Color is a primary factor used by consumers to judge beef quality, especially freshness. Recent studies indicate that dietary supplementation of vitamin E to beef cattle increases the alpha-tocopherol concentration in muscle and its membranous subcellular fractions. The increased tissue alpha-tocopherol concentration protects not only membranal lipids but also myoglobin from oxidation. This results in delayed onset of discoloration in fresh, ground, and frozen beef and in suppression of lipid rancidity, especially in fresh, ground, and frozen beef and less so in cooked beef. Extension of beef color display life depends on dose level and duration of dietary vitamin E, muscle, and aging period. Cumulative results of experiments conducted to date indicate that beef from animals that receive 500 IU/steer daily of vitamin E for 126 d could assuredly benefit the domestic retail market by extending color display life. Implementation of this technology by the beef industry requires development of a method for rapid determination of alpha-tocopherol concentration in muscle samples collected on the day of harvest.

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Concentration, oxygen consumption rate (OCR), oxygen consumption rate/g meat (OCRM) and metmyoglobin reducing activity (MRA) of muscle mitochondria were determined for beef longissimus dorsi and gluteus medius muscles of Holstein and crossbred steers which diffcred in color stability. OCR and OCRM decreased but no significant changes were observed in MRA during postmortem storage time. Significant effects of muscle and breed type on OCR, OCRM, and MRA were observed. Muscles and breeds of lower color stability had the highest levels of OCR, OCRM, and MRA. Differences in OCR of muscle mitochondria may be a contributing factor in the effects of muscle and breed on the rate of discoloration.

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Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine Postprint del artículo publicado en: