Dataset of lipids, antioxidative status and color attributes in cows meat from slaughter to storage: impacts of diet supplementations and pre-slaughter stress

Abstract This data article presents a dataset with 34 values of the fatty acids composition and of indicators of lipid oxidation determined in the Longissimus dorsi and Semitendinosus from 71 Normand cull-cows at slaughter, after muscle ageing and after meat storage periods under different packaging conditions. Cows were subjected to 3 feeding diets and 2 slaughter protocols relative to pre-slaughter stress. The indicators of lipids, FA composition, antioxidative enzymes activities, antioxidative status and global lipid oxidation of the muscles, and meat at different time points and under different ageing and storage conditions, may be used to increase our understanding of the evolution of oxidation and consequences on color development. The last research article published on part of these data [1] is available for some interpretive insights: https://doi.org/10.1016/j.foodchem.2019.125668 .