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Articles | Volume 63, issue 1
Articles | Volume 63, issue 1
https://doi.org/10.5194/aab-63-45-2020
© Author(s) 2020. This work is distributed under
the Creative Commons Attribution 4.0 License.
https://doi.org/10.5194/aab-63-45-2020
© Author(s) 2020. This work is distributed under
the Creative Commons Attribution 4.0 License.
Articles | Volume 63, issue 1
Original study
 | 
12 Feb 2020
Original study |  | 12 Feb 2020

Stability of fatty acid composition of intramuscular fat from pasture- and grain-fed young bulls during the first 7 d postmortem

Alberto Horcada, Oliva Polvillo, Pedro González-Redondo, Adoración López, David Tejerina, and Susana García-Torres

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Short summary
In Spain, young bulls are slaughtered about 14 months. After slaughter, the carcasses remain in the slaughterhouse for less than 7 d. The present work collects this information and makes an attempt to analyse the response of the meat during the first 7 d of maturation to the oxidation of the fatty acids. Natural antioxidants in beef ensure fatty acid stability during first 7 d postmortem. Beef from pasture-fed meat includes a higher natural antioxidant content than grain-fed meat.
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