect of aging and retail display conditions on the color and oxidant/antioxidant status of beef from steers finished with dg-supplemented diets
title_sort Effect of aging and retail display conditions on the color and oxidant/antioxidant status of beef from steers finished with dg-supplemented diets
dc.creator.none.fl_str_mv Merayo, Manuela
Rizzo, Sergio Aníbal
Rossetti, Luciana
Pighin, Dario
Grigioni, Gabriela
author Merayo, Manuela
author_facet Merayo, Manuela
Rizzo, Sergio Aníbal
Rossetti, Luciana
Pighin, Dario
Grigioni, Gabriela
author_role author
author2 Rizzo, Sergio Aníbal
Rossetti, Luciana
Pighin, Dario
Grigioni, Gabriela
author2_role author
author
author
author
dc.subject.none.fl_str_mv CARNE VACUNA
GRANOS DE DESTILERIA
ANTIOXIDANTES
COLOR
ESTABILIDAD OXIDATIVA
topic CARNE VACUNA
GRANOS DE DESTILERIA
ANTIOXIDANTES
COLOR
ESTABILIDAD OXIDATIVA
dc.description.none.fl_txt_mv Fil: Merayo, Manuela. Instituto Tecnología de Alimentos; Argentina
Fil: Merayo, Manuela. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentable; Argentina
Fil: Merayo, Manuela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Merayo, Manuela. Pontificia Universidad Católica Argentina. Facultad de Ciencias Médicas; Argentina
Fil: Rizzo, Sergio A. Instituto Tecnología de Alimentos; Argentina
Fil: Rizzo, Sergio. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentable; Argentina
Fil: Rizzo, Sergio. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Rizzo, Sergio. Pontificia Universidad Católica Argentina. Facultad de Ciencias Médicas; Argentina
Fil: Rizzo, Sergio. Universidad de Morón. Escuela Superior de Ingeniería, Informática y Ciencias Agroalimentarias; Argentina
Fil: Rossetti, Luciana. Instituto Tecnología de Alimentos; Argentina
Fil: Rossetti, Luciana. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentable; Argentina
Fil: Rossetti, Luciana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Rossetti, Luciana Pontificia Universidad Católica Argentina. Facultad de Ciencias Médicas; Argentina
Fil: Pighin, Dario. Instituto Tecnología de Alimentos; Argentina
Fil: Pighin, Dario. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentable; Argentina
Fil: Pighin, Dario. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Pighin, Dario. Pontificia Universidad Católica Argentina. Facultad de Ciencias Médicas; Argentina
Fil: Pighin, Dario. Universidad de Morón. Escuela Superior de Ingeniería, Informática y Ciencias Agroalimentarias; Argentina
Fil: Grigioni, Gabriela. Universidad de Morón. Escuela Superior de Ingeniería, Informática y Ciencias Agroalimentarias; Argentina
Fil: Grigioni, Gabriela. Instituto Tecnología de Alimentos; Argentina
Fil: Grigioni, Gabriela. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentable; Argentina
Fil: Grigioni, Gabriela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Grigioni, Gabriela. Pontificia Universidad Católica Argentina. Facultad de Ciencias Médicas; Argentina
Abstract: The aim of this work was to study the effect of finishing diets including distiller grains (DG) on color and oxidative stability of beef after being exposed to aerobic retail display conditions, with or without previous aging. For this purpose, beef samples from animals fed with finishing diets including 0%, 15%, 30%, and 45% DG (on a dry matter basis), which had been exposed to aerobic retail display conditions, with or without previous aging under vacuum packaging, were evaluated. The content of γ-tocopherol, β-carotene, and lutein in diet samples increased with the level of DG. Beef evaluated at 72 h post-mortem showed greater content of γ-tocopherol and retinol as the DG level increased. Meat color was not affected by DG inclusion, but color parameters decreased with retail conditions. Meat from animals fed with DG showed the lowest values of thiobarbituric acid reactive substances (TBARS), independently of the retail display conditions. However, all samples were below the threshold associated with rancid aromas and above the a* value related to meat color acceptance. Thus, feeding diets including up to 45% of DG improved the antioxidant status of meat, preserving the color, and delaying lipid oxidation in meat samples under the display conditions evaluated.
description Fil: Merayo, Manuela. Instituto Tecnología de Alimentos; Argentina
publishDate 2022
dc.date.none.fl_str_mv 2022
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://repositorio.uca.edu.ar/handle/123456789/16352
2304-8158 (online)
10.3390/ foods11060884
Merayo, M. Effect of aging and retail display conditions on the color and oxidant/antioxidant status of beef from steers finished with dg-supplemented diets [en línea]. Foods. 2022, 11(6). doi: 10.3390/ foods11060884. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/16352
url https://repositorio.uca.edu.ar/handle/123456789/16352
identifier_str_mv 2304-8158 (online)
10.3390/ foods11060884
Merayo, M. Effect of aging and retail display conditions on the color and oxidant/antioxidant status of beef from steers finished with dg-supplemented diets [en línea]. Foods. 2022, 11(6). doi: 10.3390/ foods11060884. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/16352
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/4.0/
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv Foods. Vol.11, No.6, 2022.
reponame:Repositorio Institucional (UCA)
instname:Pontificia Universidad Católica Argentina
reponame_str Repositorio Institucional (UCA)
collection Repositorio Institucional (UCA)
instname_str Pontificia Universidad Católica Argentina
repository.name.fl_str_mv Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentina
repository.mail.fl_str_mv claudia_fernandez@uca.edu.ar
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score 13.13397

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