title: Colour stability, under simulated retail display conditions, of M. longissimus dorsi and M. semimembranosus from steers given long-term daily exercise and supplemented with vitamin E.
abstract: The objective was to determine if exercise has a negative impact on the colour stability of beef and if dietary vitamin E (VE) supplementation could counteract any negative effect. Steers were not exercised or were walked 4.41km/day for 18 weeks. Within exercise treatment animals consumed, on average, either 450 or 1050IU/day of VE. Muscle α-tocopherol increased (P=0.004) from 2.35 to 3.15μg/g with VE supplementation. Following ageing M. longissimus dorsi (LD) and M. semimembranosus (SM) steaks were packaged under 80%O(2):20%CO(2) and stored at 4°C. The LD of exercised steers was more red and more saturated (both P<0.05) after 0 and 2 days of storage than LD of unexercised steers. While redness of both muscles decreased over the display period, LD retained a higher redness than SM from day 2 to 7 (P<0.05). Colour shelf-life of LD was extended by 0.75 days, to 3.25 days, due to VE supplementation.
authors: Teagasc, Grange Research Centre, Dunsany, Co. Meath, Ireland; Department of Food Science, University College Dublin, Dublin 4, Ireland.
authors: P G
authors: PG
authors: Dunne
authors: F J
authors: FJ
authors: Monahan
authors: F P
authors: FP
authors: O'Mara
authors: A P
authors: AP
authors: Moloney