Dietary vitamin E effect on color stability and sensory assessment of spoilage in three beef muscles

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

doi:10.1016/0309-1740(95)00055-0

Cited by 74 publications

(34 citation statements)

References 26 publications

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“…This threshold concentration was 3.5-4.0mg/kg of vitamin E (figure 3), similar to those reported in beef, 3.0-3.3 mg -tocopherol/kg tissue (Arnold et al, 1993;Faustman et al, 1989), and in the range previously reported for lamb, 2.26-5.3 -tocopherol/kg tissue (Ponnampalam et al, 2014;Hopkins et al, 2013;Álvarez et al, 2008;Lopez Bote et al, 2001). By comparison the maximum concentration expected for muscle is probably 6-10 mg/kg (Wulf et al1995;Chan, Hakkarainen, Faustman, Schaefer, Scheller & Liu, 1996) so the threshold level for colour stability occurred at about half…”

Section: Colour Stabilitysupporting

confidence: 88%

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Short term supplementation rates to optimise vitamin E concentration for retail colour stability of Australian lamb meat

et al. 2016

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The relationship between vitamin E supplementation rate and colour stability was investigated using 70 mixed sex 6-8 month old crossbred lambs. An initial group of 10 were slaughtered, while the remainder were fed a pellet ration containing either 30, 150, 275 or 400IU Vitamin E/kg ration or on green pasture for 56 days. After slaughter, carcases were halved; one side packed fresh (5 days) and the other in CO 2 (21 days), both at 2 o C. Five muscles were set for retail display for 96 hours. The oxy/metmyoglobin ratio was measured every 12 hours. Colour stability increased with increasing muscle vitamin E until an apparent maximum effect for vitamin E concentration (3.5-4.0mg -tocopherol/kg tissue) was reached beyond which no further response was evident. This was reached within 3-4 weeks (275IU treatment), and meat from these lambs should reach 60 hours retail display with a satisfactory surface colour. This effect was most apparent in aerobic muscle types and meat aged post slaughter.

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Section: Colour Stabilitysupporting

confidence: 88%

“…Wulf et al(1995) reported concentrations of 5.79 mg/kg in the LL after feeding for 56 days at the rate of 1000IU. Concentrations as high as 10 mg -tocopherol/kg tissue in beef m. psoas major have been achieved after dietary supplementation (Chan et al 1996).…”

Section: Accepted M Manuscriptmentioning

confidence: 99%

Short term supplementation rates to optimise vitamin E concentration for retail colour stability of Australian lamb meat

et al. 2016

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“…The data reported herein support the body of published evidence that dietary vitamin E can increase tissue levels of α-tocopherol and stabilize pigments without detrimental effects on performance, carcass and meat quality traits and bacteriology (Arnold et al 1993b;Smith et al 1994;Chan et al 1996). Data from the present study suggest that dietary vitamin E can be utilized in conjunction with controlled atmosphere packaging to improve the colour of retail ribeye steaks after 6 and 9 wk of subprimal storage in 100% CO 2 .…”

Section: Discussionsupporting

confidence: 79%

“…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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“…These characteristics may make bison meat more susceptible to a reduction in display life because of oxidation-related changes in appearance. Additionally, feeding vitamin E to steers has been found to increase lipid and oxymyoglobin stability in several muscles (Chan et al, 1996).…”

Section: Introductionmentioning

confidence: 99%

Meat Colour Stability and Fatty Acid Profile in Commercial Bison and Beef

Galbraith

Aalhus

Juárez

et al. 2016

JFR

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Commercial bison meat has been found to discolour more rapidly than beef in retail display. The influence of fat content, fat composition and vitamin E on the colour stability of commercially produced bison and beef were examined. Longissimus samples from grain-fed beef (n = 20) and grass-fed bison (n = 14) were analyzed for fat content, fatty acid composition, vitamin E levels, pigments, TBARS and retail stability. Intramuscular fat content was lower and richer in PUFA in bison (P < 0.01) compared to beef. Pigment and TBARS levels in bison were significantly higher (P < 0.01), leading to higher (P < 0.01) metmyoglobin levels. Regression analysis results showed that differences in total fat content and fatty acid composition were the most responsible factors for early discolouration of commercial bison meat compared to commercial beef. In conclusion, total fat and fatty acid composition can be manipulated to improve the colour stability of bison meat.

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Dietary vitamin E effect on color stability and sensory assessment of spoilage in three beef muscles

Cited by 74 publications

References 26 publications

Short term supplementation rates to optimise vitamin E concentration for retail colour stability of Australian lamb meat

Short term supplementation rates to optimise vitamin E concentration for retail colour stability of Australian lamb meat

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

Meat Colour Stability and Fatty Acid Profile in Commercial Bison and Beef

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