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Dietary α‐Tocopheryl Acetate Contributes to Lipid Stability in Cooked Beef
Author(s) -
LIU Q.,
SCHELLER K.K.,
SCHAEFER D.M.,
ARP S.C.,
WILLIAMS S.N.
Publication year - 1994
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.1365-2621.1994.tb06949.x
Subject(s) - tocopheryl acetate , chemistry , lipid oxidation , vitamin e , medius , food science , tocopherol , cooked meat , antioxidant , biochemistry , biology , anatomy
Lipid oxidation was investigated in cooked gluteus medius from Holstein steers fed diets including four levels of α‐tocopheryl acetate (0, 250, 500 and 2,000 mg/steer daily) for 42 or 126 days. Alpha‐tocopherol (vitamin E) concentrations increased in fresh and cooked muscle due to level and duration of supplementation (P<0.01). Cooking did not affect α‐tocopherol concentration in the muscle. Dietary α‐tocopheryl acetate delayed (P<0.01) accumulation of lipid oxidation products in cooked muscle during 6 days of display at 4°. Daily supplementation of 500 mg α‐tocopheryl acetate for 126 days resulted in 3.4 μg α‐tocopherol/g cooked gluteus medius.