title: Effects of three levels of alpha-tocopheryl acetate supplementation to feedlot cattle on performance of beef cuts during retail display.
abstract: Retail packages (n = 288; 24 of each product in each treatment group) of inside round steaks, T-bone steaks (strip loin and tenderloin), top sirloin steaks, and ground beef were used to evaluate effects of dietary supplementation of vitamin E to cattle on product performance during retail display. Products from control animals and cattle fed 500 IU x animal(-1) x d(-1) or 1,000 IU x animal(-1) x d(-1) were evaluated. Except for ground beef, dietary supplementation of vitamin E increased (P < 0.05) alpha-tocopherol concentrations in beef muscle from cattle fed 1,000 IU x animal(-1) x d(-1). Although not all differences were statistically significant, retail display-life was greater for all steaks from cattle fed 1,000 IU x animal(-1) x d(-1) than for those from control cattle. Ten percent of the inside round and tenderloin steaks from cattle fed 1,000 IU x animal(-1) x d(-1) had mean overall appearance scores of 3 ("moderately undesirable") at 72 to 78 h and 54 to 60 h, respectively, whereas 10% of the inside round and tenderloin steaks from control cattle had mean overall appearance scores of 3 at 54 to 60 h and 42 to 48 h, respectively. Each of the retail cuts in this study (irrespective of the amount of alpha-tocopheryl acetate that was fed to the animal that generated it) was categorized as "high," "medium," or "low," based on the alpha-tocopherol concentration in the primal cut or ground beef batch from which it originated. Retail cuts in the medium a-tocopherol concentration category had increased retail display life of 4.0 h for ground beef (P < 0.05) over those in the low alpha-tocopherol category. Retail cuts in the high alpha-tocopherol concentration category had increased retail display life of 10.7 h for inside round steaks and 4.0 h for ground beef (P < 0.05) over those in the medium concentration category. Vitamin E supplementation of cattle at 1,000 IU x animal(-1) x d(-1) for at least 100 d can be used to increase retail caselife and to improve the overall color acceptability of steaks and ground beef products. Although far from a perfect relationship, these data strongly suggest that increasing the alpha-tocopherol concentration in a beef cut will increase its retail case life.
authors.affiliation: Department of Animal Sciences, Colorado State University, Fort Collins 80523-1171, USA.
authors.forename: D L
authors.initials: DL
authors.lastname: Roeber
authors.forename: K E
authors.initials: KE
authors.lastname: Belk
authors.forename: J D
authors.initials: JD
authors.lastname: Tatum
authors.forename: J W
authors.initials: JW
authors.lastname: Wilson
authors.forename: G C
authors.initials: GC
authors.lastname: Smith
mesh_terms: D000821:Animal Feed; D000818:Animals; D002417:Cattle / Q000254:growth & development*; D003116:Color; D019587:Dietary Supplements; D005511:Food Handling; D016018:Least-Squares Analysis; D008460:Meat / Q000592:standards* / Q000706:statistics & numerical data; D009132:Muscles / Q000033:anatomy & histology; D014810:Vitamin E / Q000008:administration & dosage* / Q000494:pharmacology
chemical_list: D014810:Vitamin E