Enhancing color and shelf life of meat products by antemortem incorporation of vitamin E and C and possibly 13‑carotene into animal tissues.

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

Animal Science Research and Development Moving toward a New Century

Año: 1995; p. 95 - 119

Recent studies showed that supplementation with supranutritional doses of vitamin E to beef cattle increases á-tocopherol levels in muscle resulting in delay in beef discoloration and a suppression of rancidity. This report quantifies the relationship between muscle á-tocopherol and color display life and calculates the optimal á-tocopherol concentration for both fresh and frozen beef.  Additional color responses to vitamin E are mentioned for pork and lamb. Attention is given to the improved lipid stability that is observed in this species following dietary supplementation with vitamin E. Because of the apparent utility of vitamin E supplementation several need for fundamental and applied information pertaining to this vitamin’s role in meat quality are mentioned Recent studies showed that supplementation with supranutritional doses of vitamin E to beef cattle increases á-tocopherol levels in muscle resulting in delay in beef discoloration and a suppression of rancidity. This report quantifies the relationship between muscle á-tocopherol and color display life and calculates the optimal á-tocopherol concentration for both fresh and frozen beef.  Additional color responses to vitamin E are mentioned for pork and lamb. Attention is given to the improved lipid stability that is observed in this species following dietary supplementation with vitamin E. Because of the apparent utility of vitamin E supplementation several need for fundamental and applied information pertaining to this vitamin’s role in meat quality are mentioned