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Injection of conjugated linoleic acid into beef strip loins
R T Baublits1, F W Pohlman, A H Brown
1Department of Animal Science, University of Arkansas, Fayetteville, AR 72701, USA.
Meat Science
|November 9, 2011
Summary
Conjugated linoleic acid (CLA) injections in beef strip loins effectively increased CLA levels and created artificial marbling. Powder and oil CLA sources showed varying effects on marbling scores and TBARS, with powder offering similar color and flavor to controls.
Area of Science:
- Food Science
- Meat Science
- Nutritional Biochemistry
Background:
- Conjugated linoleic acid (CLA) is a group of fatty acids with potential health benefits.
- Understanding CLA's impact on meat quality and its application in beef production is crucial for the food industry.
Purpose of the Study:
- To evaluate the effectiveness of injecting conjugated linoleic acid (CLA) into beef strip loins.
- To assess the impact of different CLA sources (powder and oil) on fatty acid composition, lipid oxidation, and meat quality characteristics, including artificial marbling.
Main Methods:
- Beef strip loins (IMPS 180) were sectioned and injected with either a powder CLA source, an oil CLA source, or left untreated (control).
- CLA isomer content, Thiobarbituric Acid Reactive Substances (TBARS) for lipid oxidation, instrumental color, and sensory attributes were analyzed.
- Artificial marbling was assessed using USDA marbling scores.
Main Results:
- Both powder and oil CLA injections significantly increased CLA isomer levels in beef steaks compared to controls.
- Powder CLA resulted in lower TBARS values than controls, indicating reduced lipid oxidation.
- Oil and powder CLA injections successfully created artificial marbling, with Powder steaks achieving USDA Modest scores.
Conclusions:
- Injecting conjugated linoleic acid (CLA) is an effective method to enhance CLA content in beef.
- CLA injection can influence lipid oxidation and create artificial marbling, offering potential for improved beef product quality.
