Meat Colour Stability and Fatty Acid Profile in Commercial Bison and Beef


  •  Galbraith, J. K.    
  •  Aalhus, J. L.    
  •  Juárez, M.    
  •  Dugan, M. E. R.    
  •  Larsen, I. L.    
  •  Aldai, N.    
  •  Goonewardene, L. A.    
  •  Okine, E. K.    

Abstract

Commercial bison meat has been found to discolour more rapidly than beef in retail display. The influence of fat content, fat composition and vitamin E on the colour stability of commercially produced bison and beef were examined. Longissimus samples from grain-fed beef (n = 20) and grass-fed bison (n = 14) were analyzed for fat content, fatty acid composition, vitamin E levels, pigments, TBARS and retail stability. Intramuscular fat content was lower and richer in PUFA in bison (P < 0.01) compared to beef. Pigment and TBARS levels in bison were significantly higher (P < 0.01), leading to higher (P < 0.01) metmyoglobin levels. Regression analysis results showed that differences in total fat content and fatty acid composition were the most responsible factors for early discolouration of commercial bison meat compared to commercial beef. In conclusion, total fat and fatty acid composition can be manipulated to improve the colour stability of bison meat.



This work is licensed under a Creative Commons Attribution 4.0 License.
  • Issn(Print): 1927-0887
  • Issn(Onlne): 1927-0895
  • Started: 2012
  • Frequency: bimonthly

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