Colour and lipid stability in Australian grass and grain fed cattle

LANARI MC, TUME R., YANG A., LARSEN TW Y.BREWSTER M

Yokohama Japon

Congreso; 45th Int Cong Meat Sci technol; 1999

Lanari MC, Tume R., Yang A., Larsen TW y.Brewster M Colour and lipid stability in Australian grass and grain fed cattle En: Proc. 45th.Int. Congress Meat Sci. & Technol. Yokohama, Japon August 1999. Com. Organizador ICOMST (Eds.). Art. Completo.  Yokohama, Japon 1999. Times cited: 3   Meat colour and lipid stability are major factors limiting the quality and acceptability of meat and meat products. Lipid oxidation results in the production of free radicals that may lead to the oxidation of meat pigments and the generation of rancid odours and flavours. The oxidative stability of muscle depends on a balance between the amount of antioxidants, a-tocopherol, and pro-oxidants, polyunsaturated fatty acids (PUFA) in the muscle. .Beef from pasture fed cattle usually contains higher concentrations of PUFA and a-tocopherol than meat from grain fed animals, these differences may affect meat’s susceptibility towards oxidation. Supplementation with supranutritional levels of vitamin E improved the oxidative stability of beef, pork and poultry. Although most research has been performed with grain-fed cattle, the higher content of PUFA in meat from pasture fed animals enhance vitamin E requirements and may change the oxidative response towards supplementation. To implement vitamin E supplementation at an industrial level, an analysis of the interaction between feed type and vitamin E supplementation is warranted.