INVESTIGADORES
LANARI VILA Maria Cecilia
artículos
Título:
Pasture and grain finishing affect the color stability of beef.
Autor/es:
LANARI M.C., BREWSTER M, YANG A. Y TUME R.K.
Revista:
JOURNAL OF FOOD SCIENCE
Referencias:
Año: 2002 p. 2467 - 2473
ISSN:
0022-1147
Resumen:
We determined the effect of pasture feeding (P0) or sorghum feeding with 2500 IU/head/d; (G2500) or without (G0) vitamin E supplementation on the color stability of gluteus medius (GM), longissimus lumborum (LL) and semimembranosus (SM). Diets did not affect the total pigment concentration of the muscle. Color stabilities were G2500 > P0 > G0 for fresh GM and SM and G2500 > G0 > P0 for fresh LL. Color stabilities of aged beef from the P0 and G2500 treatments were similar and higher than those from unsupplemented animals. Color stability of minced beef ranked as: P0 aged > G0 and G2500 fresh > P0 fresh > G0 and G2500 aged.
