Abstract
Brazil is a major beef exporter to countries where religious slaughter without stunning is mandatory. Fresh beef color influences consumers’ purchase decisions, and harvest method influences beef quality attributes, such as color, water holding capacity, pH, and lipid oxidation. Beef color is a breed-specific trait, and the excitable temperament of Bos indicus cattle can affect fresh meat color. Nonetheless, the effects of harvest method on color and oxidative stabilities of beef from Bos indicus cattle have not been investigated yet. Therefore, our objective was to evaluate the impact of harvest method on color and oxidative stabilities of longissimus lumborum (LL) steaks from Bos indicus beef cattle. The LL muscles (24 h post-mortem) were obtained from 12 Nellore bull carcasses, harvested by either captive bolt stunning (CBP; n = 6) or without stunning (NST; n = 6). The muscles were fabricated into 2.54-cm steaks, aerobically packaged, and stored for 9 d at 4°C in darkness. Myoglobin concentration was analyzed on d 0, whereas pH, instrumental color, lipid oxidation, and water holding capacity were evaluated on d 0, 3, 6, and 9. While CBP and NST steaks exhibited similar (P > 0.05) myoglobin concentration (4.84 mg/g in CBP; 4.84 mg/g in NST), CBP steaks exhibited greater (P < 0.05) surface redness and color stability than their NST counterparts throughout the storage. On the other hand, NST steaks exhibited greater (P < 0.05) pH, yellowness, and water holding capacity than CBP steaks. Overall, the lightness and lipid oxidation were greater (P < 0.05) in NST steaks than their CBP counterparts. These results indicated that harvest method influences surface discoloration and oxidative stability of fresh LL steaks from Bos indicus cattle.
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