Effect of finishing mode (pasture- or mixed-diet) on lipid composition, colour stability and lipid oxidation in meat from Charolais cattle

Effects of pasture- or mixed-diet finishing mode on colour and lipid stability were measured in meat from Charolais steers, heifers and cows of different ages after refrigerated storage. Meats from pasture- and mixed-diet finished cattle have more or less significant differences in lipid composition...

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Bibliographic Details
Published in:Meat science 2005, Vol.69 (1), p.175-186
Main Authors: Gatellier, P., Mercier, Y., Juin, H., Renerre, M.
Format: Article
Language:English
Subjects:
aerobic conditions
age at slaughter
beef carcasses
beef cows
Biological and medical sciences
carbon dioxide
carcass composition
Cattle
Charolais
color
Colour
corn silage
cow feeding
dietary mineral supplements
fatty acid composition
feed concentrates
feed conversion
feed intake
Feeding. Feeding behavior
Food engineering
Food industries
food packaging
food storage
Fundamental and applied biological sciences. Psychology
gender differences
grazing
hay
heifers
heme iron
Life Sciences
Lipid content
Lipid oxidation
lipid peroxidation
longissimus dorsi
Meat and meat product industries
meat composition
meat quality
Mixed-diet
Myoglobin
omega-3 fatty acids
omega-6 fatty acids
oxidative stability
oxygen
Pasture-diet
Polyunsaturated fatty acids
refrigeration
sown pastures
steers
storage time
thiobarbituric acid-reactive substances
vacuum packaging
Vertebrates: anatomy and physiology, studies on body, several organs or systems
vitamin content
Vitamin E
vitamin supplements
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Summary:Effects of pasture- or mixed-diet finishing mode on colour and lipid stability were measured in meat from Charolais steers, heifers and cows of different ages after refrigerated storage. Meats from pasture- and mixed-diet finished cattle have more or less significant differences in lipid composition which will influence the colour and lipid stability. The mixed-diet finished cattle have about the same proportions of saturated and monounsaturated lipids as pasture-diet finished animals; on the contrary, cattle fed on grass have higher proportions of n−3 PUFA, and to a less extent, of n−6. Finishing diet had an important effect on lipid stability, meat from pasture-finished animals showing significantly lower TBA-RS level than meat from mixed-diet finished animals. Effect of diet was also significant on myoglobin content with a higher content of haeminic iron in mixed-diet finished animals. Effect of diet on colour stability was slight with a beneficial effect of pasture finishing mode, significant only in heifers, and after a meat storage of six days in air.
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2004.06.022