Color Stability and Microbial Growth Relationships in Beef as Affected by Endogenous α‐Tocopherol

Chan, W.K.M.; Hakkarainen, Kai; Faustman, C.; Schaefer, D.M.; Scheller, K.K.; Liu, Q.

doi:10.1111/j.1365-2621.1995.tb06272.x

Cited by 49 publications

(27 citation statements)

References 16 publications

(23 reference statements)

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“…In experiment 2, vitamin E supplementation did not influence the bacterial load. These results correspond with data from Chan et al (1995) and Zerby et al (1999). Table 7 shows that the microbial counts of the samples of day 0 were already above legal limits (>10 3 cfu g -1…”

Section: Vitamin E Concentrationssupporting

confidence: 72%

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Effect of dietary vitamin E on the performance of broilers and quality of broiler meat during refrigerated and frozen storage.

Coetzee¹,

Hoffman²

2001

SA J. An. Sci.

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Experiment 1 was carried out with 220 one-day-old broiler chicks to evaluate the effect of 11 different levels of vitamin E supplementation (viz. 0 to 200 mg α-tocopheryl acetate/kg diet) on the production performance of broilers and oxidative stability of frozen broiler carcasses. The diets with vitamin E levels of 0 to 100 mg were fed from day-old to 42 days of age, and the diets with vitamin E levels of 120 to 200 mg were fed from 21 to 42 days of age. The oxidative stability, evaluated by thiobarbituric acid reactive substances (TBARS), was determined after 30, 90, 120 and 150 days of storage at -20 °C. There were no differences in weight gain (2.29 ± 0.397 kg) or feed conversion ratios (1.85 ± 0.111 kg feed/kg gain) between dietary treatments. TBARS values increased with increasing time of storage (basal diet: day 30 = 1.71 ± 0.51; day 150 = 4.89 ± 0.51), but decreased with increasing vitamin E levels (day 150: basal = 4.89 ± 0.51; 100 mg/kg = 1.09 ± 0.27). Experiment 2 was carried out with day-old broiler chicks to evaluate the effect of five levels of vitamin E supplementation (viz. 0 to 160 mg α-tocopheryl acetate/kg diet) on performance parameters and the oxidative stability of refrigerated carcasses. The experimental diets were fed from dayold to 42 days of age. Oxidative stability, evaluated by TBARS, colour deterioration and microbiological stability was determined after 0, 4, 8, 10 and 12 days of storage at 4 °C. Fatty acid analysis was done on samples obtained on days 0 and 12. There were no differences in total weight gain (2.37 ± 0.467 kg) or feed conversion ratio (1.88 ± 0.117 kg feed/kg gain) between dietary treatments. TBARS values increased with increasing storage time, but decreased with increasing vitamin E levels. There were no differences between treatments for colour measurements for L* (44.97 ± 0.662), a* (5.23 ± 0.315) or b* (12.76 ± 0.321) values. Microbiological counts increased over time, but dietary vitamin E concentration had no effect. There were no differences between dietary treatments for any of the groups of fatty acids measured (SFA: Day 0 = 26.1 ± 1.13 %, Day 12 = 26.1 ± 1.17 %; MUFA: Day 0 = 41.4 ± 1.46 %, Day 12 = 40.2 ± 2.28 %; PUFA: Day 0 = 32.4 ± 1.95 %, Day 12 = 33.8 ± 2.52 %). Similarly, fatty acid proportions did not change over time. There were no differences between dietary groups for mean muscle pH (6.01 ± 0.206).

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Section: Vitamin E Concentrationssupporting

confidence: 72%

“…The rate of discolouration of meat is related to the effectiveness of oxidation processes and enzymatic reducing systems in controlling metmyoglobin levels in meat (Chan et al, 1995). There were no differences in colour measurements for L*, a* or b* values (Table 5).…”

Section: Vitamin E Concentrationsmentioning

confidence: 85%

Effect of dietary vitamin E on the performance of broilers and quality of broiler meat during refrigerated and frozen storage.

Coetzee¹,

Hoffman²

2001

SA J. An. Sci.

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“…The a* colour coordinates (green to red) have been highly correlated with panel assessment of discolouration (Chan et al 1995) in trials with dietary vitamin E. In the present study, increased colour case life attributable to vitamin E had no effect on the microbial condition (Chan et al 1996). It has also been well documented that supplemental vitamin E delays metmyoglobin accumulation during the display of a number of beef cuts following limited periods of storage (1 to 3 wk) in vacuum (Faustman et al 1989b;Arnold et al 1993b;Mitsumoto et al 1994).…”

Section: Discussionsupporting

confidence: 49%

“…These beneficial effects are without impact upon the growth of meatborne pathogens or spoilage bacteria (Chan et al 1994;Smith et al 1994). More recent studies by Chan et al (1995Chan et al ( , 1996 showed that elevated α-tocopherol did not mask bacterial spoilage.…”

mentioning

confidence: 99%

The effect of dietary vitamin E and controlled atmosphere packaging on the storage life of beef

Greer

Jones²,

Dilts³

et al. 1998

Can. J. Anim. Sci.

