A new technology for improving color stability of beef.

CASSENS R.G., FAUSTMAN C., LANARI M.C., LUCHANSKY J.B, MITSUMOTO M. Y D. SCHAEFER D.M

Trends in Modern Meat Technology”

Año: 1992; p. 157 - 168

Color is a primary factor used by consumers to judge meat quality specially freshness. Dietary supplementation with vitamin E is an efficacious technique for increasing its concentration in muscle. Meat with elevated levels of á-tocopherol possesses greater oxymyioglobin and lipid stability which results in less discoloration and rancidity. This report presents the results of the last three years of research using muscles of differing color and lipid stability.