Dietary α‐Tocopheryl Acetate Enhances Beef Quality in Holstein and Beef Breed Steers
作者:
R.N. ARNOLD,
K.K. SCHELLER,
S.C. ARP,
S.N. WILLIAMS,
D.M. SCHAEFER,
期刊:
Journal of Food Science
(WILEY Available online 1993)
卷期:
Volume 58,
issue 1
页码: 28-33
ISSN:0022-1147
年代: 1993
DOI:10.1111/j.1365-2621.1993.tb03203.x
出版商: Blackwell Publishing Ltd
关键词: vitamin E;beef;color metmyoglobin;oxidation
数据来源: WILEY
摘要:
ABSTRACTThe effect of long‐term feeding (252 days) of three supplemental levels of α‐tocopheryl acetate (actual 0, 360 and 1290 IU/head/day) on meat quality was evaluated in Holstein and beef breed steers. Tissue vitamin E concentrations were increased by each increment of supplementation. The color display life of fresh beef under simulated retail conditions was extended 2 to 5 days by vitamin E and lipid oxidation was markedly reduced. Microbial population was not affected by level of supplementation. No deterioration in sensory quality occurred for steaks from supplemented steers that were displayed until the time steaks from unsupplemented steers discol
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