ShareDietary supplementation of vitamin E to feedlot cattle affects beef retail display properties.
Author(s) : SHERBECK J. A., WULF D. M., MORGAN J. B., TATUM J. D., SMITH G. C., WILLIAMS S. N.
Type of article: Article
Summary
Meat from cattle fed supplemental vitamin E contained higher levels of alpha-tocopherol (P less than 0.05) and, over time, exhibited less lipid oxidation, brighter lean colour and lower discolouration. Monitoring supermarkets for discounted retail meats showed increased levels of alpha-tocopherol in beef, extended caselife, and decreased the incidence of discounted beef products.
Details
- Original title: Dietary supplementation of vitamin E to feedlot cattle affects beef retail display properties.
- Record ID : 1996-1036
- Languages: English
- Source: Ital. J. Food Sci. - vol. 60 - n. 2
- Publication date: 1995/03
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Meat and meat products
- Keywords: Retail trade; Oxidation; Vitamin E; Meat; Beef; Supermarket; Colour
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Effect of dietary vitamin E on lipid and colour...
- Author(s) : LANARI M. C., CASSENS R. G., SCHAEFER D. M., SCHELLER K. K.
- Date : 1992/08/23
- Languages : English
- Source: 38th International Congress of Meat Science and Technology (ICoMST). Proceedings.
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Atmosphere and blooming time affect colour and ...
- Author(s) : LANARI M. C., SCHAEFER D. M., CASSENS R. G., SCHELLER K. K.
- Date : 1995
- Languages : English
- Source: Meat Sci. - vol. 40 - n. 1
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Effect of oxidized dietary lipid and vitamin E ...
- Author(s) : MONAHAN F. J., ASHGAR A., GRAY J. I., BUCKLEY D. J., MORRISSEY P. A.
- Date : 1994
- Languages : English
- Source: Meat Sci. - vol. 37 - n. 2
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Effect of dietary vitamin E on pigment and lipi...
- Author(s) : LANARI M. C., CASSENS R. G., SCHAEFER D. M., SCHELLER K. K.
- Date : 1994
- Languages : English
- Source: Meat Sci. - vol. 38 - n. 1
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Dietary vitamin E enhances colour and display l...
- Author(s) : LANARI M. C., CASSENS R. G., SCHAEFER D. M., SCHELLER K. K.
- Date : 1993/07
- Languages : English
- Source: Ital. J. Food Sci. - vol. 58 - n. 4
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