Relationship between lipid peroxidation and fat content in Japanese Black beef Longissimus muscle during storage
2001
Sasaki, K. | Mitsumoto, M. | Kawabata, K.
We examined the relationship of crude fat content to lipid peroxidation of beef during storage. Longissimus muscle samples (fat content; 6.5-39.4%) from 27 Japanese Black beef steers were stored for 1, 4, 7 and 10 days, and thiobarbituric acid reactive substances (TBARS) and lipid hydroperoxides (LOOH) were determined. TBARS values increased significantly (P < 0.05), but LOOH did not change during the 10-day storage period. TBARS values were negatively correlated (P < 0.05) with fat content in samples stored for 1, 4, 7 and 10 days. LOOH values, however, were not significantly correlated with fat content except on day 1. Phospholipid contents were correlated (P < 0.01) with LOOH values on each measurement day, but not significantly correlated with TBARS values except on day 1. These findings indicated that: (1) high-fat beef had high preservative properties, and that; (2) TBARS formation was correlated with LOOH derived from phospholipid oxidation in the initial period of storage, and was correlated directly with fat content in a later period.
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