IMPROVEMENT OF COLOR AND LIPID STABILITY IN BEEF LONGISSIMUS WITH DIETARY VITAMIN-E AND VITAMIN-C DIP TREATMENT

被引：72

作者：

MITSUMOTO, M

CASSENS, RG

SCHAEFER, DM

ARNOLD, RN

SCHELLER, KK

机构：

[1] Dept of Meat & Animal Science, Meat Science Laboratory, Univ of Wisconsin, Madison, Wisconsin, 53706, Linden Drive

[2] The Dept of Animal Production, Chugoku National Agricultural Experiment Station, Oda, Shimane, 694, 60 Yoshinaga, Kawaicho

来源：

JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 06期

关键词：

BEEF; COLOR; ASCORBIC ACID; VITAMIN-E; LIPID STABILITY; VITAMIN-C;

D O I：

10.1111/j.1365-2621.1991.tb08622.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of dietary vitamin E supplementation and vitamin C dip treatment on color and lipid stability in longissimus muscle from Holstein and crossbred beef steers were studied during 16 days of display at 4-degrees-C. Dietary vitamin E supplementation retarded metmyoglobin formation of the meat and highly suppressed lipid oxidation compared to the control. Holstein longissimus showed higher metmyoglobin formation than crossbred beef longissimus. Dip treatment with a vitamin C solution was effective in maintaining stability of beef color and lipid.

引用

页码：1489 / 1492

页数：4

共 30 条

[21] VITAMIN-E AS THE BIOLOGICAL LIPID ANTIOXIDANT [J].

TAPPEL, AL .

VITAMINS AND HORMONES-ADVANCES IN RESEARCH AND APPLICATIONS, 1962, 20 :493-510

[22] UNSATURATED LIPID PEROXIDATION CATALYZED BY HEMATIN COMPOUNDS AND ITS INHIBITION BY VITAMIN-E [J].

TAPPEL, AL ;

BROWN, WD ;

ZALKIN, H ;

MAIER, VP .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1961, 38 (01) :5-9

[23] IMPROVEMENT IN OXIDATIVE STABILITY OF PORK BY DIETARY SUPPLEMENTATION OF SWINE RATIONS [J].

TSAI, TC ;

WELLINGTON, GH ;

POND, WG .

JOURNAL OF FOOD SCIENCE, 1978, 43 (01) :193-196

[24]

UEBERSAX MA, 1979, POLUT SCI, V57, P937

[25] EFFECTS OF FEEDING ANTIOXIDANTS ON RANCIDITY DEVELOPMENT IN PRE-COOKED, FROZEN BROILER PARTS [J].

WEBB, JE ;

YATES, JD ;

BRUNSON, CC .

POULTRY SCIENCE, 1972, 51 (05) :1601-&

[26]

WITTE V C, 1970, Journal of Food Science, V35, P582, DOI 10.1111/j.1365-2621.1970.tb04815.x

[27]

ZEMBAYASHI M, 1988, Japanese Journal of Zootechnical Science, V59, P39

[28]

1983, STATISTICS LIBRARY 6

[29]

1985, SAS USERS GUIDE STAT

[30]

1989, MEAT FACTS

← 1 2 3 →