The Oxidative and Color Stability of Beef from Steers Fed Pasture or Concentrate during Retail Display

The Oxidative and Color Stability of Beef from Steers Fed Pasture or Concentrate during Retail Display

Beef production in Uruguay is based on pasture (~85%) or concentrate (~15%), resulting in differences in meat quality. The objective of this study was to compare the oxidative stability and color of beef from these two systems during refrigerated retail display. For these purposes, the <i>Semi...

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Bibliographic Details
Main Authors: Alejandra Terevinto, María Cristina Cabrera, Fernanda Zaccari, Ali Saadoun
Format: Article
Language:English
Published: MDPI AG 2023-09-01
Series:Animals
Subjects:
lipid oxidation
protein oxidation
β-carotene
α-tocopherol
fatty acid
heme iron
Online Access:https://www.mdpi.com/2076-2615/13/18/2972

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