Meat quality,proximate composition and muscle fatty acid profile of young llamas (Lama glama) supplemented with hay or concentrate during the dry season

Thirty llamas were used to study the effect of a 90 day feed supplementation on meat quality, chemical composition and muscle fatty acid profile. Treatments were: GR = llama on native pasture until slaughter; GR + SH = like GR, but with overnight free access to barley/alfalfa hay; and GR + SC = like GR, but with overnight free access to a wheat bran/sorghum grain concentrate. The supplementation had no effect on postmortem pH and temperature decline in the Longissimus lumborum muscle (LLM), cooking losses nor Warner–Bratzler shear force values (P > 0.05). Meat from GR + SC llama had higher fat content in LLM (P < 0.05) compared to GR and GR + SH llama. Intramuscular fat from GR + SH llama showed higher (P < 0.01) proportions of polyunsaturated fatty acids, higher (P < 0.05) polyunsaturated fatty acids/saturated fatty acids and desirable fatty acids ratio, lower (P < 0.05) omega-6/omega-3 (n − 6/n − 3) ratio, and higher (P < 0.01) conjugated linoleic acid.     

The polymorphisms of stearoyl-CoA desaturase (SCD1) and sterol regulatory element binding protein-1 (SREBP-1) genes and their association with the fatty acid profile of muscle and subcutaneous fat in Fleckvieh bulls

The previously reported genetic polymorphisms of the stearoyl-CoA desaturase (SCD1) and sterol regulatory element binding protein-1 (SREBP-1) genes were investigated in Fleckvieh bulls using the PCR-RFLP and AS-PCR methods, respectively. The genomic DNA was obtained from a total of 370 bulls. The frequencies of alleles A and V of the single nucleotide polymorphism in exon 5 of the SCD1 gene (SNP 878C>T) were 0.555 and 0.445, respectively. In the 84-bp Ins/Del polymorphism in intron 5 of the SREBP-1 gene, the frequency of the L allele (insertion) was markedly higher (0.920) than that of the S allele (deletion; 0.080). Fatty acid profile was determined in a total of 367 samples of muscle fat (MSF) and 150 samples of subcutaneous fat (SCF). The AA genotype of SCD1 polymorphism showed a lower content of C18:0 (P < 0.01) and higher contents of C14:1 cis-9 (P < 0.001) and C18:1 cis-9 (P < 0.05) in MSF compared to the VV genotype. As a result, the bulls with genotypes AA or AV had lower SFA (P < 0.01), higher MUFA (P < 0.05) and higher MUFA/SFA (P < 0.01) than VV animals. The results obtained for SCF were similar. The SREBP-1 polymorphism was associated with a higher content of C14:1 cis-9 (P < 0.01) in the LS compared to LL genotype in SCF. The results of this study demonstrated the existence of the polymorphisms in the SCD1 and SREBP-1 genes in the population of Fleckvieh cattle and their associations with the concentrations of several MSF and SCF fatty acids.     

Quality characteristics and composition of the longissimus muscle in the short-loin from male and female farmed red deer in New Zealand

Meat quality and composition characteristics are reported for the longissimus muscle from 10 red deer stags and 10 hinds aged about 20 months. All animals were pasture-finished but the stags and hinds came from different farms. The average carcass weight was 3.4 kg greater for the stag group (55.8 vs 52.4 kg; P = 0.04), but measures of GR as a measure of fatness were similar and intramuscular fat content was significantly greater for the hind group (1.12% vs 0.63%; P < 0.0001), as expected. The tenderness of cooked venison in terms of shear force and compression measures was significantly better for venison from the hind group, possibly due to the greater amount of intramuscular fat and slightly longer sarcomeres. The gender groups did not differ in absolute measures of colour or in the rate at which it deteriorated on display. However, the rate of colour deterioration was more rapid than other meats such as beef, as has been demonstrated elsewhere. The average ultimate pH and water-holding capacity were similar for the two groups. Venison from hinds contained more coenzyme Q₁₀, taurine, anserine, carnosine, and vitamin E. Group differences in fatty acid composition of intramuscular fat appeared to be mainly due to levels of fatness, which was greater for the hind group.     

