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Oxidative damage is one of the main reasons for loss of quality in sheep and goat meat and meat products. Synthetic antioxidants are the current solution to stabilize oxidative process and extend the shelf life of such products; however, the negative impact on health may impose a risk to consumers. Natural antioxidants, extracted from several vegetable sources, have been considered an attractive alternative for this conflicting situation. Phenolic compounds are minor components in herbs, spices, tea and fruits that display potential application against the progression of lipid and protein oxidation and their consequences for meat quality, which can even overcome the protective effect of synthetic compounds. This review aims to discuss the mechanisms associated to lipid and protein oxidation and their implications on meat quality attributes and provides recent data regarding the application of natural antioxidants in sheep and goat meat products, which have a high susceptibility to oxidative processes compared to other red meats.

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The present study evaluated the replacement of beef fat in beef burgers using a tiger nut (Cyperus esculentus L.) oil emulsion, in order to reduce total fat and saturated fatty acids in the studied samples. Three formulations were processed: Control—100% beef fat; tiger nut 50% (TN50)—50% of beef fat replaced using tiger nut oil emulsion and tiger nut 100% (TN100)—100% of beef fat replaced by tiger nut oil emulsion. The physicochemical parameters were affected after fat replacement. Moreover, the protein and fat contents decreased in those sample with tiger nut oil emulsion, thus the formulation TN100 can be considered as “reduced fat content”. Regarding color, an increased L* and b* value parameters was observed after TN100 while the values of a* remained similar to the Control samples. The hardness, cohesiveness, gumminess and chewiness were similar in all formulations. The addition of tiger nut oil emulsion as a substitute for beef fat reduced saturated fat and increased the mono- and polyunsaturated fatty acids. Oleic acid was found to be in highest proportions in burgers. The TN100 samples were considered as acceptable by consumers. Therefore, total replacement of beef fat using tiger nut oil emulsions in beef burger resulted in a well-accepted and healthier meat product with reduced total and saturated fat contents, as well as increased unsaturated fatty acids.

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The objective of this study conducted in tropical Brazil was to characterize some physiological responses to heat stress in imported Bos taurus, native Bos taurus, and native Bos indicus cattle. Imported Simmental (n = 107) native Simmental (n = 99), and native Bos indicus cattle (n = 121) (42 to 80 mo of age) were evaluated. Animals were walked 7 km at 37 degrees C and 60 to 65% relative humidity during midday. Rectal temperatures and respiration rates were taken before and after the walk. A .01-cm2 sample of cutaneous tissue from the lateral cervical region was obtained from each animal. Slices were stained with hematoxylin-eosin solution, and the epithelial strata were counted. Perimeter of the sweat glands was also calculated. Rectal temperatures before the walk were greater (P < .001) in imported Simmental (40.52 +/- .04 degrees C) than in native Simmental (38.92 +/- .04 degrees C) or Bos indicus (38.90 +/- .04 degrees C). Rectal temperatures after the walk were greater (P < .001) in native Simmental (39.87 +/- .05 degrees C) than in Bos indicus (39.46 +/- .05 degrees C). Because of the heat, imported Simmental were not capable of finishing the drive, and rectal temperatures could not be taken. Respiration rates before and after the walk were greater (P < .001) in imported Simmental (64.3 +/- .6; 95.8 +/- .8) than in native Simmental (35.0 +/- .6; 56.8 +/- .8) or Bos indicus (15.0 +/- .2; 33.2 +/- .8). Sweat gland perimeter was greater (P < .001) in Bos indicus (540.5 +/- 19.1 mm) than in native Simmental (382.0 +/- 27.6 micrograms) or imported Simmental 497.2 +/- 17.4 micrograms). Native Bos indicus were environmentally adapted, native Simmental had elevated body temperatures and respiration rates, and imported Simmental had dramatically increased body temperatures and respiration rates. Native Bos indicus cattle were environmentally adapted and differed in skin histology, sweat gland histometry, and number of epithelial strata.

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