Artículo
Antioxidant status, lipid and color stability of aged beef from grazing steers supplemented with corn grain and increasing levels of flaxseed
Pouzo, Laura Beatriz
; Descalzo, Adriana Maria; Zaritzky, Noemi Elisabet
; Rossetti, Luciana; Pavan, Enrique
Fecha de publicación:
01/2016
Editorial:
Elsevier
Revista:
Meat Science
ISSN:
0309-1740
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
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.
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Articulos(CIDCA)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Citación
Pouzo, Laura Beatriz; Descalzo, Adriana Maria; Zaritzky, Noemi Elisabet; Rossetti, Luciana; Pavan, Enrique; Antioxidant status, lipid and color stability of aged beef from grazing steers supplemented with corn grain and increasing levels of flaxseed; Elsevier; Meat Science; 111; 1-2016; 1-8
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