Effect of weaning status on lipids of Galician Blond veal: Total fatty acids and 18:1 cis and trans isomers

The effect of weaning at different ages (NW = not weaned, W5 = 5.5 months and W2 = 2 months) on fatty acids (FA) of the Longissimus thoracis (LT) muscle was studied in 36 Galician Blond (GB) calves. Total FA (TFA) were determined by gas chromatography (GC) and 18:1 isomers by a combination of reversed-phase high performance liquid chromatography (HPLC) and GC. NW group showed higher (P < 0.001) values of n-3 polyunsaturated FA (PUFA), conjugated linoleic acid (CLA) and 18:1trans-11 compared to LT from W5 and W2 calves. W2 calves showed the highest levels of n-6 PUFA (P < 0.01), 18:1trans-10 and 18:1trans-6/7/8 (P < 0.001). Generally, W5 calves had intermediate values for TFA and 18:1 isomers. As the suckling period was longer, GB milk and veal FA profiles became more similar, it seems that muscle FA were partially transmitted by the milk FA intake due to the persistence of the reticular grove closing reflex.     

Dietary CLA alters intramuscular fat and fatty acid composition of pig skeletal muscle and subcutaneous adipose tissue

The present study was conducted to determinate the responsiveness of different levels of dietary conjugated linoleic acid (CLA) on intramuscular fat (IMF) and fatty acid composition of skeletal muscle and fat in pigs fed from 59.5 to 133.5 kg. Forty female Large White × (Large White × Landrace) pigs were used. Four levels (0%, 0.5%, 1% and 2%) of a commercial enriched CLA oil supplementation (60% of CLA isomers, 30% cis-9, trans-11 and 30% trans-10, cis-12) were fed to pigs. Carcass, ham, foreleg and loin weights were recorded. Dietary CLA enrichment increased the loin weight (P < 0.01) and the combined weights of hams + forelegs + loins (P < 0.02). IMF content in Longissimus dorsi was also increased by dietary CLA treatment (P < 0.001) and a linear response was observed. Dietary CLA increased saturated fatty acids (SFA) and decreased monounsaturated fatty acids (MUFA) in muscle and adipose tissue (P < 0.001). Feeding 1% CLA to finishing swine increases IMF in heavy pigs slaughtered at an average weight of 133.5 kg.     

Mortadella sausage manufactured with Caiman yacare (Caiman crocodilus yacare) meat,pork backfat,and soybean oil

Mortadellas manufactured using Caiman yacare meat (70%) and pork fat (30%) were reformulated by substituting pork fat with increasing amounts of soybean oil (25%, 50%, and 100%) and evaluated 7, 30, and 60 days post-manufacture. The substitutions resulted in an increase in fat content and in the percentage of polyunsaturated fatty acids (total PUFA; 18:2 n − 6 and 18:3 n − 3), and a reduction in saturated fatty acids (total SFA; 14:0 and 16:0). These alterations reduced (P < 0.01) the indices of atherogenicity and thrombogenicity by 4- to 5-fold in the formulation with 100% soybean oil compared to the original formulation. The levels of TBARS obtained at day 7 were positively correlated (P < 0.01) with 18:2 n − 6 and 18:3 n − 3 (r = 0.83 and 0.84, respectively) and negatively correlated with 17:0 and 17:1 (r = − 0.91 and − 0.89, respectively). All formulations received favourable overall acceptability by the sensory panel.     

Tenderness profiles of ten muscles from F1 Bos indicus x Bos taurus and Bos taurus cattle cooked as steaks and roasts

Twenty Bos taurus (Hereford x Angus crosses) and 20 F1 Bos indicus x Bos taurus heifers of the same age, management and feeding regimen, were harvested and evaluated at 2 days postmortem for carcass and meat traits. Ten muscles were obtained from the right sides and aged until 10 days postmortem. Bos indicus carcasses were lighter, had less fat cover, smaller ribeyes, and less intramuscular lipid (all p ≤ 0.05). Bos taurus longissimus lumborum, gluteus medius, triceps brachii, and semimembranosus muscles cooked as steaks and roasts had a lower Warner-Bratzler shear force (WBSF) (p ≤ 0.05) than those from Bos indicus. Bos taurus deep pectoral and semitendinosus muscles cooked as roasts had a lower WBSF (p < 0.05) than Bos indicus. Infraspinatus, longissimus lumborum, and semitendinosus muscles were more tender (p < 0.05) as roasts than steaks, whereas the opposite was true for the deep pectoral and semimembranosus muscles. Seven of the 10 muscles had lower WBSF (p ≤ 0.05) for Bos taurus when cooked as steaks, roasts or both.     

