Kinetic of pigment oxidation in beef from seers supplemented with vitamin E

LANARI MC, SCHAEFER DM, LIU QP Y CASSENS RG

San Antonio Texas USA

Congreso; 44th.Int. Congress Meat Sci. & Technol; 1995

Lanari MC, Schaefer DM, Liu QP y Cassens RG Kinetic of pigment oxidation in beef from seers supplemented with vitamin E En: Proc. 44th.Int. Congress Meat Sci. & Technol. San Antonio Texas EEUU 1995. Com. Organizador ICOMST (Eds.). Art. Completo.  San Antonio Texas EEUU 1995. Supplementation of vitamin E to finishing steers can improve the colour and lipid stability of beef. However, the mechanism by which a-tocopherol delays pigment oxidation in meat is not clear. In this study we describe a kinetic analysis for the production of metmyoglobin t in beef derived from control and vitamin E supplemented animals. The model was applied to two muscles of different colour stability Longissimus lumborum and Gluteus medius.