Effect of different feeding systems on color of longissimus muscle from Bos cattle: A systematic review and meta-analysis

Salim, Ana Paula Amaral de Alcântara; Ferrari, Rafaela Gomes; Monteiro, Maria Lúcia Guerra; Mano, Sérgio Borges

doi:10.1016/j.meatsci.2022.108871

Cited by 11 publications

(10 citation statements)

References 110 publications

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“…Guerrero et al [ 29 ] documented greater chroma in beef from grain-fed cattle than in those from pasture-fed on days 1 and 4. In contrast with our results, Salim et al [ 30 ] evaluated the influence of feeding systems on the color of beef longissimus and reported that muscle from pasture-fed animals tended to have greater chroma ( C * values) than those from grain-fed counterparts.…”

Section: Resultscontrasting

confidence: 99%

“…In partial agreement, Luciano et al [ 32 ] documented a similar hue angle in beef longissimus from pasture and grain-fed cattle on days 0 and 4 of storage. In contrast with our results, Salim et al [ 30 ] reported that muscle from grain-fed animals tended to have greater h * values than the beef from pasture-fed animals on day 0. Lanari et al [ 24 ] documented lower hue angle values in GM muscle from pasture-fed cattle than those from grain-fed counterparts from day 4 to 14.…”

Section: Resultscontrasting

confidence: 99%

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

Pereira¹,

Ferreira²,

Monteiro³

et al. 2023

Anim Biosci

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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: 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 (∆E), metmyoglobin reducing activity, 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 (P < 0.05) meat pH, yellowness, and MRA, whereas NORG steaks exhibited greater (P < 0.05) redness, chroma, R630/580, delta E, and lipid oxidation. ORG and NORG steaks exhibited similar (P > 0.05) lightness and hue angle. During storage, ORG and NORG exhibited an increase in muscle pH, hue angle, and lipid oxidation; and a decrease (P < 0.05) in redness, yellowness, chroma, and color stability (R630/580). Both samples exhibited a stable (P > 0.05) pattern for lightness and MRA. Conclusion:Therefore, the production system can affect beef color and lipid stability during storage.

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Section: Resultscontrasting

confidence: 99%

Section: Resultscontrasting

confidence: 99%

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

Pereira¹,

Ferreira²,

Monteiro³

et al. 2023

Anim Biosci

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“…The color of beef is significantly influenced not only by its biochemistry, technological processing, and packaging but also by animal feeding [51]. Feeding animals on pastures with alfalfa, Bermuda grass, cowpeas, and pearl millet produces a richer meat color [52]. The color of meat products is improved [53] by using native lactic acid bacteria and gram-positive catalase-positive cocci.…”

Section: Resultsmentioning

confidence: 99%

Quality of bull beef of the Ukrainian black and white dairy breed in dependence on the development of subcutaneous adipose tissue

Kruk,

Ugnivenko,

Antoniuk

et al. 2023

Potr. S. J. F. Sci.

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Determining the compliance of the quantitative and qualitative characteristics of the domestic cattle breed beef by the EUROP carcass standards is of great importance during Ukraine's accession to the European Union. The beef quality of a 21-month-old bull of the Ukrainian black and white dairy breed dependent on the subcutaneous adipose tissue development was evaluated at "Zhuravushka" FG in Kyiv region. From birth to 4 months of age, they were kept in groups of 25 heads. Growth and fattening were carried out at a feeding platform. For slaughter, the cattle were formed by a method of analogous groups. Following the EUROP system, the coverage of the carcasses with the subcutaneous fat was visually evaluated in five classes. The colour of the muscular and adipose tissue was determined by a scale of 1 to 7. The marbling of the muscular tissue was evaluated on a scale of 1 to 12, and the thickness of the carcass fat was measured between the 12th and 13th ribs as per the JMGA method. For chemical analysis to be conducted, 300 g of m. longissimus dorsi were taken from each cattle. The minced meat from that place was analyzed for total fat content – according to DSTU ISO1443:2005, mass, total ash - according to DSTU ISO 936-2008, moisture – according to DSTU ISO 1442-2005, pH – according to DSTU ISO 2917-2001 with the use of the laboratory ionometer (I-160M), penetration with the use of the automatic penetrometer PM DH in the laboratory of the department of meat, fish and seafood technologies of the National University of bioresources and nature management of Ukraine (NUBNMU). The beef's moisture-retaining capacity, broth tasting, and cooked meat were carried out in the "Meat Quality" laboratory of the Department of Milk and Meat Production Technologies of the NUBNMU. As the amount of subcutaneous fat increases, the marbling class of the bull beef does not increase. The development of the subcutaneous adipose tissue has no impact on the colour, pH, boiling, and transverse cut force of the beef. Due to better subcutaneous adipose tissue development, the meat has a higher moisture-retaining capacity than beef with its smaller amount. The development of the adipose tissue on the carcasses of the 21-month-old bull beef of the Ukrainian black and white dairy breed by the EUROP standard does not permit the prediction of the qualitative characteristics of the beef.

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“…The instrumental evaluation of color detected that meat from the Palm treatment differed from the others, presenting the highest L*, a*, b* and chroma* (P < 0.05). The reasons for this are not clear, but may be linked to the type of phenolic compound present in the palm kernel cake, since phenolic compounds have an influence on the color, as they have a specific effect against myoglobin oxidation and meat discoloration [ 37 , 38 ]. Saeed [ 39 ] also observed an increase in L* in Longissimus lumborum when associating palm oil cake with corn.…”

Section: Discussionmentioning

confidence: 99%

Lambs supplemented with Amazonian oilseed co-products: Meat quality and fatty acid profile

de Castro,

Budel,

Rodrigues

et al. 2023

PLoS ONE

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The Amazon has a wide variety of oilseeds that generate a huge amount of co-products with potential for use in animal nutrition. The objective was to use alternative resources (oilseed cakes) in the feeding of lambs to assign a sustainable destination to this biomass, and evaluate its influence on the quality and fatty acid (FA) profile of the meat. Twenty-four lambs, male, castrated, crossbred Dorper × Santa Inês, weighing 30 ± 1.3 kg of initial body weight, were distributed in a completely randomized design in 4 treatments (diets) with six replications (animals). The control diet (Control) contained corn and soybean meal as main ingredients, which were partially replaced in the other diets by cupuassu cake diet (Cup), palm kernel cake diet (Palm) and tucuma cake diet (Tuc). The inclusion of Amazon cakes influences the lipid (P = 0.02) and protein (P < 0.01) composition of meat (longissimus lumborum); reduces cooking losses (P < 0.01); influences the colors (L, a, b), chroma, and Hue Angle (P < 0.01); promotes changes in total FA composition and FA profile (P < 0.05); reduces hypocholesterolemic FA (h) (P = 0.01), but does not influence hypercholesterolemic (H) and indices h:H, AI and TI (P > 0.05). The inclusion of oilseed cakes influences the chemical composition, physical parameters, composition and fatty acid profile of the meat, but does not influence the indicators of atherogenicity, thrombogenicity and cholesterolemia.

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Effect of different feeding systems on color of longissimus muscle from Bos cattle: A systematic review and meta-analysis

Cited by 11 publications

References 110 publications

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

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

Quality of bull beef of the Ukrainian black and white dairy breed in dependence on the development of subcutaneous adipose tissue

Lambs supplemented with Amazonian oilseed co-products: Meat quality and fatty acid profile

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