Browse > Article
http://dx.doi.org/10.5187/JAST.2004.46.4.635

Effects of Dietary Vitamin C and E on Lipid Oxidation and Stability of Color in Hanwoo Steer Beef  

Chu, G.M. (Faculty of Animal Science and Technology, Gyeongsang National University)
Cho, H.W. (Faculty of Animal Science and Technology, Gyeongsang National University)
Ahn, B.H. (Faculty of Animal Science and Technology, Gyeongsang National University)
Publication Information
Journal of Animal Science and Technology / v.46, no.4, 2004 , pp. 635-644 More about this Journal
Abstract
This experiment was earned out to investigate the effects of dietary vitamin C and E on lipid oxidation and stability of color in Hanwoo steer beef. Thirty seven Hanwoo steers were randomly assigned to one of four treatments. The four treatments were control(vitamin E 20IU/kg feed), vitamin C(vitamin C 0.l%/kg feed and vitamin E 20IU/kg feed), vitamin E(vitamin E 220IU/kg feed) and vitamin C plus E(vitamin C 0.l%/kg feed and vitamin E 20IU/kg feed). Hanwoo steers were fed the experimental diets for 3 months at the last finishing period and pH, color, TBARS, concentration of myoglobin, water holding capacity, reduction by heat, drip loss and purge loss of longissimus dorsi were analyzed at 1, 3, 5, 7 and 10th day of storage, respectively. pH value, Hue angle, metmyoglobin concentration, TBARS, drip loss and purge loss in longissimus dorsi were increased as the storage period elapsed. However, water holding capacity in longissimus dorsi was decreased as the storage period elapsed. The animals fed the vitamin C plus E diet were higher in pH value and oxymyoglobin concentration, and lower in metmyoglobin concentration than in those fed the other diets during the whole storage period and lowest in TBARS. TBARS and Hue angle in longissimus dorsi were 10wer(P<0.05) in the animals fed the vitamin-supplemented diets than in those fed the control diet. Reduction by heat in longissimus dorsi was higher(P<0.05) in the animals fed the diets supplemented with vitamin E or vitamin C plus E than in those fed the control diet or vitamin C-supplemented diet. According to these results, it may be concluded that feeding the diets containing 0.1% vitamin C or 220IU vitamin E per kg feed or the diet mixed 0.1% vitamin C with 220IU vitamin E to Hanwoo steers can retard lipid oxidation of longissimus dorsi and stabilize beef color.
Keywords
Hanwoo steer; Vitamin C; Vitamin E; Lipid oxidation; Beef color;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Herbers, C. A. Z., Hamson, D. L. and Kropf, D. H. 1981. Ascorbic acid effects on bovine muscle in the presence of radiant energy. J. Food Sci. 46:7.
2 Honikel, K. O., Kim, C. J., Hamm, R. and Roncales, P. 1986. Sarcomere shortening of prerigor muscle and its influence on drip loss. Meat Sci. 16:267-282.
3 Judge, M. D., Aberle, E. D., Forrest, J. C., Hedrick, H. B. and Merkel, R A. 1989. Principles of meat science. Second Edition, Kendall/Hunt Pub., Iowa, USA. 311.
4 Warriss, P. D. 1979. The extraction of haem pigments from fresh meat. J. Food Techn. 14:75-80.
5 Arnold, R N., Arp, S. C., Scheller, K. K., Williams, S. N. and Schaefer, D. M. 1993. Tissue equilibration and subcellular distribution of vitamin E relative to myoglobin and lipid oxidation in displayed beef. 1. Anim. Sci. 71:105-118.
6 Burge, J. A. and Aust, S. D. 1978. Microsomal lipid peroxidation. Method in emzymol. 105:302.
7 Demos, B. P. and Mandigo, R W. 1996. Color of fresh, frozen and cooked ground beef patties manufactured with mechanically recovered neck bone lean. Meat Sci., 42:415.
8 Deymer, D. I. and Vandekerckhove, P. 1979. Compounds determining pH in dry sausage. Meat Sci. 3:161.
9 Djenane, D., Escalante, A. S., Beltran, J. A. and Roncales, P. 2002. Ability of a-tocopherol, taurine and rosemary, in combination with vitamin C, to increase the oxidative stability of beef steaks packaged in modified atmosphere. Food Chemistry. 76:407-415.
10 Faustman, C., Cassens, R G., Schaefers, D. M., Buege, D. R and Scheller, K. K. 1989. Vitamin E supplementation of Holstein steer diet improved sirloin steak color. J. Food Sci. 54:485-486.   DOI
11 Fennema, O. R 1990. Comparative water holding properties of various muscle foods. J. Muscle Food. 1:363.
12 Van Laack, R. L. J. M., Kauffman, R G., Sybesma, W., Smulder, F. J. M., Elikelenboom, G. and Pinheiro, J. C. 1994. Is colour brightness(L value) a reliable indicator of water holding capacity in porcine muscle. Meat Sci. 38:193.
