COLOR-STABILIZING EFFECT OF MUSCLE VITAMIN-E IN MINCED BEEF STORED INHIGH OXYGEN PACKS

Minced beef samples stored in high oxygen modified atmosphere packs (8 0% O-2:20% CO2) were evaluated for colour stability during refrigerate d storage. The oxymyoglobin content and surface redness (Hunter 'a' va lue) of m. biceps femoris samples, previously frozen and minced, were significantly lower in samples with a mean vitamin E (alpha-tocopherol ) content of 2.5 mu g g(-1) compared with samples with 3.3, 3.9 or 5.5 mu g g(-1) after 4, 6 and 8 days of storage at 4 degrees C. Lipid oxi dation was significantly higher in the beef samples with the low vitam in E content compared with the other groups indicating that a likely m echanism for the colour-stabilising effect of vitamin E is through its action as a lipid antioxidant. (C) 1998 Elsevier Science Ltd. All rig hts reserved.