Effect of lipid oxidation on the stability of myoglobin during storage of fattened Chinese Holstein male calves meat

In this paper,the fatty acids composition of the fattened Chinese Holstein male calves and yellow cattle were investigated.Then,the relationship between lipid oxidation and myoglobin oxidation were studied during the aerobic storage by using the domestic and foreign research methods. The result showed that the contents of saturated fatty acids( SFA) of Holstein calves was extremely significant higher than that of yellow cattle( p < 0.01),the content of polyunsaturated fatty acids( PUFA) and monounsaturated fatty acids( MSFA) were extremely significant lower( p < 0.01). Lipid oxidation and myoglobin oxidation happened in both of them under the aerobic storage conditions,the oxidation degree of Holstein calves was extremely significant lower than that of yellow cattle( p <0.01). For Holstein calves,Metmyoglobin content was positively related to lipid oxidation( r = 0.945,p < 0.01),Oxymyoglobin content was negatively related to lipid oxidation( r =-0.906,p < 0.01).For yellow cattle,Metmyoglobin content was positively related to lipid oxidation( r = 0.972,p < 0.01),Oxymyoglobin content was negatively related to lipid oxidation( r =-0.851,p < 0.05). In a conclusion,the lipid oxidation of fattened Chinese Holstein male calves meat was associated with color stability.