Journal of Food Science · 1993 · 126 citations · 18 references
AgricultureAnimal SciencesNutritional SciencesAnimal NutritionHuman NutritionMeat ScienceAnimal Product QualityBeef Cattle NutritionColor QualityMeat ColorMeat QualityVitamin NutritionFeedingFeeding Effects On Product QualityMeat Quality AssessmentMeat Quality EvaluationNutrition Effects On Meat QualityNutrition Effects On Meat TraitsSensory Quality EvaluationSensory Quality Improvement
ABSTRACT The effect of long‐term feeding (252 days) of three supplemental levels of α‐tocopheryl acetate (actual 0, 360 and 1290 IU/head/day) on meat quality was evaluated in Holstein and beef breed steers. Tissue vitamin E concentrations were increased by each increment of supplementation. The color display life of fresh beef under simulated retail conditions was extended 2 to 5 days by vitamin E and lipid oxidation was markedly reduced. Microbial population was not affected by level of supplementation. No deterioration in sensory quality occurred for steaks from supplemented steers that were displayed until the time steaks from unsupplemented steers discolored.
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