Effects of Dietary Supplementation of Vitamin E on Frozen Storage Stability of Precooked Beef Crumbles

Abstract

Holstein steers supplemented for 122 days with 0, 300 or 1300 IU/day vitamin E (EO, E300, E1300) provided semimembranosus muscle for manufacturing crumbles processed with 1.5% salt and possessing either 10 or 20% fat. They were precooked, packaged (nonvacuum), frozen at ‐29C and stored at ‐18C. Following storage for 2, 90 or 180 days, lipid oxidation was measured by TBA and a trained flavor panel. TBA values at 2 days were higher (P < 0.01) for EO than E300 and E1300 crumbles. These values at 180 days for E1300 crumbles were similar to EO and E300 samples at 90 days. Lower TBA values were obtained for 10% vs 20% fat crumbles at 90 days for both E300 and E1300 treatments. Intensity ratings for rancid flavor at 90 days were highest for EO and lowest for E1300 (P < 0.001). Vitamin E exhibited antioxidant properties but additional protection is needed for this product.