Meat quality and lipid profiles in crossbred lambs finished on clover-rich pastures

Meat quality traits were compared in Texel x Polwarth and Texel x Corriedale ram lambs, with live weight of 25 kg, finished on pastures rich in white clover. The two crossbred groups showed similar results (P > 0.05) for pH, moisture, protein, meat color, individual SFA and total SFA. Fat content was higher and cholesterol lower in Texel x Polwarth lambs (P < 0.05), which also had higher amounts of MUFA (P < 0.05) and lower levels of total PUFA and n− 6 PUFA (P < 0.01). Differences in meat quality among the two crossbred groups were minor, and possibly not perceptible from the consumer standpoint. However, both groups of lambs produced lean meat with high amounts of PUFA (> 16%), possibly due to the ingestion of white clover in the finishing period. Overall, these results indicate that a differentiated product can be obtained in these conditions, with higher nutritional value than conventional lamb meat.     

Role of lactate dehydrogenase in metmyoglobin reduction and color stability of different bovine muscles

The role of lactate dehydrogenase (LDH) in metmyoglobin reducing activity (MRA) and color stability of different bovine muscles was studied in two consecutive experiments. In experiment 1, three different bovine muscles – M. longissimus lumborum (LL), M. semimembranosus (SM), and M. psoas major (PM) – were obtained (n = 7, respectively), cut into steaks, PVC packaged, and then displayed for 7 days at 1 °C. The LL was the most red over display time and had more (P < 0.05) LDH-B activity (catalyzing toward NADH generation), LDH1 isoform expression, NADH, and higher (P < 0.05) MRA than the other two muscles studied. The PM had the least color stability and lowest MRA. In experiment 2, LL steaks (n = 8) were cut in half, one side syringe-injected with oxamate, and the other injected with distilled water. Inclusion of oxamate decreased (P < 0.05) LDH-B activity, NADH, and a* values after 10 days display at 1 °C. These results suggest that variation in color stability of physiologically different muscles is regulated by different replenishment rates of NADH via different LDH isozymes.     

The porcine tribbles homolog 3 (TRIB3) gene: Identification of a missense mutation and association analysis with meat quality and production traits in Italian heavy pigs

TRIB3 plays an important role in energy metabolism. This work aimed to study the porcine tribbles homolog 3 (TRIB3) gene and to evaluate its association with meat quality and carcass traits in pigs. By sequencing a portion of the porcine TRIB3 gene two single nucleotide polymorphisms (SNPs) in the first coding exon (one synonymous SNP: c.132 T > C; and one missense mutation: c.146C > T, p.P49L) were identified. The two polymorphisms were in complete linkage disequilibrium. In silico analysis of the p.P49L mutation suggested that it could have functional effects. Association studies in four groups of pigs (651 animals in total) indicated that this gene marker was associated with back fat thickness in Italian Large White and Italian Duroc pigs in two different experimental designs (P < 0.1 and P < 0.05). This polymorphism tended to be associated with lactate content of the semimembranosus muscle (P < 0.1). Among several other tissues, TRIB3 is expressed in fat and skeletal muscle.     

The inhibitory potential of feed supplementation with rosemary and/or α-tocopheryl acetate on microbial growth and lipid oxidation of turkey breast during refrigerated storage

Twenty-four 12-week-old female turkeys divided into four equal groups were fed a basal diet (CONT) or basal diet supplemented with 300 mg α-tocopheryl acetate/kg (TOC), or 5 g rosemary/kg (ROS5), or 10 g rosemary/kg (ROS10), for 4 weeks. Following slaughter, fillets from breast were stored at 4 °C in the dark for 12 days, and lipid oxidation was assessed on the basis of the malondialdehyde formed, whereas microbial growth on the basis of total viable counts (TVC), lactic acid bacteria (LAB), Enterobacteriaceae (ENB) and psychrotrophic (PSY) bacteria. Results showed that incorporation of dried rosemary in turkey diets delayed lipid oxidation in raw breast meat during refrigerated storage. Dietary rosemary at the level of 1 g/100 g was significantly (P<0.05) more effective in delaying lipid oxidation compared to 0.5 g/100 g but inferior to the dietary supplementation of 300 mg α-tocopheryl acetate/kg. TVC, LAB, ENB and PSY bacterial counts were all significantly increased (P<0.05) in breast samples of all groups throughout the refrigerated storage. The TOC and CONT groups presented TVC, LAB, ENB and PSY counts that did not differ (P>0.05) among each other, during the whole storage period. However, the rosemary-supplemented groups presented bacterial counts that were significantly lower (P<0.05) than the CONT and TOC groups, at day 2 of storage period and thereafter. During this period, the ROS5 group presented TVC, LAB, ENB and PSY counts that were significantly higher (P<0.05) than the ROS10 group.     

