Relationship between consumer scores and oxidative status of beef

52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities

Volumn , Issue , 2023, Pages 581-582

  Sierra, V ^a   Caballero, B ^b   Mocha, M ^a   Martinez M J ^a   Osoro, K ^a   Tolivia, D ^b   Rodriguez Colunga M J ^b   Coto Montes, A ^b   Olivan M ^a  

^a Área de Cultivos Hortofrutícolas y Forestales   (Spain)

^b UNIVERSITY OF OVIEDO   (Spain)

Author keywords

Beef; Muscular hypertrophy; Oxidative damage; Sensory quality; Tenderisation

Indexed keywords

EID: 85201246022     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (5)

1. Aldai N., Murray E.M., Oliván M., Martínez A., Troy D.J., Osoro K. and Nájera A.I. (2006) The influence of breed and mh-genotype on carcass conformation, meat physico-chemical characteristics, and the fatty acid profile of muscle from yearling bulls. Meat Science 72, 486-495.
2. Botsoglou N.A., Fletouris D.J., Papageorgiu G.E., Vassilopoulos V.N., Mantis A.J. and Trakatellis A.G. (1994) Rapid sensitive and specific Thiobarbituric Acid Method for Measuring Lipid Peroxidation in Animal Tissue, Food and Feedstuff Samples. Journal of Agriculture and Food Chemistry, 42, 1931-1937.
3. Caballero B., Sierra V., Vega-Naredo I., Tomás-Zapico C., Rodríguez-Colunga M.J., Tolivia D., Oliván M. and Coto-Montes A. (2006) Evolución de los enzimas antioxidantes en la maduración de carne procedente de dos cabañas autóctonas asturianas: Asturiana de los Valles y Asturiana de la Montaña. ITEA. Accepted.
4. Campo M.M., Nute G.R., Hughes S.I., Enser M., Wood J.D. and Richardson R.I. (2006) Flavour perception of oxidation in beef. Meat Science, 72, 303-311.
5. Oliván M., Coto-Montes A, Caballero B., Sierra V., Aldai N., Rodríguez-Colunga M.J. and Osoro K. (2004) Meat tenderization by acidic lysosomal proteinases associated with genotype in beef. In: Proceedings of ICoMST 2004, Helsinki.