Titration of fresh meat color stability and malondialdehyde development with Holstein steers fed vitamin E-supplemented diets.

Liu, Q; Scheller, K.K.; Arp, S. C.; Schaefer, D.M.; Williams, S.N.

doi:10.2527/1996.741117x

Cited by 82 publications

(48 citation statements)

References 20 publications

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“…Samples were thawed and analysed in duplicate. a-Tocopherol was extracted according to the method of Liu et al (1996) with some of the modifications proposed by Cayuela et al (2003) and quantified by high-performance liquid chromatography (HPLC). The HPLC system was composed of a model 114-M pump (Beckman Coulter, Spain), a manual injector, a System Gold R interface, a fluorescence detector FP1520 (Jasco, Spain), a Kromasil Silica 150 3 4.6 (5 mm) column KR100-5-150 (Symta, Spain) and a Kromasil Silica guard column (10 mm) KR100-10-10C5 (Symta, Spain).…”

Section: Experimental Animals and Dietary Treatmentsmentioning

confidence: 99%

“…Concentrations estimated from this study are higher than our results but the oxidation processes occur more intensely in oxygen-enriched atmospheres (Berruga et al, 2005); thus, lower concentrations of a-tocopherol may display a greater effect in these types of atmosphere. Liu et al (1996) pointed out that it is only advantageous to feed the minimum amount of vitamin E required to produce a consistent, economically detectable improvement in meat quality. Thus, it may not make economic sense to exceed the concentration of a-tocopherol amounting to 2.26 mg/kg meat, calculated as the proportion obtained efficiently with a supplementation level of 287 mg vitamin E/kg feed, as this is very close to the breakpoints obtained for TBARS and MetMb at 14, 21 and 28 days of conservation.…”

Section: Fattening Periodmentioning

confidence: 99%

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Estimation of α-tocopherol concentration necessary to optimise lamb meat quality stability during storage in high-oxygen modified atmosphere using broken-line regression analysis

Álvarez¹,

Fuente

Díaz³

et al. 2008

Animal

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The research was carried out to evaluate the effect of different a-tocopherol concentrations in lamb meat on oxidative stability during storage in high-oxygen atmosphere. Thirty-six lambs were randomly distributed to four groups and given diets containing four levels of vitamin E (20, 270, 520 and 1020 mg vitamin E/kg feed) from an initial weight of 13.2 6 0.5 kg to a slaughter weight of 26.2 6 0.3 kg. Supplementation of the diet with vitamin E increased (P , 0.001) the concentration of a-tocopherol in the meat and concentrations were obtained in the 0.46 to 4.14 mg/kg meat range. Broken-line analysis of data indicated a target dietary vitamin E supplementation of 287 mg/kg feed, which corresponded with a concentration of 2.26 mg a-tocopherol/kg meat. a-Tocopherol in meat was highly correlated with the oxidation of lipids and pigments. Broken-line analysis of data indicated the target a-tocopherol concentration in lamb for improved protection against lipid and pigment oxidation during 14, 21 and 28 days of storage in high-oxygen atmosphere was in the range 1.87 to 2.37 mg/kg meat. These concentrations of a-tocopherol in the meat made it possible to maintain the indicator values of lipid and pigment oxidation below the values considered in the bibliography as unacceptable to the consumer.

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Section: Experimental Animals and Dietary Treatmentsmentioning

confidence: 99%

Section: Fattening Periodmentioning

confidence: 99%

Estimation of α-tocopherol concentration necessary to optimise lamb meat quality stability during storage in high-oxygen modified atmosphere using broken-line regression analysis

Álvarez¹,

Fuente

Díaz³

et al. 2008

Animal

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“…Pre-slaughter nutrition can be managed to ensure adequate glycogen stores in muscle before death. Studies by Liu et al (1996aLiu et al ( , 1996b have shown that vitamin E influences the visual attributes of the meat. Steers fed diets containing up to 2000 mg of α-tocopheryl acetate produced meat that had improved retention of redness, yellowness and colour saturation, even after aging for 14 days.…”

Section: Colourmentioning

confidence: 99%

Nutritional and developmental effects on the intrinsic properties of muscles as they relate to the eating quality of beef

Oddy¹,

Harper²,

Greenwood³

et al. 2001

Aust. J. Exp. Agric.

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Abstract. The intrinsic properties (those extant at the time of slaughter) of bovine skeletal muscle as they relate to the subsequent quality attributes of beef are reviewed here. Attributes of bovine skeletal muscle that ultimately affect toughness, colour, fat content, flavour, juiciness, and nutritive value of beef are discussed. The dynamic nature of muscle development, particularly with regard to structure and composition, is highlighted. Variation in development of muscle structure and composition due to inherited (genetic) factors and environment (particularly nutrient supply) are described. Examples are given of the implications of sources of variation due to animal genotype, age, nutrient supply, and hormonal environment on muscle cellularity and growth, fibre type, connective tissue composition and structure as they affect meat quality attributes.Key intrinsic properties of muscle include muscle type, cellularity, size, myofibre type, connective tissue composition and structure, glycogen and fat content and proteolytic activity. Activity of the calpain system at slaughter is seen as an important attribute. Regulation of myofibrillar and connective tissue proteolysis in vivo are discussed together with implications for subsequent meat quality. Amongst the on-farm environmental factors, nutritional history and developmental pathway are identified as factors that can be responsible for significant variation in the intrinsic properties of muscle that contribute to variation in toughness, colour and fat content, and thus consumer liking of beef.

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“…A problem encountered by Italian consumers is the brown colour of buffalo meat compared with beef. Indeed, the colour of fresh meat is an important property that influences its market value and the purchase decision of the consumer (Liu et al, 1996;Mancini and Hunt, 2005). Many researchers report that the meat colour depends on diet of animals, glycogen storage, chilling rate, or antioxidant accumulation (Castellano et al, 2009), all of which can relate to physicochemical parameters such as pH, oxygen consumption, and metmyoglobin reducing activity (Suman and Joseph, 2013;Dosi et al, 2006;Giaretta et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Free amino acid profile of Bubalus bubalis L. meat from the Campania region

2016

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-In this study, we determined the amount of carnosine and anserine in water buffalo meat without hanging treatment and the free amino acid profile by using amino acid analyser with post-column ninhydrin derivatization procedure. The main free amino acids present in samples were glutamic acid (>60 mg/100 g), followed by alanine, glycine, and arginine. Other protein amino acids were detected in minor amounts (less than 2 mg/100 g). Among the non-protein amine-containing compounds, taurine and urea were the most abundant. The analysis showed that 50% of the total free amino acids was represented by dipeptides carnosine (average ~130.3 mg/100 g) and anserine (average ~17.9 mg/100 g). Thus, this study for the first time reports the free amino acids profile of water buffalo meat and the content of carnosine and anserine, potentially involved in the darkening meat process and their ratio, that could be used to estimate the water buffalo meat portion in mixed meat products.

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Titration of fresh meat color stability and malondialdehyde development with Holstein steers fed vitamin E-supplemented diets.

Cited by 82 publications

References 20 publications

Estimation of α-tocopherol concentration necessary to optimise lamb meat quality stability during storage in high-oxygen modified atmosphere using broken-line regression analysis

Estimation of α-tocopherol concentration necessary to optimise lamb meat quality stability during storage in high-oxygen modified atmosphere using broken-line regression analysis

Nutritional and developmental effects on the intrinsic properties of muscles as they relate to the eating quality of beef

Free amino acid profile of Bubalus bubalis L. meat from the Campania region

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