Abstract In this study we investigated the meat quality characteristics, bioactive compound content, and antioxidant activities during cold storage (at 4 °C) of beef loin (n = 70) and round (n = 42) for 19 days. Subsequently, we estimated the correlation between the levels of the bioactive compounds and the quality traits. The beef quality degraded with time, with an increase in aerobic plate counts (APC) and reduction in redness (a*) and sensory properties. The results revealed distinctive features of the two cuts that significantly differed for their proximate compositions in addition to other quality parameters. The quality traits, including the sensory properties, were observed to be altered during storage. Moreover, the levels of bioactive compounds, including CoQ10, l -carnitine, carnosine, anserine, creatine, and creatinine, were higher in the beef round than in the loin, and their levels were found to be influenced by the storage conditions. During storage, contents of carnosine and anserine in loin and round were shown to be positively correlated with tenderness, a*, yellowness (b*), and sensory characteristics (0.614 ≤ r ≤ 0.909) and negatively correlated with APC (−0.541 ≤ r ≤ −0.758). However, creatinine levels in loin and round increased during storage and showed a negative correlation with tenderness, a*, b*, and sensory characteristics (−0.596 ≤ r ≤ −0.969) and a positive correlated with APC (0.540 ≤ r ≤ 0.887). The antioxidant activities of loin and round were positively correlated with carnosine and anserine (0.572 ≤ r ≤ 0.931). This study provides novel insights into the correlation between beef quality traits and bioactive compounds in two beef muscles during cold storage and could be used for the evaluation of beef meat quality.

中文翻译：

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冷库牛里脊肉和牛腰肉生物活性化合物含量与品质性状的相关性

摘要 在本研究中，我们调查了牛腰肉 (n = 70) 和牛腰肉 (n = 42) 冷藏（4 °C）19 天期间的肉质特性、生物活性化合物含量和抗氧化活性。随后，我们估计了生物活性化合物的水平与质量特征之间的相关性。随着时间的推移，牛肉质量下降，有氧菌落计数 (APC) 增加，红度 (a*) 和感官特性降低。结果揭示了两种切割的独特特征，除了其他质量参数外，它们的近似成分也存在显着差异。观察到质量特性，包括感官特性，在储存过程中发生了变化。此外，生物活性化合物的水平，包括辅酶 Q10、左旋肉碱、肌肽、鹅肌氨酸、肌酸和肌酸酐，牛肉圆中的含量高于腰肉，并且发现它们的水平受储存条件的影响。在贮藏过程中，腰肉和肉中的肌肽和鹅肌肽含量与嫩度、a*、黄度（b*）和感官特性呈正相关（0.614≤r≤0.909），与APC呈负相关（-0.541≤r）。 ≤ -0.758)。然而，腰肉和腰肉的肌酐水平在储存过程中增加，与嫩度、a*、b*和感官特征呈负相关（-0.596 ≤ r ≤ -0.969），与 APC 呈正相关（0.540 ≤ r ≤ 0.887） . 腰肉和圆肉的抗氧化活性与肌肽和鹅肌肽呈正相关（0.572 ≤ r ≤ 0.931）。