Effect of breed and aging time on physicochemical and organoleptic quality of beef and its oxidative stability

Abstract. In this experiment we used the meat of 16 Polish Red-and-White and Simmental bulls slaughtered at the age of 24 months. Physicochemical and organoleptic analyses were carried out on meat aged for 2, 7, 14 and 21 days and subjected to heat treatment. In addition, the effect of aging on oxidative stability and fatty acid profile of meat lipids was examined after 21 days of aging. The meat aging process determined all the physicochemical characteristics except for heating loss, as well as most of the sensory properties of meat. During aging, lightening of muscle colour, increased redness and chroma, and improved tenderness were observed. High scores were given for aroma intensity and taste desirability. The highest scores were awarded to meat aged for 7 and 14 days. The evaluation showed that meat tenderness and delicate texture steadily improved until day 14, after which they remained at a similar level or slightly deteriorated after 21 days of aging. Meat from the conserved breed generally had better scores, which could be influenced by better component scores for delicate texture and juiciness, as well as taste intensity. This study revealed no significant effect of breed on the degree of lipid peroxidation expressed as thiobarbituric acid-reactive substances (TBARS). The amount of malondidehyde was higher in meat aged for 21 days than in fresh meat. Aging did have an effect on the fatty acid profile of longissimus dorsi muscle (MLD) intramuscular fat. Wet aging of meat for 21 days was found to alter the content of capric (C10 : 0), palmitoleic (C16 : 1) and stearic acids (C18 : 0).

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Fatty acid profile, oxidative stability and sensory quality of breast meat from turkeys fed diets with graded levels of flaxseed oil for different periods of time

Animal Production Science ◽

10.1071/an16319 ◽

2018 ◽

Vol 58 (6) ◽

pp. 1164

Author(s):

Jan Jankowski ◽

Zenon Zduńczyk ◽

Dariusz Mikulski ◽

Jerzy Juśkiewicz ◽

Janusz F. Pomianowski ◽

...

Keyword(s):

Fatty Acid ◽

Eicosapentaenoic Acid ◽

Oxidative Stability ◽

Fatty Acid Profile ◽

Sensory Quality ◽

Dietary Treatment ◽

Flaxseed Oil ◽

Breast Meat ◽

Turkey Meat

The effect of partial or complete substitution (2.5% and 5%, respectively) of flaxseed oil for soybean oil on the fatty acid profile, oxidative stability and sensory quality of turkey breast meat was studied. Turkeys were fed experimental diets for 3, 4, 5 or 6 weeks before being slaughtered at 16 weeks of age. The percentages of α-linolenic acid and eicosapentaenoic acid in the total fatty acid pool of meat were determined by dietary intake and feeding duration. Even a prolonged dietary treatment with 5% flaxseed oil did not significantly increase the thiobarbituric acid reactive substances content of the turkey meat and did not have a detrimental effect on the sensory properties. The recommended n-6 : n-3 polyunsaturated fatty acids ratio (<4 : 1) in turkey meat can be easily achieved by feeding turkeys a diet containing 2.5% flaxseed oil for 3 weeks. To maintain the above ratio and increase eicosapentaenoic acid concentrations in the meat, the diet should contain 5% flaxseed oil.

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Growth performance, fatty acid profile and lipid oxidative stability of breast muscle in chickens fed probiotics and antibiotics or their mixture

South African Journal of Animal Science ◽

10.4314/sajas.v48i6.11 ◽

2019 ◽

Vol 48 (6) ◽

Author(s):

N.R. Abdulla ◽

A.B. Sabow ◽

H.L. Foo ◽

T.C. Loh ◽

A.M. Zamri

Keyword(s):

Fatty Acid ◽

Oxidative Stability ◽

Growth Performance ◽

Fatty Acid Profile ◽

Breast Muscle

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Effect of dietary fish oil substitution with linseed oil on the performance, tissue fatty acid profile, metabolism, and oxidative stability of Atlantic salmon1,2

Journal of Animal Science ◽

10.2527/2005.83122853x ◽

2005 ◽

Vol 83 (12) ◽

pp. 2853-2862 ◽

Cited By ~ 63

Author(s):

D. Menoyo ◽

C. J. López-Bote ◽

A. Obach ◽

J. M. Bautista

Keyword(s):

Fatty Acid ◽

Fish Oil ◽

Oxidative Stability ◽

Fatty Acid Profile ◽

Linseed Oil ◽

Tissue Fatty Acid ◽

Dietary Fish

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Fatty Acid Profile, Lipid Quality and Squalene Content of Teff (Eragrostis teff (Zucc.) Trotter) and Amaranth (Amaranthus caudatus L.) Varieties from Ethiopia

Applied Sciences ◽

10.3390/app11083590 ◽

2021 ◽

Vol 11 (8) ◽

pp. 3590

Author(s):

Endale Amare ◽

Luca Grigoletto ◽

Viviana Corich ◽

Alessio Giacomini ◽

Anna Lante

Keyword(s):

Fatty Acid ◽

Fatty Acid Profile ◽

Functional Foods ◽

Unsaturated Fatty Acids ◽

Fatty Acid Content ◽

Gluten Free ◽

Amaranthus Caudatus ◽

Lipid Quality ◽

Squalene Content

Teff and amaranth are gluten-free cereals with significant nutritional and health benefits. However, they are underutilized and known in limited areas of the world. The present study evaluated the fatty acid profile, crude fat, squalene content and lipid quality of seven teff (Eragrostis teff (Zucc.) Trotter) and three amaranth (Amaranthus caudatus L.) varieties from Ethiopia. The fat content ranged from 2.92 to 3.34% (averaging 3.06%) and from 8.28 to 9.21% (averaging 8.6%) for teff and amaranth, respectively. Linoleic, oleic and palmitic acid were predominant in both teff and amaranth, accounting for approximately 89 and 85% of total fatty acid content, respectively. The saturated to unsaturated fatty acids ratio ranged from 0.30 to 0.32 in teff and from 0.38 to 0.40 in amaranth. The parameters used to describe lipid quality, i.e., thrombogenicity and atherogenicity indices, show that teff was superior over amaranth, suggesting a preference for the former for healthy food formulation. The squalene content of white amaranth (486.54 mg/100 g DM) was significantly higher than that of the other two varieties (327.54 and 340.81 mg/100 g DM for red and brown amaranth, respectively). In general, both gluten-free crops should be exploited for their potential as ingredients for the development of novel functional foods.

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Influence of dietary fatty acids on adipose tissue composition and subsequent eating quality of finishing pigs

Proceedings of the British Society of Animal Science ◽

10.1017/s175275620059351x ◽

1996 ◽

Vol 1996 ◽

pp. 155-155

Author(s):

M S Redshaw ◽

J Wiseman ◽

D J A Cole ◽

J D Wood ◽

M Enser ◽

...

Keyword(s):

Fatty Acids ◽

Adipose Tissue ◽

Fatty Acid ◽

Fatty Acid Profile ◽

Sensory Quality ◽

Dietary Fatty Acids ◽

Eating Quality ◽

Finishing Pigs ◽

Tissue Composition

It is well established that the fatty acid combustion of adipose issue in pigs (non-ruminants) may be manipulated by changes in the fatty acid profile of the diets. The objective of this program of work was to quantify the responses of adipose depots of finishing pigs to changes in the level and profile of dietary fatty acids and to relate these changes to the sensory quality of meat as determined by taste panel.

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