Influence of harvest method on proximate composition, texture profile and protein oxidation of beef from grain-fed Nellore cattle
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Acta Scientiarum. Animal Sciences (Online) |
Texto Completo: | https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/59110 |
Resumo: | The influence of harvest method on proximate composition, protein oxidation, and texture profile of beef from Nellore cattle were investigated. Longissimus lumborum (LL) muscles were obtained from twelve grain-fed Nellore carcasses. The animals were slaughtered after stunning (STU; n=6) or without stunning (WST; n=6) and after 24 hours postmortem, the LL was sliced into 2.54-cm steaks, packed under aerobic conditions, and stored at 4°C for nine days. Proximate composition was analyzed on day 0, whereas protein oxidation (carbonyl content) and texture profile (hardness, chewiness, cohesiveness, and springiness) were evaluated on days 0, 3, 6, and 9. STU and WST steaks exhibited similar proximate composition, hardness, and chewiness (p > 0.05). WST steaks exhibited greater protein oxidation and lower cohesiveness than their STU counterparts on day 0 (p < 0.05). Concerning the storage period, WST steaks demonstrated a decrease in springiness and a more pronounced increase in cohesiveness than their STU counterparts (p < 0.05). These results indicated that the harvest method influenced LL protein oxidation and texture profile from Bos indicus cattle. |
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Influence of harvest method on proximate composition, texture profile and protein oxidation of beef from grain-fed Nellore cattle Influence of harvest method on proximate composition, texture profile and protein oxidation of beef from grain-fed Nellore cattle stunning; ritual slaughter; oxidative stability; storage; texture profile.stunning; ritual slaughter; oxidative stability; storage; texture profile.The influence of harvest method on proximate composition, protein oxidation, and texture profile of beef from Nellore cattle were investigated. Longissimus lumborum (LL) muscles were obtained from twelve grain-fed Nellore carcasses. The animals were slaughtered after stunning (STU; n=6) or without stunning (WST; n=6) and after 24 hours postmortem, the LL was sliced into 2.54-cm steaks, packed under aerobic conditions, and stored at 4°C for nine days. Proximate composition was analyzed on day 0, whereas protein oxidation (carbonyl content) and texture profile (hardness, chewiness, cohesiveness, and springiness) were evaluated on days 0, 3, 6, and 9. STU and WST steaks exhibited similar proximate composition, hardness, and chewiness (p > 0.05). WST steaks exhibited greater protein oxidation and lower cohesiveness than their STU counterparts on day 0 (p < 0.05). Concerning the storage period, WST steaks demonstrated a decrease in springiness and a more pronounced increase in cohesiveness than their STU counterparts (p < 0.05). These results indicated that the harvest method influenced LL protein oxidation and texture profile from Bos indicus cattle.The influence of harvest method on proximate composition, protein oxidation, and texture profile of beef from Nellore cattle were investigated. Longissimus lumborum (LL) muscles were obtained from twelve grain-fed Nellore carcasses. The animals were slaughtered after stunning (STU; n=6) or without stunning (WST; n=6) and after 24 hours postmortem, the LL was sliced into 2.54-cm steaks, packed under aerobic conditions, and stored at 4°C for nine days. Proximate composition was analyzed on day 0, whereas protein oxidation (carbonyl content) and texture profile (hardness, chewiness, cohesiveness, and springiness) were evaluated on days 0, 3, 6, and 9. STU and WST steaks exhibited similar proximate composition, hardness, and chewiness (p > 0.05). WST steaks exhibited greater protein oxidation and lower cohesiveness than their STU counterparts on day 0 (p < 0.05). Concerning the storage period, WST steaks demonstrated a decrease in springiness and a more pronounced increase in cohesiveness than their STU counterparts (p < 0.05). These results indicated that the harvest method influenced LL protein oxidation and texture profile from Bos indicus cattle.Editora da Universidade Estadual de Maringá2023-03-15info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/5911010.4025/actascianimsci.v45i1.59110Acta Scientiarum. Animal Sciences; Vol 45 (2023): Publicação contínua; e59110Acta Scientiarum. Animal Sciences; v. 45 (2023): Publicação contínua; e591101807-86721806-2636reponame:Acta Scientiarum. Animal Sciences (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttps://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/59110/751375155594Copyright (c) 2023 Acta Scientiarum. Animal Scienceshttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSalim, Ana Paula Amaral de Alcântara Suman , Surendranath Viana, Fernanda MedeirosCanto, Anna Carolina Vilhena da Cruz Silva Monteiro, Maria Lucia Guerra Conte-Junior , Carlos Adam Mano, Sérgio Borges 2023-05-16T12:09:00Zoai:periodicos.uem.br/ojs:article/59110Revistahttp://www.periodicos.uem.br/ojs/index.php/ActaSciAnimSciPUBhttp://www.periodicos.uem.br/ojs/index.php/ActaSciAnimSci/oaiactaanim@uem.br||actaanim@uem.br|| rev.acta@gmail.com1807-86721806-2636opendoar:2023-05-16T12:09Acta Scientiarum. Animal Sciences (Online) - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Influence of harvest method on proximate composition, texture profile and protein oxidation of beef from grain-fed Nellore cattle Influence of harvest method on proximate composition, texture profile and protein oxidation of beef from grain-fed Nellore cattle |
