DIETARY ALPHA-TOCOPHERYL ACETATE ENHANCES BEEF QUALITY IN HOLSTEIN AND BEEF BREED STEERS

被引：109

作者：

ARNOLD, RN

SCHELLER, KK

ARP, SC

WILLIAMS, SN

SCHAEFER, DM

机构：

[1] UNIV WISCONSIN,DEPT MEAT & ANIM SCI,MADISON,WI 53706

[2] HOFFMANN LA ROCHE INC,DIV VITAMIN & FINE CHEM,NUTLEY,NJ 07110

来源：

JOURNAL OF FOOD SCIENCE | 1993年 / 58卷 / 01期

关键词：

VITAMIN-E; BEEF; COLOR METMYOGLOBIN; OXIDATION;

D O I：

10.1111/j.1365-2621.1993.tb03203.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of long-term feeding (252 days) of three supplemental levels of alpha-tocopheryl acetate (actual 0, 360 and 1290 IU/head/day) on meat quality was evaluated in Holstein and beef breed steers. Tissue vitamin E concentrations were increased by each increment of supplementation. The color display life of fresh beef under simulated retail conditions was extended 2 to 5 days by vitamin E and lipid oxidation was markedly reduced. Microbial population was not affected by level of supplementation. No deterioration in sensory quality occurred for steaks from supplemented steers that were displayed until the time steaks from unsupplemented steers discolored.

引用

页码：28 / 33

页数：6

共 27 条

[1] CHANGES IN COOKING LOSSES AND SENSORY ATTRIBUTES OF ANGUS AND HOLSTEIN BEEF WITH INCREASING CARCASS WEIGHT, MARBLING SCORE OR LONGISSIMUS ETHER EXTRACT [J].