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Title: Influence of Finishing Systems on Hydrophilic and Lipophilic Oxygen Radical Absorbance Capacity (ORAC) in Beef

Author
item Wu, Cherry
item Duckett, Susan
item Neel, James - Jim
item Fontenot, Joseph P
item Clapham, William

Submitted to: Meat Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/12/2008
Publication Date: 11/1/2008
Citation: Wu, C., Duckett, S.K., Neel, J.P., Fontenot, J., Clapham, W.M. 2008. Influence of Finishing Systems on Hydrophilic and Lipophilic Oxygen Radical Absorbance Capacity (ORAC) in Beef. Meat Science. 80(3):662-667.

Interpretive Summary: Evidence suggests that reactive oxygen species in our bodies play an important role in the aging process and occurrence of many diseases. Antioxidants species, their concentrations in food and beverages, and their roles in reacting with oxidants in our bodies are research areas of intense interest today. No data on antioxidant concentration and their level of activity exist for pasture raised beef. We conducted preliminary research to develop a methodology to study antioxidants in pasture raised beef. The goal of this research was to detect differences in water-soluble or fat-soluble antioxidants in beef finished on three different forage systems, mixed pasture, alfalfa and pearl millet. With the methodology that we developed, we observed differences in the fat-soluble antioxidant levels among the three finishing forages studied. These data suggest that antioxidant levels in pasture finished meat can be manipulated by finishing treatment and could positively impact the healthful qualities and marketing of pasture-finished beef.

Technical Abstract: We studied the effect of finishing systems (alfalfa, pearl millet, natural pasture and high concentrate diet) on hydrophilic and lipophilic antioxidants in beef sample using oxygen radical absorbance capacity (ORAC). Finishing system had little impact on hydrophilic ORAC, but affected lipophilic ORAC. The two different pretreatment methods, freeze drying and pulverization, significantly affected both hydrophilic and lipophilic ORAC. In addition, cooking had a significant negative impact on beef hydrophilic ORAC. Carnosine standard also exhibited linear increased ORAC activities ranged from 0-500 uM.