000168510 001__ 168510
000168510 005__ 20260209162330.0
000168510 0247_ $$2doi$$a10.1016/j.meatsci.2026.110045
000168510 0248_ $$2sideral$$a147934
000168510 037__ $$aART-2026-147934
000168510 041__ $$aeng
000168510 100__ $$aCougo, Ana Carolina T.S.
000168510 245__ $$aBioactive compounds and fatty acid composition in raw and cooked beef with two different ageing periods
000168510 260__ $$c2026
000168510 5060_ $$aAccess copy available to the general public$$fUnrestricted
000168510 5203_ $$aThis study investigated the effects of ageing period (5 vs. 90 days) and meat status (raw vs. cooked) in a 2 × 2 factorial design on the concentration of bioactive compounds, intramuscular fat content and fatty acid composition of the longissimus lumborum muscle in beef. Samples were collected from 20 Angus steers finished on pasture. Significant (P < 0.05) interactions between ageing period and meat status were found for l-carnitine, glutathione, and taurine. Taurine and glutathione concentrations were greater (P < 0.05) in raw beef aged for 90 days, while L- carnitine content was lower in cooked meat aged for 5 days than the other treatments. Concentrations of coenzyme Q10, glutathione, l-carnitine, and taurine were higher (P < 0.05), and carnosine and anserine content were lower (P < 0.05) in meat aged for 90 days compared to 5 days. All bioactive compounds presented greater (P < 0.05) concentrations in raw than cooked meat. Beef aged for 90 days presented a greater (P < 0.05) proportion of intramuscular fat (IMF), and concentrations of saturated fatty acids (SFA), monounsaturated (MUFA), n-6 polyunsaturated fatty acids (PUFA)/n-3 PUFA ratio, atherogenic and thrombogenic indices. Cooking increased (P < 0.05) the concentrations of all fatty acids, however the PUFA/SFA ratio was greater (P < 0.05) in raw meat. Our findings show that ageing and cooking affect the bioactive compounds concentrations and fatty acids present in beef, and both factors should be considered to really know what meat provides under the conditions in which it is consumed.
000168510 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttps://creativecommons.org/licenses/by-nc-nd/4.0/deed.es
000168510 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000168510 700__ $$aSouza, Guillermo de
000168510 700__ $$aBonjour, Florencia
000168510 700__ $$aIrigaray, Bruno A.
000168510 700__ $$aJachmanián, Iván
000168510 700__ $$aBrito, Gustavo
000168510 700__ $$0(orcid)0000-0002-8180-8663$$aCampo, María del Mar$$uUniversidad de Zaragoza
000168510 700__ $$aIbáñez, Facundo
000168510 700__ $$aLuzardo, Santiago
000168510 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal
000168510 773__ $$g234 (2026), 110045 [8 p.]$$pMeat sci.$$tMeat Science$$x0309-1740
000168510 8564_ $$s839248$$uhttps://zaguan.unizar.es/record/168510/files/texto_completo.pdf$$yVersión publicada
000168510 8564_ $$s2476373$$uhttps://zaguan.unizar.es/record/168510/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000168510 909CO $$ooai:zaguan.unizar.es:168510$$particulos$$pdriver
000168510 951__ $$a2026-02-09-14:42:27
000168510 980__ $$aARTICLE