Antioxidant status, lipid and color stability of aged beef from grazing steers supplemented with corn grain and increasing levels of flaxseed

Meat Science
L B PouzoE Pavan

Abstract

Angus steers were grazed on unsupplemented pasture (CNTRL), pasture supplemented with 0.7% BW cracked corn (FLAX-0), FLAX-0 with 0.125% and 0.250% BW of whole flaxseed (FLAX-1 and FLAX-2). Six steers were grazed per treatment for 70days, with start and finish weights of 458 and 508kg. At 24h post slaughter, longissimus thoracis were harvested, and steaks assigned to treatments of postmortem aging time under vacuum (PM; 3, 14 and 56days) with or without five days of aerobic exposure (AE). Meat antioxidant status was higher (P<0.05) when feeding CNTRL and FLAX-1 than FLAX-0 and FLAX-2. Under AE, lipid oxidation was highest for FLAX-2 (P<0.05), and lowest for FLAX-1. Greatest TBARs and lowest antioxidant capacity and redness values were obtained with AE and the longer PM (P<0.05). Beef oxidative stability through AE improved by adding a low flaxseed level to supplemented corn grain, but deteriorated by adding a high flaxseed level or by extending PM.

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Citations

Jan 16, 2016·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Tang-Bin ZouEn-Qin Xia
Jul 20, 2016·Korean Journal for Food Science of Animal Resources·Hyun-Wook KimYuan H Brad Kim
Nov 5, 2019·Journal of the Science of Food and Agriculture·Yiming ZhouXiaoli Zhou
Sep 2, 2020·Antioxidants·Mingfei PanShuo Wang
Nov 30, 2018·Journal of Food Science and Technology·Felicitas E MukumboVoster Muchenje

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