Meat science · 2015
Effect of slaughter age on the antioxidant enzyme activity, color, and oxidative stability of Korean Hanwoo (Bos taurus coreanae) cow beef.
СтатьяПоддержка исследования: вне правительства СШАНазвание и аннотация: Перевод в очереди
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Cho Soohyun, Kang Geunho, Seong Pil-Nam, Park Beomyoung, Kang Sun Moon
Аннотация
This study investigated the effect of slaughter age on the antioxidant enzyme activity, lipid and protein oxidation, and color stability in striploins (M. longissimus lumborum) from Korean Hanwoo (Bos taurus coreanae) cows of different age groups (1.9 to 3.7, 4.0 to 4.8, 5.0 to 5.7, 6.0 to 6.9, and 7.5 to 11.5yr). Myoglobin content and the activities of catalase, superoxide dismutase, and glutathione peroxidase were significantly (P<0.05) increased in older cow beef. During refrigerated storage, 2-thiobarbituric acid reactive substances and protein carbonyls were significantly (P<0.05) increased in the meat from the older cows. The beef from older cows was darker and had lower color stability. These findings suggest that slaughter age has a negative effect on the color and lipid stability of Hanwoo cow beef.