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The Effect of Ethoxyquin and Vitamin E Supplementation on the Display Life of Beef Steaks
Author(s) -
Maddock R.J.,
Wulf D.M.,
Mckenna D.R.
Publication year - 2003
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.1365-2621.2003.tb08290.x
Subject(s) - tbars , ethoxyquin , vitamin e , thiobarbituric acid , chemistry , antioxidant , vitamin , food science , lipid oxidation , propyl gallate , lipid peroxidation , biochemistry
Steaks from cattle supplemented with 150 ppm ethoxyquin, an antioxidant, plus 150 or 250 IU of vitamin E per day, or 500 IU of vitamin E per day were evaluated for display life versus control steaks. Readings of a* indicated supplementation with vitamin E with or without ethoxyquin increased the display life of steaks compared with the controls. Thiobarbituric acid reactive substances (TBARS) were measured following 0, 3, and 7 d of retail display. All treatments had similar TBARS values on Day 0. On Days 3 and 7 control steaks had more lipid oxidation than the other treatments, with 500 IU of vitamin E having the least amount of oxidation. These data indicate supplementation with vitamin E improved the display life of steaks with no apparent interaction between vitamin E and ethoxyquin.