Influence of crude glycerin inclusion in the diet, genetic group and postmortem aging time on color of three bovine muscles

摘要

The study objective was to evaluate the effects of crude glycerin (CG) inclusion in the diet, genetic group and postmortem aging on color of three bovine muscles. Young beef bulls were assigned to a completely randomized design in a 2 × 2 factorial, with repeated measurements (0 and 7 days of aging), two genetic groups (12 Nellore, NE, and 12 F_1 Angus x Nellore, AN, bulls), and two levels of CG inclusion in the diet (5 and 15 %, total DM). Samples of Longissimus dorsi (LD), Glutens medius (GM) and Biceps femoris (BF), were taken for instrumental color analysis. The surface color measurement (CIE L~* a~* b~*) for each muscle sample was evaluated at d 0 and d 7. There was no interaction (P>0.05) of CG inclusion in the diet x genetic group x aging time on any muscle color. Inclusion of CG in the diet did not affect (P>0.05) color of the muscles evaluated. Aged muscles had increased (P<0.05) b~* and hue angle values, as well as decreased (P<0.05) saturation index (SI) values than non-aged muscles. BF muscle from Nellore bulls had greater (P<0.05) L~* value than of AN. Non-aged BF had greater (P<0.05) L~* value than aged BF, whereas the opposite was observed on LD. Aging for 7 days increased (P<0.05) LD and GM (P<0.05) a~* values. Aging seems to have distinct effects on color of different muscles from Bos indicus cattle carcass, suggesting more studies are needed to unravel color dynamics on beef produced by Zebu cattle.