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Vitamin E

Effect on Meat Color and Flavor
  • Sharon L. Melton

Abstract

Consumers associate the bright red color of raw meat with freshness; dark, brownish raw meat generally is discounted in price for quick sale. The bright red color is due to the presence of 40 to 60% of the surface meat pigment being in the oxymyoglobin form that turns brown upon oxidation to metmyoglobin. An antioxidant such as α-tocopherol located in the tissue cell walls inhibits the oxidation of lipids and oxymyoglobin and increases the case life of fresh meat. Dietary supplementation of cattle diets with 1,000 IU α-tocopheryl acetate per head per day for 100–120 days prior to slaughter increases the a-tocopherol level in fresh tissue to ≥3 µg/g and the fresh meat case-life by 1 to 2 days. The supplementation cost presently is borne by the cattle feeder, but for successful production of such beef, the retailers, who benefit the most by the increased case-life, must pay the price

Keywords

Lipid Oxidation Supplemental Vitamin Dietary Vitamin Gluteus Medius Ground Beef 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media New York 1999

Authors and Affiliations

  • Sharon L. Melton
    • 1
  1. 1.Dept. of Food Science and TechnologyThe University of TennesseeKnoxvilleUSA

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