Supplementary Feeding of Economas E® Improves Storage Life of Hanwoo Beef
1
조회
0
다운로드
0
인용
0
참고문헌
키워드
초록
Vitamin E has been applied as a dietary supplement or post mortem to meat cuts to preserve meat quality and extend shelf life. This study was conducted to determine the effects of supplementation of the diet of Hanwoo steers with Economas E®, a less expensive alternative to vitamin E, on meat quality preservation. To accomplish this, 36 Hanwoo steers were randomly allotted into three treatment groups;no additive(control), Economas E®(T1) and vitamin E(T2). Vitamin E and Economas E® were included in the diets at 500mg/head and 200mg/head, respectively, for 5 months. Evaluation of carcass performance parameters immediately after slaughter revealed no treatment effects(P>0.05). Samples collected from the loin area and stored at 4°C for up to 9 days showed that T1 and T2 preserved pigment and lipid stability as indicated by significantly(P<0.05) higher CIE L* and lower CIE a* and CIE b* values and a less rapid increase in thiobarbituric acid reactive substance(TBARS) relative to the control. However, treatments had no effect(P>0.05) on cholesterol and fatty acid content in meat. Based on these findings, Economas E® provided at 200mg/head is as effective as vitamin E applied at 500 mg/head at preserving Hanwoo meat quality over a 9 day storage period at 4°C.
Abstract
Vitamin E has been applied as a dietary supplement or post mortem to meat cuts to preserve meat quality and extend shelf life. This study was conducted to determine the effects of supplementation of the diet of Hanwoo steers with Economas E®, a less expensive alternative to vitamin E, on meat quality preservation. To accomplish this, 36 Hanwoo steers were randomly allotted into three treatment groups;no additive(control), Economas E®(T1) and vitamin E(T2). Vitamin E and Economas E® were included in the diets at 500mg/head and 200mg/head, respectively, for 5 months. Evaluation of carcass performance parameters immediately after slaughter revealed no treatment effects(P>0.05). Samples collected from the loin area and stored at 4°C for up to 9 days showed that T1 and T2 preserved pigment and lipid stability as indicated by significantly(P<0.05) higher CIE L* and lower CIE a* and CIE b* values and a less rapid increase in thiobarbituric acid reactive substance(TBARS) relative to the control. However, treatments had no effect(P>0.05) on cholesterol and fatty acid content in meat. Based on these findings, Economas E® provided at 200mg/head is as effective as vitamin E applied at 500 mg/head at preserving Hanwoo meat quality over a 9 day storage period at 4°C.
참고문헌 (16)
- Arnold, R. N., "Dietary á-tocopherol acetate enhances beef quality in Holstein and beef breed steers", J. Food Sci, 58, pp.28~33 (1993)
- Faustman, C., "Improvement of pigment and lipid stability in Holstein steer beef by dietary supplementation of vitamin E", J. Food Sci, 54, pp.858~862 (1989)
- Folch, J., "A simple method for the isolation and purification of total lipids from animal tissues", J. Biol. Chem, 226, pp.497~507 (1957)
- Juarez, M., "Beef quality attributes as affected by increasing the intramuscular levels of vitamin E and omega-3 fatty acids", Meat Sci, 90, pp.764~769 (2012)
- Kropf, D. H, "Color formation and retention in fresh meat", Proceedings of the Meat Ind. Res. Conference, Chicago, IL, pp.62~ (1986)
- 이재준, "굴패각 첨가가 유화형 돈육 소시지의 품질 및 저장안정성에 미치는 효과", 한국축산식품학회지, 31(3), pp.469~476 (2011), 한국축산식품학회
- SungkiLee, "Effects of Dietary Vitamin E Supplementation on Color Stability, Lipid Oxidation and Reducing Ability of Hanwoo (Korean Cattle) Beef during Retail Display", ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, 16(10), pp.1529~1534 (2003), 아세아·태평양축산학회
- Sung Ki Lee, "The Effects of Dietary Sulfur and Vitamin E Supplementation on the Quality of Beef from the Longissimus Muscle of Hanwoo Bulls", ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, 21(7), pp.1059~1066 (2008), 아세아·태평양축산학회
- Liu, Q., "A review of dietary vitamin E supplementation for improvement of beef quality", J. Anim. Sci, 73, pp.3131~3140 (1995)
- McCay, P. B., "Vitamin E: Its roles as free radical scavenger and its relationship to the microsomal mixed-fucntionoxidase system", pp.289~317 (1980), Marcel Dekker
- J.S. Min, "Relationship between the Concentration of Biogenic Amines and Volatile Basic Nitrogen in Fresh Beef, Pork, and Chicken Meat", ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, 20(8), pp.1278~1284 (2007), 아세아·태평양축산학회
- Mitsumoto, M., "Dietary versus postmortem supplementation of vitamin E on pigmeat and lipid stability in ground beef", J. Anim. Sci, 71, pp.1812~1816 (1993)
- Park, P. W, "In situ preparation of fatty acid methyl esters for analysis of fatty acid compostion in foods", J. Food Sci, 59, pp.1262~1266 (1994)
- Rule, D. C., "Comparison of muscle fatty acid profiles and cholesterol concentrations of bison, beef cattle, elk, and chicken", J. Anim. Sci, 80, pp.1202~1211 (2002)
- Sales, J., "Dietary vitamin E and lipid and color stability of beef and pork: modeling of relationships", J. Anim. Sci, 89, pp.2836~2848 (2011)
- Witte, V. C., "A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage", J. Food Sci, 35, pp.352~358 (1970)