Meat Colour Stability and Fatty Acid Profile in Commercial Bison and Beef

Abstract

Commercial bison meat has been found to discolour more rapidly than beef in retail display. The influence of fat content, fat composition and vitamin E on the colour stability of commercially produced bison and beef were examined. Longissimus samples from grain-fed beef (n = 20) and grass-fed bison (n = 14) were analyzed for fat content, fatty acid composition, vitamin E levels, pigments, TBARS and retail stability. Intramuscular fat content was lower and richer in PUFA in bison (P < 0.01) compared to beef. Pigment and TBARS levels in bison were significantly higher (P < 0.01), leading to higher (P < 0.01) metmyoglobin levels. Regression analysis results showed that differences in total fat content and fatty acid composition were the most responsible factors for early discolouration of commercial bison meat compared to commercial beef. In conclusion, total fat and fatty acid composition can be manipulated to improve the colour stability of bison meat.

Nitrite Embedded Vacuum Packaging Improves Retail Color and Oxidative Stability of Bison Steaks and Patties

“…The total tocopherol concentration from the meat averaged 1.13 µg × g -1 (range: 0.66 to 2.47 µg × g -1 ). This is low relative to the concentrations found in meat from grass fed bison (3.47 µg × g -1 ) and grain finished beef (2.20 µg × g -1 ; Galbraith et al, 2016). In lamb, concentrations of vitamin E in muscle below 3 µ × g -1 has resulted in a higher rates of lipid oxidation (Ponnampalam et al, 2014).…”

Tandem Mass Tag Labeling–Based Analysis to Characterize Muscle-Specific Proteome Changes During Postmortem Aging of Bison Longissimus Lumborum and Psoas Major Muscles

“…The rapid discoloration of bison meat could not be attributed to a difference in the biochemistry of bison myoglobin (Mb) per se (identical amino acid sequences and similar oxidation kinetics and thermostability) (Joseph et al, 2010). However, bison have been shown to have a difference in muscle fibre type (Koch et al, 1995;Aalhus et al, 2009), resulting in higher pigment concentration (Galbraith et al, 2016) and higher levels of iron (Marchello and Driskell, 2001;Galbraith et al, 2006) compared with those typically found in beef. In addition, polyunsaturated fatty acid levels (weight percentage) in range-fed and feedlot-fed bison were found to be higher than in range-or feedlot-fed cattle (Rule et al, 2002).…”