{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,22]],"date-time":"2026-10-22T05:44:12Z","timestamp":1792647852969,"version":"4.5.0"},"reference-count":77,"publisher":"MDPI AG","issue":"18","license":[{"start":{"date-parts":[[2023,9,20]],"date-time":"2023-09-20T00:00:00Z","timestamp":1695168000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Animals"],"abstract":"<jats:p>Beef production in Uruguay is based on pasture (~85%) or concentrate (~15%), resulting in differences in meat quality. The objective of this study was to compare the oxidative stability and color of beef from these two systems during refrigerated retail display. For these purposes, the Semimembranosus muscle was removed from ten Aberdeen Angus steers raised and fed on pasture (130 days prior to slaughter) and from another ten steers fed concentrate (100 days prior to slaughter), sliced. The muscles were placed in a refrigerated showcase for 3, 6, and 9 days. The contents of \u03b2-carotene, \u03b1-tocopherol, and fatty acids were determined before the meat was placed on display. Lipid and protein oxidation, color, and heme iron content were determined before and during display. The meat from pasture-fed steers had a lower intramuscular fat content (1.78 \u00b1 0.15 vs. 4.52 \u00b1 0.46), lower levels of monounsaturated fatty acids, a lower n-6\/n-3 ratio, less lipid and protein oxidation, lower L* and a* values, and higher levels of \u03b1-linolenic acid, DHA, total n-3, \u03b2-carotene, and \u03b1-tocopherol. In conclusion, the meat from pasture-fed steers was more stable during retail display from an oxidative point of view, which may be due to its higher levels of antioxidant compounds such as \u03b2-carotene and \u03b1-tocopherol and had a healthier fatty acid profile for consumers.<\/jats:p>","DOI":"10.3390\/ani13182972","type":"journal-article","created":{"date-parts":[[2023,9,20]],"date-time":"2023-09-20T21:47:03Z","timestamp":1695246423000},"page":"2972","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":9,"title":["The Oxidative and Color Stability of Beef from Steers Fed Pasture or Concentrate during Retail Display"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-3737-7859","authenticated-orcid":false,"given":"Alejandra","family":"Terevinto","sequence":"first","affiliation":[{"name":"Facultad de Agronom\u00eda, Universidad de la Rep\u00fablica, Av. Garz\u00f3n 780, Montevideo 12900, Uruguay"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mar\u00eda Cristina","family":"Cabrera","sequence":"additional","affiliation":[{"name":"Facultad de Agronom\u00eda, Universidad de la Rep\u00fablica, Av. Garz\u00f3n 780, Montevideo 12900, Uruguay"},{"name":"Facultad de Ciencias, Universidad de la Rep\u00fablica, Calle Igu\u00e1 4225, Montevideo 11400, Uruguay"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5323-2919","authenticated-orcid":false,"given":"Fernanda","family":"Zaccari","sequence":"additional","affiliation":[{"name":"Facultad de Agronom\u00eda, Universidad de la Rep\u00fablica, Av. Garz\u00f3n 780, Montevideo 12900, Uruguay"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ali","family":"Saadoun","sequence":"additional","affiliation":[{"name":"Facultad de Agronom\u00eda, Universidad de la Rep\u00fablica, Av. Garz\u00f3n 780, Montevideo 12900, Uruguay"},{"name":"Facultad de Ciencias, Universidad de la Rep\u00fablica, Calle Igu\u00e1 4225, Montevideo 11400, Uruguay"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,9,20]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Dom\u00ednguez, R., Pateiro, M., Gagaoua, M., Barba, F.J., Zhang, W., and Lorenzo, J.M.A. (2019). Comprehensive Review on Lipid Oxidation in Meat and Meat Products. Antioxidants, 8.","DOI":"10.3390\/antiox8100429"},{"key":"ref_2","first-page":"81","article-title":"Food Tech Evolution of the fatty acid composition and oxidative stability of Merino lamb meat stored under different modified atmospheres","volume":"52","author":"Tejeda","year":"2013","journal-title":"Irish J. Agric. Food Res."},{"key":"ref_3","unstructured":"IntechOpen (2018). 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