title: Effect of dietary vitamin E supplementation on the colour and lipid stability of fresh, frozen and vacuum-packaged beef.
abstract: The effects of dietary vitamin E supplementation on tissue α-tocopherol (α-Toc) levels and on the susceptibility of fresh, frozen and vacuum-packaged beef to lipid oxidation and colour deterioration were investigated. Friesian cattle were fed diets containing 20 (basal, n=5) or 2000 (supplemented, n=5) IU (α-tocopheryl acetate/kg feed/day for approximately 50 days prior to slaughter. α-Toc levels were higher (p<0.05) in muscles from supplemented animals than from those on a basal diet. Significant differences in α-Toc levels were also observed between muscles from different treatment groups, the order of the supplemented group was: M. psoas major (PM)>M. longissimus dorsi (LD)>M. gluteus medius (GM) (p<0.05), and in the basal group the order was: PM>GM>LD (p<0.05). Supplemented fresh, frozen and vacuum packed beef showed greater colour and lipid oxidative stability than meat from the basal group after 7 days retail display at 4°C (p<0.05). Thus, dietary (α-Toc supplementation appeared to retard metmyoglobin and TBARS formation in LD, GM and PM and increased the colour shelf life of these muscles.
authors: Department of Food Technology, University College, Cork, Ireland; Department of Animal Science, University of Connecticut, Storrs, CT 06269, USA.
authors: M P
authors: MP
authors: Lynch
authors: J P
authors: JP
authors: Kerry
authors: D J
authors: DJ
authors: Buckley
authors: C
authors: C
authors: Faustman
authors: P A
authors: PA
authors: Morrissey