Color stability and microbial growth relationships in beef as affected by endogenous alpha-tocopherol
1995
Chan, W.K.M. | Hakkarainen, K. | Faustman, C. | Schaefer, D.M. | Scheller, K.K. | Liu, Q.
Longissimus muscle from Holstein steers supplemented with vitamin E at 500 or 2000 mg/head/day showed less surface metmyoglobin accumulation than controls during 12 days storage at 4 degrees C. Temperature abuse at 25 degrees C for 24 hr increased metmyoglobin formation: vitamin E supplementation diminished the adverse effect of temperature abuse. No differences (P > 0.05) in bacterial load were observed among the 3 vitamin E treatments during storage. Sensory panelists preferred vitamin E-supplemented beef steaks in visual acceptance. Panelist assessment of discoloration correlated highly with a* value and hue angle. In general, elevated alpha-tocopherol concentrations in beef steaks did not affect panelist assessment of meat spoilage.
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