Effect of a-tocopherol tissue levels on beef quality.
Effect of a-tocopherol tissue levels on beef quality.
Author(s): NASSU, R. T.; DUGAN, M. E. R.; JUÁREZ, M.; BASARAB, J. A.; BARON, V. S.; AALHUS, J. L.
Summary: To evaluate meat quality of beef with different ?-tocopherol tissue levels, 55 feedlot steers were fed a barley-based finisher diet with four vitamin E supplementation levels (0, 350, 700 and 1400 IU DL-?-tocopheryl acetate/animal per day) for 120 days. Although the increase in oxidation levels overtime was much smaller (P < 0.001) in the high-medium and high groups, ?-tocopherol tissue levels did not affect (P > 0.05) pH, proximate analysis, drip and cooking losses, and shear force of steaks. No effect of ?-tocopherol tissue levels was found in retail evaluation of steaks after a short ageing time of 6 days, but with 21 days of ageing, a delay in formation of metmyoglobin (P = 0.008) was observed in steaks with higher tissue levels of ?-tocopherol. Similar results were found for ground beef (25% fat) prepared from 6-day aged meat. Thus, higher ?-tocopherol tissue levels protect ground beef and long-aged steaks from discolouration and lipid oxidation.
Publication year: 2011
Types of publication: Journal article
Keywords: Ageing, Tenderness, beef, vitamin E
Observation
Some of Embrapa's publications are published as ePub files. To read them, use or download one of the following free software options to your computer or mobile device. Android: Google Play Books; IOS: iBooks; Windows and Linux: Calibre.
Access other publications
Access the Agricultural Research Database (BDPA) to consult Embrapa's full library collection and records.
Visit Embrapa Bookstore to purchase books and other publications sold by Embrapa.