The Effects of Oxidation on the Physicochemical Properties of Semitendinosusand Vastus Lateralis Muscles from Thai Native Cattle (Bos indicus | [International Journal of Veterinary Science • 2023]

Author(s):

1. Ari Wibowo: Food Technology and Innovation Centre of Excellent, Department of Agro-Industry, School of Agricultural Technology, Walailak University, Thasala, Nakhon Si Thammarat, Thailand, ; Departement of Animal Husbandry, Faculty of Agriculture, Universitas Mulawarman, Gunung Kelua Campus, Pasir Balengkong Street, Samarinda, East Kalimantan, Indonesia,

2. Nurul Fajrih: Departement of Animal Husbandry, Faculty of Agriculture,Universitas Mulawarman, Gunung Kelua Campus, Pasir Balengkong Street, Samarinda, East Kalimantan, Indonesia,,

3. Worawan Panpipat: Food Technology and Innovation Centre of Excellent, Department of Agro-Industry, School of Agricultural Technology, Walailak University,Thasala, Nakhon Si Thammarat, Thailand

4. Siriporn Riebroy: Food and Nutrition Program, Faculty of Agriculture, Kasetsart University,Bangkok, Thailand,

5. Suhardi: Departement of Animal Husbandry, Faculty of Agriculture,Universitas Mulawarman, Gunung Kelua Campus, Pasir Balengkong Street, Samarinda, East Kalimantan, Indonesia,

6. Manat Chaijan: Food Technology and Innovation Centre of Excellent, Department of Agro-Industry, School of Agricultural Technology, Walailak University,Thasala, Nakhon Si Thammarat, Thailand,

Abstract:

The objective of this study was to examine the effects of oxidation on the Semi-tendinosus (ST) and Vastus lateralis (VL) muscles of Thai native cattle (Kamphaeng Saen beef cattle). The muscle samples ST and VL (n = 6) were collected from three cows and sliced into 3 cm steaks. These steaks were stored at 50°C for seven days and analyzed for proximate and myoglobin content on day 0. The pH, expressible drip, cooking loss, surface color L*(lightness), a* (redness/greenness), and b*(yellowness/blueness), hardness and values of Thiobarbituric Acid Reactive Substances (TBARS) were monitored from day 0 to day 7 of storage. The results indicated that the vastus lateralis muscle was more susceptible to lipid oxidation in terms of TBARS compared to the ST muscle, which was linked to its higher percentage of myoglobin on days 5 and 7 of storage. Additionally, a decline in the redness/greenness of surface color (a* value) of the vastus lateralis muscle was observed on days 5 and 7, concomitantly with an increase in myoglobin and TBARS content, indicating discoloration. These changes were attributed to the differences in anatomical position and physical activity of these muscles. These findings suggest that muscle source can influence the rate of deterioration and discoloration during chilled storage.

Page(s): 838-846

DOI: 10.47278/journal.ijvs/2023.044

Published: Journal: International Journal of Veterinary Science, Volume: 12, Issue: 6, Year: 2023

Keywords:

Lipid oxidation , Discoloration , Semitendinosus , Vastus lateralis , Thai Native Cattle

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