Page 258 - Natural Antioxidants, Applications in Foods of Animal Origin

Methods and Their Applications for Measuring 237
VetBooks.ir TABLE 6.6 (Continued)

Fatty acid analysis (FAME)
Calculated derivative values for oxidative stability and nutritional value
Fatty acid carbon notation
% FA (normalized) C14:0 C16:0 C18:0 C18:1 C18:2 C18:3 Total
FA distribution (mole fraction)
Grass fed 7.3% 41.3% 22.0% 26.1% 1.90% 1.40% 100%
Grain fed 12.9% 44.4% 8.90% 31.7% 1.90% 0.20% 100%

Stability and Calc. IV % IV (from APE BAPE IT AI DFA/
Nutritional value C 18:3) OFA
Grass fed 31.0 0.12% 62 5 0.47 1.06 1.53
Grain fed 33.0 0.02% 72 2 1.84 2.38 0.62

ratios are more favorable for grass fed beef. Similarly, IT and AI data (not
shown) are more desirable for grass fed beef. Beef in the form of HOX
MAPacked ground fresh beef offers consumers nutritional value, quality,
and convenience they seek. However, HOX MAPackages have a finite shelf
life because, during distribution and storage, meat becomes less red and
lipid oxidation products increase. The relationship between TBARS and
sensory (raw meat color) between raw HOX (80% oxygen, 20% carbon dioxide) MAPack-
aged ground boneless forequarter meat from grain fed versus grass fed/
grass finished beef.
Color (CIE L*a*b*) and TBARS were used for both grass fed and grain
fed MAPackaged raw, lean ground beef shelf-life study. Using both methods
provided information about what consumers value most—color or flavor.
The colorimetric data in the Figure 6.24 show grass fed beef; particularly
grass fed beef with the incorporation of rosemary natural oxidation inhibitor
is more color stable than grain fed beef.
However, the TBARS data (Fig. 6.25) show the necessity of early addi-
tion of an oxidation inhibitor (TBARS value at the “y” intercept for grass
fed beef without an oxidation inhibitor at T = 0). The data also show it is the
reactivity of the fatty acids not the fat content that is responsible for driving
oxidation. Information from both methods provides the information needed
to identify and address pre-emptively shelf-life challenges during the devel-
opment of products from grass fed beef, for example, raw HOX MAPack-
aged ground beef.