Influence of harvest method on proximate composition, texture profile and protein oxidation of beef from grain-fed Nellore cattle

Ana Paula Amaral de Alcântara  Salim; Surendranath  Suman; Fernanda Medeiros Viana; Anna Carolina Vilhena da Cruz Silva  Canto; Maria Lucia Guerra  Monteiro; Carlos Adam  Conte-Junior; Sérgio Borges  Mano

doi:10.4025/actascianimsci.v45i1.59110

Ana Paula Amaral de Alcântara Salim Universidade Federal Fluminense https://orcid.org/0000-0001-9513-122X
Surendranath Suman University of Kentucky https://orcid.org/0000-0001-7523-2146
Fernanda Medeiros Viana Universidade Federal do Rio de Janeiro https://orcid.org/0000-0002-6305-3463
Anna Carolina Vilhena da Cruz Silva Canto Universidade Federal Fluminense https://orcid.org/0000-0001-9351-2758
Maria Lucia Guerra Monteiro Universidade Federal Fluminense / Universidade Federal do Rio de Janeiro https://orcid.org/0000-0001-6928-1347
Carlos Adam Conte-Junior Universidade Federal Fluminense / Universidade Federal do Rio de Janeiro / Fundação Oswaldo Cruz https://orcid.org/0000-0001-6133-5080
Sérgio Borges Mano Universidade Federal Fluminense https://orcid.org/0000-0001-6521-8527

DOI: https://doi.org/10.4025/actascianimsci.v45i1.59110

Palavras-chave: stunning; ritual slaughter; oxidative stability; storage; texture profile.

Resumo

The influence of harvest method on proximate composition, protein oxidation, and texture profile of beef from Nellore cattle were investigated. Longissimus lumborum (LL) muscles were obtained from twelve grain-fed Nellore carcasses. The animals were slaughtered after stunning (STU; n=6) or without stunning (WST; n=6) and after 24 hours postmortem, the LL was sliced into 2.54-cm steaks, packed under aerobic conditions, and stored at 4°C for nine days. Proximate composition was analyzed on day 0, whereas protein oxidation (carbonyl content) and texture profile (hardness, chewiness, cohesiveness, and springiness) were evaluated on days 0, 3, 6, and 9. STU and WST steaks exhibited similar proximate composition, hardness, and chewiness (p > 0.05). WST steaks exhibited greater protein oxidation and lower cohesiveness than their STU counterparts on day 0 (p < 0.05). Concerning the storage period, WST steaks demonstrated a decrease in springiness and a more pronounced increase in cohesiveness than their STU counterparts (p < 0.05). These results indicated that the harvest method influenced LL protein oxidation and texture profile from Bos indicus cattle.

Downloads

Não há dados estatísticos.

Referências

Addeen, A. (2014). Impact of halal slaughtering on quality and shelf-life of broiler chicken meat (154f) (Doctoral Thesis). Food Science and Technology, Songkla University, Songkla.

Association of Official Analytical Chemists [AOAC]. (2012). Official methods of analysis (19th ed.). Washington, DC: AOAC International.

Armenteros, M., Heinonen, M., Ollilainen, V., Toldrá, F., & Estévez, M. (2009) Analysis of protein carbonyls in meat products by using the DNPH-method, fluorescence spectroscopy and liquid chromatography–electrospray ionisation–mass spectrometry (LC–ESI–MS). Meat Science, 83(1), 104-112. DOI: https://doi.org/10.1016/j.meatsci.2009.04.007

Bligh, E. G., & Dyer, W. J. (1959). A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology, 37(8), 911-917. DOI: https://doi.org/10.1139/o59-099

Bostami, A. B. M. R., Mun, H. S., & Yang, C. J. (2018). Loin eye muscle physico-chemical attributes sensory evaluation and proximate composition in Korean Hanwoo cattle subjected to slaughtering along with stunning with or without pithing. Meat Science, 145, 220-229. DOI: https://doi.org/10.1016/j.meatsci.2018.06.032

Botinestean, C., Keenan, D. F., Kerry, J. P., & Hamill, R. M. (2016). The effect of thermal treatments including sous-vide, blast freezing and their combinations on beef tenderness of M. semitendinosus steaks targeted at elderly consumers. LWT - Food Science and Technology, 74, 154-159. DOI: https://doi.org/10.1016/j.lwt.2016.07.026

Brasil, Ministério da Agricultura e Pecuária. (2017). Decreto n. 9.013, de 29 de Março de 2017. Regulamenta a Lei n. 1.283, de 18 de Dezembro de 1950, e a Lei n. 7.889, de 23 de Novembro de 1989, que dispõem sobre a inspeção industrial e sanitária de produtos de origem animal. Diário Oficial da União de 30/03/2017 Seção 1, Página 3.

