title: Effect of dietary vitamin E supplementation for one week before slaughter on drip, colour and lipid stability during display in Japanese Black steer beef.
abstract: Effects of dietary vitamin E supplementation for one week on drip, colour and lipid stability in raw beef steaks were studied. Four Japanese Black steers were fed no supplemental vitamin E and four were supplemented with 5000 mg of dl-α-tocopherol per animal daily for one week before slaughter. Steak samples from psoas major and longissimus thoracis muscles were over-wrapped with PVC film and displayed under fluorescent lights at 4 °C for 10 days. Drip loss percentages, L(∗), a(∗) and b(∗) values, metmyoglobin percentages, and 2-thiobarbituric acid reactive substances values were determined at day 1, 4, 7 and 10. Dietary vitamin E supplementation increased (p < 0.01) α-tocopherol concentration in the plasma, liver and muscles. Vitamin E supplementation reduced (p < 0.001) drip loss compared to the control. Vitamin E supplementation maintained (p < 0.001) redness and retarded (p < 0.01) metmyoglobin formation in beef steak from day 4 to day 10 of display compared to the control. Vitamin E supplementation delayed (p < 0.001) lipid oxidation during 10 days of display compared to the control. The data indicated that dietary vitamin E supplementation for one week prior to slaughter improved lipid stability better than drip and colour stability in beef steak during 10 days of display.
authors: Department of Animal Production, Chugoku National Agricultural Experiment Station, Kawai-cho, Oda-shi, Shimane-ken 694, Japan.
authors: M
authors: M
authors: Mitsumoto
authors: S
authors: S
authors: Ozawa
authors: T
authors: T
authors: Mitsuhashi
authors: K
authors: K
authors: Koide