Lipid profile and oxidative stability of beef cuts from Urabá (Antioquia, Colombia): A step towards global commercialization
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| Natura: | Artículo científico |
| Lingua: | en |
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Universidad Nacional de Colombia
2022
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| _version_ | 1876461575443841024 |
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| author | Diego Alonso Restrepo-Molina |
| author_facet | Diego Alonso Restrepo-Molina |
| contents | Lipid profile and oxidative stability of beef cuts from Urabá (Antioquia, Colombia): A step towards global commercialization Diego Alonso Restrepo-Molina María Victoria Álvarez-Henao Benjamín Rojano Andrés Felipe Alzate-Arbeláez Yudy Duarte-Correa Agrociencias fat meat oxidation stability Lipid content The commercialization of beef is an activity of great relevance for the department of Antioquia (Colombia), particularly in the Urabá region. The objective of this study was to evaluate the fat content, lipid composition, and some indicators of lipid oxidation and protein in beef from the Urabá region. 72 samples of beef cuts (loin and neck) of categories 3, 4 and 5 stars were analyzed. There were no statistical differences (p > 0.05) between the fat content of cuts from the neck (11.64 ± 7.25 %) and loin (10.49 ± 5.60 %), or in the amount of saturated, monounsaturated, and polyunsaturated fat. There was no difference between the samples evaluated for lipid oxidation (TBARS). The lowest protein oxidation (4.48 ± 0.21 nmol carbonyl compounds/mg protein) and peroxide values (2.71 ± 0.12 mEq oxygen/kg sample) coincided with the samples with the lowest total fat content. The results provide tools for establishing quality standards for meat from this region that will allow it to enter new markets in the future. 2022 artículo científico 0120-2812 https://www.redalyc.org/articulo.oa?id=169977452003 https://www.redalyc.org/journal/1699/169977452003/ https://www.redalyc.org/journal/1699/169977452003/html/ https://www.redalyc.org/journal/1699/169977452003/169977452003.epub https://www.redalyc.org/journal/1699/169977452003/movil 10.15446/acag.v71n3.106050 en http://www.redalyc.org/revista.oa?id=1699 Acta Agronómica application/pdf Universidad Nacional de Colombia Acta Agronómica (Colombia) Num.3 Vol.71 |
| format | Artículo científico |
| id | redalyc_169977452003 |
| institution | Redalyc |
| language | en |
| publishDate | 2022 |
| publisher | Universidad Nacional de Colombia |
| spellingShingle | Lipid profile and oxidative stability of beef cuts from Urabá (Antioquia, Colombia): A step towards global commercialization Diego Alonso Restrepo-Molina Agrociencias fat meat oxidation stability Lipid content Lipid profile and oxidative stability of beef cuts from Urabá (Antioquia, Colombia): A step towards global commercialization Diego Alonso Restrepo-Molina María Victoria Álvarez-Henao Benjamín Rojano Andrés Felipe Alzate-Arbeláez Yudy Duarte-Correa Agrociencias fat meat oxidation stability Lipid content The commercialization of beef is an activity of great relevance for the department of Antioquia (Colombia), particularly in the Urabá region. The objective of this study was to evaluate the fat content, lipid composition, and some indicators of lipid oxidation and protein in beef from the Urabá region. 72 samples of beef cuts (loin and neck) of categories 3, 4 and 5 stars were analyzed. There were no statistical differences (p > 0.05) between the fat content of cuts from the neck (11.64 ± 7.25 %) and loin (10.49 ± 5.60 %), or in the amount of saturated, monounsaturated, and polyunsaturated fat. There was no difference between the samples evaluated for lipid oxidation (TBARS). The lowest protein oxidation (4.48 ± 0.21 nmol carbonyl compounds/mg protein) and peroxide values (2.71 ± 0.12 mEq oxygen/kg sample) coincided with the samples with the lowest total fat content. The results provide tools for establishing quality standards for meat from this region that will allow it to enter new markets in the future. 2022 artículo científico 0120-2812 https://www.redalyc.org/articulo.oa?id=169977452003 https://www.redalyc.org/journal/1699/169977452003/ https://www.redalyc.org/journal/1699/169977452003/html/ https://www.redalyc.org/journal/1699/169977452003/169977452003.epub https://www.redalyc.org/journal/1699/169977452003/movil 10.15446/acag.v71n3.106050 en http://www.redalyc.org/revista.oa?id=1699 Acta Agronómica application/pdf Universidad Nacional de Colombia Acta Agronómica (Colombia) Num.3 Vol.71 |
| title | Lipid profile and oxidative stability of beef cuts from Urabá (Antioquia, Colombia): A step towards global commercialization |
| topic | Agrociencias fat meat oxidation stability Lipid content |
| url | https://www.redalyc.org/articulo.oa?id=169977452003 https://www.redalyc.org/journal/1699/169977452003/ https://www.redalyc.org/journal/1699/169977452003/html/ https://www.redalyc.org/journal/1699/169977452003/169977452003.epub https://www.redalyc.org/journal/1699/169977452003/movil |