Bioactive compounds in raw and cooked beef with two different ageing periods

Abstract

Ageing beef for 90 days increased coenzyme Q10, glutathione, L-carnitine and taurine concentrations suggesting the importance of ageing in the concentrations of some bioactive compounds. Cooking has a differential effect on the concentrations of bioactive compounds mainly associated with their retentions after cooking, thermal stability, and interactions with the meat matrix. Further studies on beef production systems (pasture vs. concentrate), meat ageing methods (dry vs. wet), ageing periods, and cooking techniques are needed for better understanding of how bioactive compounds concentrations can be affected.