SUPPLEMENTAL VITAMIN-E IN BEEF-CATTLE DIETS TO IMPROVE SHELF-LIFE OF BEEF

Quality deterioration in meat occurs because of oxidation of lipids an d muscle pigments, Lipid oxidation causes development of off-odors and off-flavors; muscle-pigment oxidation negatively affects color, appea rance and acceptability. Lipid and muscle-pigment oxidation are closel y associated such that delaying lipid breakdown will delay meat discol oration, Supplementation of cattle diets with enough vitamin E to achi eve about 4 mu g g(-1) of alpha-tocopherol in muscle extended the time beef was of acceptable quality. Feeding supplemental vitamin E to fee dlot steers and heifers produced beef with higher tissue alpha-tocophe rol, slower metmyoglobin formation, fewer oxidation products and 24-48 h longer acceptable appearance during display, Growth of spoilage and pathogenic (Escherichia coli 0157:H7; Listeria monocytogenes) bacteri a did not differ on beef cuts from cattle fed vs. not-fed supplemental vitamin E. Field studies documented that supplementing diets of feedl ot cattle with 500-1000 IU per head per day of vitamin E for 90-100 da ys prior to harvest was efficacious for beef marketed in both domestic and export trades.