title |
Influence of harvest method on proximate composition, texture profile and protein oxidation of beef from grain-fed Nellore cattle |
spellingShingle |
Influence of harvest method on proximate composition, texture profile and protein oxidation of beef from grain-fed Nellore cattle Salim, Ana Paula Amaral de Alcântara stunning; ritual slaughter; oxidative stability; storage; texture profile. stunning; ritual slaughter; oxidative stability; storage; texture profile. |
title_short |
Influence of harvest method on proximate composition, texture profile and protein oxidation of beef from grain-fed Nellore cattle |
title_full |
Influence of harvest method on proximate composition, texture profile and protein oxidation of beef from grain-fed Nellore cattle |
title_fullStr |
Influence of harvest method on proximate composition, texture profile and protein oxidation of beef from grain-fed Nellore cattle |
title_full_unstemmed |
Influence of harvest method on proximate composition, texture profile and protein oxidation of beef from grain-fed Nellore cattle |
title_sort |
Influence of harvest method on proximate composition, texture profile and protein oxidation of beef from grain-fed Nellore cattle |
author |
Salim, Ana Paula Amaral de Alcântara |
author_facet |
Salim, Ana Paula Amaral de Alcântara Suman , Surendranath Viana, Fernanda Medeiros Canto, Anna Carolina Vilhena da Cruz Silva Monteiro, Maria Lucia Guerra Conte-Junior , Carlos Adam Mano, Sérgio Borges |
author_role |
author |
author2 |
Suman , Surendranath Viana, Fernanda Medeiros Canto, Anna Carolina Vilhena da Cruz Silva Monteiro, Maria Lucia Guerra Conte-Junior , Carlos Adam Mano, Sérgio Borges |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Salim, Ana Paula Amaral de Alcântara Suman , Surendranath Viana, Fernanda Medeiros Canto, Anna Carolina Vilhena da Cruz Silva Monteiro, Maria Lucia Guerra Conte-Junior , Carlos Adam Mano, Sérgio Borges |
dc.subject.por.fl_str_mv |
stunning; ritual slaughter; oxidative stability; storage; texture profile. stunning; ritual slaughter; oxidative stability; storage; texture profile. |
topic |
stunning; ritual slaughter; oxidative stability; storage; texture profile. stunning; ritual slaughter; oxidative stability; storage; texture profile. |
description |
The influence of harvest method on proximate composition, protein oxidation, and texture profile of beef from Nellore cattle were investigated. Longissimus lumborum (LL) muscles were obtained from twelve grain-fed Nellore carcasses. The animals were slaughtered after stunning (STU; n=6) or without stunning (WST; n=6) and after 24 hours postmortem, the LL was sliced into 2.54-cm steaks, packed under aerobic conditions, and stored at 4°C for nine days. Proximate composition was analyzed on day 0, whereas protein oxidation (carbonyl content) and texture profile (hardness, chewiness, cohesiveness, and springiness) were evaluated on days 0, 3, 6, and 9. STU and WST steaks exhibited similar proximate composition, hardness, and chewiness (p > 0.05). WST steaks exhibited greater protein oxidation and lower cohesiveness than their STU counterparts on day 0 (p < 0.05). Concerning the storage period, WST steaks demonstrated a decrease in springiness and a more pronounced increase in cohesiveness than their STU counterparts (p < 0.05). These results indicated that the harvest method influenced LL protein oxidation and texture profile from Bos indicus cattle. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-03-15 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/59110 10.4025/actascianimsci.v45i1.59110 |
url |
https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/59110 |
identifier_str_mv |
10.4025/actascianimsci.v45i1.59110 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/59110/751375155594 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2023 Acta Scientiarum. Animal Sciences http://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2023 Acta Scientiarum. Animal Sciences http://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Editora da Universidade Estadual de Maringá |
publisher.none.fl_str_mv |
Editora da Universidade Estadual de Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. Animal Sciences; Vol 45 (2023): Publicação contínua; e59110 Acta Scientiarum. Animal Sciences; v. 45 (2023): Publicação contínua; e59110 1807-8672 1806-2636 reponame:Acta Scientiarum. Animal Sciences (Online) instname:Universidade Estadual de Maringá (UEM) instacron:UEM |
instname_str |
Universidade Estadual de Maringá (UEM) |
instacron_str |
UEM |
institution |
UEM |
reponame_str |
Acta Scientiarum. Animal Sciences (Online) |
collection |
Acta Scientiarum. Animal Sciences (Online) |
repository.name.fl_str_mv |
Acta Scientiarum. Animal Sciences (Online) - Universidade Estadual de Maringá (UEM) |
repository.mail.fl_str_mv |
actaanim@uem.br||actaanim@uem.br|| rev.acta@gmail.com |
_version_ |
1799315364225482752 |