Effects of Dietary Vitamin E Supplementation on Color Stability, Lipid Oxidation and Reducing Ability of Hanwoo (Korean Cattle) Beef during Retail Display

  • Lee, Sung Ki (Department of Animal Food Science and Technology, Kangwon National University) ;
  • Kim, Yong Sun (Institute of Animal Resources, Kangwon National University) ;
  • Liang, Cheng Yun (Department of Animal Food Science and Technology, Kangwon National University) ;
  • Song, Young Han (Division of Animal Resource Science, Kangwon National University)
  • Received : 2002.09.17
  • Accepted : 2003.05.12
  • Published : 2003.10.01


The effects of dietary vitamin E supplementation (control; 200 IU/head/day, 500 IU/head/day and 1,000 IU/head/day) on color stability, lipid oxidation and total reducing ability in M. longissimus and M. semimembranosus from Hanwoo (Korean cattle) steer during retail display ($3{\pm}1^{\circ}C$, 1,200 lux) were investigated. The $L^{*}$, $a^{*}$, $b^{*}$, $C^{*}$, R630-R580 values and TRA (total reducing ability) of 1,000 IU group were significantly (p<0.05) higher than those of the other groups. The $a^{*}$, $C^{*}$, R630-R580 and TBARS values were significantly (p<0.05) higher in M. longissimus than in M. semimembranosus. The $a^{*}$, $C^{*}$, R630-R580 values and TRA for two beef muscles declined gradually during storage and the decline was more rapid in control and 500 IU groups. Hue angle and metmyoglobin (%) for two beef muscles increased (p<0.05) as display time increased, and 1,000 IU group had a lower rate of metmyoglobin accumulation during retail display. The TBARS values for two beef muscle were significantly (p<0.05) lower in 1,000 IU group than in the other groups over time. Consequently, the meat from 1,000 IU vitamin E-supplemented Hanwoo steer extended retail display life compared to the control and 500 IU/head/day.


Supported by : Korea Research Foundation


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