Utilization of fluorescence spectroscopy as a novel approach to evaluate the oxidative stability in beef retail displayed

Utilization of fluorescence spectroscopy as a novel approach to evaluate the oxidative stability in beef retail displayed

Beef samples from grazing steers finished with different seed-supplemented diets were vacuum packaged for 3, 14 and 56days (VC) and subsequently exposed to aerobic conditions (AE) for 0 and 5days. Different fluorescent compounds of interest in the oxidation process were detected in meat, namely tryp...

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Veröffentlicht in:Meat science 2016-09, Vol.119, p.7-13
Hauptverfasser: Pouzo, L.B., Zaritzky, N.E., Pavan, E., Rossetti, L., Descalzo, A.M.
Format: Artikel
Sprache:eng
Schlagworte:
Animals
Cattle
Color
Fluorescent compounds
Food Handling
Food Packaging
Food Storage
Meat
Oxidation
Oxidation-Reduction
Oxidative Stress
Red Meat - analysis
Shelf life
Spectrometry, Fluorescence
Thiobarbituric Acid Reactive Substances - analysis
Vacuum
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Beschreibung
Zusammenfassung:Beef samples from grazing steers finished with different seed-supplemented diets were vacuum packaged for 3, 14 and 56days (VC) and subsequently exposed to aerobic conditions (AE) for 0 and 5days. Different fluorescent compounds of interest in the oxidation process were detected in meat, namely tryptophan residues, Schiff bases and porphyrins. Tryptophan intensity fluorescence increased with 14days of VC; while Schiff bases intensity increased (P
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2016.03.027