Effect of dietary vitamin E on lipid and color stability of frozen beef from Holstein steers.

LANARI MC, SCHAEFER DM, CASSENS RG & SCHELLER KK

Clermont-Ferrand Francia.

Congreso; 38th Int Congress Meat Sci & Technol; 1992

Lanari MC, Schaefer DM, Cassens RG & Scheller KK. Effect of dietary vitamin E on lipid and color stability of frozen beef from Holstein steers. Poster. En: Proc. 38th Int Congress  Meat Sci & Technol., Clermont-Ferrand Francia. Agosto 1992. INRA (eds.). Art. Completo. Clermont-Ferrand Francia 1992. Times cited: 1   The effects of time and light on color and lipid oxidation in frozen longissimus lumborum (LL) muscle from control and vitamin E supplemented (2000 IU/head/day) Holstein steers were analysed. Results indicated that dietary vitamin E supplementation produced a considerable increase in lipid and color stability of frozen LL samples kept in the dark or under illumination at -20°C. After 3 months of dark storage TBAS, metmyoglobin and chorma levels for control LL were 2.38 mg MDA/kg, 62% and 11.4 respectively; for supplemented meat kept in the same conditions , these values were 0.31 mg MDA/kg, 25% and 18. Illumination increased the rate of discoloration but did not affect lipid oxidation rate. A predisplay period of 30 days decreased discoloration of supplemented LL.