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Improvement of Color and Lipid Stability in Beef Longissimus with Dietary Vitamin E and Vitamin C Dip Treatment
Author(s) -
MITSUMOTO MITSURU,
CASSENS R.G.,
SCHAEFER D.M.,
ARNOLD R.N.,
SCHELLER K.K.
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb08622.x
Subject(s) - metmyoglobin , longissimus muscle , longissimus , crossbreed , lipid oxidation , chemistry , food science , vitamin , vitamin e , longissimus dorsi , biochemistry , zoology , biology , antioxidant , myoglobin
The effects of dietary vitamin E supplementation and vitamin C dip treatment on color and lipid stability in longissimus muscle from Holstein and crossbred beef steers were studied during 16 days of display at 4°C. Dietary vitamin E supplementation retarded metmyoglobin formation of the meat and highly suppressed lipid oxidation compared to the control. Holstein longissimus showed higher metmyoglobin formation than crossbred beef longissimus. Dip treatment with a vitamin C solution was effective in maintaining stability of beef color and lipid.