Choe, J. H., Choi, M. H., Rhee, M. S., & Kim, B. C. (2016). Estimation of sensory pork loin tenderness using Warner-Bratzler shear force and texture profile analysis measurements. Asian-Australasian Journal of Animal Sciences, 29(7), 1029-1036. DOI: https://doi.org/10.5713/ajas.15.0482

Cichoski, A. J., Silva, M. S., Leães, Y. S. V., Brasil, C. C. B., Menezes, C. R., Barin, J. S., … Campagnol, P. C. B. (2019). Ultrasound: A promising technology to improve the technological quality of meat emulsions. Meat Science, 148, 150-155. DOI: https://doi.org/10.1016/j.meatsci.2018.10.009

D’Agata, M., Russo, C., & Preziuso, G. (2009). Effect of Islamic ritual slaughter on beef quality. Italian Journal of Animal Science, 8(2), 489-491. DOI: https://doi.org/10.4081/ijas.2009.s2.489

Ertbjerg, P., & Puolanne, E. (2017). Muscle structure sarcomere length and influences on meat quality: A review. Meat Science, 132, 139-152. DOI: https://doi.org/10.1016/j.meatsci.2017.04.261

Estévez, M., Ventanas, S., Heinonen, M., & Puolanne, E. (2011). Protein carbonylation and water-holding capacity of pork subjected to frozen storage: effect of muscle type premincing and packaging. Journal of agricultural and food chemistry, 59(10), 5435-5443. DOI: https://doi.org/10.1021/jf104995j

Farouk, M. M. (2013). Advances in the industrial production of halal and kosher red meat. Meat science, 95(4), 805-820. DOI: https://doi.org/10.1016/j.meatsci.2013.04.028

Farouk, M. M., Al-Mazeedi, H. M., Sabow, A. B., Bekhit, A. E. D., Adeyemi, K. D., Sazili, A. Q., & Ghani, A. (2014). Halal and kosher slaughter methods and meat quality: A review. Meat Science, 98(3), 505-519. DOI: https://doi.org/10.1016/j.meatsci.2014.05.021

Francisco, C. L., Resende, F. D., Benatti, J. M. B., Castilhos, A. M., Cooke, R. F., & Jorge, A. M. (2015). Impacts of temperament on Nellore cattle: Physiological responses feedlot performance and carcass characteristics. Journal of Animal Science, 93(11), 5419-5429. DOI: https://doi.org/10.2527/jas.2015-9411

González-Fuentes, H., Hamedy, A., von Borell, E., Luecker, E., & Riehn, K. (2014). Tenacity of Alaria alata mesocercariae in homemade German meat products. International Journal of Food Microbiology, 176, 9-14. DOI: https://doi.org/10.1016/j.ijfoodmicro.2014.01.020

Hayes, N. S., Schwartz, C. A., Phelps, K. J., Borowicz, P., Maddock-Carlin, K. R., & Maddock, R. J. (2015). The relationship between pre-harvest stress and the carcass characteristics of beef heifers that qualified for kosher designation. Meat Science, 100, 134-138. DOI: https://doi.org/10.1016/j.meatsci.2014.09.145

Huff-Lonergan, E., Zhang, W., & Lonergan, S. M. (2010). Biochemistry of postmortem muscle — Lessons on mechanisms of meat tenderization. Meat Science, 86(1), 184-195. DOI: https://doi.org/10.1016/j.meatsci.2010.05.004

