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Dietary vitamin E enhances colour and display life of frozen beef from Holstein steers.

Author(s) : LANARI M. C., CASSENS R. G., SCHAEFER D. M., SCHELLER K. K.

Type of article: Article

Summary

The authors studied effects of freeze-thaw treatments, storage time, light and film permeability on the colour of frozen longissimus lumborum muscle from control and vitamin E supplemented Holstein steers. Illumination and vacuum packaging increased colour changes. Predisplay dark storage of 30 days reduced discolouration of supplemented longissimus lumborum. Repeated freeze-thaw cycles caused fading of semimembranosus muscle and the effect was more pronounced in meat from control animals.

Details

Original title: Dietary vitamin E enhances colour and display life of frozen beef from Holstein steers.
Record ID : 1994-1014
Languages: English
Source: Ital. J. Food Sci. - vol. 58 - n. 4
Publication date: 1993/07
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Meat and meat products
Keywords: Vitamin E; Meat; Beef; Organoleptic property; Colour; Freezing; Storage life; Additive