Open AccessInfluence of Muscle Source on Color Stability of Fresh Beef from Purebred Bos Indicus Cattle
Author(s) -
Anna C.V.C.S. Canto,
Bruno R.C. Costa-Lima,
Mahesh N. Nair,
Surendranath P. Suman,
Maria Lúcia Guerra Monteiro,
Fernanda Medeiros Viana,
Ana Paula Amaral de Alcântara Salim,
T. J. P. Silva,
Carlos Adam ConteJúnior
Publication year - 2017
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2016.139
Subject(s) - metmyoglobin , purebred , lightness , breed , beef cattle , tenderness , zoology , longissimus thoracis , brahman , biology , food science , chemistry , myoglobin , biochemistry , physics , optics
Brazil is a major beef producer and exporter, with a beef herd composed primarily of Bos indicus animals, mainly Nellore breed. Meat color is critical to consumer acceptance of retail fresh beef, and brown discoloration can cause consumer rejection leading to economic loss. Muscle source and cattle genetics are important intrinsic factors influencing beef color stability. Previous studies in Bos taurus cattle reported that longissimus lumborum (LL) is a color-stable muscle, whereas psoas major (PM) is a color-labile one. Nonetheless, the influence of muscle source on color stability in Bos indicus beef is yet to be examined. Therefore, our objective was to examine the influence of muscle source on color stability of beef from Bos indicus (Nellore) animals during storage at 4°C under aerobic conditions.
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