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, W. M. 1998. The effect of dietary vitamin E and controlled atmosphere packaging on the storage life of beef. Can. J. Anim. Sci. 78: 57-67. The effects of dietary vitamin E upon colour, bacteriology and case life of beef was examined following extended storage of longissimus thoracis (LT) muscle in vacuum or in anoxic atmospheres containing 100% CO 2 . The diets of treated steers were supplemented with 1000 IU of vitamin E animal -1 d -1 for 100 d. Animals were slaughtered in a research abattoir and after 24 h of postmortem aging the LT muscles were removed and assigned to a packaging treatment for storage for up to 11 wk at 2°C. Rib-eye steaks were cut and displayed under simulated retail conditions to give a surface temperature of 6°C after storage intervals of 0, 3, 6, 9 and 11 wk. Feeding treatment had no effect (P > 0.05) upon standard carcass and muscle quality traits or bacterial growth but increased carcass α-tocopherol levels from 2.89 µg g -1 in control animals to 5.18 µg g -1 in carcasses supplemented with vitamin E (P < 0.0001). The α-tocopherol concentration in LT muscles was unaffected (P > 0.05) by storage time for up to 11 wk in either packaging treatment. Dietary vitamin E increased a* values and reduced metmyoglobin accumulation after LT storage for up to 11 wk irrespective of package atmosphere. However, dietary vitamin E had no significant effect (P > 0.05) on the colour case life of steaks derived from the LT muscle after vacuum storage for 3 to 11 wk. Contrarily, vitamin E acted synergistically with the CO 2 packaging treatment to produce an increase in colour case life from 2.7 (control) to 5.4 d (vitamin E) after 6 wk of LT storage and from 2.4 (control) to 4.0 d (vitamin E) after 9 wk of LT storage (P < 0.0001). In combination with anoxic, CO 2 packaging, dietary vitamin E may play a role in assuring beef colour stability following extended periods of storage necessary for fresh beef export. Nous avons examiné les effets de la vitamine E de provenance alimentaire sur la couleur, sur l'état bactériologique et sur la conservabilité en présentoir de la viande bovine à la suite d'un entreposage prolongé du muscle longissimus thoracis (LT) sous vide ou sous atmosphère anoxique contenant 100 % de CO 2 . Les aliments des animaux traités étaient enrichis pendant 100 jours de 1 000 UI de vitamine E par animal et par jour. Les bêtes étaient abattues dans un abattoir expérimental et après 24 h de maturation, le longissimus thoracis était enlevé et conditionné selon un des deux traitements de conservation pour une durée pouvant aller jusqu'à 11 semaines. Après 0, 3, 6, 9 ou 11 semaines de conservation, la noix de côte était débitée en steacks qui étaient exposés dans des conditions simulées de présentation en magasin prévues pour donner à la viande une température en surface de 6°C. La complémentation en vitamine E des aliments n'avait pas d'effets significatifs (P > 0,05) sur les caractères qualitatifs standards de la carcasse et du muscle ni sur la croissance bactérienne. En revanche, la concentr...

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“…Some authors observed improved colour stability when vitamin E was added (e.g. Faustman et al, 1989;Chan et al, 1995;Lavalle et al, 1995;Vega et al, 1996). The antioxidant may prevent oxidation of myoglobin to metmyoglobin and improve membrane stability (Williams et al, 1992;Arnold et al, 1993;Buckley et al, 1995).…”

Section: Resultsmentioning

confidence: 99%

Influence of short-term vitamin E supplementation to bulls fed different concentrates on vitamin E content in body tissues and oxidative stability of kidney fat

Flachowsky¹,

Kuhn²,

Schneider³

et al. 1997

J. Anim. Feed Sci.

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Two groups of 14 fattening bulls each were individually fed from 177 to 552 kg body weight with wilted grass silage ad libitum and concentrate based on maize (maize group) or wheat (wheat group), 2.7 kg per animal and day. Twenty one days before slaughter the diet of seven bulls of each group was supplemented with 1 g a-tocopherylacetate per animal and day. During slaughter, samples of blood, liver, M. longissimus dorsi and kidney fat were taken for vitamin E determination by HPLC. Fatty acid pattern and induction time of kidney fat were determined by the Rancimat test.Diet did not influence silage dry matter intake (5.55 and 5.58 kg) and daily weight gain of bulls (1197 and 1203 g for maize and wheat group, respectively).Vitamin E supply increased its content in serum (1.36/1.52 and 1.48/1.88 /ig/ml), liver (9.6/13.7 and 10.1/11.8) and fat (8.3/10.3 and 9.0/9.3), but it did not influence its content in muscle (0.92/1.14 and 1.16/1.11 ^g/g) in maize or wheat group, without/with vitamin E supplementation. The induction time of kidney fat increased as the vitamin E content of fat rose (from 3.82 to 5.39 h).Kind of ration and vitamin E supplementation did not significantly influence the fatty acid proportion of kidney and intramuscular fat, pH, drip loss and and colour of meat.Short term-vitamin E supplementation of diets for bulls may influence vitamin E content in body tissues, but longer application seems to be necessary for more pronounced effects.KEY WORDS: fattening bulls, vitamin E, meat quality, oxidative stability, fatty acids pattern 440 FLACHOWSKY G. ET AL.

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Color Stability and Microbial Growth Relationships in Beef as Affected by Endogenous α‐Tocopherol

Cited by 49 publications

References 16 publications

Effect of dietary vitamin E on the performance of broilers and quality of broiler meat during refrigerated and frozen storage.

Effect of dietary vitamin E on the performance of broilers and quality of broiler meat during refrigerated and frozen storage.

The effect of dietary vitamin E and controlled atmosphere packaging on the storage life of beef

Influence of short-term vitamin E supplementation to bulls fed different concentrates on vitamin E content in body tissues and oxidative stability of kidney fat

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