Display life and internal cooked color of ground beef from vitamin E-supplemented steers

被引:48
作者
Lavelle, CL
Hunt, MC
Kropf, DH
机构
[1] Dept. of Animal Sciences and Industry, Kansas State University, Manhattan, Kansas, 66506-0201, Weber Hall
关键词
beef; internal color; display-life; vitamin E; dietary supplement;
D O I
10.1111/j.1365-2621.1995.tb04549.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The retail display life of fresh ground meat and the internal color of patties cooked to four endpoint temperatures (55, 65, 71, and 77 degrees C) were determined for ground beef (10% fat) from vitamin E-supplemented (500 and 2000 IU) or nonsupplemented steers. Vitamin E supplementation increased (P < 0.05) the retail display life of the meat by 12 and 42 hr for 500 and 2000 IU, respectively. Vitamin E did not affect (P > 0.05) internal cooked color or expressible juice color of the patties, and it did not cause premature browning or persistent redness. Increased levels of vitamin E supplementation decreased (P < 0.05) TEA values but had no effect on total reducing activity or oxidation-reduction potential.
引用
收藏
页码:1175 / &
页数:5
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