Dietary vitamin E effect on color stability and sensory assessment of spoilage in three beef muscles

Effects of dietary vitamin E supplementation (1204 IU/head/day) for 122 days on color stability and microbial load on beef m. longissimus lumborum (LL), m. gluteus medius (GM) and m. psoas major (PM) were studied by subjective and objective evaluation. Color stability of these muscles followed the older LL > GM > PM (p < 0.05). Vitamin E-treated LL, GM and PM showed less metmyoglobin formation, higher a* values and lower hue angle values than controls during storage at 4 degrees C (p < 0.05). Sensory evaluation demonstrated that panelists preferred the appearance of vitamin E-treated LL, GM and PM beef steaks. Vitamin E supplementation did not affect total microbial load on LL, PM and GM and did not influence panelists' olfactory assessment of microbial spoilage of beef. Endogenous alpha-tocopherol concentration and lipid stability of microsomal factions of LL, GM and PM were greater (p < 0.05) in vitamin E-treated muscles relative to controls. There was no muscle effect on the pro-oxidant activity of microsomes towards oxymyoglobin oxidation (p > 0.05). Oxymyoglobin stability was greater in the presence of microsomal fractions obtained from vitamin E-treated muscle than in those from controls. Dietary vitamin E supplementation delayed oxymyoglobin oxidation in LL, PM and GM muscle and increased the color shelf-life of these muscles without affecting total microbial lend. (C) 1996 Elsevier Science Ltd.