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Mineral profile, oxidative stability and color traits in dry aged meat: integrative analysis

2025-09-01Research article Open access
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dc.contributor.authorRibeiro, Ana J.
dc.contributor.authorBraga, Fernando G.
dc.contributor.authorOliveira, Irene
dc.contributor.authorSilva, Filipe
dc.contributor.authorTeixeira, Paula
dc.contributor.authorSaraiva, Cristina M.
dc.date.accessioned2025-09-04T15:21:12Z
dc.date.available2025-09-04T15:21:12Z
dc.date.issued2025-09-01
dc.description.abstractDry aging enhances beef's sensory quality, but the role of trace-element dynamics in driving physicochemical changes remains unclear. We dry-aged Longissimus lumborum loins (n = 12) for 60 days, sampling on days 1, 14, 35 and 60. Essential (Ca, K, Na, Mg, Fe, Se, Cr, Zn, Cu) and toxic (As, Cd, Co, Pb) elements were quantified by GF-AAS/FAAS; pH and L?, a?, b? color were measured with standard probes; lipid oxidation was assessed via TBARS; and myoglobin redox forms were determined spectrophotometrically. Inner muscle consistently retained higher K, Na, Mg, Zn, Cu and Cr compared to the crust (P < 0.01), reflecting diffusive retention during surface desiccation. Over 60 days, Ca, K, Se and Cr increased (P < 0.01) while Na and Mg decreased (P < 0.001). Iron and zinc exhibited a biphasic pattern, declining to day 35 and rebounding by day 60. Lipid oxidation intensified but remained below sensory rancidity thresholds (TBARS increased from 0.25 ± 0.07 to 0.65 ± 0.33 mg MDA/kg in inner meat and from 0.79 ± 0.15 to 1.53 ± 0.36 mg MDA/kg in crust; P < 0.001), concurrent with a pH rise from 5.61 ± 0.09 to 5.80 ± 0.19 (P < 0.001) and declines of approximately 11 % in redness (a?) and 15 % in yellowness (b?) (P < 0.01). Principal component analysis identified an oxidation-mineral-color gradient (PC1, 30.8 % variance) and a myoglobin-redox axis (PC2, 20.4 %), underscoring mechanistic links between trace element fluctuations, lipid oxidation, and color stability. These results demonstrate that dry aging concentrate minerals and that shifts in Fe, Se, and Zn trajectories modulate oxidative stability, pH drift, and pigment transformations, shaping dry-aged beef color and overall quality.eng
dc.identifier.citationRibeiro, A. J., Braga, F. G., Oliveira, I., & Silva, F. et al. (2025). Mineral profile, oxidative stability and color traits in dry aged meat: integrative analysis. LWT, 231, Article 118299. https://doi.org/10.1016/j.lwt.2025.118299
dc.identifier.doi10.1016/j.lwt.2025.118299
dc.identifier.eid105012964757
dc.identifier.issn0023-6438
dc.identifier.other980528e6-b774-4d83-8704-47416a4a2653
dc.identifier.urihttp://hdl.handle.net/10400.14/54640
dc.language.isoeng
dc.peerreviewedyes
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/
dc.subjectAging process
dc.subjectDry aged beef
dc.subjectLipid oxidation
dc.subjectMeat color
dc.subjectMineral elements
dc.subjectMyoglobin derivatives
dc.titleMineral profile, oxidative stability and color traits in dry aged meat: integrative analysiseng
dc.typeresearch article
dspace.entity.typePublication
oaire.citation.titleLWT
oaire.citation.volume231
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85

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