1. Meat quality of vitamin E enriched beef
- Author
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NASSU, R. T., DUGAN, M. E. R., JUÁREZ, M., BASARAB, J. A., BARON, V. S., AALHUS, J. L., RENATA TIEKO NASSU, CPPSE, M. JUÁREZ, AGRICULTURE AND AGRI-FOOD CANADA, LACOMBE RESEARCH CENTRE/LAMCOMBE, J. A. BASARAB, ALBERTA AGRICULTURE AND RURAL DEVELOPMENT, LACOMBE RESEARCH CENTRE/LAMCOMBE, V. S. BARON, AGRICULTURE AND AGRI-FOOD CANADA, LACOMBE RESEARCH CENTRE/LACOMBE, J. L. AALHUS, AGRICULTURE AND AGRI-FOOD CANADA, LACOMBE RESEARCH CENTRE., and M. E. R. DUGAN, AGRICULTURE AND AGRI-FOOD CANADA, LACOMBE RESEARCH CENTRE/LACOMBE
- Subjects
Enriched ,Tocopherol ,Steaks ,Ground beef ,Vitamin E ,Meat quality - Abstract
This study aimed to evaluate quality and sensory properties of 6 and 21 days aged beef (steaks and ground beef) from animals with different tissue levels of ?-tocopherol. A total of 56 feedlot steers were fed a barley-based finisher diet with four vitamin E supplementation levels (340, 690, 1040 and 1740 IU dl-?-tocopheryl acetate.animal-1.day-1) for 120 days. The animals were then grouped based on their ?-tocopherol (?g.g meat-1) levels (5 or high). Longissimus lumborum muscle and overlying subcutaneous fat were aged 6 days and then used to prepare steaks and 75/25 ground beef. Steaks aged for 21 days were also analysed. Although the increase in fatty acid oxidation over time was smaller (P0.05) pH, proximate analysis, drip and cooking losses, and shear force of steaks. Similarly, ?-tocopherol tissue levels had no effect (P>0.05) on sensory characteristics of 6 days aged steaks and ground beef. No effect of tissue ?-tocopherol levels was found over the 6 days retail evaluation period for steaks, but with 21 days of ageing, a delay in formation of metmyoglobin (P=0.008) was observed with higher tissue levels of ?-tocopherol. Similar results were found for ground beef (25% fat) prepared from 6 days aged meat. Higher ?-tocopherol tissue levels protected ground beef ad long-aged steaks from discolouration and lipid oxidation.
- Published
- 2011