Influence of muscle source on proximate composition, texture profile and protein oxidation of beef from grain-finished Bos indicus cattle
- Ana Paula Amaral de Alcântara Salim (6625661)
- Surendranath Premakumari Suman (6625664)
- Anna Carolina Vilhena da Cruz Silva Canto (4109800)
- Bruno Reis Carneiro da Costa-Lima (6625667)
- Fernanda Medeiros Viana (6625670)
- Maria Lucia Guerra Monteiro (6625673)
- Teófilo José Pimentel da Silva (6625676)
- Carlos Adam Conte-Junior (4109803)
Publication date
April 2019
DOIAbstract
ABSTRACT: The aim of this research was to investigate the influence of muscle type on protein oxidation, texture profile (hardness, springiness, cohesiveness and chewiness) and proximate composition of beef from grain-finished Bos indicus (Nellore) cattle in Brazil. The muscles longissimus lumborum (LL) and psoas major (PM) were collected 24 h post mortem from eight (n=8) Nellore bull carcasses, fabricated into five steaks (1.5-cm) and displayed under aerobic conditions for nine days at 4 °C. Proximate composition and texture profile were analyzed on day 0, whereas protein oxidation was analyzed during 9 days of storage. LL exhibited greater (P</div
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