AI Article Synopsis
- The study analyzed the impact of supplementing diets of PUFA-rich cull cows with vitamin E or vitamin E plus plant extracts on the oxidative stability of beef steaks.
- Ageing methods did not influence lipid oxidation intensity, but packaging in oxygen-rich environments significantly increased oxidation compared to vacuum packaging.
- Antioxidant supplementation in the animals’ diets enhanced lipid stability in the steaks, with the combination of vitamin E and plant extracts proving more effective than vitamin E alone, especially in harmful packaging conditions.
Article Abstract
The effect of supplementing PUFA-rich cull cow diets with vitamin E (2.8 g/animal/day) or vitamin E plus plant extracts rich in polyphenols (PERP) (126 g/animal/day), for 101+/-3 days preceding slaughter, on the oxidative stability of longissimus thoracis (LT) and semitendinosus (ST) steaks was evaluated after ageing (for 12 d at 4 degrees C either in carcass or under-vacuum) and packaging (14 d under-vacuum (V), 4 d aerobic (A) and 7 d under modified atmosphere (70:30, O(2)/CO(2)) (MA)). The ageing method had no effect on a beef lipid oxidation intensity marker (malondialdehyde (MDA)), whereas packaging systems containing O(2) (A and MA) significantly increased lipid oxidation intensity (5 and 13 times higher than under V, respectively). Adding antioxidants to diets of animals given a PUFA-rich diet significantly improved lipid stability in steaks; the combination of vitamin E and PERP was more efficient than vitamin E alone for the most deleterious beef packaging.
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| http://dx.doi.org/10.1016/j.meatsci.2010.03.024 | DOI Listing |
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