Abstract
The effects of dietary vitamin E supplementation on tissue α-tocopherol (α-Toc) levels and on the susceptibility of fresh, frozen and vacuum-packaged beef to lipid oxidation and colour deterioration were investigated. Friesian cattle were fed diets containing 20 (basal, n=5) or 2000 (supplemented, n=5) IU (α-tocopheryl acetate/kg feed/day for approximately 50 days prior to slaughter. α-Toc levels were higher ( p < 0.05) in muscles from supplemented animals than from those on a basal diet. Significant differences in α-Toc levels were also observed between muscles from different treatment groups, the order of the supplemented group was: M. psoas major (PM) > M. longissimus dorsi (LD) > M. gluteus medius (GM) ( p < 0.05), and in the basal group the order was: PM > GM > LD ( p < 0.05). Supplemented fresh, frozen and vacuum packed beef showed greater colour and lipid oxidative stability than meat from the basal group after 7 days retail display at 4°C ( p < 0.05). Thus, dietary (α-Toc supplementation appeared to retard metmyoglobin and TBARS formation in LD, GM and PM and increased the colour shelf life of these muscles.
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