Influence of finishing systems on hydrophilic and lipophilic oxygen radical absorbance capacity (ORAC) in beef

• Published in: Meat science 2008-11, Vol.80 (3), p.662-667
• Main Authors: Wu, C., Duckett, S.K., Neel, J.P.S., Fontenot, J.P., Clapham, W.M.
• Format: Article
• Language: English
• Subjects: Antioxidants; Beef; Biological and medical sciences; Food industries; Forages; Fundamental and applied biological sciences. Psychology; Meat and meat product industries; ORAC
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2008.03.003

The aim of this research was to: (1) develop a reliable extraction procedure and assay to determine antioxidant activity in meat products, and (2) assess the effect of beef finishing system (forage-finished: alfalfa, pearl millet or mixed pastures vs. concentrate-finished) on longissimus muscle antioxidant activity. The effect of extraction method (ethanol concentration and extraction time), protein removal, and sample preparation method (pulverization or freeze drying) were first evaluated to develop an antioxidant assay for meat products. Beef extracts prepared with low ethanol concentrations (20%) demonstrated higher hydrophilic ORAC. Protein removal prior to extraction reduced hydrophilic ORAC values. Sample preparation method influenced both hydrophilic and lipophilic ORAC, with pulverized samples containing higher hydrophilic and lipophilic ORAC values. Beef cattle finishing system (Forage: alfalfa, pearl millet, or natural pasture vs. concentrates) had little impact on muscle hydrophilic ORAC, but muscle from forage finished beef contained greater lipophilic ORAC. In addition, broiling of steaks reduced hydrophilic ORAC.