Beef color update: the role for vitamin E.

Faustman, C.; Chan, W.K.M.; Schaefer, D.M.; Havens, A.

doi:10.2527/1998.7641019x

Cited by 160 publications

(84 citation statements)

References 43 publications

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“…Besides, the results suggest that the degradation of beef sensory quality was related to lipid and pigment oxidation, as reported by Liu et al (1995) and Faustman et al (1998). In this study, meat from Asturiana de los Valles and Morucha showed TBA .5 ppm after 10 days of storage ).…”

Section: Multiple Regression Analysissupporting

confidence: 76%

Multivariate study of different beef quality traits from local Spanish cattle breeds

Insausti

Beriain

Lizaso

et al. 2008

Animal

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Different raw beef quality traits from four local Spanish cattle breeds were studied using correlation, factorial, discriminant and multiple regression analysis. The following variables were studied after 0, 5, 10 and 15 days of storage under 60% O 2 , 30% CO 2 and 10% N 2 modified atmosphere packaging (MAP): colour physical variables, meat pigments, sensory degradation of odour and colour, microbial counts, thiobarbituric acid (TBA), pH, drip loss, lipid composition and volatile compounds. The degradation of raw beef quality was related to the increase in 2,3,3-trimethylpentane, 2,2,5-trimethylhexane, 3-methyl-2-heptene, 2-octene, 3-octene, 2-propanone, Enterobacteriaceae and aerobial plate counts (APC), metmyoglobin (MMb), lightness (L*), yellowness (b*), drip loss and TBA. Among these variables, TBA, b* and MMb may be useful in evaluating raw beef quality. No variables related to fat, except for TBA, including pH were limiting factors of the colour and odour shelf-life of raw beef under MAP. Each breed had some characteristics that were unique and these differences may influence the stability of meat to oxidation depending on myoglobin concentration and the polyunsaturated fatty acid (PUFA)/saturated fatty acid (SFA) ratio.

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Section: Multiple Regression Analysissupporting

confidence: 76%

Multivariate study of different beef quality traits from local Spanish cattle breeds

Insausti

Beriain

Lizaso

et al. 2008

Animal

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“…It is a powerful inhibitor of iron-driven hydroxyl radical formation because of its ability to form a unique iron chalete that becomes catalytically inactive (Graf and Eaton, 1990). Vitamin E is a membrane-associated antioxidant and dietary vitamin E supplementation highly suppressed lipid oxidation (Morrissey et al, 1998, O'Neill et al, 1999, Ruiz et al, 1999 and delayed metmyoglobin formation (Jensen et al, 1998, Faustman et al, 1998. It stabilises PUFA and cholesterol in muscle against oxidative deterioration.…”

Section: Introductionmentioning

confidence: 99%

Synergism between dietary vitamin E and exogenous phytic acid in prevention of warmed-over flavour development in chicken breast meat, Pectoralis major M.

Soares

Olivo

Shimokomaki

et al. 2004

Braz. arch. biol. technol.

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The effect of α-tocopheryl acetate (AT) supplementation and exogenous application of this vitamin E associated with phytic acid (PA) on chicken breast meat WOF development was assessed. C ontrol group was fed with 7.7IU of AT/kg of ration and supplemented group was fed with 200.0IU of AT/kg of ration. Dietary vitamin E as measured by TBARS inhibited WOF development by 78.9; 69.0; 60.7 and 46.5% (p<0.05)

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“…Currently, vit. E is able to protect meat from lipid oxidation, with its color-stabilizing effect indirectly by delaying oxymyoglobin oxidation through the inhibition of lipid oxidation [29].…”

Section: Effect Of Dietary Vitamin E Supplementationmentioning

confidence: 99%

“…Consequently, this antioxidant mixture was able to stabilize beef color from PUFA rich beef by limiting lipid oxidation, as already proposed for vit. E in standard meats [29]. We calculated the correlation between MDA content from PUFA rich meat from ST muscle stored under modified atmosphere packaging, which represent the most deleterious conditions regarding lipid oxidation [7] (Figure 1).…”

Section: Effect Of Dietary Vitamin E Supplementationmentioning

confidence: 99%

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Dietary Plant Extracts Combined with Vitamin E Limit the Discoloration in Stored n-3 PUFA Rich Meat

Delosière¹,

Parafita²,

Hăbeanu³

et al. 2018

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In finishing cull-cows given n-3 PUFA-rich diets (for 101 ± 3 days preceding slaughter), the ability of vitamin E (2.8 g/animal/day) or vitamin E associated with plant extracts rich in polyphenols (PERP) (126 g/animal/day) to limit discoloration was evaluated on color attributes of Longissimus thoracis (LT) and Semitendinosus (ST) processed meat. Color attributes were determined after muscles ageing and retail display in different packaging systems consisting in 14 d. under vacuum (V), 4 d. aerobic (A) or 7 d. under modified atmosphere (70:30, O 2 /CO 2 ) (MA). Vit. E associated with PERP were able to limit color deterioration by decreasing metmyoglobin% in ST and LT for all tested packaging systems. The antioxidant association increased the L* coordinate and the oxygenation index as compared with vit. E alone. We show the possibility to limit color deterioration of processed beef by an original dietary antioxidant strategy during the finishing period. KeywordsColor, Vitamin E, Plant, Beef, Packaging Practical ApplicationDietary n-3 PUFA associated to vitamin E and plant extract rich in polyphenols could be added in the feeding of cull-cows during the finishing period in order to improve their meat quality. By the antioxidant strategy, PUFA rich beef could be conserved from color discoloration. IntroductionDuring the finishing period, ruminant intake of an appropriated quantity of extruded linseed rich in linolenic acid (LA, 18:3 n-3) increased deposition in mus- [7]. The PERP mixture is of known concentration, controlled and reproducible. By using the same samples from this study on cull cows [7], we investigate here the effect of the association of vit. E with PERP added in M. Delosière et al. DOI: 10.4236/as.2018.91003 25 Agricultural Sciences the n-3 PUFA rich diet of cows on meat color attributes of LT and ST muscles after ageing and retail storage in aerobic, vacuum and modified atmosphere packaging systems. Materials and Methods Animals and DietsExperimental procedures and animal holding facilities had respected French animal protection legislation, including licensing of experimenters. They were controlled and approved by the French Veterinary Services (slaughterhouse and cattle experimental facilities license numbers are #63 345 01 and #63 345.17, respectively). The experiment was conducted on 15 Normand cull cows, of which meat is frequently consumed in France. Animals were selected on live weight (649 ± 41 kg), age (48 -60 month-old) and body fat score (2.0 ± 0.3) estimated by visual and manual procedures. Cows were randomly assigned to three isoenergetic and isonitrogenous diets (n = 5 per diet) during a 101 ± 3 d. of finishing period. The basal diet consisted in straw (30%) and concentrate (70%); the concentrate was supplemented with 40 g of lipids/kg DM obtained from extruded linseeds (60%) and rapeseeds (40%). Animals were given either 1) the basal diet (C group, n = 5), or 2) the basal diet supplemented with vit. E as dl-α-tocopheryl acetate (INZO Company, Château-Thierry, France), ...

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Beef color update: the role for vitamin E.

Cited by 160 publications

References 43 publications

Multivariate study of different beef quality traits from local Spanish cattle breeds

Multivariate study of different beef quality traits from local Spanish cattle breeds

Synergism between dietary vitamin E and exogenous phytic acid in prevention of warmed-over flavour development in chicken breast meat, Pectoralis major M.

Dietary Plant Extracts Combined with Vitamin E Limit the Discoloration in Stored n-3 PUFA Rich Meat

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