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KMID : 1024620020220020108
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Food Science of Animal Resources
2002 Volume.22 No. 2 p.108 ~ p.114
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Effects of Dietary Vitamin E and Selenium Supplementation on Meat Color Stability of Hanwoo(Korean Native Cattle) Bull Beef during Retail Display
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Kim Yong-Sun
Liang Cheng-Yun
Kim Ju-Young
Park Yeon-Soo
Hwang Hwan-Sub
Lee Sung-Ki
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Abstract
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The effects of dietary vitamin E and selenium(Se) supplementation on meat color stability in M. Longissimus of Hanwoo(Korean native cattle) bull beef during retail display(5, 1,200 lux) were investigated. Experimental groups were divided into control(Vit E 27 IU/head/day, Se 0.09 mg/head/day), Vit E (2,500 IU/head/day), Se(20 mg/head/day), Vit E+Se(Vit E 2,500 IU/head/day, Se 20 mg/head/day) groups. CIE a*(redness), chroma(C*) values, oxymyoglobin(%) and R630-R580 were significantly (p<0.05) decreased among the 4 treatment groups during retail display, in particular, those values decreased more rapidly in the control group. The metmyoglobin (%) of 0 day(before storage) was not significantly (p<0.05) different among the 4 treatment groups. However, the rate of metmyoglobin accumulation during storage increased more rapidly in the control group. Therefore, discoloration in the control group was more accelerated compared to the other groups. TBARS(thiobarbituric acid reactive substances) which represent lipid rancidity was significantly(p<0.05) lower in Se and Vit E+Se groups than in the control and Vit E groups. Reducing ability of 0 day(before storage) was significantly lower in the control group than in the other groups, and it decreased more rapidly in the control group after 3 days of storage. Consequently, Se-supplemented groups(Se and Vit E+Se groups) were more resistant to lipid oxidation than were the control and Vit E groups. The stability of meat color and myoglobin forms(%) were significantly (p<0.05) higher in Vit E, Se and Vit E+Se groups than in the control group, but there were no difference among Vit E, Se and Vit E+Se groups.
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KEYWORD
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vitamin E, selenium, meat color, Hanwoo beef
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