IMPROVEMENT OF COLOR AND LIPID STABILITY IN BEEF LONGISSIMUS WITH DIETARY VITAMIN-E AND VITAMIN-C DIP TREATMENT

被引：72
|
作者：
MITSUMOTO, M
CASSENS, RG
SCHAEFER, DM
ARNOLD, RN
SCHELLER, KK
机构：
[1] Dept of Meat & Animal Science, Meat Science Laboratory, Univ of Wisconsin, Madison, Wisconsin, 53706, Linden Drive
[2] The Dept of Animal Production, Chugoku National Agricultural Experiment Station, Oda, Shimane, 694, 60 Yoshinaga, Kawaicho
来源：
JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 06期
关键词：
BEEF; COLOR; ASCORBIC ACID; VITAMIN-E; LIPID STABILITY; VITAMIN-C;
D O I：
10.1111/j.1365-2621.1991.tb08622.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effects of dietary vitamin E supplementation and vitamin C dip treatment on color and lipid stability in longissimus muscle from Holstein and crossbred beef steers were studied during 16 days of display at 4-degrees-C. Dietary vitamin E supplementation retarded metmyoglobin formation of the meat and highly suppressed lipid oxidation compared to the control. Holstein longissimus showed higher metmyoglobin formation than crossbred beef longissimus. Dip treatment with a vitamin C solution was effective in maintaining stability of beef color and lipid.
引用
收藏
页码：1489 / 1492
页数：4
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