Huidobro, F. R., Miguel, E., Blázquez, B., & Onega, E. (2005). A comparison between two methods (warner–bratzler and texture profile analysis) for testing either raw meat or cooked meat. Meat Science, 69(3), 527-536. DOI: https://doi.org/10.1016/j.meatsci.2004.09.008

Hwang, Y. H., Kim, G. D., Jeon, J. Y., Hur, S. J., & Joo, S. T. (2010). The relationship between muscle fiber characteristics and meat quality traits of highly marbled Hanwoo (Korean native cattle) steers. Meat Science, 86(2), 456-461. DOI: https://doi.org/10.1016/j.meatsci.2010.05.034

Kim, G. D., Lee, H. S., Jung, E. Y., Lim, H. J., Seo, H. W., Lee, Y. H., … Yang, H. (2013). The effects of CO2 gas stunning on meat quality of cattle compared with captive bolt stunning. Livestock Science, 157(1), 312-316. DOI: https://doi.org/10.1016/j.livsci.2013.05.025

King, D. A., Pfeiffer, S. C. E., Randel, R. D., Welsh Jr, T. H., Oliphint, R. A., Baird, B. E., … Savell, J. W. (2006). Influence of animal temperament and stress responsiveness on the carcass quality and beef tenderness of feedlot. cattle. Meat science, 74(3), 546-556. DOI: https://doi.org/10.1016/j.meatsci.2006.05.004

Kolczak, T., Palka, K., & Lacki, J. (2005). Water retention shear force and texture parameters of cattle psoas and semitendinosus muscles unfrozen and frozen during post-mortem ageing. Polish Journal of Food and Nutrition Sciences, 55(1), 17-26.

Lachowicz, K., Zochowska, J., & Sobczak, M. (2004). Comparison of the texture and structure of selected muscles of piglets and wild boar juveniles. Polish Journal of Food and Nutrition Sciences, 54(1), 75-79.

Linares, M. B., Berruga, M. I., Bornez, R., & Vergara, H. (2007). Lipid oxidation in lamb meat: Effect of the weight handling previous slaughter and modified atmospheres. Meat Science, 76(4), 715-720. DOI: https://doi.org/10.1016/j.meatsci.2007.02.012

Lokman, N. S., Sabow, A. B., Abubakar, A. A., Adeyemi, K. D., & Sazili, A. Q. (2017). Comparison of carcass and meat quality in goats subjected to preslaughter head-only electrical stunning or slaughtered without stunning. CyTA - Journal of Food, 15(1), 99-104. DOI: https://doi.org/10.1080/19476337.2016.1217049

Mancini, R. A., & Hunt, M. C. (2005). Current research in meat color. Meat Science, 71(1), 100-121. DOI: https://doi.org/10.1016/j.meatsci.2005.03.003

Mercier, Y., Gatellier, P., Viau, M., Remignon, H., & Renerre, M. (1998). Effect of dietary fat and vitamin E on colour stability and on lipid and protein oxidation in turkey meat during storage. Meat Science, 48(3-4), 301-318. DOI: https://doi.org/10.1016/S0309-1740(97)00113-7

Nakyinsige, K., Sazili, A. Q., Aghwan, Z. A., Zulkifli, I., Goh, Y. M., Abu Bakar, F., & Sarah, S. A. (2015). Development of microbial spoilage and lipid and protein oxidation in rabbit meat. Meat Science, 108, 125-131. DOI: https://doi.org/10.1016/j.meatsci.2015.05.029

Neethling, N. E., Sigge, G. O., Hoffman, L. C., Suman, S. P., & Hunt, M. C. (2017). Exogenous and endogenous factors influencing color of fresh meat from ungulates. Meat and Muscle Biology, 1(1), 253-275. DOI: https://doi.org/10.22175/mmb2017.06.0032

Oliver, C. N., Ahn, B. W., Moerman, E. J., Goldstein, S., & Stadtman, E. R. (1987). Age-related changes in oxidized proteins. Journal of Biological Chemistry, 262(12), 5488-5491.

Önenç, A., & Kaya, A. (2004). The effects of electrical stunning and percussive captive bolt stunning on meat quality of cattle processed by Turkish slaughter procedures. Meat Science, 66(4), 809-815.

