The effect of dietary α‐tocopherol supplementation and antioxidant spraying on colour stability and lipid oxidation of turkey meat

Vitamin E was supplemented in the diet (250 mg kg −1 ) of turkeys or sprayed directly on turkey meat. Turkey breast muscles were cut into 1.5 cm slices, wrapped with oxygen‐permeable film and stored at 2–4°C for 1 week. Colour coordinates ( L *, a *, b *), pH and reflectance values between 630 and 580 nm were determined at various times post mortem , TBARS (thiobarbituric acid‐reactive substances) values and vitamin E content were assessed immediately after slaughter and at 7 days post mortem for vitamin E‐supplemented, sprayed and control groups. Vitamin E supplementation or antioxidant spraying resulted in a lower myoglobin oxidation ( P < 0.05) and a higher a * value at day 2, but not thereafter. No differences in TBARS values and ultimate pH were detected. When peroxidation was induced experimentally by addition of an activated mixture, vitamin E supplemented or antioxidant‐sprayed samples exhibited lower TBARS values than the controls. Vitamin E supplementation in the diet or antioxidant spraying of meat produced a temporary delay in the rate of discoloration of turkey meat.