Page 259 - Natural Antioxidants, Applications in Foods of Animal Origin

238 Natural Antioxidants: Applications in Foods of Animal Origin
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Color Stability of Grass Fed vs. Grain Fed MAPackage (HOX) Lean Ground Beef
95% Cl for the Mean
30

25 I . l I
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0 "' I . . I · ! I •
* "' 20 : I . •
u
·c: I •
w • •
•
E 15 • •
:§ I • t
0
u
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10 • Oxidized

FIGURE 6.24 Color stability of HOX MAPackages of ground beef from “grass fed” and
“grain fed” was studied. MAPackages of ground beef from grass fed cattle were more color
stable than MAPackages of ground beef from grain fed cattle.

Comparison of Oxidative Stability
grass fed vs. grain fed ground lean beef
8.50 ,.-----------------
8.00 +-----------------
7.50 +------------------4
....
·
7.00 +--------T-----------:*
-
6.50 +--------,-,,--,,,;A'T~~ .... _ .. _ _,_=--=-=,., ........ _-_...., .. c..~·-~
6.00 +-------:::,.-'"------:'Tb---.• .. -:c • ,...--'-'''-----"1'
,
-
•
.
.
.
5.50 +----.. -:::,,......c:::...._-----;±:-;,, .......,_,.:...._ ____ --"'
5.00 +--,--,,-·"'------.-.. ,-;-. ..-.•1"---------
4.50 ;L~....._::---.• .., .. ,......,c:...._---=-------- -~-Grass Fed Control
4.00 -t-----.-.. ""··,.-'-'-'----------- ...... Grain Fed Control
.
3.50 +---.. :o ,..o.-'-'--------------
••
_
3.00 ... .....:..._ _____________
2.50 "F----------------- - ~ Grass Fed w/ r'mry
2.00 +----------------- ...... Grain Fed w/ r'mry
i·6g - - - - __ ,... ........ -·-·-·-·-·-·-·W··
o:5o ............ .
0.00 +--------,-------------,
T=O T+ll T+l4
Days Stored in 38°F (3°C) Cooler
FIGURE 6.25 When TBARS are paired with colorimetry (Fig. 24), the susceptibility to
oxidation reflects the changes in the composition of grass fed beef, in particular α linolenic.