Effects of dietary vitamin E supplementation on color stability, lipid oxidation and reducing ability of Hanwoo (Korean cattle) beef during retail display

The effects of dietary vitamin E supplementation (control; 200 IU/head/day, 500 IU/head/day and 1,000 IU/head/day) on color stability, lipid oxidation and total reducing ability in M. longissimus and M. semimembranosus from Hanwoo (Korean cattle) steer during retail display (3 +/- 1 degreesC, 1,200 lux) were investigated. The L*, a*, b*, C*, R630-R580 values and TRA (total reducing ability) of 1,000 IU group were significantly (p<0.05) higher than those of the other groups. The a*, C*, R630-R580 and TBARS values were significantly (p<0.05) higher in M. longissimus than in M. semimembranosus. The a*, C*, R630-R580 values and TRA for two beef muscles declined gradually during storage and the decline was more rapid in control and 500 IU groups. Hue angle and metmyoglobin (%) for two beef muscles increased (p<0.05) as display time increased, and 1,000 IU group had a lower rate of metmyoglobin accumulation during retail display The TBARS values for two beef muscle were significantly (p<0.05) lower in 1,000 IU group than in the other groups over time. Consequently, the meat from 1,000 IU vitamin E-supplemented Hanwoo steer extended retail display life compared to the control and 500 IU/head/day.