Hostname: page-component-8448b6f56d-t5pn6 Total loading time: 0 Render date: 2024-04-20T03:08:13.414Z Has data issue: false hasContentIssue false
  • English
  • Français

Colour and lipid stability of beef from grazing or concentrate-fed cattle with and without supplemental alpha-tocopheryl acetate stored in a high oxygen atmosphere when intact or minced

Published online by Cambridge University Press:  23 November 2017

P.G. Dunne ,
G. Colarusso ,
A. Anastasio ,
F.J. Monahan  and
A.P. Moloney
P.G. Dunne*
Affiliation:
Teagasc Ashtown Food Research Centre, Dublin 15, Ireland
G. Colarusso
Affiliation:
Dipartimento di Scienze Zootecniche ed Ispezione degli Alimenti(DISCIZIA), Università degli Studi di Napoli “Federico II”, Facoltà di Medicina Veterinaria, Via Delpino n.1, 80137 Napoli, Italy
A. Anastasio
Affiliation:
Dipartimento di Scienze Zootecniche ed Ispezione degli Alimenti(DISCIZIA), Università degli Studi di Napoli “Federico II”, Facoltà di Medicina Veterinaria, Via Delpino n.1, 80137 Napoli, Italy
F.J. Monahan
Affiliation:
School of Agriculture, Food Science & Veterinary Medicine, College of Life Sciences, University College Dublin, Dublin 4, Ireland
A.P. Moloney
Affiliation:
Teagasc Ashtown Food Research Centre, Dublin 15, Ireland
*
Email:peter.dunne@teagasc.ie
Get access

Extract

Supranutritional supplementation of cattle with vitamin E has improved the colour and lipid stability of beef. Grass-fed cattle have muscle vitamin E concentrations which are 2 to 3 times greater than unsupplemented concentrate-fed cattle (Lanari et al., 2002) but also have higher concentrations of the highly oxidisable long chain n-3 polyunsaturated fatty acids (Nuernberg et al., 2005). The objective was to compare the oxidative stability of grass-with concentrate-fed beef, both minced and intact, and to determine if supplemental vitamin E can increase the oxidative stability of such beef in high oxygen packaging.

Type
Theatre Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2008 , 2008 , pp. 53
Copyright
Copyright © The British Society of Animal Science 2008

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Lanari, M.C., Brewster, M., Yang, A. and Tume, R.K. 2002. Journal of Food Science. 67, 2467–2473.Google Scholar
Nuernberg, K., Dannenberger, D., Nuernberg, G., Ender, K., Voigt, J., Scollan, N.D., Wood, J.D., Nute, G.R. and Richardson, R.I. 2005. Livestock Production Science. 94, 137–147.Google Scholar