Effect of a supplementation of Euphorbia heterophylla on nutritional meat quality of Guinea pig (Cavia porcellus L.)

The aim of the present work was to study the effect of dietary supplementation of Euphorbia heterophylla on the quality of the Guinea pig meat. Forty guinea pigs were divided into two groups fed ad libitum during 46 days a Panicum maximum diet (Panicum diet) or a mixed diet (75% Panicum maximum + 25% Euphorbia heterophylla) (Paneuphorbia diet) to compare their effects on performances and on the composition of guinea pig tissues and carcass. Daily weight gain, liver weight, carcass yield, and the lipid content of both the carcass and the perirenal fat were significantly increased by the Paneuphorbia diet. Feeding Paneuphorbia diet increased (P < 0.05) the n-3 PUFA content in perirenal fat, muscle, liver and in the carcass and decreased (P < 0.05) the n-6/n-3 ratios in all these tissues and the carcass. In conclusion, this study shows that Euphorbia heterophylla is a source of n-3 fatty acids which can improve significantly the n-3 PUFA content of Guinea pig meat and carcass.     

Fatty acid composition of minced meat,longissimus muscle and omental fat from Small East African goats finished on different levels of concentrate supplementation

Effects of supplementing Small East African (SEA) goats with concentrate diets on fatty acids composition of minced meat, M. longissimus dorsi (LD) and omental fat were assessed using 23 animals (14.5 months old and 20.1 kg body weight). Goats were subjected to four levels of concentrate supplementation: ad libitum concentrate allowance (T100), 66% (T66), 33% (T33) and 0% (T0) of ad libitum concentrate allowance. All goats were slaughtered after 90 days of experimental period. Minced meat from concentrate-supplemented goats had higher (P < 0.05) proportions of unsaturated fatty acids (UFA), monounsaturated fatty acids (MUFA) and desirable fatty acid (DFA) than that of non-supplemented ones (T0). Minced meat from T00 and T66 goats had similar proportions of polyunsaturated fatty acids (PUFA) and n-6 PUFA that were higher (P < 0.05) than that of other dietary groups. There was limited variation in fatty acids composition of LD attributable to concentrate supplementation. Trans-vaccenic and linoleic acids were in higher (P < 0.05) proportion in omental fat from concentrate-supplemented goats whereas margaric and arachidonic acids were in higher (P < 0.05) proportion in omental fat from non-supplemented goats. Overall, LD was associated with PUFA, omental fat with saturated fatty acids (SFA), minced meat with MUFA. It is concluded that finishing SEA goats on concentrate diets will increase the proportion of DFA in meat from them. In addition, the proportion of PUFA in meat from such goats will peak at concentrate supplementation equivalent to 66% of their ad libitum intake. Consumers should avoid high intake of internal fat due to their richness in SFA.     

Composition and antioxidant capacity of low-salt meat emulsion model systems containing edible seaweeds

The study was designed to determine the influence of the addition of edible seaweeds, Sea Spaghetti (Himanthalia elongata), Wakame (Undaria pinnatifida), and Nori (Porphyra umbilicalis), on fatty acid composition, amino acid profile, protein score, mineral content and antioxidant capacity in low-salt meat emulsion model systems. The addition of seaweeds caused an increase (P < 0.05) in n-3 polyunsaturated fatty acids (PUFA) and a decrease (P < 0.05) in the n-6/n-3 PUFA ratio. The thrombogenic index significantly decreased (P < 0.05) in Nori and Wakame meat samples. Meat systems made with added seaweeds had lower (P < 0.05) sodium contents than control samples. In general, addition of seaweeds to products increased (P < 0.05) the concentrations of K, Ca, Mg and Mn. The presence of Nori caused an increase (P < 0.05) in levels of serine, glycine, alanine, valine, tyrosine, phenylalanine and arginine, whereas Wakame and Sea Spaghetti produced no significant changes in amino acid profiles in the model systems. The inclusion of Sea Spaghetti increased the sulphur amino acid score by 20%. The added seaweeds supplied the meat samples with soluble polyphenolic compounds, which increased the antioxidant capacity of the systems. The polyphenol supply and antioxidant increase were greatest (P < 0.05) in the samples containing Sea Spaghetti.     

