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dc.contributor.authorSiphambili, S.
dc.contributor.authorMoloney, Aidan
dc.contributor.authorO'Riordan, Edward G.
dc.contributor.authorMcGee, Mark
dc.contributor.authorMonahan, F.J.
dc.date.accessioned2022-11-03T12:08:40Z
dc.date.available2022-11-03T12:08:40Z
dc.date.issued2022-11-02
dc.identifier.citationS. Siphambili, A.P. Moloney and E.G. O’Riordan et al. (2022) Lipid and protein oxidation and colour stability during display in high oxygen modified atmosphere packaging of beef from late-maturing bulls fed rumen protected fish oil. Irish Journal of Agricultural and Food Research. DOI: 10.15212/ijafr-2022-0101en_US
dc.identifier.issn2009-9029
dc.identifier.urihttp://hdl.handle.net/11019/2867
dc.descriptionpeer-revieweden_US
dc.description.abstractIncreasing the concentration of polyunsaturated fatty acids (PUFA) in beef enhances its nutritional value but may compromise its oxidative shelf life. In this experiment, the impact of inclusion of rumen protected fish oil (PFO) in the finishing diet of late-maturing bulls on muscle fatty acid profile, antioxidant content, lipid stability, colour and protein oxidation was investigated. Charolais-sired suckler bulls were offered ad libitum, for 101 d pre-slaughter, a barley-based concentrate (C) or a concentrate containing rumen PFO. Following post-mortem ageing for 14 d, M. Longissimus thoracis muscle was subjected to simulated retail display (4°C, 1,000 lux for 12 h out of 24 h) for 3, 7 and 10 d in modified atmosphere packs (O2:CO2; 80:20). The concentrations of C22:6n-3, n-6 PUFA and total PUFA and the n-6:n-3 PUFA ratio were higher (P < 0.001) in muscle of PFO bulls compared to C bulls, while the α-tocopherol concentration was lower (P < 0.01). The concentrations of C18:3n-6, C20:4n-6, n-3 PUFA and highly peroxidisable PUFA were lower (P < 0.05) on day 14 compared to day 0 of display. Lipid oxidation after 10 d of display was higher (P < 0.05) in muscle of PFO bulls compared to C bulls but not to an extent that would be detected by a consumer. Colour stability was not affected. It is concluded that the increase in PUFA concentration achieved had minor effects on bull beef shelf life.en_US
dc.language.isoenen_US
dc.publisherTeagascen_US
dc.relation.ispartofseriesIrish Journal of Agricultural and Food Research;
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/*
dc.subjectlipid oxidationen_US
dc.subjectBullsen_US
dc.subjectantioxidantsen_US
dc.subjectcarbonylsen_US
dc.subjectfish oilen_US
dc.titleLipid and protein oxidation and colour stability during display in high oxygen modified atmosphere packaging of beef from late-maturing bulls fed rumen protected fish oilen_US
dc.typeArticleen_US
dc.identifier.doihttp://dx.doi.org/10.15212/ijafr-2022-0101
dc.contributor.sponsorDepartment of Agriculture, Food and the Marineen_US
dc.contributor.sponsorGrantNumber11/SF/322en_US
refterms.dateFOA2022-11-03T12:08:41Z
dc.source.journaltitleIrish Journal of Agricultural and Food Research
dc.identifier.eissn0791-6833
dc.identifier.eissn2009-9029


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  • IJAFR 2022 [16]
    Irish Journal of Agricultural and Food Research, volume 61, 2022

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Attribution-NonCommercial-ShareAlike 4.0 International
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