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首页> 外文会议>ICoMST 2011;International conference of meat science and technology >Effect of castration on the protein oxidation and colour stability in aged beef
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Effect of castration on the protein oxidation and colour stability in aged beef

机译：去势对陈年牛肉蛋白质氧化和颜色稳定性的影响

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Changes of pH in muscle postmortem can influence antioxidant defence system, protein oxidation reactions, and colour stability in meat. The castration may affect the antioxidant defence system in animal by increasing carcass fat deposition and decreasing antioxidant enzymes activity. Thus, the objective of this work was to investigate the effect of castration on the pH changes, protein oxidation, and pigmentation in aged beef. Twelve male bovines (5 intact and 7 castrated) of the Nellore breed were used. The pH, carbonyl groups and metmyoglobin values were obtained from Longissimus dorsi muscles aged for 1, 7, 14 and 21 days. Data were analysed using PROC MIXED program of the SAS and Tukey test at a significance level of 5%. As a result, it was verified that castrated animals had lower pH values than intact animals. No effect of castration was detected for the carbonyl groups and metmyoglobin values. In turn, ageing of beef affected all the studied variables. The pH values increased on day 7 and 14 of ageing and decreased on day 21. The carbonyl groups values elevated since day 7 of ageing, remaining constant until day 21. Yet, the metmyoglobin values increased on day 7 of ageing, decreased on day 14, and remained constant until day 21. These results suggest that the castration modifies pH values, but does not affect protein oxidation and pigmentation of beef. Also, a relationship among pH, carbonyl groups and metmyoglobin values seems to exist along the ageing of beef.
机译：肌肉验尸后pH值的变化会影响抗氧化防御系统，蛋白质氧化反应和肉的颜色稳定性。去势可能通过增加car体脂肪沉积和降低抗氧化酶活性来影响动物的抗氧化防御系统。因此，这项工作的目的是研究去势对陈年牛肉pH值变化，蛋白质氧化和色素沉着的影响。使用了Nellore品种的十二个雄性牛（完整的5个，and割的7个）。从年龄分别为1、7、14和21天的背最长肌肌肉中获得pH，羰基和肌红蛋白值。使用SAS的PROC MIXED程序和Tukey测试对数据进行分析，显着性水平为5％。结果，证实了cast割的动物具有比完整动物更低的pH值。没有检测到去势对羰基和肌红蛋白值的影响。反过来，牛肉的老化影响了所有的研究变量。 pH值在老化的第7天和第14天增加，在第21天下降。羰基基团的值从老化的第7天开始一直升高，直到第21天保持恒定。然而，在老化的第7天，肌红蛋白值增加，在第14天下降。 ，并保持恒定直到第21天。这些结果表明去势可以改变pH值，但不会影响牛肉的蛋白质氧化和色素沉着。同样，pH，羰基和肌红蛋白值之间的关系似乎随着牛肉的老化而存在。

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