Dietary vitamin E delays beef myoglobin and lipid oxidation.

SCHAEFER D. M, LIU Q. Y LANARI M.C.

Animal Nutrition and Management

BASF Corp

Lugar: Parsipanny NJ. EEUU; Año: 1997; p. 33 - 57

Dietary supplementation of vitamin E to finishing beef cattle increases the concentration of á-tocopherol in skeletal muscle. The increased á-tocopherol concentration allows this antioxidant to perform its physiological role of protecting membranal lipids and consequently myoglobin from oxidation. This delays the onset of discoloration and suppresses lipid oxidation particularly in fresh and frozen beef and less so in cooked beef. Implementation of this technology would markedly increase revenue for the beef industry.