NDLI: Meat quality of vitamin E enriched beef.

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Meat quality of vitamin E enriched beef.

Content Provider	Semantic Scholar
Author	Nassu, Renata Tieko Dugan, Michael E. R. Juárez, Manuel Basarab, John A. Baron, Vern S. Aalhus, Jennifer L.
Copyright Year	2011
Abstract	This study aimed to evaluate quality and sensory properties of 6 and 21 days aged beef (steaks and ground beef) from animals with different tissue levels of α-tocopherol. A total of 56 feedlot steers were fed a barley-based finisher diet with four vitamin E supplementation levels (340, 690, 1040 and 1740 IU dl-αtocopheryl acetate . animal -1. day -1 ) for 120 days. The animals were then grouped based on their α-tocopherol (μg . g meat -1 ) levels (<3 or low; 3 to 4 or low-medium; 4 to 5 or high-medium and >5 or high). Longissimus lumborum muscle and overlying subcutaneous fat were aged 6 days and then used to prepare steaks and 75/25 ground beef. Steaks aged for 21 days were also analysed. Although the increase in fatty acid oxidation over time was smaller (P<0.001) in the high-medium and high groups, tissue α-tocopherol levels did not affect (P>0.05) pH, proximate analysis, drip and cooking losses, and shear force of steaks. Similarly, α-tocopherol tissue levels had no effect (P>0.05) on sensory characteristics of 6 days aged steaks and ground beef. No effect of tissue α-tocopherol levels was found over the 6 days retail evaluation period for steaks, but with 21 days of ageing, a delay in formation of metmyoglobin (P=0.008) was observed with higher tissue levels of α-tocopherol. Similar results were found for ground beef (25% fat) prepared from 6 days aged meat. Higher α-tocopherol tissue levels protected ground beef ad long-aged steaks from discolouration and lipid oxidation. Keywords— α-tocopherol, steak, ground beef
File Format	PDF HTM / HTML
Alternate Webpage(s)	https://ainfo.cnptia.embrapa.br/digital/bitstream/item/46127/1/PROCI2011.00156.pdf
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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