Detection Of Reactive Oxygen Species As A Possible Maker Of Quality Of Bovine Meat

The aim was to detect Reactive Oxygen Species (ROS) and evaluate the quality of carcasses and beef from cold storage slaughterhouses located at the Federal District area, and the possible use of the ROS as a quality marker. Data and samples obtained from a total of 33 animals and their respective carcasses. Fragments of the extensor carpi radial is muscle were extracted to analyze the presence ROS, and samples of the Longissimus dorsi, 24h post-mortem for pH, colorimetric test, cooking loss and drip loss assessment and the sheer force. The presence of hematomas was detected in 28 carcasses, where the tail and croup (17/33) and flank (17/33) regions were the most affected. The electron paramagnetic resonance indicated an average of 52.59 ROS/g in the analyzed pieces. The meat quality tests indicated: 5.8 for the 24h post-mortem pH, L*29.34, a* 2.52 and b* 1.31 in calorimetry, 2.30 kg/f for the shearing force, 11.75% of cooking losses and 1.88% of drip losses. The statistical analyses demonstrated a tendency to positive correlation between the presence of hematomas with and the amount of ROS, and between the presence of hematomas and pH value.