Effect of dietary vitamin E supplementation, fat level and packaging on colour stability and lipid oxidation in minced beef

Meat Science

Volumn 55, Issue 3, 2000, Pages 331-336

  Houben, J H ^a   Van Dijk, A ^a   Eikelenboom, G ^b   Hoving Bolink, A H ^b  

^a UTRECHT UNIVERSITY   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Colour stability; Lipid oxidation; Minced beef; Packaging; Vitamin E

Indexed keywords

EID: 0034391168     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(99)00161-8     Document Type: Article

References (29)

1. Animal feedstuffs - determination of vitamin E content in feedstuffs, vitamin mineral compounds and concentrates. 1997;AFNOR, Paris.
2. Allen C.E., Foegeding E.A. Some lipid characteristics and interactions in muscle foods. A review. Food Technology. 35:1981;253-257.
3. Anon. (1998). The production and trade of minced meat and meat preparations Dutch Food Law. Regulation B-9.1.
4. AOAC (Assocation of Official Analytical Chemists) (1980). Determination of fat content. In W. Horwitz, Official methods of analysis. Meat and meat products. Method 24.007. Washington: AOAC.
5. Cabedo L., Sofos J.N., Smith G.C. Bacterial growth in ground beef patties made with meat from animals fed diets without or with supplemental vitamin E. Journal of Food Protection. 61(1):1998;36-40.
6. Chan W.K.M., Hakkarainen K., Faustman C., Schaefer D.M., Scheller K.K., Liu Q. Color stability and microbial growth relationships in beef as affected by endogenous α-tocopherol. Journal of Food Science. 60(5):1995;966-971.
7. Eikelenboom G., Hoving-Bolink A.H., Kluitman I., Houben J.H., Klont R.E. Effect of dietary vitamin E supplementation on beef colour stability. Meat Science. 54(1):2000;17-22.
8. Faustman C., Cassens R.G., Schaefer D.M., Buege D.R., Williams S.N., Scheller K.K. Improvement of pigment and lipid stability in Holstein steer beef by dietary supplementation with vitamin E. Journal of Food Science. 54:1989;858-862.
9. Faustman C., Chan W.K.M., Schaefer D.M., Havens A. Beef colour update: the role for vitamin E. Journal of Animal Science. 76:1998;1019-1026.
10. Formanek Z., Kerry J.P., Buckley D.J., Morrissey P.A., Farkas J. Effects of dietary vitamin E supplementation and packaging on the quality of minced beef. Meat Science. 50(2):1998;203-210.
11. Garber M.J., Roeder R.A., Davidson P.M., Pumfrey W.M., Schelling G.T. Dose-response effect of vitamin E supplementation on growth performance and meat characteristics in beef and dairy steers. Canadian Journal of Animal Science. 76(1):1996;63-72.
12. Gill C.O., Jones T. The display of retail packs of ground beef after their storage in master packages under various temperatures. Meat Science. 37:1994;281-295.
13. Gründig A. Vergleichende Stickstoffbestimmungen in Fleischerzeugnissen. Fleischwirtschaft. 74(2):1994;173-175.
14. Hertog den-Meischke M.J.A., Smulders F.J.M., Houben J.H., Eikelenboom G. The effect of dietary vitamin E supplementation on drip loss of bovine Longissimus lumborum, Psoas major and Semitendinosus muscles. Meat Science. 45(2):1997;153-160.
15. ISO (1969). ISO/R936. Meat and meat products. The determination of ash content.
16. ISO (1973). ISO/1442. Meat and meat products. The determination of moisture content.
17. Lavelle, C. L., Hunt, M. C., & Kropf, D. H. (1995). Display life and internal cooked color of ground beef from vitamin E-supplemented steers. Journal of Food Science, 60(6), 1175-1178, 1196.
18. Liu Q., Lanari M.C., Schaefer D.M. A review of dietary vitamin E supplementation for improvement of beef quality. Journal of Animal Science. 73:1995;3131-3140.
19. Liu Q., Scheller K.K., Arp S.C., Schaefer D.M., Frigg M. Color coordinates for assessment of dietary vitamin E effects on beef color stability. Journal of Animal Science. 74(1):1996;106-116.
20. Mitsumoto M., Arnold R.N., Schaefer D.M., Cassens R.G. Dietary versus postmortem supplementation of vitamin E on pigment and lipid stability in ground beef. Journal of Animal Science. 71(7):1993;1812-1816.
21. Mossel D.A.A., Corry J.E.L., Struijk C.B., Baird R.M. Essentials of the microbiology of foods. A textbook for advanced studies. 1995;John Wiley & Sons, Chichester, UK.
22. O'Grady M.N., Monahan F.J., Bailey J., Allen P., Buckley D.J., Keane M.G. Colour-stabilising effect of muscle vitamin E in minced beef stored in high oxygen packs. Meat Science. 50(1):1998;73-80.
23. 18 method for measuring lipid peroxidation in beef. Journal of Agricultural Food Chemistry. 40:1992;2182-2185.
24. Renerre M., Dumont F. & Gatellier, Ph. Antioxidant enzyme activities in beef in relation to oxidation of lipid and myoglobin. Meat Science. 43(2):1996;111-121.
25. Roessler E.B., Pangborn R.M., Sidel J.L., Stone H. Expanded statistical tables for estimating significance in paired-preference, paired-difference, duo-trio and triangle tests. Journal of Food Science. 43:1978;940-947.
26. Satterlee L.D., Hansmeyer W. The role of light and surface bacteria in the colour stability of prepackaged beef. Journal of Food Science. 39:1974;305-308.
27. Schaefer D.M., Liu Q., Faustman C., Yin M.C. Supranutritional administration of vitamins E and C improves oxidative stability of beef. Journal of Nutrition. 125:1995;1792S-1798S.
28. Sherbeck J.A., Wulf D.M., Morgan J.B., Tatum J.D., Smith G.C., Williams S.N. Dietary supplementation of vitamin E to feedlot cattle affects beef retail display properties. Journal of Food Science. 60(2):1995;250-252.
29. Sterrenburg, P. (1992). Colour classification of veal. Ph.D. thesis, Utrecht University.