Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/898506
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dc.contributor.authorNASSU, R. T.
dc.contributor.authorDUGAN, M. E. R.
dc.contributor.authorJUÁREZ, M.
dc.contributor.authorBASARAB, J. A.
dc.contributor.authorBARON, V. S.
dc.contributor.authorAALHUS, J. L.
dc.date.accessioned2022-07-21T19:20:02Z-
dc.date.available2022-07-21T19:20:02Z-
dc.date.created2011-08-23
dc.date.issued2011
dc.identifier.citationAnimal, v. 5, n. 12, p. 2010-2018, December 2011.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/898506-
dc.descriptionTo evaluate meat quality of beef with different ?-tocopherol tissue levels, 55 feedlot steers were fed a barley-based finisher diet with four vitamin E supplementation levels (0, 350, 700 and 1400 IU DL-?-tocopheryl acetate/animal per day) for 120 days. Although the increase in oxidation levels overtime was much smaller (P < 0.001) in the high-medium and high groups, ?-tocopherol tissue levels did not affect (P > 0.05) pH, proximate analysis, drip and cooking losses, and shear force of steaks. No effect of ?-tocopherol tissue levels was found in retail evaluation of steaks after a short ageing time of 6 days, but with 21 days of ageing, a delay in formation of metmyoglobin (P = 0.008) was observed in steaks with higher tissue levels of ?-tocopherol. Similar results were found for ground beef (25% fat) prepared from 6-day aged meat. Thus, higher ?-tocopherol tissue levels protect ground beef and long-aged steaks from discolouration and lipid oxidation.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectAgeing
dc.subjectTenderness
dc.titleEffect of a-tocopherol tissue levels on beef quality.
dc.typeArtigo de periódico
dc.subject.nalthesaurusbeef
dc.subject.nalthesaurusvitamin E
riaa.ainfo.id898506
riaa.ainfo.lastupdate2022-07-21
dc.identifier.doi10.1017/S1751731111001182
dc.contributor.institutionRENATA TIEKO NASSU, CPPSE; M. E. R. DUGAN, Agriculture and Agri-Food Canada, Lacombe Research Centre; M. JUÁREZ, Agriculture and Agri-Food Canada, Lacombe Research Centre; J. A. BASARAB, Alberta Agriculture and Rural Development, Lacombe Research Centre; V. S. BARON, Agriculture and Agri-Food Canada, Lacombe Research Centre; J. L. AALHUS, Agriculture and Agri-Food Canada, Lacombe Research Centre.
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