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Effect of α-tocopherol tissue levels on beef quality

  • R. T. Nassu (a1) (a2), M. E. R. Dugan (a1), M. Juárez (a1), J. A. Basarab (a3), V. S. Baron (a1) and J. L. Aalhus (a1)...

Abstract

To evaluate meat quality of beef with different α-tocopherol tissue levels, 55 feedlot steers were fed a barley-based finisher diet with four vitamin E supplementation levels (0, 350, 700 and 1400 IU dl-α-tocopheryl acetate/animal per day) for 120 days. Although the increase in oxidation levels overtime was much smaller (P < 0.001) in the high-medium and high groups, α-tocopherol tissue levels did not affect (P > 0.05) pH, proximate analysis, drip and cooking losses, and shear force of steaks. No effect of α-tocopherol tissue levels was found in retail evaluation of steaks after a short ageing time of 6 days, but with 21 days of ageing, a delay in formation of metmyoglobin (P = 0.008) was observed in steaks with higher tissue levels of α-tocopherol. Similar results were found for ground beef (25% fat) prepared from 6-day aged meat. Thus, higher α-tocopherol tissue levels protect ground beef and long-aged steaks from discolouration and lipid oxidation.

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Keywords

Effect of α-tocopherol tissue levels on beef quality

  • R. T. Nassu (a1) (a2), M. E. R. Dugan (a1), M. Juárez (a1), J. A. Basarab (a3), V. S. Baron (a1) and J. L. Aalhus (a1)...

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