13 Garber, M. J., Roeder, R A., Davidson, P. M., Pumfrey, W. M. and Schelling, G. T. 1996. Doseresponse effects of vitamin E supplementation on growth performance and meat characteristics in beef and dairy steers. Can. J. Anim. Sci., 76:63-72.   DOI   ScienceOn
14 Gatellier, P., Hamelin, C., Durand, Y. and Renerre, M. 2001. Effect of a dietary vitamin E supplementation on colour stability and lipid oxidation of air- and modified atmosphere packaged beef. Meat Sci. 59:133-140.
15 Shivas S. D., Kropf, D. H, Hunt, M. C., Kastner, C. L., Kendall, J. L. A. and Dayton, A. D. 1984. Efects of ascrobic acid on display life of ground beef. J. Food Protect., 47:11-15,19.   DOI
16 Kauffinan, R. G., Warner, R. D. and Joo, S. T. 1994. One step closer to providing ideal pork quality for consumers in 1994. Pork chain quality audit. National Pock Producers Council, USA. p. 143.
17 Kim, C. J. and Lee, E. S. 2003. Effects of quality grade on the chemical, physical and sensory characteristics of Hanwoo(Korean native cattle) beef. Meat Sci. 63:397-405.   DOI   ScienceOn
18 Krzywicki, K. 1982. The determination of haem pigments in meat. Meat Sci. 7:29-36.
19 Mitsumoto, M., Cassens, R G., Schaefer, D. M. and Scheller, K. K. 1991. Pigment stability improvement in beef steak by ascorbic acid application. J. Food Sci. 56:857.
20 Mitsumoto, M., Ozawa, S., Mitsuhashi, T., Kono, S., Harada, T., Fujita, K. and Koide, K. 1995. Improvement of color and lipid stability during display in Japanese black steer beef by dietary vitamin E supplementation for 4 weeks before slaughter. Jpn. Anim. Sci. Techn. 66:962-968.
21 Mitsumoto, M., Ozawa, S., Mitsuhashi, T. and Koide, K. 1998. Effects of dietary vitamin E supplementation for one week before slaughter on drip, colour and lipid stability during display in Japaness black steer beef. Meat Sci. 49(2):165-174.
22 SAS. 2000. SAS/STAT user's guide. Version 8, SAS Institute Inc., Cary, N.C., U. S. A.
23 Okayarna T., Imai, T. and Yarnanoue, M. 1987. Effect of ascrobic acid and alpha-tocopherol on storage stability of beef steaks. Meat Sci., 21:267-273.
24 Pearson, A. M. and Young, R. B. 1989. Muscle and meat biochemistry. Academic Press. San Diego.
25 Renerre, M. 2000. Review: biochemical basis of fresh meat color. Proceedings of the 45th international congress of meat science and technology. Yokohama Japan. 344-352.
26 Wu, F. Y. and Smith, S. B. 1987. Ionic strength and myofibrillar protein solubilization. J. Anim. Sci. 65:597.
27 강종옥, 김성희. 1999. 우육의 육질등급 표준지표에 관한 연구: I. 육색 및 근내지방도에 의한 국내산 우육과 수입우육과의 비교. 한국축산식품학회지. 19(4):307-313.
28 김대곤, 정근기, 성삼경, 최창본, 김성겸, 김덕영, 최봉제. 1996. 거세가 한우 및 홀스타인 비육우도체의 이화학적 특성에 미치는 영향. 한국축산학회지. 38:239.
29 김수민, 이신호, 성삼경. 1997. Vitamin C와 Vitamin E 처리가 한우육의 육색 및 지방산화에 미치는 영향. 한국축산학회지. 39(3):267-274.
30 김용선, 양성운, 김주용, 박연수, 황환섭, 이성기. 2002. Vitamin E와 selenium의 급여가 비거세우육의 진열저장 중 육색 안정성에 미치는 영향. 한국축산식품학회지. 22(2):108-114.
31 김천제. 1994. 한우육의 고품질화를 위한 냉장 . 냉동저장에 관한 연구: I. 냉장 . 냉동저장에 따른 육색, 근절길이, 연도의 변화. 한국축산식품학회지. 14(2):151-154.
32 문성실, 주선태, 이정일, 박구부. 2001. 근내지방도와 성숙도가 저장기간에 따른 한우육의 이화학적 특성 변화에 미치는 영향. 한국축산식품학회지. 21(1):47-55.
33 김천제, 석진석, 고원식, 이의수. 1994. 한우육의 고품질화를 위한 냉장. 냉동저장에 관한 연구 : II. 냉장 . 냉동저장에 따른 드립, 저장 및 가열 감량의 변화. 한국축산식품학회지. 14(2):155-158.
34 농림부. 2002. 축산물 생산비 통계자료. 번식우 및 비육우.
35 류준선, 이무하, 고경철. 1994. 등급제에 따른 한우육과 수입우육의 품질비교 연구. 한국축산학회지. 36:340.
36 문윤희, 김미숙, 정인철. 2000. 동결기간과 해동 후 냉장이 우육의 지방산 조성과 TBA가에 미치는 영향. 한국축산식품학회지. 20(4):288-295.
37 三津本 充. 1996. ビタミン Cによる 牛肉品質の 改善と 保持. 日本畜産學會報. 67(12):1110-1126.