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https://doi.org/10.5713/ab.22.0271    [Accepted] Published online November 14, 2022.
Production system influences color stability and lipid oxidation in gluteus medius muscle
Ana Paula Amaral de Alcantara Salim Pereira1,*  , Micheli da Silva Ferreira1  , Maria Lucia Guerra Monteiro1.2  , Loíse Caroline Santos Lima3  , Isabelle Trezze Marins Magalhães1  , Carlos Adam Conte-Júnior1,2,3,4,5,6,7  , Sérgio Borges Mano1 
1Department of Food Tecnology, Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Niterói, RJ 24230-340, Brazil
2Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941598, Brazil
3Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941909, Brazil
4Graduate Program in Chemistry (PGQu), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941909, Brazil
5Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, 21941-909, Brazil
6Department of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941598, Brazil
7National Institute of Health Quality Control, Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro, RJ 21040900, Brazil
Correspondence:  Ana Paula Amaral de Alcantara Salim Pereira, Tel: +55-21-99879-5978, Fax: +55-21-99879-5978, Email: apaulasalim@gmail.com
Received: 11 July 2022   • Revised: 9 September 2022   • Accepted: 1 October 2022
Abstract
Objective
We aimed to evaluate the color and oxidative stability of beef gluteus medius (GM) from cattle raised in organic and non-organic production systems.
Methods
GM samples (n=10) were obtained from organic (ORG; n = 5) or non-organic (NORG; n = 5) beef samples, sliced into 2.54-cm steaks, packaged in aerobic conditions, and stored for nine days at 4°C. ORG and NORG steaks were compared regarding myoglobin concentration, pH, instrumental color, delta E (∆E), metmyoglobin reducing activity, and lipid oxidation on days 0, 5, and 9.
Results
Feeding system did not influence (P > 0.05) the myoglobin concentration. ORG steaks exhibited greater (P < 0.05) meat pH, yellowness, and MRA, whereas NORG steaks exhibited greater (P < 0.05) redness, chroma, R630/580, delta E, and lipid oxidation. ORG and NORG steaks exhibited similar (P > 0.05) lightness and hue angle. During storage, ORG and NORG exhibited an increase in muscle pH, hue angle, and lipid oxidation; and a decrease (P < 0.05) in redness, yellowness, chroma, and color stability (R630/580). Both samples exhibited a stable (P > 0.05) pattern for lightness and MRA.
Conclusion
Therefore, the production system can affect beef color and lipid stability during storage.
Keywords: Beef Discoloration; Feeding Regime; MRA; Oxidative Stability; Top Sirloin; Instrumental Color
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