Study on the Antioxidant Ability in Longissimus doris of Different Breeds of Beef Cattle

The objective of this study was to investigate the lipid oxidation characteristics of different cattle breeds and provide data for the high quality beef production.The longissimus dorsi of five cattle breeds including Limousin,Simmental,Luxi,Jinnan and Qinchuan cattle were selected for comparison.Intramuscular fat content,drip loss(24 hour),lipid peroxides(PV),meat colour and thiobarbituric acid reactive substances(TBARS)(0-72 h)at 0-4 ℃ were measured.The results showed that the intramuscular fat content and drip loss(24 hour) of longissimus dorsi had no significant differences among different cattle breeds;The a* and b* values in all cattle breeds decreased gradually during 0-72 h;After 4 h,the a* value of Limousin was the highest among all breeds.The a* value of Limousin at 8 h and 12 h was significantly higher(P0.05) than that of Luxi and Qinchuan.After 24 h,a* value of Limousin was significantly higher(P0.05) than that of Simmental;The values of PV and TBARS gradually increased with the increase of storage time for all cattle breeds.Limousin had the slowest increase for PV and TBARS,and Qinchuan and Luxi cattle showed the faster increase for PV and TBARS.In summary,there are no significant differences in intramuscular fat and drip loss among all breeds cattle,however Limousin cattle can keep meat colour and antioxidant ability for longer time during the storage.