Effect of finishing mode (pasture- or mixed-diet) on lipid composition, colour stability and lipid oxidation in meat from Charolais cattle

Effects of pasture- or mixed-diet finishing mode on colour and lipid stability were measured in meat from Charolais steers, heifers and cows of different ages after refrigerated storage. Meats from pasture- and mixed-diet finished cattle have more or less significant differences in lipid composition which will influence the colour and lipid stability. The mixed-diet finished cattle have about the same proportions of saturated and monounsaturated lipids as pasture-diet finished animals; on the contrary, cattle fed on grass have higher proportions of n−3 PUFA, and to a less extent, of n−6. Finishing diet had an important effect on lipid stability, meat from pasture-finished animals showing significantly lower TBA-RS level than meat from mixed-diet finished animals. Effect of diet was also significant on myoglobin content with a higher content of haeminic iron in mixed-diet finished animals. Effect of diet on colour stability was slight with a beneficial effect of pasture finishing mode, significant only in heifers, and after a meat storage of six days in air.