A Note on the Relationship between Initial Vitamin E Content of Four Beef Muscles and Drip Loss during Refrigerated Storage
The relationship between initial vitamin E content and subsequent drip loss was investigated for muscles (M. rhomboideus, M. seratus ventralis, M. semitendinosus and M. semimembranosus) from conventionally fed Friesian × Hereford heifers. For all muscles, vitamin E content was negatively correlated...
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| Veröffentlicht in: | Irish journal of agricultural and food research 1999, Vol.38 (2), p.261-266 |
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| container_title | Irish journal of agricultural and food research |
| container_volume | 38 |
| creator | Lawlor, J. B. P. Sheehy, P. J. A. Kerry, J. P. Buckley, D. J. Morrissey, P. A. |
| description | The relationship between initial vitamin E content and subsequent drip loss was investigated for muscles (M. rhomboideus, M. seratus ventralis, M. semitendinosus and M. semimembranosus) from conventionally fed Friesian × Hereford heifers. For all muscles, vitamin E content was negatively correlated (P < 0.05) with drip loss after 8 days of refrigerated storage. This suggests that vitamin E may play a role in helping to prevent exudative losses in each of the muscles studied. The results further suggest that a substantial reduction in drip loss would occur if vitamin E concentrations of > 6 mg/kg in M. rhomboideus and M. seratus ventralis, and > 5 mg/kg in M. semitendinosus and M. semimembranosus were achieved. |
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B. P. ; Sheehy, P. J. A. ; Kerry, J. P. ; Buckley, D. J. ; Morrissey, P. A.</creator><creatorcontrib>Lawlor, J. B. P. ; Sheehy, P. J. A. ; Kerry, J. P. ; Buckley, D. J. ; Morrissey, P. A.</creatorcontrib><description>The relationship between initial vitamin E content and subsequent drip loss was investigated for muscles (M. rhomboideus, M. seratus ventralis, M. semitendinosus and M. semimembranosus) from conventionally fed Friesian × Hereford heifers. For all muscles, vitamin E content was negatively correlated (P < 0.05) with drip loss after 8 days of refrigerated storage. This suggests that vitamin E may play a role in helping to prevent exudative losses in each of the muscles studied. The results further suggest that a substantial reduction in drip loss would occur if vitamin E concentrations of > 6 mg/kg in M. rhomboideus and M. seratus ventralis, and > 5 mg/kg in M. semitendinosus and M. semimembranosus were achieved.</description><identifier>ISSN: 0791-6833</identifier><identifier>CODEN: IJALAG</identifier><language>eng</language><publisher>Dublin: Teagasc</publisher><subject>Agriculture ; Beef ; Biological and medical sciences ; Diet ; Food ; Food industries ; Fundamental and applied biological sciences. 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The results further suggest that a substantial reduction in drip loss would occur if vitamin E concentrations of > 6 mg/kg in M. rhomboideus and M. seratus ventralis, and > 5 mg/kg in M. semitendinosus and M. semimembranosus were achieved.</description><subject>Agriculture</subject><subject>Beef</subject><subject>Biological and medical sciences</subject><subject>Diet</subject><subject>Food</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Meat and meat product industries</subject><subject>Meat science</subject><subject>Meats</subject><subject>Muscles</subject><subject>Tocopherols</subject><subject>Ungulates</subject><subject>Vitamin E</subject><issn>0791-6833</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1999</creationdate><recordtype>article</recordtype><recordid>eNo9jktLAzEUhWehYK3-BOEu3A5k8pjHstZWC1XB17bcJjdtyjQpSYqIf96BiquzON_5OGfFiDVdVdatEBfFZUo7xpSUio-Knwk8h0wQPOQtwSv1mF3waesOsKb8ReRh4V122MOny7h3HmYwDT6TzxAszMMxwh2Rhadj0j0lQG_gPg77ZUgJzDE6vxnENroNRcxk4C2HiBu6Ks4t9omu_3JcfMxn79PHcvnysJhOluWOM5lL3hlZExNaMVG31lCDRmPbtYJkQ6Jdc9LKMGGoZrKqZadUJda8sVxy1I0S4-L25D1g0tjbiF67tDpEt8f4vaqkYqqtBuzmhO3S8O-_5krVXNRK_AJt4WLN</recordid><startdate>1999</startdate><enddate>1999</enddate><creator>Lawlor, J. B. P.</creator><creator>Sheehy, P. J. A.</creator><creator>Kerry, J. P.</creator><creator>Buckley, D. J.</creator><creator>Morrissey, P. A.</creator><general>Teagasc</general><scope>IQODW</scope></search><sort><creationdate>1999</creationdate><title>A Note on the Relationship between Initial Vitamin E Content of Four Beef Muscles and Drip Loss during Refrigerated Storage</title><author>Lawlor, J. B. P. ; Sheehy, P. J. A. ; Kerry, J. P. ; Buckley, D. J. ; Morrissey, P. A.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-j204t-29d46e03c50368fde7adca8983e47e38b2ec5d03de60416495513b27f242ac753</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1999</creationdate><topic>Agriculture</topic><topic>Beef</topic><topic>Biological and medical sciences</topic><topic>Diet</topic><topic>Food</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Meat and meat product industries</topic><topic>Meat science</topic><topic>Meats</topic><topic>Muscles</topic><topic>Tocopherols</topic><topic>Ungulates</topic><topic>Vitamin E</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Lawlor, J. B. P.</creatorcontrib><creatorcontrib>Sheehy, P. J. A.</creatorcontrib><creatorcontrib>Kerry, J. P.</creatorcontrib><creatorcontrib>Buckley, D. J.</creatorcontrib><creatorcontrib>Morrissey, P. A.</creatorcontrib><collection>Pascal-Francis</collection><jtitle>Irish journal of agricultural and food research</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Lawlor, J. B. P.</au><au>Sheehy, P. J. A.</au><au>Kerry, J. P.</au><au>Buckley, D. J.</au><au>Morrissey, P. 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The results further suggest that a substantial reduction in drip loss would occur if vitamin E concentrations of > 6 mg/kg in M. rhomboideus and M. seratus ventralis, and > 5 mg/kg in M. semitendinosus and M. semimembranosus were achieved.</abstract><cop>Dublin</cop><pub>Teagasc</pub><tpages>6</tpages></addata></record> |
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| identifier | ISSN: 0791-6833 |
| ispartof | Irish journal of agricultural and food research, 1999, Vol.38 (2), p.261-266 |
| issn | 0791-6833 |
| language | eng |
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| source | Jstor Complete Legacy |
| subjects | Agriculture Beef Biological and medical sciences Diet Food Food industries Fundamental and applied biological sciences. Psychology Meat and meat product industries Meat science Meats Muscles Tocopherols Ungulates Vitamin E |
| title | A Note on the Relationship between Initial Vitamin E Content of Four Beef Muscles and Drip Loss during Refrigerated Storage |
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