New Alternatives for increasing color stability in frozen beef

LANARI MC, SCHAEFER DM, CASSENS RG & SCHELLER KK

Kulmbach Alemania 1994

Congreso; 43th.Int. Congress Meat Sci. & Technol.; 1994

Lanari MC, Schaefer DM, Cassens RG & Scheller KK New Alternatives for increasing color stability in frozen beef. En: Proc. 43th.Int. Congress Meat Sci. & Technol. Kulmbach Alemania 1994. Com. Organizador ICOMST (Eds.). Art. Completo.  Kulmbach Alemania 1994.   We analysed; a)      the influence of blooming time (1, 6, 48 h) and atmosphere (air or 100% O2 ) prior to freezing on color stability of longissimus lumborum obtained from control and vitamin E supplemented steers b)      the effect of different levels of vitamin E (0, 620, 700 and 2100 IU/head/day) on color stability of frozen LL. Samples were stored at -20°C with and without illumination. Supplementation coupled with blooming for 6 or 48 h in 100% O2 provided the highest color stability in both dark and illuminated storage. Color display lives for supplemented LL bloomed for 6 or 48 h in O2  were 182 and 215 days for dark storage and 21 and 73 days for illuminated display. Tissue content of vitamin E and color stability of LL bloomed 48 h in air increased with supplementation level. Color display lives of control and supplemented LL stored in the dark were 0, 117, 146 and 179 days respectively. For the same levels of supplementation frozen LL stored under illumination remained acceptable for 0, 32, 37 and 99 days.