Carcass traits, fatty acid profile of beef, and beef quality of Nellore and Angus x Nellore crossbred young bulls finished in a feedlot

Monteiro, P.A.M.; Maciel, Isabella C. F.; Alvarenga, R. C.; Oliveira, A.L. de; Barbosa, F. A.; Guimarães, Sérgio Teixeira; Souza, Fernando Andrade; Lanna, Dante Pazzanese Duarte; Rodrigues, B. M.; Lopes, Lucas Silva

doi:10.1016/j.livsci.2022.104829

Cited by 7 publications

(4 citation statements)

References 52 publications

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“…In addition to genetic strategies, aging has become a viable technique for improving the sensory attributes of meat because tenderization occurs over time, making the meat more tender after slaughter ( Monteiro et al, 2022 ). Momot et al (2020) determined the effects of bovine genotype and slaughter age on the mineral content and fatty acid profile of meat.…”

Section: Resultsmentioning

confidence: 99%

Strategies for Healthier Meat Foods: An Overview

Espinales,

Baldeón,

Bravo

et al. 2024

Prev. Nutr. Food Sci.

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Functional food products remain the focus of current market trends toward healthier nutrition. The consumption of meat-based functional foods has been a topic of interest in food innovation since some of these products generate controversy due to their possible adverse effects on health. However, studies have demonstrated that meat-based functional products are considered an opportunity to improve the nutritional profile of meat products through the addition of biologically valuable components and to meet the specific needs of consumers. In this sense, some strategies and techniques are applied for processing and developing functional meat products, such as modifying carcass composition through feeding, reformulating meat products, and processing conditions. This review focuses on presenting developed and evaluated strategies that allow the production of healthy and functional meat foods, which application has successfully achieved the sensory, nutritional, and technological parameters mainly affected by such application.

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Section: Resultsmentioning

confidence: 99%

Strategies for Healthier Meat Foods: An Overview

Espinales,

Baldeón,

Bravo

et al. 2024

Prev. Nutr. Food Sci.

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“…Recent studies have demonstrated that pH-related darkening can be solved by packaging steaks in a modified atmosphere with an oxygen concentration (HiOx-MAP) greater than 50% [ 14 , 15 ]. However, high partial pressure of oxygen, especially combined with fluorescent light exposure, and a higher enzymatic activity of Δ9-desaturase in Nellore beef [ 16 ] can stimulate lipid, protein, and myoglobin (Mb) oxidation [ 14 , 17 , 18 ] and then deteriorate meat quality.…”

Section: Introductionmentioning

confidence: 99%

Improvement of Color and Oxidative Stabilities in Nellore Bull Dark Meat in High-Oxygen Package by Lactate and Rosemary Oil Extract

Ribeiro

Guimarães

Delgado

et al. 2023

Foods

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This study aimed to improve the color and oxidative stabilities of dark Nellore bull steaks with greater-than-normal ultimate pH (pHu) by the injection (8% raw wet weight basis) of a solution with L-lactate (2.5%), phosphate (0.3%) and rosemary extract (0.06%), with further packaging in high oxygen atmosphere (HiOx MAP). Longissimus lumborum muscles from pasture-fed Nellore bulls were divided into three pHu ranges: normal (<5.80), intermediate (5.81–6.19), and high (≥6.2). Muscles were then halved, with sections were randomly assigned to non-enhanced (C, n = 6/pHu range) or injected (E, n = 6/pHu range) groups, at 72 h postmortem. Each section was cut into 2 cm-slices, which were HiOx-packed and then stored for 5 days (dark) and displayed for 9 days (fluorescent lighting) at 2 °C. Higher pHu steaks exhibited greater a*, b*, h*, C* and surface oxymyoglobin and lower surface deoxymyoglobin and oxygen consumption compared to those of normal pHu between days 0 and 5 (p < 0.05). Over the time, normal-pHu muscles showed oxidative protection (lower TBARS and greater metmyoglobin reducing ability values, p < 0.05) in enhanced-steaks. Therefore, enhancement and HiOx MAP seem to produce greater-than-normal pHu Nellore bull steaks with a preferable color and quality, even after display time.

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“…The composition of n-3 LC-PUFA in the muscle tissue is influenced by animal diet, age, production system, and genetics [ 3 , 11 ]. Several studies utilized dietary means to manipulate fat deposition and fatty acid composition [ 12 , 13 , 14 , 15 , 16 ]. However, the results obtained were variable and contentious due to differences in breed, diet, dosage, production system, and rumen biohydrogenation [ 17 , 18 ].…”

Section: Introductionmentioning

confidence: 99%

Lipogenic Gene Single Nucleotide Polymorphic DNA Markers Associated with Intramuscular Fat, Fat Melting Point, and Health-Beneficial Omega-3 Long-Chain Polyunsaturated Fatty Acids in Australian Pasture-Based Bowen Genetics Forest Pastoral Angus, Hereford, and Wagyu Beef Cattle

Otto

Mwangi

Pewan

et al. 2022

Genes

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This study used targeted sequencing aimed at identifying single nucleotide polymorphisms (SNP) in lipogenic genes and their associations with health-beneficial omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA), intramuscular fat (IMF), and fat melting point (FMP) of the M. longissimus dorsi muscle in Australian pasture-based Bowen Genetics Forest Pastoral Angus, Hereford, and Wagyu cattle. It was hypothesized that SNP encoding for the fatty acid-binding protein 4 (FABP4), stearoyl-CoA desaturase (SCD), and fatty acid synthase (FASN) genes will be significantly associated with health-beneficial n-3 LC-PUFA and the meat eating quality traits of IMF and FMP in an Australian pasture-based beef production system. Two SNP mutations, g.21267406 T>C and g.21271264 C>A, in the SCD gene were significantly (p < 0.05) associated with IMF, FMP, oleic acid (18:1n-9), linoleic acid (LA) 18:2n-6, alpha-linolenic acid (ALA) 18:3n-3, eicosapentaenoic acid (EPA) 20:5n-3, docosahexaenoic acid (DHA) 22:6-n-3, and docosapentaenoic acid (DPA) 22:5n-3. Significant positive correlations (p < 0.05) between FASN SNP g. 50787138 A>G and FMP, 18:1n-9, ALA, EPA, DHA, DPA, and total n-3 LC-PUFA were also detected. An SNP (g.44678794 G>A) in the FABP4 gene was associated with FMP. These results provide significant insights into the contributions of lipogenic genes to intramuscular fat deposition and the biosynthesis of health-beneficial n-3 LC-PUFA. The findings also unravel the potential use of lipogenic gene polymorphisms in marker-assisted selection to improve the content of health-promoting n-3 LC-PUFA and meat eating quality traits in Australian pasture-based Bowen Genetics Forest Pastoral Angus, Hereford, and Wagyu beef cattle.

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Carcass traits, fatty acid profile of beef, and beef quality of Nellore and Angus x Nellore crossbred young bulls finished in a feedlot

Cited by 7 publications

References 52 publications

Strategies for Healthier Meat Foods: An Overview

Strategies for Healthier Meat Foods: An Overview

Improvement of Color and Oxidative Stabilities in Nellore Bull Dark Meat in High-Oxygen Package by Lactate and Rosemary Oil Extract

Lipogenic Gene Single Nucleotide Polymorphic DNA Markers Associated with Intramuscular Fat, Fat Melting Point, and Health-Beneficial Omega-3 Long-Chain Polyunsaturated Fatty Acids in Australian Pasture-Based Bowen Genetics Forest Pastoral Angus, Hereford, and Wagyu Beef Cattle

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