Título:	Meat quality of vitamin E enriched beef.
Autoria:	NASSU, R. T. DUGAN, M. E. R. JUÁREZ, M. BASARAB, J. A. BARON, V. S. AALHUS, J. L.
Afiliação:	RENATA TIEKO NASSU, CPPSE M. E. R. DUGAN, AGRICULTURE AND AGRI-FOOD CANADA, LACOMBE RESEARCH CENTRE/LACOMBE M. JUÁREZ, AGRICULTURE AND AGRI-FOOD CANADA, LACOMBE RESEARCH CENTRE/LAMCOMBE J. A. BASARAB, ALBERTA AGRICULTURE AND RURAL DEVELOPMENT, LACOMBE RESEARCH CENTRE/LAMCOMBE V. S. BARON, AGRICULTURE AND AGRI-FOOD CANADA, LACOMBE RESEARCH CENTRE/LACOMBE J. L. AALHUS, AGRICULTURE AND AGRI-FOOD CANADA, LACOMBE RESEARCH CENTRE.
Ano de publicação:	2011
Referência:	In: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECNOLOGY, 57., 2011, Ghent. Proceedings... Ghent: BAMST, 2011.
Conteúdo:	This study aimed to evaluate quality and sensory properties of 6 and 21 days aged beef (steaks and ground beef) from animals with different tissue levels of ?-tocopherol. A total of 56 feedlot steers were fed a barley-based finisher diet with four vitamin E supplementation levels (340, 690, 1040 and 1740 IU dl-?-tocopheryl acetate.animal-1.day-1) for 120 days. The animals were then grouped based on their ?-tocopherol (?g.g meat-1) levels (<3 or low; 3 to 4 or low-medium; 4 to 5 or high-medium and >5 or high). Longissimus lumborum muscle and overlying subcutaneous fat were aged 6 days and then used to prepare steaks and 75/25 ground beef. Steaks aged for 21 days were also analysed. Although the increase in fatty acid oxidation over time was smaller (P<0.001) in the high-medium and high groups, tissue ?-tocopherol levels did not affect (P>0.05) pH, proximate analysis, drip and cooking losses, and shear force of steaks. Similarly, ?-tocopherol tissue levels had no effect (P>0.05) on sensory characteristics of 6 days aged steaks and ground beef. No effect of tissue ?-tocopherol levels was found over the 6 days retail evaluation period for steaks, but with 21 days of ageing, a delay in formation of metmyoglobin (P=0.008) was observed with higher tissue levels of ?-tocopherol. Similar results were found for ground beef (25% fat) prepared from 6 days aged meat. Higher ?-tocopherol tissue levels protected ground beef ad long-aged steaks from discolouration and lipid oxidation.
NAL Thesaurus:	Meat quality Vitamin E Steaks Ground beef
Palavras-chave:	Enriched Tocopherol
Tipo do material:	Artigo em anais e proceedings
Acesso:	openAccess
Aparece nas coleções:	Artigo em anais de congresso (CPPSE)