EFECT OF DIET AND STORAGE ON OXIDATIVE STABILITY OF BEEF

L.POUZO; E. PAVÁN; N ZARITZKY; ROSSETTI, LUCIANA; DESCALZO, ADRIANA

Clermont

Congreso; 61st International Congress of Meat Science and Technology, 23-28th August 2015, Clermont-Ferrand, France; 2015

International Meat Science Association

EFECT OF DIET AND STORAGE ON OXIDATIVE STABILITY OF BEEFLaura B. Pouzo1, Enrique Pavan2, Noemi E. Zaritzky1 , Rossetti, Luciana3 and Adriana M.Descalzo41 CONICET, Av Rivadavia 1917 Buenos Aires, Argentina2 INTA, ruta 226 km 73.5 Balcarce, Argentina3INTA, CIA, Instituto Tecnología de Alimentos, CC77(B1708WAB), Morón, Buenos Aires, Argentina,4 Instituto Nacional de Tecnología Agropecuaria INTA-LABINTEX- UMR-Qualisud TA B-95/16, 34398 Montpellier, France.Abstract ? The effect of corn grain (0.7% of live weight) and flaxseed (0.125 and 0.25%) supplementation of grazing steers on antioxidant status and colour stability in beef was investigated. To simulate retail conditions, M. Longissimus thoracis samples were randomly distributed between treatments of refrigerated ageing times (3, 14 and 56 days under vacuum) with or without five days of aerobic exposure. Diet, ageing and exposure affected oxidative stability (TBARS augmented between 3 to 4-fold, P< 0.05), antioxidant status (decrease of FRAP and sum of antioxidant vitamins up to 20 and 80%, respectively) and redness (loss of a* value, P< 0.05) during retail display conditions. The use of flaxseed to improve the fatty acids composition is possible, but to counteract the effect of oxidative damage in beef, it is necessary to modulate the antioxidant status through dietary delivery.Key Words ? Argentine beef, ageing, retail display, oxidation, natural antioxidants.