The effect of cattle breed and muscle type on discoloration and various biochemical parameters in fresh beef

The levels of nonprotein sulfhydryls (NPSH), glutathione disulfide (GSSG), nicotinamide adenine dinucleotide (NAD), hypoxanthine (Hx), xanthine (X) and the extent of lipid (TBA) and pigment oxidation (%MetMb) were determined in longissimus and gluteus medius muscles during storage at 4 degrees C. Muscles were obtained from Holstein and crossbred beef steers. Holstein beef displayed higher values for %MetMb, NAD and TBA and lower values for GSSG and Hx than crossbred beef (P less than .05). These two breed groups did not differ (P greater than .05) in X and NPSH. During storage, GSSG, Hx, X, %MetMb, GSSG/NPSH ratio and TBA value all increased, whereas NAD and NPSH decreased. Compared to the longissimus, the gluteus medius had greater %MetMb, TBA value, GSSG/NPSH ratio and Hx but lower (P less than .05) NAD and NPSH. Differences between Holstein and crossbred animals and between gluteus medius and longissimus muscles in meat color stability may be dependent on inherent metabolic differences.