ALPHA-TOCOPHEROL, BETA-CAROTENE AND ASCORBIC-ACID AS ANTIOXIDANTS IN STORED POULTRY MUSCLE

Broilers were fed alpha-tocopherol or beta-carotene for 3 wk or L-ascorbic acid for 24 hr prior to slaughter. alpha-Tocopherol maintained the redness of unheated meat stored for 8 wk (-20 degrees C). Values for thiobarbituric acid reactive substances in ground, stored meat showed that L-ascorbic acid produced results similar to the control while alpha-tocopherol produced results lower than the control. Panelists rated meat with added alpha-tocopherol as different from the control for smell and flavor. beta-Carotene was a pro-oxidant compared to the control and other additives. Meat from broilers fed beta-carotene had lower alpha-tocopherol content than the control. Vitamin A in livers of birds fed beta-carotene was 64% higher than that of the control.