Effect of dietary β-carotene supplementation on beef color stability during display of two muscles from Japanese Black steers

ArticleinMeat Science 63(1):39-42 · January 2003with3 Reads
DOI: 10.1016/S0309-1740(02)00050-5 · Source: PubMed
Effect of dietary β-carotene supplementation (7500 mg/head/day) for 28 days prior to slaughter on beef color stability during display of M. semimembranosus (SM) and M. longissimus lumborum (LL) from Japanese Black steers was studied. Steak samples from two muscles were over-wrapped with PVC film and displayed under fluorescent lights at 4°C for 12 days. Metmyoglobin percentages of steak samples were determined at days 0, 3, 6, 9 and 12. The β-carotene concentration in both muscles was increased (P<0.001) by dietary β-carotene supplementation. Color display-life of muscles was calculated by the metmyoglobin threshold method based on a threshold value of 20% metmyoglobin. Color display-lives of SM and LL were extended 1.5 and 3 days by dietary β-carotene supplementation, respectively.
    • ". Oxidation of lipid and protein in meat forms agents known to negatively affect the color and palatability of meat products (Ma, Jiang, Lin, Zheng, & Zhou, 2010). β-Carotene is an antioxidant known to reduce the effects of oxidation. Corn generally has abundant β-carotene, known to interact with free radicals lending to its antioxidant properties. Muramoto, Nakanishi, Shibata, and Aikawa (2003) reported that supplementation of β-carotene (7500 mg/d, 28 d prior to harvest) lengthened color life by 1.5 and 3 d in the semimembranosus and LT, respectively in Japanese black cattle. Further, β-carotene is a pre-cursor of vitamin A, which has been implicated to affect marbling (Gorocica-Buenfil, Fluharty, Bohn, Schwartz, & Loerch, 20"
    [Show abstract] [Hide abstract] ABSTRACT: We hypothesized that variable composition in finishing rations, more specifically; the proportion of potato-by-product (PBP) and rumen protected histidine (His) supplementation may influence growth and meat quality attributes. Two different diets were fed (1) finishing ration with corn and barley as grains (CB, n=20) and (2) substitution of 10% corn, DM basis, with PBP (PBP, n=20). Additionally, half of each dietary treatment received 50g/hd/d rumen protected His (HS, n=20) while the other half received no supplement (NS, n=20). Inclusion of 10% PBP or HS did not affect growth or carcass traits. Color stability was analyzed using Hunter color values as well as AMSA visual appraisal in both longissimus thoracis (LT) and gluteus medius (GM) muscles. The LT, but not the GM, of CB steers was more color stable over a 9d simulated retail display compared to those fed a PB diet. Steers receiving HS produced significantly (P<0.05) more color stable LT and GM steaks. Copyright © 2015 Elsevier Ltd. All rights reserved.
    Full-text · Article · Apr 2015
    • "This can be explained because colour stability of meat depends on both storage temperature-time and presence of antioxidants (Boles et al., 2005). There is a positive effect of the grass diet on meat colour stability because of the accumulation of lipidsoluble antioxidants and reduced intramuscular fat in relation to concentrate-fed cattle (O'Sullivan et al., 2003) and Muramoto et al. (2003) found that dietary b-carotene supplementation lengthened the colour life of Japanese Black cattle. "
    [Show abstract] [Hide abstract] ABSTRACT: The aim of this study was to evaluate the effect of two winter diets (WD) (100 F, i.e. 100% forage, 8.3 kg DM of lucerne hay + 0.3 kg DM of straw; and 65F:35C, i.e. 65% forage:35% concentrate, 5.4 kg DM lucerne hay + 0.3 kg DM straw + 3.0 kg DM barley), offered during 118 days on meat quality traits of 20-month old steers finished on mountain pasture supplemented with 4.1 kg DM barley d-1. Longissimus thoracis intramuscular fat content and its fatty acid profile were determined (in vivo) after one month on pasture. The intramuscular fat content, fatty acid profile, texture (1, 8 and 15 days of ageing), colour (1, 2, and 8 days of oxygen exposure) and sensorial quality (8 and 15 days ageing) were evaluated post-mortem after 163 days on the finishing diet. Intramuscular fat content and fatty acid profile were affected by the WD in vivo (p<0.05) but not post-mortem. Meat pH was not affected by the WD but the texture was affected by the interaction between the WD and the ageing time (p<0.001), maximum stress decreased more rapidly in the 100F diet in the first 8 days of ageing. Meat colour was only affected by the oxygen-exposure time (p<0.001). Panel test variables were not affected by the WD, but ageing time affected beef flavour intensity (p<0.05). In conclusion, the winter diet affected intramuscular fat content after one month of grazing but had no major effects on post-mortem meat quality of pasture-finished steers.
    Full-text · Article · Nov 2012
    • "his may explain inconsistencies and anomalies which are present when colour stability of grass-and grain-fed beef are com- pared. Descalzo et al. (2005) reported that pasture-fed steers had 1.5 times more ascorbic acid, twice the a-tocopherol concentration and 7.5 times the b-carotene concentration in Psoas major muscle than grain-fed counterparts. Muramoto et al. (2003) reported that steaks from b-carotene supplemented concentrate and hay-fed steers had longer colour display lives by up to 3 d, although the level of supplementation was such that daily b-carotene intake, at 7500 mg per head, was probably higher than on a grass diet. The antioxidant concentrations reported by Descalzo et al. (2005) would"
    [Show abstract] [Hide abstract] ABSTRACT: The colour of bovine subcutaneous (sc) adipose tissue (carcass fat) depends on the age, gender and breed of cattle. Diet is the most important extrinsic factor but its influence depends on the duration of feeding. Cattle produced under extensive grass-based production systems generally have carcass fat which is more yellow than their intensively-reared, concentrate-fed counterparts and this is caused by carotenoids from green forage. Although yellow carcass fat is negatively regarded in many countries, evidence suggests it may be associated with a healthier fatty acid profile and antioxidant content in beef, synonymous with grass feeding. Nonetheless, management strategies to reduce fat colour of grass-fed cattle are sought after. Current research suggests that yellow colour of this tissue is reduced if pasture-fed cattle are converted to a grain-based diet, which results in accretion of adipose tissue and dilution of carotenoids. Colour changes may depend on the initial yellow colour, the carotene and utilisable energy in the finishing diet, the duration of finishing, the amount of fat accumulated during finishing and the rate of utilisation of carotene from body fat. Differences in nutritional strategies which cause differences in fatty acid composition may be reflected by differences in fat colour and carotenoid concentration. Fat colour and carotenoids are prominent among a panoply of measurements which can aid the authentication of the dietary history and thus to some extent, the origin of beef, although this potential utility is complicated by the simultaneous rather than discrete use of forages and concentrates in real production systems.
    Full-text · Article · Jan 2009
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