Production system influences color stability and lipid oxidation in gluteus medius muscle

Objective: We aimed to evaluate the color and oxidative stability of beef gluteus medius (GM) from cattle raised in organic and non-organic production systems.Methods: The GM samples (n = 10) were obtained from organic (ORG; n = 5) or non-organic (NORG; n = 5) beef samples, sliced into 2.54-cm steaks, packaged in aerobic conditions, and stored for nine days at 4°C. ORG and NORG steaks were compared regarding myoglobin concentration, pH, instrumental color, delta E (ΔE), metmyoglobin reducing activity (MRA), and lipid oxidation on days 0, 5, and 9.Results: Feeding system did not influence (p>0.05) the myoglobin concentration. ORG steaks exhibited greater (p0.05) lightness and hue angle. During storage, ORG and NORG exhibited an increase in muscle pH, hue angle, and lipid oxidation; and a decrease (p0.05) pattern for lightness and MRA.Conclusion: Therefore, the production system can affect beef color and lipid stability during storage.