Effects of Dietary Vitamin E Supplementation and Packaging on the Quality of Minced Beef

• Published in: Meat science 1998-10, Vol.50 (2), p.203-210
• Main Authors: Formanek, Z, Kerry, J.P, Buckley, D.J, Morrissey, P.A, Farkas, J
• Format: Article
• Language: English
• Subjects: Animal productions; Biological and medical sciences; Food industries; Fundamental and applied biological sciences. Psychology; Meat and meat product industries; Terrestrial animal productions; Vertebrates
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/S0309-1740(98)00031-X

Friesian cattle, aged 26–27 months, were fed a diet supplemented with 2000 IU α-tocopheryl acetate/kg feed/day and another group was fed a basal diet (20 IU/kg feed/day) for approximately 50 days prior to slaughter. Following frozen storage (−20°C for 8 weeks) semimembranosus muscles from basal and α-tocopheryl acetate supplemented cattle were minced and vacuum packaged, aerobically packaged or packaged under modified atmospheres (MAP) (30% O 2: 70% CO 2; 70% O 2: 30% CO 2; 80% O 2: 20% CO 2). Samples were held under refrigerated (4°C) display (fluorescent lighting, 616 lux) for eight days. Vacuum-packaged samples were held under similar conditions but in complete darkness and allowed to bloom for a minimum of 4 hr prior to taking colour readings. TBARS values and Hunter a values in minced beef were measured every two days. α-Tocopherol concentrations were significantly ( p