Influences of Vitamin E Supplementation on the Meat Color Stability of Jersey Cows

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  • ジャージー種雌牛へのビタミンEの給与が肉色安定性に及ぼす影響
  • ジャージーシュ メウシ エ ノ ビタミン E ノ キュウヨ ガ ニクショク アンテイセイ ニ オヨボス エイキョウ

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Abstract

Color stability was investigated in beef of Jersey cows fed diets supplemented with vitamin E. Vitamin E supplementation was 1, 000mg/animal/day for the average of 78 days before slaughter. Muscles of biceps femoris and longissumus thoracis of Jersey cows were aged for 14 days at 0°C in the dark after slaughter. Then, the muscles were cut into 15mm thick steaks, and stored at 4°C in the dark for 120h. Metmyoglobin formations in biceps femoris were inhibited (P<0.05) by vitamin E supplementation according to the duration of vitamin E supplementation and its content of muscles. For sufficient stability of meat color, about 90 days supplementation of vitamin E were necessary. However, metmyoglobin in longissumus thoracis of cows fed vitamin E was accumulated more than of control cows.

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