title: Effect of dietary vitamin E supplementation on cholesterol oxidation in vacuum packaged cooked beef steaks.
abstract: The effect of dietary vitamin E supplementation on cholesterol oxidation in vacuum packaged, cooked, refrigerated and frozen beef steaks, was investigated. Steers (Friesian×Charolais×Black Hereford) were fed diets providing 20 or 3000 mg α-tocopheryl acetate/head/day for 135 days prior to slaughter. α-Tocopherol concentrations in M. psoas major (PM) and M. longissimus dorsi (LD) were significantly (p<0.05) increased by supplementation and were significantly (p<0.05) higher in PM than LD. Cholesterol oxidation (monitored by measuring 7-ketocholesterol formation) increased during refrigerated and frozen storage in some, but not all, groups, and tended to be higher in PM than LD. Dietary vitamin E did not affect 7-ketocholesterol formation in LD, but significantly (p<0.05) reduced concentrations in PM during refrigerated and frozen storage. Supplementation significantly (p<0.05) reduced TBARS in PM and LD, indicating that vitamin E improved oxidative stability in both muscles. The results show that dietary vitamin E supplementation inhibits cholesterol oxidation in vacuum packaged, cooked beef during refrigerated and frozen storage, but may be influenced by muscle type.
authors: Department of Food Science and Technology, University College, Cork, Ireland.
authors: K
authors: K
authors: Galvin
authors: A M
authors: AM
authors: Lynch
authors: J P
authors: JP
authors: Kerry
authors: P A
authors: PA
authors: Morrissey
authors: D J
authors: DJ
authors: Buckley