Lipid profile and oxidative stability of beef cuts from Urabá (Antioquia, Colombia): A step towards global commercialization

Abstract

The commercialization of beef is an activity of great relevance for the department of Antioquia (Colombia), particularly in the Urabá region. The objective of this study was to evaluate the fat content, lipid composition, and some indicators of lipid oxidation and protein in beef from the Urabá region. 72 samples of beef cuts (loin and neck) of categories 3, 4 and 5 stars were analyzed. There were no statistical differences (p > 0.05) between the fat content of cuts from the neck (11.64 ± 7.25 %) and loin (10.49 ± 5.60 %), or in the amount of saturated, monounsaturated, and polyunsaturated fat. There was no difference between the samples evaluated for lipid oxidation (TBARS). The lowest protein oxidation (4.48 ± 0.21 nmol carbonyl compounds/mg protein) and peroxide values (2.71 ± 0.12 mEq oxygen/kg sample) coincided with the samples with the lowest total fat content. The results provide tools for establishing quality standards for meat from this region that will allow it to enter new markets in the future.