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Title: EFFECTS OF DIETARY SUPPLEMENTATION OF VITAMIN E ON FROZEN STORAGE STABILITYOF PRECOOKED BEEF CRUMBLES

Author
item Berry, Bradford
item SCHELLER, KRISTIN - UNIV OF WISCONSIN-MADISON
item LIU, QINGPING - UNIV OF WISCONSIN-MADISON
item SCHAEFER, DANIEL - UNIV OF WISCONSIN-MADISON
item George, Marnie

Submitted to: Journal of Muscle Foods
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 7/19/1996
Publication Date: N/A
Citation: N/A

Interpretive Summary: Feeding of vitamin E as a supplement to livestock has recently received attention because the resulting meat cuts maintain their bright red color for extended periods in the supermarket display case. The maintenance of the red color is due to vitamin E in the meat preventing oxygen from reacting with the muscle pigments. While this may be appealing to retailers, it partially eliminates the use of meat discoloration as a useful tool by consumers to determine spoilage by microorganisms. A more useful application of vitamin E supplementation would be in preventing lipid (fat) oxidation. This study employed the use of vitamin E fed beef in pizza topping; a product that typically becomes rancid shortly after processing. Traditionally, beef crumbles for pizza in the U.S. are subjected to the addition of salt, precooking, non vacuum packaging and lengthy transportation and frozen storage before processing into pizza. These are all situations that increase fat oxidation (rancidity). Use of vitamin E supplemented beef did reduce the incidence of fat oxidation in precooked and reheated crumbles, but, only for a short period of frozen storage. Following 90 days of frozen storage, substantial fat oxidation occurred in crumbles made from vitamin E fed beef and control beef. Additional processing approaches are necessary to ensure fat stability in this type of product.

Technical Abstract: Yearling Holstein steers fed a high concentrate diet for 122 days and supplemented with either 0, 500 or 2000 IU/day vitamin E (E0, E500, E2000) provided semimembranosus muscle for manufacturing crumbles. Beef crumbles were processed with 1.5 percent salt and possessed either 10 or 20 percent fat. Crumbles were precooked, packaged (nonvacuum), frozen at -29 C and stored at -18 C. Following storage for either 2, 90 or 180 days, lipid oxidation was measured by TBA and trained flavor panel. TBA values at 2 da were higher (P < 0.01) for E0 than E500 and E2000 crumbles. Following 90 d storage, TBA values were higher (P < 0.01) than 2 days regardless of treatment. TBA values at 180 days for E2000 crumbles were similar to those E0 and E500 at 90 days. Lower TBA values were obtained for 10 percent vs. percent fat crumbles at 90 days for both E500 and E2000 treatments. The incidence of rancid flavor among all flavors detected ranged from 6 to 14 percent for E500 and E2000 products and 23 to 35 percent for E0 crumbles following 2 days of storage. Intensity ratings for rancid flavor at 90 day were highest for E0 and lowest for E2000 (P < 0.001). While vitamin E provided some antioxidant properties to precooked beef crumbles, additional approaches are necessary to provide maximum protection to this product.