Influence of early postmortem protein oxidation on beef quality

Area of Science:

• Meat Science
• Food Chemistry
• Animal Nutrition

Background:

• Protein oxidation is a significant factor affecting meat quality.
• Early postmortem events influence meat color and texture.
• Vitamin E is an antioxidant with potential benefits for meat preservation.

Purpose of the Study:

• To investigate the impact of early postmortem protein oxidation on beef steak color and tenderness.
• To evaluate the role of vitamin E supplementation and irradiation on protein oxidation and meat quality.

Main Methods:

• Steers were fed diets with (VITE) or without (CON) vitamin E.
• Longissimus lumborum (LM) steaks were subjected to irradiation or non-irradiation.
• Color (L*, a*, b*), shear force, and protein carbonyl content were measured after various aging times.

Main Results:

• Vitamin E-fed steers had higher alpha-tocopherol content.
• Irradiated steaks exhibited reduced color values (L*, a*, b*) and increased protein oxidation (carbonyl content).
• Higher protein carbonyl content correlated with increased Warner-Bratzler shear force, indicating reduced tenderness.

Conclusions:

• Early postmortem protein oxidation, exacerbated by irradiation, negatively affects beef color and tenderness.
• Vitamin E supplementation mitigated sarcoplasmic protein oxidation.
• Controlling early postmortem oxidation is crucial for maintaining fresh meat quality.