The effects of dietary sulfur and vitamin E supplementation on the quality of beef from the longissimus muscle of Hanwoo bulls

This study was carried out to investigate the effects of dietary sulfur (S) and vitamin E (Vit E) supplementation on the quality of beef from longissimus muscle of Hanwoo bulls. Eleven, 29 months-aged Hanwoo bulls were randomly divided into three feed supplementation groups (S (n = 4), Vit E (n = 4) and S+Vit E (n = 3)). S was given as much as 12 g/head/d and Vit E was given as much as 1,200 IU/head/d; both supplements were given for 3 months prior to slaughter. At 24 h post-slaughter, the carcasses were weighed and evaluated by official grader for carcass traits. At 48 h post-slaughter, the M. longissimus from each carcass was collected and stored at 4 +/- 0.2 degrees C for 10 days. There were no significant differences in yield and quality grades of carcass and proximate composition, physical properties and aroma pattern of meat among all groups. At 5 days of storage, the TBARS value of meat from cattle with S+Vit E supplementation was significantly lower (p < 0.05) than other groups; and at 10 days of storage, the TBARS value of meat from cattle with Vit E and S+Vit E supplementations was significantly lower (p < 0.05) than from cattle with S supplementation. At 5 days of storage, MetMb concentration of meat from cattle with S+Vit E supplementation was significantly lower (p < 0.05) than from cattle with Vit E supplementation; and at 10 days of storage, MetMb concentration of meat from cattle with S+Vit E supplementation was significantly lower (p < 0.05) than from other groups. At 10 days of storage, the redness value of meat from cattle with S supplementation was significantly higher (p < 0.05) than from cattle with Vit E supplementation and the hue-angle value of meat from cattle with S and S+Vit E supplementations was significantly lower (p < 0.05) than from cattle with Vit E supplementation. Dietary Vit E supplementation had a better effect on lipid stability whereas dietary S supplementation had a better effect on OxyMb stability. The dietary combination of S and Vit E created the highest protection for beef from myoglobin oxidation and thus improved the color stability of meat.