Colour-stabilising effect of muscle vitamin E in minced beef stored in high oxygen packs

Minced beef samples stored in high oxygen modified atmosphere packs (80% O(2):20% CO(2)) were evaluated for colour stability during refrigerated storage. The oxymyoglobin content and surface redness (Hunter 'a' value) of m. biceps femoris samples, previously frozen and minced, were significantly lower in samples with a mean vitamin E (α-tocopherol) content of 2.5 μg g(-1) compared with samples with 3.3, 3.9 or 5.5 μg g(-1) after 4, 6 and 8 days of storage at 4 °C. Lipid oxidation was significantly higher in the beef samples with the low vitamin E content compared with the other groups indicating that a likely mechanism for the colour-stabilising effect of vitamin E is through its action as a lipid antioxidant.