Improvement of Color and Lipid Stability during Display in Japanese Black Steer Beef by Dietary Vitamin E Supplementation for 4 Weeks before Slaughter
Effects of dietary vitamin E supplementation for 4 weeks before slaughter on drip loss, meat color and lipid stability during display in fresh beef steak from Japanese Black steers were studied. Three Japanese Black steers were fed no supplemental vitamin E and three Japanese Black steers were suppl...
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| Veröffentlicht in: | Nihon Chikusan Gakkaiho 1995/11/25, Vol.66(11), pp.962-968 |
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| container_title | Nihon Chikusan Gakkaiho |
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| creator | MITSUMOTO, Mitsuru OZAWA, Shinobu MITSUHASHI, Tadayoshi KONO, Sachio HARADA, Takenori FUJITA, Kouzo KOIDE, Kazuyuki |
| description | Effects of dietary vitamin E supplementation for 4 weeks before slaughter on drip loss, meat color and lipid stability during display in fresh beef steak from Japanese Black steers were studied. Three Japanese Black steers were fed no supplemental vitamin E and three Japanese Black steers were supplemented with 2, 500mg dl-α-tocopherol per animal daily for 4 weeks before slaughter. Semitendinosus muscles were sliced into 1-cm thick steaks, and 50-mm diameter pieces were cut from these sliced steaks with a template cutter. Samples were over-wrapped with PVC film and displayed under cool white fluorescent lights at 4°C for 10 days. Drip losses, surface metmyoglobin percentages, L*a*b* values and 2-thiobarbituric acid reactive substances (TBARS) values were determined at day 1, 4, 7 and 10. Dietary vitamin E supplementation increased (P |
| doi_str_mv | 10.2508/chikusan.66.962 |
| format | Article |
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Three Japanese Black steers were fed no supplemental vitamin E and three Japanese Black steers were supplemented with 2, 500mg dl-α-tocopherol per animal daily for 4 weeks before slaughter. Semitendinosus muscles were sliced into 1-cm thick steaks, and 50-mm diameter pieces were cut from these sliced steaks with a template cutter. Samples were over-wrapped with PVC film and displayed under cool white fluorescent lights at 4°C for 10 days. Drip losses, surface metmyoglobin percentages, L*a*b* values and 2-thiobarbituric acid reactive substances (TBARS) values were determined at day 1, 4, 7 and 10. Dietary vitamin E supplementation increased (P<0.05) α-tocopherol concentrations in plasma, liver, kidney fat and semitendinosus. Vitamin E-supplemented beef had lower metmyoglobin percentages (P<0.001) and TBARS values (P<0.001) and higher a* values (P<0.001) and b* values (P<0.05) compared to the control, but no differences (P>0.05) in drip losses and L* values. Dietary vitamin E supplementation for 4 weeks maintained redness (a* value)(from 23.0 to 16.2), and delayed metmyoglobin formation (from 4.4 to 23.5%) and lipid oxidation (from 0.02 to 0.53mg MDA/kg) in beef steak during display compared to the control (from 23.5 to 11.3, from 3.0 to 52.7%, and from 0.07 to 1.66mg MDA/kg, respectively)</description><identifier>ISSN: 1346-907X</identifier><identifier>EISSN: 1880-8255</identifier><identifier>DOI: 10.2508/chikusan.66.962</identifier><language>jpn</language><publisher>Japanese Society of Animal Science</publisher><subject>beef ; color ; lipid ; metmyoglobin ; vitamin E</subject><ispartof>Nihon Chikusan Gakkaiho, 1995/11/25, Vol.66(11), pp.962-968</ispartof><rights>Japanese Society of Animal Science</rights><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c2512-6591663eb83789d1f2dcab07353a3abdec30fbb4918a93d764a5e3601a6233c93</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,4010,27900,27901,27902</link.rule.ids></links><search><creatorcontrib>MITSUMOTO, Mitsuru</creatorcontrib><creatorcontrib>OZAWA, Shinobu</creatorcontrib><creatorcontrib>MITSUHASHI, Tadayoshi</creatorcontrib><creatorcontrib>KONO, Sachio</creatorcontrib><creatorcontrib>HARADA, Takenori</creatorcontrib><creatorcontrib>FUJITA, Kouzo</creatorcontrib><creatorcontrib>KOIDE, Kazuyuki</creatorcontrib><title>Improvement of Color and Lipid Stability during Display in Japanese Black Steer Beef by Dietary Vitamin E Supplementation for 4 Weeks before Slaughter</title><title>Nihon Chikusan Gakkaiho</title><addtitle>Nihon Chikusan Gakkaiho</addtitle><description>Effects of dietary vitamin E supplementation for 4 weeks before slaughter on drip loss, meat color and lipid stability during display in fresh beef steak from Japanese Black steers were studied. Three Japanese Black steers were fed no supplemental vitamin E and three Japanese Black steers were supplemented with 2, 500mg dl-α-tocopherol per animal daily for 4 weeks before slaughter. Semitendinosus muscles were sliced into 1-cm thick steaks, and 50-mm diameter pieces were cut from these sliced steaks with a template cutter. Samples were over-wrapped with PVC film and displayed under cool white fluorescent lights at 4°C for 10 days. Drip losses, surface metmyoglobin percentages, L*a*b* values and 2-thiobarbituric acid reactive substances (TBARS) values were determined at day 1, 4, 7 and 10. Dietary vitamin E supplementation increased (P<0.05) α-tocopherol concentrations in plasma, liver, kidney fat and semitendinosus. Vitamin E-supplemented beef had lower metmyoglobin percentages (P<0.001) and TBARS values (P<0.001) and higher a* values (P<0.001) and b* values (P<0.05) compared to the control, but no differences (P>0.05) in drip losses and L* values. Dietary vitamin E supplementation for 4 weeks maintained redness (a* value)(from 23.0 to 16.2), and delayed metmyoglobin formation (from 4.4 to 23.5%) and lipid oxidation (from 0.02 to 0.53mg MDA/kg) in beef steak during display compared to the control (from 23.5 to 11.3, from 3.0 to 52.7%, and from 0.07 to 1.66mg MDA/kg, respectively)</description><subject>beef</subject><subject>color</subject><subject>lipid</subject><subject>metmyoglobin</subject><subject>vitamin E</subject><issn>1346-907X</issn><issn>1880-8255</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1995</creationdate><recordtype>article</recordtype><recordid>eNpNkMtOwzAQRSMEEhWwZjs_kNaPxEmWUF6tKrEor100TibFNE0i20Xqj_C9GAqIzTykc-eObhSdczYWKcsn1atZbx12Y6XGhRIH0YjnOYtzkaaHYZaJiguWvRxHZ84ZzZjkGWeZGEUfs81g-3faUOehb2Dat70F7GpYmMHUsPSoTWv8DuqtNd0KrowbWtyB6WCOA3bkCC5brNYBJbJwSdSA3gWOPNodPBmPmwBfw3I7DO23EXrTd9AEowSeidYONIWNYNnidvXqyZ5GRw22js5--kn0eHP9ML2LF_e3s-nFIq5EykWs0oIrJUnnMsuLmjeirlCzTKYSJeqaKskarZOC51jIOlMJpiQV46iElFUhT6LJ_m5le-csNeVgzSb8XXJWfiVb_iZbKlWGZINivle8OY8r-uPRelO19MfzQiRfGs5_ahD_g9CW1MlPA1aKjg</recordid><startdate>1995</startdate><enddate>1995</enddate><creator>MITSUMOTO, Mitsuru</creator><creator>OZAWA, Shinobu</creator><creator>MITSUHASHI, Tadayoshi</creator><creator>KONO, Sachio</creator><creator>HARADA, Takenori</creator><creator>FUJITA, Kouzo</creator><creator>KOIDE, Kazuyuki</creator><general>Japanese Society of Animal Science</general><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>1995</creationdate><title>Improvement of Color and Lipid Stability during Display in Japanese Black Steer Beef by Dietary Vitamin E Supplementation for 4 Weeks before Slaughter</title><author>MITSUMOTO, Mitsuru ; OZAWA, Shinobu ; MITSUHASHI, Tadayoshi ; KONO, Sachio ; HARADA, Takenori ; FUJITA, Kouzo ; KOIDE, Kazuyuki</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c2512-6591663eb83789d1f2dcab07353a3abdec30fbb4918a93d764a5e3601a6233c93</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>jpn</language><creationdate>1995</creationdate><topic>beef</topic><topic>color</topic><topic>lipid</topic><topic>metmyoglobin</topic><topic>vitamin E</topic><toplevel>online_resources</toplevel><creatorcontrib>MITSUMOTO, Mitsuru</creatorcontrib><creatorcontrib>OZAWA, Shinobu</creatorcontrib><creatorcontrib>MITSUHASHI, Tadayoshi</creatorcontrib><creatorcontrib>KONO, Sachio</creatorcontrib><creatorcontrib>HARADA, Takenori</creatorcontrib><creatorcontrib>FUJITA, Kouzo</creatorcontrib><creatorcontrib>KOIDE, Kazuyuki</creatorcontrib><collection>CrossRef</collection><jtitle>Nihon Chikusan Gakkaiho</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>MITSUMOTO, Mitsuru</au><au>OZAWA, Shinobu</au><au>MITSUHASHI, Tadayoshi</au><au>KONO, Sachio</au><au>HARADA, Takenori</au><au>FUJITA, Kouzo</au><au>KOIDE, Kazuyuki</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Improvement of Color and Lipid Stability during Display in Japanese Black Steer Beef by Dietary Vitamin E Supplementation for 4 Weeks before Slaughter</atitle><jtitle>Nihon Chikusan Gakkaiho</jtitle><addtitle>Nihon Chikusan Gakkaiho</addtitle><date>1995</date><risdate>1995</risdate><volume>66</volume><issue>11</issue><spage>962</spage><epage>968</epage><pages>962-968</pages><issn>1346-907X</issn><eissn>1880-8255</eissn><abstract>Effects of dietary vitamin E supplementation for 4 weeks before slaughter on drip loss, meat color and lipid stability during display in fresh beef steak from Japanese Black steers were studied. Three Japanese Black steers were fed no supplemental vitamin E and three Japanese Black steers were supplemented with 2, 500mg dl-α-tocopherol per animal daily for 4 weeks before slaughter. Semitendinosus muscles were sliced into 1-cm thick steaks, and 50-mm diameter pieces were cut from these sliced steaks with a template cutter. Samples were over-wrapped with PVC film and displayed under cool white fluorescent lights at 4°C for 10 days. Drip losses, surface metmyoglobin percentages, L*a*b* values and 2-thiobarbituric acid reactive substances (TBARS) values were determined at day 1, 4, 7 and 10. Dietary vitamin E supplementation increased (P<0.05) α-tocopherol concentrations in plasma, liver, kidney fat and semitendinosus. Vitamin E-supplemented beef had lower metmyoglobin percentages (P<0.001) and TBARS values (P<0.001) and higher a* values (P<0.001) and b* values (P<0.05) compared to the control, but no differences (P>0.05) in drip losses and L* values. Dietary vitamin E supplementation for 4 weeks maintained redness (a* value)(from 23.0 to 16.2), and delayed metmyoglobin formation (from 4.4 to 23.5%) and lipid oxidation (from 0.02 to 0.53mg MDA/kg) in beef steak during display compared to the control (from 23.5 to 11.3, from 3.0 to 52.7%, and from 0.07 to 1.66mg MDA/kg, respectively)</abstract><pub>Japanese Society of Animal Science</pub><doi>10.2508/chikusan.66.962</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
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| identifier | ISSN: 1346-907X |
| ispartof | Nihon Chikusan Gakkaiho, 1995/11/25, Vol.66(11), pp.962-968 |
| issn | 1346-907X 1880-8255 |
| language | jpn |
| recordid | cdi_crossref_primary_10_2508_chikusan_66_962 |
| source | Alma/SFX Local Collection |
| subjects | beef color lipid metmyoglobin vitamin E |
| title | Improvement of Color and Lipid Stability during Display in Japanese Black Steer Beef by Dietary Vitamin E Supplementation for 4 Weeks before Slaughter |
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