Arginine supplementation may improve color and redox stability of beef loins through delayed onset of mitochondrial-mediated apoptotic processesopen access
- Tuell, Jacob R.; Kim, Hyun-Wook; Zhang, Jiaying; Guedes, Juliana; Seo, Jin-Kyu; Schoonmaker, Jon P.; Kim, Yuan H. Brad
- Issue Date
- ELSEVIER SCI LTD
- Beef quality; Arginine diet; Meat color; Mitochondrial apoptosis; Nitric oxide; Oxidative stability
- FOOD CHEMISTRY, v.343
- Journal Title
- FOOD CHEMISTRY
- The objective of this study was to evaluate the effects of arginine (ARG) and/or lysine (LYS) supplementation on meat quality and oxidative stability of beef loins. Steers (n = 40) were split among four dietary treatments (control, ARG, LYS or ARGLYS). The loins (longissimus lumborum) were obtained at 1 day postmortem and aged either 14 or 28 days prior to cutting of steaks for 7 days of display. No impacts of diet treatments on instrumental tenderness, water-holding capacity and fatty acid profiles were found (P > 0.05). Extended aging significantly decreased lipid oxidative stability, color stability and reducing ability of loins. However, steaks from ARG and ARGLYS maintained superior color stability coupled with lower mitochondrial membrane permeability and higher cytochrome c redox stability compared to control (P < 0.05). These results indicate that ARG supplementation can improve color stability of beef loins possibly through delayed onset of mitochondrial-mediated apoptotic processes.
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- 농업생명과학대학 > 동물생명융합학부 > Journal Articles
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