Data/hora: 22/06/2024 00:03:02

Biblioteca(s): 	Embrapa Pecuária Sudeste.	
Data corrente: 	10/11/2011	
Data da última atualização: 	18/07/2022	
Autoria: 	NASSU, R. T.; DUGAN, M. E. R.; JUÁREZ, M.; BASARAB, J. A.; BARON, V. S.; AALHUS, J. L.	
Afiliação: 	RENATA TIEKO NASSU, CPPSE; M. E. R. DUGAN, AGRICULTURE AND AGRI-FOOD CANADA, LACOMBE RESEARCH CENTRE/LACOMBE; M. JUÁREZ, AGRICULTURE AND AGRI-FOOD CANADA, LACOMBE RESEARCH CENTRE/LAMCOMBE; J. A. BASARAB, ALBERTA AGRICULTURE AND RURAL DEVELOPMENT, LACOMBE RESEARCH CENTRE/LAMCOMBE; V. S. BARON, AGRICULTURE AND AGRI-FOOD CANADA, LACOMBE RESEARCH CENTRE/LACOMBE; J. L. AALHUS, AGRICULTURE AND AGRI-FOOD CANADA, LACOMBE RESEARCH CENTRE.	
Título: 	Meat quality of vitamin E enriched beef.	
Ano de publicação: 	2011	
Fonte/Imprenta: 	In: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECNOLOGY, 57., 2011, Ghent. Proceedings... Ghent: BAMST, 2011.	
Idioma: 	Inglês	
Conteúdo: 	This study aimed to evaluate quality and sensory properties of 6 and 21 days aged beef (steaks and ground beef) from animals with different tissue levels of ?-tocopherol. A total of 56 feedlot steers were fed a barley-based finisher diet with four vitamin E supplementation levels (340, 690, 1040 and 1740 IU dl-?-tocopheryl acetate.animal-1.day-1) for 120 days. The animals were then grouped based on their ?-tocopherol (?g.g meat-1) levels (<3 or low; 3 to 4 or low-medium; 4 to 5 or high-medium and >5 or high). Longissimus lumborum muscle and overlying subcutaneous fat were aged 6 days and then used to prepare steaks and 75/25 ground beef. Steaks aged for 21 days were also analysed. Although the increase in fatty acid oxidation over time was smaller (P<0.001) in the high-medium and high groups, tissue ?-tocopherol levels did not affect (P>0.05) pH, proximate analysis, drip and cooking losses, and shear force of steaks. Similarly, ?-tocopherol tissue levels had no effect (P>0.05) on sensory characteristics of 6 days aged steaks and ground beef. No effect of tissue ?-tocopherol levels was found over the 6 days retail evaluation period for steaks, but with 21 days of ageing, a delay in formation of metmyoglobin (P=0.008) was observed with higher tissue levels of ?-tocopherol. Similar results were found for ground beef (25% fat) prepared from 6 days aged meat. Higher ?-tocopherol tissue levels protected ground beef ad long-aged steaks from discolouration and lipid oxidation.	
Palavras-Chave: 	Enriched; Tocopherol.	
Thesaurus Nal: 	Ground beef; Meat quality; Steaks; Vitamin E.	
Categoria do assunto: 	Q Alimentos e Nutrição Humana	
URL: 	http://ainfo.cnptia.embrapa.br/digital/bitstream/item/46127/1/PROCI2011.00156.pdf	
Registro original: 	Embrapa Pecuária Sudeste (CPPSE)	
Exemplares: 	CPPSE - (20692-1) - UPC - AA - DD - PROCI-2011.00156 - NAS - 2011.00156 - DIS