Reducing lipid peroxidation for improving colour stability of beef and lamb: on‐farm considerations

Abstract

Meat colour and lipid stability are important sensory properties. Myoglobin oxidation is correlated with lipid oxidation, and one can exacerbate the occurrence of the other. Approaches to reduce both oxidative processes could focus on minimising oxidising agents in meat. In on-farm practices, dietary supplementation of antioxidants is a useful approach for improving lipid stability and then meat colour stability, and further improvement could be a combination of using hydrophobic and hydrophilic antioxidants. Genetic variations in the endogenous antioxidant systems could be identified for the development of a breeding strategy to bring a long-term benefit to the meat industry. To have a better understanding of oxidative stress and oxidation of long chain unsaturated fatty acids in live animals, the isoprostanes could be measured as an effective marker in vivo.

Supplementation of Rosemary extract in the diet of Nero Siciliano pigs: evaluation of the antioxidant properties on meat quality

“…This could explain the fact that dietary rosemary extract by increasing the concentration of oxidizable fatty acids in muscle partially cancelled its antioxidant capacity on the muscle and it did not have any impact on the shelf-life of the meat, as also observed by Aouadi et al (2014). Li and Liu (2012) point out that there are many examples where color and lipid stability appear to be linked and, in particular, the lipid oxidation is a catalyst for the discoloration.…”

Nutritive value and meat quality of domestic cattle (Bos taurus), zubron (Bos taurus × Bison bonasus) and European bison (Bison bonasus) meat

“…It influences the colour, aroma, flavor and nutritive value of meat (Li and Liu 2012). The oxidation of fatty acids contributes to the formation of ketone compounds and aldehydes that have a negative effect on the aroma as well as the colour of meat (Liu et al 1996, Jakobsen andBertelsen 2000).…”

Effects of three lighting intensities during display on discolouration of beef semitendinosus muscle

“…Measurements were taken at the following time intervals: 0, 0.5, 1, 2, 3,5,7,9,14,16,18,20,22,26,30,40,50, 60 min after cutting. Meat was exposed to the white fluorescent light (MaSTER Tl-D Xtra Secura 36 W/830 1Sl; colour rendering index = 85Ra8; colour temperature = 3,000 K; Koninklijke Philips Electronics n.V.).…”