EFFECT OF DIETARY VITAMIN-E ON PIGMENT AND LIPID STABILITY OF FROZEN BEEF - A KINETIC-ANALYSIS

The effect of vitamin E supplementation on pigment and lipid stability was evaluated with beef wrapped in high or low oxygen permeability films and stored in the dark or under constant illumination at -20-degrees-C. Dietary vitamin E supplementation improved pigment and lipid stability in both cases. Illumination increased metmyoglobin accumulation but did not affect lipid oxidation rate in both control and supplemented beef. A predisplay dark storage period of 30 days delayed metmyoglobin accumulation during subsequent display. Kinetic analysis showed that vitamin E supplementation stabilized the oxymyoglobin complex by enhancing the deoxymyoglobin oxygenation rate and by decreasing oxymyoglobin autoxidation rate.