Effect of dietary vitamin E on pigment and lipid stability of frozen beef: a kinetic analysis.

LANARI M.C. ; CASSENS R.G.; SCHAEFER D. M., SCHELLER K.K.

MEAT SCIENCE

Año: 1994 p. 3 - 15

0309-1740

Lanari M.C. ; Cassens R.G.; Schaefer D. M., Scheller K.K. Effect of dietary vitamin E on pigment and lipid stability of frozen beef: a kinetic analysis. Meat Science; 38 (1) 3-15. Elsevier Science Ltd. Exeter, UK 1994. Number of Citations 22. The effect of vitamin E supplementation on pigment and lipid stability was evaluated with beef wrapped in high or low oxygen permeability films and stored in the dark or under constant illumination at -20-degrees-C. Dietary vitamin E supplementation improved pigment and lipid stability in both cases. Illumination increased metmyoglobin accumulation but did not affect lipid oxidation rate in both control and supplemented beef. A predisplay dark storage period of 30 days delayed metmyoglobin accumulation during subsequent display. Kinetic analysis showed that vitamin E supplementation stabilized the oxymyoglobin complex by enhancing the deoxymyoglobin oxygenation rate and by decreasing oxymyoglobin autoxidation rate.