Animal Science, Department of
Date of this Version
2022
Citation
2022 Nebraska Beef Cattle Report
UNL Beef, Institute of Agriculture and Natural Resources, University of Nebraska-Lincoln
Abstract
Increased postmortem aging of beef can accelerate discoloration, shortening retail display time, inducing oxidation of lipids and proteins, and generating negative flavor attributes. This study was conducted to evaluate supplementation of high levels (2,200 International Units/head/day for 100 d) of Vitamin E (α-tocopherol) when feeding cattle as a strategy to sustain meat color quality in beef strip loins after prolonged aging. Results showed significantly less discoloration in loins from animals fed high levels of Vitamin E across 3, 6, and 9 weeks of aging. In addition, loins from cattle fed high levels of Vitamin E exhibited significantly greater redness (a*) values across 3, 6, and 9 weeks of aging. Lastly, cattle fed Vitamin E exhibited significantly less lipid oxidation compared to control fed cattle at 3, 6, and 9 weeks of aging. Feeding high levels of Vitamin E to cattle sustains meat color and oxidative stability following prolonged aging, like what may occur during export.
Included in
Large or Food Animal and Equine Medicine Commons, Meat Science Commons, Veterinary Preventive Medicine, Epidemiology, and Public Health Commons