The alpha-tocopherol, beta-carotene and ascorbic acid as antioxidants in stored poultry muscle.
1995
King A.J. | Uijttenboogaart T.G. | Vries A.W. de
Broilers were fed alpha-tocopherol or beta-carotene for 3 wk or L-ascorbic acid for 24 hr prior to slaughter. alpha-Tocopherol maintained the redness of unheated meat stored for 8 wk (- 20 degrees C). Values for thiobarbituric acid reactive substances in ground, stored meat showed that L-ascorbic acid produced results similar to the control while alpha-tocopherol produced results lower than the control. Panelists rated meat with added alpha-tocopherol as different from the control for smell and flavor. beta-Carotene was a pro-oxidant compared to the control and other additives. Meat from broilers fed alpha-carotene had lower alpha-tocopherol content than the control. Vitamin A in livers of birds fed beta-carotene was 64% higher than that of the control.
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