Pighin, D. G., Cunzolo, S. A., Zimerman, M., Pazos, A. A., Domingo, E., Pordomingo, A. J., & Grigioni, G. (2013). Impact of adrenaline or cortisol injection on meat quality development of Merino hoggets. Journal of Integrative Agriculture, 12(11), 1931-1936. DOI: https://doi.org/10.1016/S2095-3119(13)60630-9

Sabow, A. B., Zulkifli, I., Goh, Y. M., Ab Kadir, M. Z., Kaka, U., Imlan, J. C., … Sazili, A. Q. (2016). Bleeding efficiency microbiological quality and oxidative stability of meat from goats subjected to slaughter without stunning in comparison with different methods of pre-slaughter electrical stunning. PLoS One, 12(5), 1-18. DOI: https://doi.org/10.1371/journal.pone.0152661

Salim, A. P. A. A., Suman, S. P., Viana, F. M., Monteiro, M. G., Panzenhagen, P. H., Canto, A. C. V. C. S., & Conte-Junior, C. A. (2019). Harvest method influences color stability of longissimus lumborum steaks from Bos Indicus cattle. Meat and Muscle Biology, 3(1), 33-41. DOI: https://doi.org/10.22175/mmb2018.07.0021

Sazili, A. Q., Norbaiyah, B., Zulkifli, I., Goh, Y. M., Lotfi, M., & Small, A. H. (2013). Quality assessment of longissimus and semitendinosus muscles from beef cattle subjected to non-penetrative and penetrative percussive stunning methods. Asian-australasian journal of animal sciences, 26(5), 723-731. DOI: https://doi.org/10.5713/ajas.2012.12563

Suman, S. P., Hunt, M. C., Nair, M. N., & Rentfrow, G. (2014). Improving beef color stability: Practical strategies and underlying mechanisms. Meat Science, 98(3), 490-504. DOI: https://doi.org/10.1016/j.meatsci.2014.06.032

United States Department of Agriculture [USDA]. (2022). Brazil: Livestock and Products Semi-annual 2020 Semi-Annual Livestock Report. Retrieved from https://gainfasusdagov/Recent%20GAIN%20Publications/Livestock%20and%20Products%20Semi-annual_Brasilia_Brazil_2-28-2018pdf

Utrera, M., & Estévez, M. (2013). Oxidative damage to poultry pork and beef during frozen storage through the analysis of novel protein oxidation markers. Journal of Agriculture and Food Chemistry, 61(33), 7987-7993. DOI: https://doi.org/10.1021/jf402220q

Wernicki, A., Urban-chmiel, R., Kankofer, M., Mikucki, P., Puchalski, A., & Tokarzewski, S. (2006). Evaluation of plasma cortisol and TBARS levels in calves after short-term transportation. Retrieved from https://wwwrevmedvetcom/2006/RMV157_30_34pdf

Xia, M., Chen, Y., Guo, J., Feng, X., Yin, X., Wang, L., … Ma., J. (2018). Effects of oxidative modification on textural properties and gel structure of pork myofibrillar proteins. Food Research International, 121, 678-683. DOI: https://doi.org/10.1016/j.foodres.2018.12.037

Xiong, Y. L. (2000). Protein oxidation and implications for muscle food quality. In E. Decker, C. Faustman, & C. J. Lopez-Bote (Orgs.), Antioxidants in muscle foods (p. 85-111). New York, USA: Wiley-Interscience.

Xue, M., Huang, F., Huang, M., & Zhou, G. (2013). Influence of oxidation on myofibrillar proteins degradation from bovine via μ-calpain. Food Chemistry, 134(1), 106-112. DOI: https://doi.org/10.1016/j.foodchem.2012.02.072

Zhang, L., Li, Q., Lyu, J., Kong, C., Song, S., & Luo, Y. (2017). The impact of stunning methods on stress conditions and quality of silver carp (Hypophthalmichthys molitrix) fillets stored at 4°C during 72h postmortem. Food chemistry, 216(1), 130-137. DOI: https://doi.org/10.1016/j.foodchem.2016.08.004

Influence of harvest method on proximate composition, texture profile and protein oxidation of beef from grain-fed Nellore cattle

Resumo

Downloads

Referências

Funding data