Abstract
The effects of feeding composition on the photosensitized oxidation of lipids from beef meat, were evaluated during storage under commercial retail conditions. Feeding was enriched with linseed oil (LO), Dl-α tocopheryl acetate (vE) and conjugated linoleic acid (CLA) at different doses and provided for diverse periods, resulting in 7 diet groups (A–G). After slaughtering and 2weeks of holding period, meat slices were packed in vessels with transparent shrink film and exposed to white fluorescent light for 8h at 8°C. Total cholesterol oxidation products (COPs) level varied from 4.0 to 13.0μg/g of lipids, which corresponded to 0.1–0.6% oxidized cholesterol. The lowest peroxide value (PV) was found in the diet added with vE and LO for 90days. Light exposure only had a significant impact on thiobarbituric acid reactive substances (TBARs). In general, Dl-α tocopheryl acetate supplemented for 90days improved the oxidative stability of beef meat stored under commercial retail conditions.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
