Effect of dietary β-carotene supplementation (7500 mg/head/day) for 28 days prior to slaughter on beef color stability during display of M. semimembranosus (SM) and M. longissimus lumborum (LL) from Japanese Black steers was studied. Steak samples from two muscles were over-wrapped with PVC film and displayed under fluorescent lights at 4°C for 12 days. Metmyoglobin percentages of steak samples were determined at days 0, 3, 6, 9 and 12. The β-carotene concentration in both muscles was increased (P<0.001) by dietary β-carotene supplementation. Color display-life of muscles was calculated by the metmyoglobin threshold method based on a threshold value of 20% metmyoglobin. Color display-lives of SM and LL were extended 1.5 and 3 days by dietary β-carotene supplementation, respectively.
"Therefore, in this study, α-tocopherol concentration in the muscle of the pasture-fed group (7.0 µg/g meat) was sufficient level to retard metmyoglobin formation. Moreover, Muramoto et al. (2003a) observed that the color shelf-life of longissimus muscle was longer in the muscle containing 0.187 µg β-carotene/g meat than in the muscle containing 0.026 µg β-carotene/g meat. Therefore, in this study, β-carotene concentration in the muscle of the pasture-fed group (0.24 µg/g meat) was sufficient level to extend the color shelf-life of the muscle. "
[Show abstract][Hide abstract] ABSTRACT: Effect of pasture finishing on -tocopherol and -carotene concentrations, drip loss, cooking loss, Warner-Bratzler shear force, fatty acid composition, meat color and metmyoglobin percentage of m. longissimus thoracis of Japanese Shorthorn steers was studied. Japanese Shorthorn steers (n=8), fattened indoors with a concentrate-based diet until they were 19 months of age were divided into two groups of four steers. Steers of the concentrate-fed group were fattened indoors with a concentrate-based diet until they were slaughtered. Steers of the pasture-fed group were fattened on pasture until they were slaughtered. The -tocopherol and -carotene concentrations in the muscle of the pasture-fed group were higher (p
Asian Australasian Journal of Animal Sciences 03/2005; 18(3). DOI:10.5713/ajas.2005.420 · 0.54 Impact Factor
"The discoloration of meat from red to brown during storage results from the oxidation of oxymyoglobin to metmyoglobin (Faustman and Cassens, 1990). Metmyoglobin formation during storage has been delayed by α-tocopherol (Mitsumoto et al., 1998) and βcarotene (Muramoto et al., 2003) supplementation in the diet of Japanese Black steers. However, there is no report concerning the relationship between the slaughter age of Japanese Black steers and the metmyoglobin formation of beef during storage. "
[Show abstract][Hide abstract] ABSTRACT: Effect of slaughter age (24, 28 and 38 months of age) on beef color stability during display of m. serratus ventralis, m. psoas major, m. semitendinosus and m. longissimus thoracis from Japanese Black steers was studied. Steak samples from muscles were over-wrapped with PVC film and displayed under fluorescent lights at 4 for 12 days. Percentages of metmyoglobin of steak samples were determined at days 0, 3, 6, 9 and 12. The percentage of metmyoglobin of m. psoas major at day 3 of display in the 24 months group was lower (p
Asian Australasian Journal of Animal Sciences 09/2003; 16(9). DOI:10.5713/ajas.2003.1364 · 0.54 Impact Factor
[Show abstract][Hide abstract] ABSTRACT: The beef color stability during display of two muscles, m. longissimus thoracis and m. semitendinosus, of Japanese Shorthorn steers (n=14) was compared with that of Japanese Black steers (n=14). The beef color of each carcass was evaluated according to the Japanese Grading Standards at 24 h post mortem. Steak samples from muscles were over-wrapped with PVC film and displayed under fluorescent lights at for 9 days. Metmyoglobin percentages of steak samples were determined at days 0, 3, 6 and 9. The overall grade of beef color of the carcasses of Japanese Shorthorn steers was significantly (p
Asian Australasian Journal of Animal Sciences 09/2004; 17(9). DOI:10.5713/ajas.2004.1303 · 0.54 Impact Factor
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