title: Effect of dietary vitamin E on pigment and lipid stability of frozen beef: A kinetic analysis.
abstract: The effect of vitamin E supplementation on pigment and lipid stability was evaluated with beef wrapped in high or low oxygen permeability films and stored in the dark or under constant illumination at -20°C. Dietary vitamin E supplementation improved pigment and lipid stability in both cases. Illumination increased metmyoglobin accumulation but did not affect lipid oxidation rate in both control and supplemented beef. A predisplay dark storage period of 30 days delayed metmyoglobin accumulation during subsequent display. Kinetic analysis showed that vitamin E supplementation stabilized the oxymyoglobin complex by enhancing the deoxymyoglobin oxygenation rate and by decreasing oxymyoglobin autoxidation rate.
authors: Muscle Biology and Meat Science Laboratory, Department of Meat and Animal Science, University of Wisconsin-Madison, 1805 Linden Drive, Madison, Wisconsin 53076, USA.
authors: M C
authors: MC
authors: Lanari
authors: R G
authors: RG
authors: Cassens
authors: D M
authors: DM
authors: Schaefer
authors: K K
authors: KK
authors: Scheller