Kinetic of antioxidant status decay during beef ageing.

DESCALZO ADRIANA; ROSSETTI, LUCIANA; ACHIR, NAWEL

Clermont Ferrand

Congreso; 61st International Congress of Meat Science and Technology, 23-28th August 2015, Clermont-Ferrand, France; 2015

International Meat Science Association

Abstract ? Antioxidant mechanisms can preserve meat during processing and storage. Dietary delivery is a strategy to improve antioxidant status in meat, especially if supplements are offered with high quality pastures. Four groups of steers were fed with pasture or grain diets with or without vitamin E supplementation (500 UI/head/day). After slaughter, Psoas major samples were packaged under vacuum and submitted to 0, 30, 60 and 90 days of refrigerated storage. Lipid oxidation, as means of TBARS, was higher in grain than in pasture-meat samples (p