Lipid profile and oxidative stability of beef cuts from Urabá (Antioquia, Colombia): A step towards global commercialization

The commercialization of beef is an activity great relevance for the department Antioquia (Colombia), particularly in Urabá region. objective this study was to evaluate fat content, lipid composition, and some indicators oxidation protein from 72 samples cuts (loin neck) categories 3, 4 5 stars were analyzed. There no statistical differences (p > 0.05) between content neck (11.64 ± 7.25 %) loin (10.49 5.60 %), or amount saturated, monounsaturated, polyunsaturated fat. difference evaluated (TBARS). lowest (4.48 0.21 nmol carbonyl compounds/mg protein) peroxide values (2.71 0.12 mEq oxygen/kg sample) coincided with total content. results provide tools establishing quality standards meat region that will allow it enter new markets future.