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首页> 外文期刊>Meat Science >Point of purchase fatty acid profile, oxidative status and quality of vacuum- packaged grass fed Australian beef held chilled for up to 12 weeks
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Point of purchase fatty acid profile, oxidative status and quality of vacuum- packaged grass fed Australian beef held chilled for up to 12 weeks

机译：购买点的脂肪酸特征，氧化状态和真空包装的经草饲冷藏的澳大利亚牛肉可冷藏长达12周的质量

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We investigated the fatty acid (FA) composition, oxidative biomarkers and quality traits of chilled beef. Specifically, striploin portions were held in vacuo and chilled (similar to 1.5 degrees C) for up to 12 weeks, and analysed dependent on their assigned chilled storage period (0, 2, 5, 8, 10 and 12 weeks). There were no practical effects observed on beef FA composition as a result of chilled storage - including several polyunsaturated FA (PUFA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Intramuscular fat content was found to have a covariate effect, but only for saturated FA and monounsaturated FA. Vitamin E and thiobarbituric acid reactive substances were unchanged. Furthermore, improvements to shear force and particle size were evident at 2 weeks and thereafter, no further variation was evident. These findings suggest that beef produced to be healthier based on the EPA, DHA and PUFA content will remain so, for up to 12 weeks. Likewise, beef quality will be preserved across this same period.
机译：我们调查了冰鲜牛肉的脂肪酸（FA）组成，氧化生物标志物和品质特征。具体地，将牛腰肉部分保持真空并冷却（类似于1.5摄氏度）长达12周，并根据其指定的冷藏时间（0、2、5、8、10和12周）进行分析。冷藏后对牛肉FA的组成没有实际影响，包括几种多不饱和FA（PUFA），二十碳五烯酸（EPA）和二十二碳六烯酸（DHA）。发现肌内脂肪含量具有协变量效应，但仅对饱和脂肪酸和单不饱和脂肪酸有影响。维生素E和硫代巴比妥酸反应性物质未变。此外，在2周时，剪切力和粒度的改善是明显的，此后，没有进一步的变化。这些发现表明，以EPA，DHA和PUFA含量为基础而生产出的健康牛肉将保持这种状态长达12周。同样，牛肉的质量将在同一时期内得以保持。

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