Production system influences color stability and lipid oxidation in gluteus medius muscle

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 The 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 (ΔE), metmyoglobin reducing activity (MRA), 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 (p0.05) lightness and hue angle. During storage, ORG and NORG exhibited an increase in muscle pH, hue angle, and lipid oxidation; and a decrease (p0.05) pattern for lightness and MRA. Conclusion Therefore, the production system can affect beef color and lipid stability during storage.

Keywords

• beef discoloration
• feeding regime
• instrumental color
• metmyoglobin reducing activity (mra)
• oxidative stability
• top sirloin