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KMID : 1024620120320040491
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Food Science of Animal Resources
2012 Volume.32 No. 4 p.491 ~ p.496
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Effect of Fattening Period on the Oxidative Stability of Holstein Beef Patties
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Kim Jong-in
Kang Sun-Moon
Kang Geun-Ho
Seong Pil-Nam
Jung Seok-Geun
Park Beom-Young
Kim Cheon-Jei
Cho Soo-Hyun
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Abstract
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The objective of this research was to investigate the effect of the fattening period (18, 21, and 24 mon) on the oxidative stability of Holstein beef patties. The ground Holstein steer beef samples (M. longissimus dorsi) were stored at 4℃ for 12 d and used for lipid oxidation, protein oxidation, myoglobin oxidation, and color measurements. Fat content was significantly (p<0.05) higher in the 24 mon group than in the 18 mon group. 2-thiobarbituric acid reactive substances content and metmyoglobin concentration were the highest (p<0.05) in the 24 mon group from 8 d of storage. Conjugated dienes content was significantly (p<0.05) higher in the 21 and 24 mon groups. Carbonyl content was the highest (p<0.05) in the 24 mon group at 12 d of storage. In surface meat color, the CIE L* value showed a lower level in the 21 and 24 mon groups from 4 d of storage. Although the CIE a* value was further lowered, the CIE b* value maintained a higher value in the 24 mon group during storage, compared to the other groups. Therefore, greater fattening period increased lipid oxidation, protein oxidation, and myoglobin oxidation in Holstein beef patties. Partially, the 24 mon group had the lowest oxidative stability.
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KEYWORD
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fattening period, Holstein, oxidative stability, beef patties
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