A review of natural antioxidants and their effects on oxidative status, odor and quality of fresh beef produced in Argentina

Meat derived from pasture feeding, is associated with a high level of antioxidants. Antioxidants are incorporated within cell membranes and protect tissues against oxidation from reactive oxygen species. This maintains the overall quality of meat and secondary products. This paper reviews the implic...

Full description

Saved in:
Bibliographic Details
Published in:Meat science 2008-07, Vol.79 (3), p.423-436
Main Authors: Descalzo, A.M., Sancho, A.M.
Format: Article
Language:English
Subjects:
alpha-tocopherol
Antioxidant activity
Antioxidant enzymes
antioxidants
Argentine beef
Ascorbic acid
beef
beef cattle
beef quality
beta-carotene
catalase
enzyme activity
feed composition
free radical scavengers
Glutathione
glutathione peroxidase
grazing
Lipid and protein oxidation
lipid oxidation
lipid peroxidation
livestock and meat industry
meat production
odors
oxidative stability
pastures
protein degradation
protein oxidation
raw meat
reactive oxygen species
superoxide dismutase
thiobarbituric acid-reactive substances
α-Tocopherol
β-Carotene
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Meat derived from pasture feeding, is associated with a high level of antioxidants. Antioxidants are incorporated within cell membranes and protect tissues against oxidation from reactive oxygen species. This maintains the overall quality of meat and secondary products. This paper reviews the implications of incorporating natural antioxidants into fresh beef, focusing on the benefits of feeding cattle good quality pasture. Pasture samples typically have higher levels of α-tocopherol, β-carotene, ascorbic acid and glutathione than feedlot samples. These compounds retard lipid and protein oxidation in fresh and stored meat, and preserve the color and odor quality of beef. The significance of antioxidant enzymes is variable, because their behavior depends on individual redox status before slaughter. Understanding total antioxidant activity requires information on antioxidant and pro-oxidant status. With an abundance of pasture, Argentina has a natural advantage in producing meat with a high antioxidant value.
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2007.12.006