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Effect of α-tocopherol tissue levels on beef quality
R T Nassu1, M E R Dugan, M Juárez
1Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, AB, T4L 1W1, Canada.
Animal : an International Journal of Animal Bioscience
|March 24, 2012
Summary
Higher dietary vitamin E (α-tocopherol) levels in beef cattle improve meat stability. This enhances the shelf-life of aged steaks and ground beef by reducing lipid oxidation and preventing discoloration.
Area of Science:
- Animal Science
- Food Science
- Nutritional Biochemistry
Background:
- Dietary supplementation with vitamin E (α-tocopherol) is crucial for animal health and product quality.
- Understanding the impact of varying α-tocopherol levels on beef quality is essential for the meat industry.
Purpose of the Study:
- To investigate the effect of different dietary vitamin E supplementation levels on beef meat quality.
- To determine the correlation between α-tocopherol tissue levels and indicators of beef quality, including oxidation, color stability, and sensory attributes.
Main Methods:
- Fifty-five feedlot steers were assigned to diets with four different levels of DL-α-tocopheryl acetate (0, 350, 700, 1400 IU/animal/day) for 120 days.
- Meat quality parameters including pH, proximate analysis, drip loss, cooking loss, shear force, and retail display color were evaluated.
- Oxidation levels and metmyoglobin formation were assessed in steaks and ground beef after varying aging periods (6 and 21 days).
Main Results:
- While higher α-tocopherol levels significantly reduced oxidation over time, they did not impact initial meat quality traits like pH, proximate composition, or shear force.
- No significant effect on retail evaluation was observed after 6 days of aging.
- A delay in metmyoglobin formation was noted in steaks with higher α-tocopherol levels after 21 days of aging, indicating improved color stability.
- Similar protective effects against discoloration and lipid oxidation were observed in ground beef derived from meat with higher α-tocopherol content.
Conclusions:
- Elevated α-tocopherol tissue levels in beef cattle enhance the oxidative stability and color retention of meat products, particularly during extended aging.
- Higher vitamin E supplementation offers a viable strategy to improve the shelf-life and consumer appeal of aged beef steaks and ground beef by mitigating lipid oxidation and discoloration.
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