Título:
Bioactive compounds and fatty acid composition in raw and cooked beef with two different ageing periods
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Autor:
Cougo, Ana Carolina T.S.
de Souza, Guillermo
Bonjour, Florencia
Irigaray, Bruno A.
Jachmanián, Iván
Brito, Gustavo
Campo, María del Mar
Ibánez, Facundo
Luzardo, Santiago
de Souza, Guillermo
Bonjour, Florencia
Irigaray, Bruno A.
Jachmanián, Iván
Brito, Gustavo
Campo, María del Mar
Ibánez, Facundo
Luzardo, Santiago
Tutor:
Tipo de documento:
Artículo
Editor:
Palabras clave:
Anserina
Carnosina
Coenzima Q10
Glutatión
Lípidos
Péptidos
Carnosina
Coenzima Q10
Glutatión
Lípidos
Péptidos
Descriptores:
Año de publicación:
2026
Contenido:
Resumen:
This study investigated the effects of ageing period (5 vs. 90 days) and meat status (raw vs. cooked) in a 2 × 2
factorial design on the concentration of bioactive compounds, intramuscular fat content and fatty acid composition
of the longissimus lumborum muscle in beef. Samples were collected from 20 Angus steers finished on
pasture. Significant (P < 0.05) interactions between ageing period and meat status were found for L-carnitine,
glutathione, and taurine. Taurine and glutathione concentrations were greater (P < 0.05) in raw beef aged for 90
days, while L- carnitine content was lower in cooked meat aged for 5 days than the other treatments. Concentrations
of coenzyme Q10, glutathione, L-carnitine, and taurine were higher (P < 0.05), and carnosine and
anserine content were lower (P < 0.05) in meat aged for 90 days compared to 5 days. All bioactive compounds
presented greater (P < 0.05) concentrations in raw than cooked meat. Beef aged for 90 days presented a greater
(P < 0.05) proportion of intramuscular fat (IMF), and concentrations of saturated fatty acids (SFA), monounsaturated
(MUFA), n-6 polyunsaturated fatty acids (PUFA)/n-3 PUFA ratio, atherogenic and thrombogenic
indices. Cooking increased (P < 0.05) the concentrations of all fatty acids, however the PUFA/SFA ratio was
greater (P < 0.05) in raw meat. Our findings show that ageing and cooking affect the bioactive compounds
concentrations and fatty acids present in beef, and both factors should be considered to really know what meat
provides under the conditions in which it is consumed.
Descripción:
Editorial:
Elsevier
EN:
Meat Science, v. 234, 2026. -- e110045
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Citación:
Cougo, A., de Souza, G., Bonjour, F. y otros. "Bioactive compounds and fatty acid composition in raw and cooked beef with two different ageing periods" [en línea] . Meat Science, v. 234, 2026. -- e110045. 8 p.
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https://hdl.handle.net/20.500.12008/55393
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Licencia Creative Commons Atribución - No Comercial - Sin Derivadas (CC - By-NC-ND 4.0)
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| Ficheros | Descripción | Tamaño | Formato | ||
|---|---|---|---|---|---|
| Texto completo.pdf | — | 826.87 KB | Adobe PDF |