Antioxidant status affects color stability and tenderness of calcium chloride-injected beef.

Abstract

The objectives of this study were to determine whether vitamin E supplementation influences color and tenderness of beef injected with calcium chloride. Market heifers (n = 12) were fed a standard finishing diet with minimal levels of vitamin E (NE group). Another 12 market heifers were fed the NE diet with the inclusion of 1,000 IU/d of DL-alpha-tocopherol per animal for the last 125 d on feed (E group). Animals were slaughtered after 125 d on the diets and upon reaching an ultrasound backfat thickness > 10 mm. Half of the longissimus muscles from each treatment group (NE and E) were pumped to 10% over the original weight with 250 mM CaCl2 (Ca) at 24 h postmortem. Remaining muscles (NE and E) were pumped to 10% over the original weight with water (NC) at 24 h postmortem. After equilibrating overnight, steaks (2.54 cm) were overwrapped with O2-permeable film and stored for 7 d after injection. Hunter "L," "a," and "b" values were obtained each day of storage. Trained panelists evaluated color on d 1, 4, and 7 after injection. 2-Thiobarbituric acid-reactive substances (TBARS) values were measured on d 1 and 7 after injection. Warner-Bratzler (W-B) shear force values and trained sensory panel evaluations at 1, 3, and 7 d after injection were obtained. Immunoblotting techniques were used to monitor the 30-kDa degradation product of troponin-T at 1, 3, and 7 d after injection. At 4 d after injection, E/Ca steaks were the least discolored (P < 0.05). The E/Ca steak TBARS values were not significantly different from values for NE/NC steaks at 7 d after injection, whereas NE/Ca steaks had greater (P < 0.05) TBARS values after 7 d following injection compared with all other groups. Treatment with Ca resulted in higher off-flavor scores (P < 0.05). The E/Ca samples had the most rapid tenderization and proteolysis of all treatment groups. Warner-Bratzler shear values were lower in the E/ Ca samples than in the E/NC samples at 1, 3, and 7 d after injection (P < 0.05). No difference in shear force was noted between NE/Ca and NE/NC samples at any time point. No difference in sensory tenderness was noted between NE/Ca and NE/NC samples at 1 d after injection. However, Ca-injected samples (NE/Ca and E/Ca) were rated as being significantly more tender than their uninjected counterparts (NE/NC and E/NC) at 3 and 7 d after injection. Injection of CaCl2 may result in more rapid and immediate tenderization if beef from animals supplemented with vitamin E is used. Vitamin E incorporation into muscle tissue may potentiate the action of exogenously added calcium by protecting the calpains from oxidation. ABSTRACT: The objectives of this study were to determine whether vitamin E supplementation influences color and tenderness of beef injected with calcium chloride. Market heifers (n = 12) were fed a standard finishing diet with minimal levels of vitamin E (NE group). Another 12 market heifers were fed the NE diet with the inclusion of 1,000 IU/d of DL-α-tocopherol per animal for the last 125 d on feed (E group). Animals were s...

Use of 25-hydroxyvitamin D3 and vitamin E to improve tenderness of beef from the longissimus dorsi of heifers1,2

“…When 25-OH D 3 and vitamin E were administered, the resulting vitamin E concentration was not significantly greater than that of the control group (P > 0.10), but was higher than that of the 25-OH D 3 group (P < 0.05). This finding agrees with several studies (Harris et al, 2001;Roeber et al, 2001;Rowe et al, 2004) in which α-tocopherol concentration in meat was increased after supplementation with a-c Means not bearing a common letter differ (P < 0.05).…”

“…The 25-hydroxyvitamin D 3 did not improve tenderness to the same extent observed when vitamin D 3 is administered (Swanek et al, 1999;Montgomery et al, 2000Montgomery et al, , 2002Karges et al, 2001). In the current study, the group treated with vitamin E for 104 d had lower shear force values after 14 d compared with steaks from cattle in the control group, which agrees with a study in which steaks from cattle treated with vitamin E for 125 d were more tender than steaks that were not treated with vitamin E for 125 d (Harris et al, 2001). Interestingly, treating with both supplemental vitamin E and 25-OH D 3 did not improve tenderness of beef.…”

Influence of early postmortem protein oxidation on beef quality1

“…Steers fed the diet containing a supranutritional level of vitamin E had higher (P < 0.01) amounts of α-tocopherol in the LM (Table 1). These results are similar to those previously reported by Arnold et al (1992), Liu et al (1996), and Harris et al (2001).…”

“…High levels of vitamin E in muscle results in meat with decreased rate of lipid oxidation, delayed metmyoglobin formation (Arnold et al, 1992(Arnold et al, , 1993Liu et al, 1996), and increased rate of tenderization (Harris et al, 2001). Irradiation, while a powerful food safety tool, has been implicated in accelerating oxidation and producing free radicals, thereby changing the oxidative potential of meat products (Jo and Ahn, 2000;Nam and Ahn, 2003).…”

Efeito da adição de ractopamina e da imunocastração na carne <i>in natura</i> de suínos

“…A oxidação proteica provoca várias alterações físico-químicas das proteínas, incluindo a destruição de aminoácidos, com diminuição da solubilidade da proteína, devido à polimerização da proteína, a perda de atividade da enzima e a digestibilidade da proteína prejudicada. Tais alterações dependem da natureza do aminoácido oxidado, da atividade enzimática, da capacidade de retenção de água e, da estrutura da miosina (ARNOLD et al, 1993;TOLDRÁ, 1998;VAN LAACK et al, 2000;XIONG, 2000;HARRIS et al, 2001;FENAILLE;TABET;GUY, 2004;KEMP et al, 2010;ROWE et al, 2004a, b;BERTRAM et al, 2007;LUND et al, 2007;OOIZUMI;XIONG, 2008 As consequências do fornecimento de β-agonistas na dieta dos animais relacionadas a maciez da carne, foi relatado por Koohmaraie et al (1996) O fornecimento de tratamentos com β-agonistas induz a uma diminuição na capacidade proteolítica da musculatura esquelética, levando a uma menor taxa de degradação proteica e consequentemente a um acréscimo no teor de proteínas de animais tratados com β-agonistas adrenérgicos. Essa capacidade proteolítica reduzida também pode influenciar durante o processo de degradação proteica post mortem, com consequente influência no "amaciamento" post mortem.…”