The Effect of Diet on Vitamin E Concentration, Colour, Shelf Life and Lipid Oxidation during Simulated Retail Display in Beef Steaks from Different Production Systems
2007
Resconi, V.C.
This thesis studied the shelf life of meat from beef 101 animals on different fattening systems (outdoor pasture feeding and indoors with diets base on grass silage or concentrate with or without extra supplementation with vitamin E). Lipid oxidation (TBARS) and colour were measured at regular intervals in steaks packed in high oxygen atmosphere, in simulated retail display. Muscle vitamin E content was also determined. Finishing animals on pasture or with grass silage produced the longer shelf life of steaks. In the feedlot system, the dietary addition of vitamin E reduced both oxidation processes. TBARS and vitamin E showed a high significant correlation during days, while the correlations between chroma and vitamin E were less pronounced. At 10 day of retail display, a maximum inhibition of lipid oxidation was obtained with at least 3.6 µg per g of muscle vitamin E content. The results also indicated that lipid oxidation would affect colour stability only when high uncontrollable lipid oxidation is produced
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