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Effects of Dietary Vitamin E Supplementation on Color Stability, Lipid Oxidation and Reducing Ability of Hanwoo (Korean Cattle) Beef during Retail Display
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 Title & Authors
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; Kim, Yong Sun; Liang, Cheng Yun; Song, Young Han;
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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 (, 1,200 lux) were investigated. The , , , , 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 , , R630-R580 and TBARS values were significantly (p<0.05) higher in M. longissimus than in M. semimembranosus. The , , 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.
Vitamin E;Color Stability;TBARS;Total Reducing Ability;Hanwoo;
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재래종과 개량종 세절 돼지고기의 저장 중 품질 특성 비교,이성기;주명규;김용선;강선문;최염순;

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