Effect of dietary vitamin E supplementation on the colour and lipid stability of fresh, frozen and vacuum-packaged beef

The effects of dietary vitamin E supplementation on tissue alpha-tocopherol (alpha-Toc) levels and on the susceptibility of fresh, frozen and vacuum-p ackaged beef to lipid oxidation and colour deterioration were investigated. Friesian cattle were fed diets containing 20 (basal, n = 5) or 2000 (suppl emented, n = 5) IU (alpha-tocopheryl acetate/kg feed/day for approximately 50 days prior to slaughter. alpha-Toc levels were higher (p < 0.05) in musc les from supplemented animals than from those on a basal diet. Significant differences in alpha-Toc levels were also observed between muscles from dif ferent treatment groups, the order of the supplemented group was: M. psoas major (PM) > M. longissimus dorsi (LD) > M. gluteus medius (GM) (p < 0.05), and in the basal group the order was: PM > GM > LD (p < 0.05). Supplemente d fresh, frozen and vacuum packed beef showed greater colour and lipid oxid ative stability than meat from the basal group after 7 days retail display at 4 degrees C (p < 0.05). Thus, dietary (alpha-Toc supplementation appeare d to retard metmyoglobin and TEARS formation in LD, GM and PM and increased the colour shelf life of these muscles. (C) 1999 Elsevier Science Ltd. All rights reserved.