title: Effect of a dietary vitamin E supplementation on colour stability and lipid oxidation of air- and modified atmosphere-packaged beef.
abstract: The effects of dietary vitamin E supplementation on tissue α-tocopherol level and on the susceptibility of fresh and modified atmosphere-packaged beef on myoglobin and lipid oxidation were investigated. Charolais cattle, aged 32-44 months, were fed diets containing 75 (control, n=8) or 1000 mg (supplemented, n=8) α-tocopheryl acetate/kg feed/day for 111 days prior to slaughter. Following vacuum packaging, M. Longissimus lumborum and M. triceps brachii were aerobically packaged and held under refrigerated display (3°C) for 9 days or packaged under modified atmosphere (MAP; 20% CO(2): 80%O(2)) and held under refrigerated display (8°C) for 13 days under fluorescent light. α-tocopherol concentrations were significantly higher (P<0.05) in meat from the supplemented group than from the basal one. Whatever the measured colour characteristics (a*, R(630)-R(580),% MetMb), the vitamin E supplementation had a positive but non-significant effect on the rate of discoloration. But by visual assessment, essentially with MAP, a significant and positive effect of vitamin E supplementation was noted to lower discoloration (P<0.05). TBARS values were significantly lowered (essentially at the end of storage time for the two packaged modes) after an α-tocopheryl acetate-supplementation.
authors: Institut National de la Recherche Agronomique, Station de Recherches sur la Viande, Theix, 63122 St Genès-Champanelle, France.
authors: P
authors: P
authors: Gatellier
authors: C
authors: C
authors: Hamelin
authors: Y
authors: Y
authors: Durand
authors: M
authors: M
authors: Renerre