Pasture and Grain Finishing Affect the Color Stability of Beef

We determined the effect of pasture feeding (P0) or sorghum feeding with 2500 IU/head/d; (G2500) or without (G0) vitamin E supplementation on the color stability of gluteus medius (GM), longissimus lumborum (LL) and semimembranosus (SM). Diets did not affect the total pigment concentration of the mu...

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Bibliographic Details
Published inJournal of food science Vol. 67; no. 7; pp. 2467 - 2473
Main Authors Lanari, M.C, Brewster, M, Yang, A, Tume, R.K
Format Journal Article
LanguageEnglish
Published Oxford, UK Blackwell Publishing Ltd 01.09.2002
Institute of Food Technologists
Wiley Subscription Services, Inc
Subjects
Animal productions
Beef
beef color
Biological and medical sciences
Color
Feeds
finishing
Food science
Fundamental and applied biological sciences. Psychology
minced beef
pasture and grain finishing
pastures
Terrestrial animal productions
Vertebrates
Vitamin E
α-tocopherol
Monocotyledones
Farming animal
Stability
Animal feeding
Color
Meat product
Ox
Sorghum
Supplemented diet
E-Vitamins
Vertebrata
Meat animals
Mammalia
Gramineae
Pasture
Quality
Angiospermae
Spermatophyta
Herbaceous plant
Artiodactyla
Beef
Ungulata
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Summary:We determined the effect of pasture feeding (P0) or sorghum feeding with 2500 IU/head/d; (G2500) or without (G0) vitamin E supplementation on the color stability of gluteus medius (GM), longissimus lumborum (LL) and semimembranosus (SM). Diets did not affect the total pigment concentration of the muscle. Color stabilities were G2500 > P0 > G0 for fresh GM and SM and G2500 > G0 > P0 for fresh LL. Color stabilities of aged beef from the P0 and G2500 treatments were similar and higher than those from unsupplemented animals. Color stability of minced beef ranked as: P0 aged > G0 and G2500 fresh > P0 fresh > G0 and G2500 aged.
Bibliography:http://dx.doi.org/10.1111/j.1365-2621.2002.tb08760.x
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ark:/67375/WNG-D21XBVR1-V
ArticleID:JFDS2467
We thank Meat and Livestock Australia for their support of this project. We thank Dr Heather Bruce, Mr Andrew Pow, Ms Sharon Rablin, Dr Robin Shorthose and Ms Larisa Skyring for their helpful assistance and Dr David Taylor and staff, Univ. of Queensland Gatton College, for managing the feeding trial. We would also like to acknowledge Dr Bob Elliott of Roche Products Pty Ltd, Vitamins and Fine Chemicals Division, Goodna, Qld for providing the vitamin E preparations.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2002.tb08760.x