Dietary versus postmortem supplementation of vitamin E on pigment and lipid stability in ground beef.
Effects of dietary supplementation and postmortem addition of vitamin E on pigment and lipid stability in raw ground beef were examined in this study. Six Holstein steers were fed a control diet for 232 or 252 d and six Holstein steers were supplemented with 1,500 IU of vitamin E per animal daily for 232 or 252 d. Three aliquots of ground beef from each longissimus lumborum were allotted to the following postmortem treatments: no addition (NO), white mineral oil (OIL), and white mineral oil containing sufficient D-alpha-tocopherol to equal the mean difference of alpha-tocopherol concentration between beef from supplemented and control steers (OIL + E). Metmyoglobin percentages and 2-thiobarbituric acid reactive substances values were determined at d 1, 3, 5, 7, and 9 after postmortem treatment. Dietary vitamin E supplementation delayed metmyoglobin increase and highly suppressed lipid oxidation in ground beef during 9 d of display compared with the control. The postmortem addition of vitamin E (OIL + E) was slightly effective in retarding the oxidation of pigment and lipid, especially compared with the OIL treatments. Endogenous vitamin E improved pigment and lipid stability much better than exogenous vitamin E.
Mitsumoto
M
M
Department of Meat and Animal Science, University of Wisconsin-Madison 53706-1181.
Arnold
R N
RN
Schaefer
D M
DM
Cassens
R G
RG
D000821:Animal Feed; D000818:Animals; D002417:Cattle; D005527:Food, Fortified; D016018:Least-Squares Analysis; D050356:Lipid Metabolism; D008297:Male; D008460:Meat / Q000032:analysis / Q000592:standards*; D008786:Metmyoglobin / Q000032:analysis; D010084:Oxidation-Reduction; D010860:Pigments, Biological / Q000378:metabolism*; D011180:Postmortem Changes; D014810:Vitamin E / Q000008:administration & dosage / Q000032:analysis / Q000494:pharmacology*
D010860:Pigments, Biological; D008786:Metmyoglobin; D014810:Vitamin E