Exploration of Microencapsulation of Arginine in Carnauba Wax (Copernicia prunifera) and Its Dietary Effect on the Quality of Beef.
Animals (Basel)
; 14(13)2024 Jun 23.
Article
en En
| MEDLINE
| ID: mdl-38997969
ABSTRACT
The objective of this exploratory study was to assess if microencapsulated arginine influences the physicochemical quality of beef. The study included three genetic groups Angus, Hereford, and Angus × Hereford crossbreed. Two encapsulation systems were used with carnauba wax, at ratios of 31 and 21, carnauba waxcore (arginine), respectively. A control treatment was also included with no arginine addition. Encapsulated arginine with a 31 ratio increased redness by 19.66 at 28 d aged beef compared to the control and 21 ratio with values of 18.55 and 16.77, respectively (p = 0.01). Encapsulated arginine at a 31 ratio showed the lowest meat shear force values with 24.32 N at 28 d of ageing (p < 0.001). The Angus breed also had a low value of 24.02 N (p < 0.001). Finally, the highest values of intramuscular fat were observed with the inclusion of arginine in a 31 ratio. The fat value reached 2.12% with a 31 ratio (p = 0.002), while in the Angus breed it was 1.59%. The addition of carnauba wax-encapsulated arginine can improve meat quality. It enhances red color, tenderness, and marbling in bovine meat.
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Colección:
01-internacional
Base de datos:
MEDLINE
Idioma:
En
Revista:
Animals (Basel)
Año:
2024
Tipo del documento:
Article
País de afiliación:
México