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Dietary Supplementation of Vitamin E to Feedlot Cattle Affects Beef Retail Display Properties
Author(s) -
SHERBECK J.A.,
WULF D.M.,
MORGAN J.B.,
TATUM J.D.,
SMITH G.C.,
WILLIAMS S.N.
Publication year - 1995
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.1365-2621.1995.tb05648.x
Subject(s) - feedlot , beef cattle , food science , vitamin e , lipid oxidation , vitamin , tocopherol , chemistry , zoology , white meat , business , biology , antioxidant , biochemistry
Beef products from carcasses (n = 20) of cattle fed supplemental vitamin E and beef products from commodity carcasses (n = 20), used as controls, were compared to determine effects of increased vitamin E tissue levels on display appearance of fresh beef held in supermarket and simulated retail conditions. Meat from cattle fed supplemental vitamin E contained higher levels of α‐tocopherol (P < 0.05) and, over time, exhibited less lipid oxidation, brighter lean color and lower discoloration. Monitoring supermarkets for discounted retail meats showed increased levels of α‐tocopherol in beef extended caselife and decreased the incidence of discounted beef products.