Conjugated Linoleic Acid and Cholesterol Oxidative Products Generated in Hot Boned Beef Semimembranosus Muscle as Affected by Rigor Temperature, Ageing and Display Time.

Tanyaradzwa E. Mungure,Eric N. Ponnampalam,Alaa El-Din A. Bekhit,E. John Birch,Ian Stewart,Isam A. Mohamed Ahmed,Fahad Y. Al-Juhaimi

doi:10.3390/foods9010043

Tanyaradzwa E. Mungure, Eric N. Ponnampalam + Show 5 more

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https://doi.org/10.3390/foods9010043

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Abstract

The present study investigated the effect of processing parameters comprising rigor temperature, ageing and display time on conjugated linoleic acid (CLA) concentrations, stability and the development of cholesterol oxidation products in hot boned beef semimembranosus muscles. Meat samples, having attained rigor mortis at 5 °C and 25 °C, were vacuum packed and aged for 7 and 14 days and then displayed under aerobic conditions for 7 days at 4 °C. Lipid was extracted at each time interval then 1H NMR and GC-FID were used for CLA quantification. The cholesterol oxidation products (COPs) were separated from lipids via column chromatography and derivatized for GC-FID. The CLA content was not affected by the rigor temperature, ageing and display time (p > 0.05). The cholesterol oxidative stability was not affected by rigor temperature (p > 0.05) but was affected by ageing and display time (p < 0.05). The COPs, 7α- and 7β-hydroxycholesterol, and 7-ketocholesterol were positively identified and their quantities increased with ageing and display time (p < 0.05). These results demonstrate that the production of COPs in semimembranosus muscle was significantly altered by the ageing and display time parameters but not by the rigor temperature used in this study.

Highlights

Meat and processed meat products have been reported to contribute up to 25%–30% of total dietary conjugated linoleic acid (CLA) intake in the Western world [1]
The outcome of this study shows that CLA concentrations were not affected by the processing conditions used
The results suggest that higher rigor temperatures may be used to hasten rigor mortis in hot boned SM muscle without compromising CLA levels

Summary

Introduction

Meat and processed meat products have been reported to contribute up to 25%–30% of total dietary conjugated linoleic acid (CLA) intake in the Western world [1]. CLA is a collective term for a group of positional and geometric isomers of linoleic acid (c9, c12-octadecadienoic acid). They have two double bonds separated by a single carbon bond, conjugated bonds [2]. Foods 2020, 9, 43 identified as CLAs. Through the years, the list of known positive physiological and nutritional benefits from dietary CLA consumption has increased. The list of known positive physiological and nutritional benefits from dietary CLA consumption has increased These positive benefits include anticarcinogenic and antithrombotic effects, cardiovascular disease interactions, and their potential support of the immune system and bone health, to name a few [2,4]. Previous work on CLAs in red meat have focused predominantly on the effect of dietary regimes, supplementation, age and sex, with limited work performed on the implications of processing parameters on CLA concentrations and cholesterol oxidation (i.e., interactions of rigor temperature, ageing and displaying times) [5,6,7,8]

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