Meat quality parameters of descendants by grading hybridization of Boer goat and Guanzhong Dairy goat

Chemical composition, cholesterol levels, fatty acid profile, meat taste, and quality parameters were evaluated in 48 buck kids from goats of the Guanzhong Dairy breed (Group G) and their crosses (Group F1: 1/2 Boer♂ × 1/2 Guanzhong Dairy♀; Group F2: 3/4 Boer♂ × 1/4 Guanzhong Dairy♀; Group F3: 7/8 Boer♂ × 1/8 Guanzhong Dairy♀) at different ages of slaughter (6, 8 and 10 months). Results indicated that grading hybridization (P < 0.05) affected meat nutritive value. The muscle of hybrid goats had lower crude fat and cholesterol, higher crude protein, and greater proportion of C18:2 and C18:3 than that of Group G at each age. Group F1 goats had better (P < 0.05) desirable fatty acid (DFA) and polyunsaturated fatty acid (PUFA) to saturated fatty acid (SFA) ratios and greater (C18:0 + C18:1/C16:0) ratios (P < 0.01) than those of the other genotypes. Furthermore, the muscles of hybrid goats were tenderer and juicier compared to Group G. In all four groups, cholesterol levels increased (P < 0.01), muscle color became redder (P < 0.05) and tenderness decreased (P < 0.05) with increasing age. The low level of lipids and cholesterol, good meat quality, and the higher ratio of unsaturated to SFA in Group F1 indicate better quality for human consumption.     

Effect of muscle and post-mortem rate of pH and temperature fall on antioxidant enzyme activities in beef

The aim of this study was to investigate the effect of muscle, inner and outer Musculus biceps femoris (IBF and OBF respectively) and Musculus longissimus dorsi (LD), on the post-mortem rate of pH and temperature fall, and the activity of superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GSH-Px) during simulated retail display. At day 0 of display (2 days post-mortem), the CAT and GSH-Px activities were lower in IBF than in OBF and LD (P < 0.001), and the SOD activity was lower in OBF compared to IBF and LD (P < 0.001). At day 10 of display, SOD and CAT activities had decreased in all three muscles compared to day 0 (P < 0.001), whereas the GSH-Px activity did increase with time of display. Across muscles, there were significant relationships between temperature fall, colour, lipid and colour stability and antioxidant enzyme activities.     

Effects of feeding flaxseed or sunflower-seed in high-forage diets on beef production,quality and fatty acid composition

Yearling steers were fed 70:30 forage:concentrate diets for 205 d, with either grass hay (GH) or red clover silage (RC) as the forage source, and concentrates containing either sunflower-seed (SS) or flaxseed (FS), each providing 5.4% oil to diets. Feeding diets containing SS versus FS significantly improved growth and carcass attributes (P < 0.05), significantly reduced meat off-flavor intensity (P < 0.05), and significantly increased intramuscular proportions of vaccenic (t11-18:1), rumenic (c9,t11-CLA) and n − 6 fatty acids (FA, P < 0.05). Feeding diets containing FS versus SS produced significantly darker and redder meat with greater proportions of atypical dienes (P < 0.05). A significant forage × oilseed type interaction (P < 0.05) was found for n − 3 FA, α-linolenic acid, and conjugated linolenic acid, with their greatest intramuscular proportions found when feeding the RC-FS diet. Feeding GH versus RC also significantly improved growth and carcass attributes, sensory tenderness (P < 0.05) and significantly influenced intramuscular FA composition (P < 0.05), but overall, forage effects on FA profiles were limited compared to effects of oilseed.     

