Texture profile, water holding capacity, antioxidant activity and lipid oxidation of beef during retail display from cattle fed total mixed ration supplemented with Capsicum frutescens L. and Curcuma longa L. powders

Abstract

This study aimed to elucidate the effects of supplementation of Capsicum frutescens L. or chili pepper (ChP) and Curcuma longa L. or turmeric (T) powders combination in total mixed ration (TMR) on texture profile, water holding capacity (WHC) and oxidative stability of beef during days 0, 5 and 10 of retail display. The experiment was carried out on 16 crossbred bulls (Brahman and Charolais) of about 2 years in age. The bulls were randomly assigned to 4 dietary treatment groups as follows: 1) TMR as control, 2) TMR + 1%ChP powder, 3) TMR + 1%T powder, and 4) TMR supplemented with a mixed powder of 1%ChP + 1%T, over a 6 months feeding period. The results revealed that the hardness and gumminess of control beef were higher than other groups, and the cohesiveness of beef from cattle fed a mixed powder of 1%ChP + 1%T was lower than other groups (P<0.05). Regarding WHC, the results showed that, on days 0 and 5 of storage, the control group meat had higher cooking losses than either the 1%T or a mixture of 1%ChP + 1%T groups (P<0.05). Also, on 0 and 5 days of retail display, the 1%ChP + 1%T group showed the highest antioxidant activity when compared to other groups (P<0.05). As for the lipid oxidation in beef, on day 5 of storage MDA level in control beef was higher than the 1%T or a mixture of 1%ChP + 1%T groups (P<0.05). It can be concluded that the combination of chili pepper and turmeric powder in TMR can improve texture, water holding capacity, and oxidative stability of beef during refrigerated storage. Keywords: Beef, Chili pepper, Cooking loss, Oxidative stability, Texture profile, Turmeric powder.