The effect of packaging method and dietary vitamin D3 supplementation on the quality of beef in rectus femoris, gluteus medius, and adductor femoris beef muscles

Abstract

The goal of the study was to assess the impact of packaging methods and doses of vitamin D 3 fed to animals (with feed) in the last days of finishing on selected indicators of beef quality. The parameters studied include the measurement of CIE L*, a*, and b* colour spaces and the Warner-Bratzler shear force. The muscles used in the study were the m. rectus femoris, m. gluteus medius, and m. adductor femoris, which were packed in two variants of modified atmosphere (MAP1, 80% O 2 :20% CO 2 and MAP2, 60% O 2 :40% CO 2) and in skin-pack technology; they were later aged for 10 and 14 days. Before slaughter, the animals were fed a vitamin D 3 supplemented diet in the following doses: 0, 3.5, 7, and 10 M IU day-1 animal-1. The study proved that vitamin D 3 dosages of 3.5 and 10 M IU significantly (P ≤ 0.05) increased tenderness of unpackaged beef. Packaging and modified atmosphere resulted in a significant increase of parameters L*, a*, and b*, while skin packing lowered the values. Vitamin D 3 supplementation had a negative impact on selected beef colour spaces by lowering them.

Beef tenderness improvement by dietary vitamin D3 supplementation in the last stage of fattening of cattle

“…Montgomery et al ( 26 ) and Caragney et al ( 3 , 4 ) have demonstrated an increase in the extent of protein degradation, especially troponin-T and other proteins responsible for the sarcomere integrity due to enhanced action of calcium-dependent proteases m- and However, the μ-calpain. However, the vitamin D 3 addition can affect negatively colour parameters, mainly reduce lightness ( 21 ). However, this relationship is not confirmed by Hansen et al ( 13 ) and Lobo-Jr et al ( 22 ).…”