Double-muscling character influences the trans-18:1 and conjugated linoleic acid profiles in concentrate-fed yearling bulls

Seventy-five yearling bulls of the “Asturiana de los Valles” northern-Spanish beef breed (double-muscled, mh/mh, n = 24; heterozygous, mh/+, n = 26; normal, +/+, n = 25) were produced under intensive conditions and the effects of double-muscling genotype on trans-18:1 and CLA isomer profiles were examined. Total trans-18:1 contents, measured as percentages of total fatty acid methyl esters, were 10.98–15.07% in backfat and 8.64–9.46% in muscle, and the major isomer was 10t-18:1 in all animals. In mh/+ animals, 11t-18:1 was the second most abundant trans isomer in muscle whereas in mh/mh and +/+ animals 11t-18:1 and 13t/14t-18:1 were relatively similar. Total CLA percentages were 0.71–0.85% in backfat and 0.32–0.40% in muscle. The highest total CLA percentage found was in mh/+, intermediate in +/+ and lowest in mh/mh animals (P < 0.05). Heterozygous animals had significantly higher percentages of 9c,11t- (P < 0.01), 11t,13c- (P < 0.01) and 9c,11c-18:2 (P < 0.05) and also significantly higher percentages of the sum of 9c,11t-/11t,13c-/11t,13t-18:2. Overall, mh/+ animals produced meat with a slightly better trans and CLA profile (i.e., less 10t-18:1 and more 11t-18:1 and 9c,11t-18:2) than other genotypes, however, further improvements would still be necessary to achieve a profile with a positive health image.     

Effects of supplementing feedlot steers and heifers with zilpaterol hydrochloride on Warner–Bratzler shear force interrelationships of steer and heifer longissimus lumborum and heifer triceps brachii and gluteus medius muscles aged for 7, 14 and 21 d

Longissimus lumborum (LL) muscles from 117 steers plus LL, gluteus medius (GM), and triceps brachii (TB) muscles from 132 heifers were evaluated for effects of feeding duration of zilpaterol hydrochloride (Zilmax®; ZH; 7.56 g/907 kg on a dry matter basis) and aging time on tenderness. Both genders were blocked by initial weight into six blocks of four pens. Pens were assigned to treatments of control (C), or 20, 30 or 40 days on ZH, with a 3 day withdrawal. Steaks from each subprimal were vacuum aged individually for 7, 14 or 21 days, frozen, thawed, and cooked to 71 °C for Warner–Bratzler shear force (WBSF). All muscles from steers and heifers from ZH30 and ZH40 treatments had higher (P < 0.05) WBSF than those of C. The WBSF of steer LL and heifer TB from the ZH20 treatment was higher (P < 0.05) than C. There was a treatment by aging interaction (P > 0.05) for WBSF of GM steaks from heifers. Percentage of intramuscular fat had little effect on tenderness. Percentages of steer LL and heifer TB steaks with WBSF values below thresholds of either 5.0 or 4.6 kg from the ZH20 treatment were quite high, whereas percentages of heifer LL and GM muscles below 5.0 kg (67%) and 4.6 kg (57%) were low. Feeding ZH ? 20 days generally increased WBSF values, but mean WBSF values for steer LL and heifer TB were below 4.6 kg. Feeding ZH 20 ? days resulted in >40% of GM steaks with WBSF values above 4.6 kg.     

Evaluation of the performance of osmotic dehydration sheets on freshness parameters in cold-stored beef biceps femoris muscle

This study aimed to evaluate the effects of osmotic dehydration sheet (ODS) packaging on the quality parameters of beef biceps femoris muscle samples stored at 4 °C for 0, 1, 3 and 7 days. Quality indices such as Hunter color values (L^∗, a^∗ and b^∗, the percentage of metmyoglobin (Met-Mb%), K value (freshness index), and the contents of adenosine triphosphate (ATP)-related compounds (ARCs), thiobarbituric acid reactive substances (TBA-RS) and volatile basic nitrogen (VBN) were measured. ODS gave lower a^∗ and b^∗ values and lower Met-Mb% compared with control samples wrapped in polyvinylidene chloride film (PVDCF) (P < 0.01), but had no effect on L^∗ (P < 0.01). As a result, with higher levels of osmotic dehydration produced by the ODS, the percentage of weight loss and the total contents of ARCs and inosine monophosphate of the samples also increased (P < 0.05). The K values of ODS samples were also significantly lower than PVDCF-wrapped samples (P < 0.05). Low performance ODS wrapping reduced the TBA-RS values below those found with PVDCF and high performance ODS processing (P < 0.01). Moreover, the use of ODS had no effect on VBN values. Thus, although the bright red of beef samples changed to a dark purple color and the weights of samples decreased, the ODS approach has potential as a tool for decreasing the deterioration of other quality indices such as Met-Mb%, TBA-RS, ARCs, K values and the VBN content of cold-stored beef.