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Animal Breeding and Genetics
Asian-Australasian Journal of Animal Sciences 2003;16(10): 1529-1534.
https://doi.org/10.5713/ajas.2003.1529    Published online January 1, 2003.
Effects of Dietary Vitamin E Supplementation on Color Stability, Lipid Oxidation and Reducing Ability of Hanwoo (Korean Cattle) Beef during Retail Display
Sung Ki Lee, Yong Sun Kim, Cheng Yun Liang, Young Han Song
Abstract
The effects of dietary vitamin E supplementation (control; 200 IU/head/day, 500 IU/head/day and 1,000 IU/head/day) on color stability, lipid oxidation and total reducing ability in M. longissimus and M. semimembranosus from Hanwoo (Korean cattle) steer during retail display (3 1째C, 1,200 lux) were investigated. The L*, a*, b*, C*, R630-R580 values and TRA (total reducing ability) of 1,000 IU group were significantly (p<0.05) higher than those of the other groups. The a*, C*, R630-R580 and TBARS values were significantly (p<0.05) higher in M. longissimus than in M. semimembranosus. The a*, C*, R630-R580 values and TRA for two beef muscles declined gradually during storage and the decline was more rapid in control and 500 IU groups. Hue angle and metmyoglobin (%) for two beef muscles increased (p<0.05) as display time increased, and 1,000 IU group had a lower rate of metmyoglobin accumulation during retail display. The TBARS values for two beef muscle were significantly (p<0.05) lower in 1,000 IU group than in the other groups over time. Consequently, the meat from 1,000 IU vitamin E-supplemented Hanwoo steer extended retail display life compared to the control and 500 IU/head/day.
Keywords: Vitamin E; Color Stability; TBARS; Total Reducing Ability; Hanwoo
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