期刊
MEAT SCIENCE
卷 81, 期 1, 页码 15-21出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2008.07.003
关键词
Early-weaning; Vitamin A; Retail display; Beef sensory; TBARS
资金
- Kansas Beef Council
Our objective was to determine the effects of vitamin A restriction during finishing on color display life, lipid oxidation, and sensory traits of longissimus lumborum (LL) and triceps brachii (TB) steaks from early and traditionally weaned steers. Forty-eight steers weaned at either 137 26 days (EW) or 199 26 days (TW) were supplemented with either 15,400 IU/kg dry matter of vitamin A (HA) or restricted to no Supplemental vitamin A (LA) during finishing for 2 10 and 150 days, respectively. Both LL and TB steaks from the HA steers had the darkest (P < 0.05) color scores after 3 days of retail display in PVC packaging at 2 degrees C, and the highest (P < 0.05) thiobarbaturic acid reactive Substances (TBARS) values. Instrumental a*, b*, and Saturation index Values were lowest (P < 0.05) in LL steaks from the HA steers. Instrumental L* values were lower (P < 0.05) on days 4-6 in TB steaks from TW steers fed LA than those from EW steers fed HA. No differences were found in Warner-Bratzler shear force Values or sensory traits in either muscle. No supplemental vitamin A versus high levels of vitamin A inclusion in finishing diets has potential to increase color display life and reduce lipid oxidation, with no effects oil meat palatability. Published by Elsevier Ltd.
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