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Plant extracts combined with vitamin E in PUFA-rich diets of cull cows protect processed beef against lipid oxidation
- Gobert, Mylène, Gruffat, Dominique, Habeanu, Mihaela, Parafita, Emilie, Bauchart, Dominique, Durand, Denys
- Meat science 2010 v.85 no.4 pp. 676-683
- antioxidants, atmosphere, beef, cow feeding, cows, culling (animals), dietary fat, feeds, lipid peroxidation, malondialdehyde, meat carcasses, modified atmosphere packaging, oxidative stability, plant extracts, polyphenols, polyunsaturated fatty acids, slaughter, steaks, vitamin E
- The effect of supplementing PUFA-rich cull cow diets with vitamin E (2.8g/animal/day) or vitamin E plus plant extracts rich in polyphenols (PERP) (126g/animal/day), for 101±3days preceding slaughter, on the oxidative stability of longissimus thoracis (LT) and semitendinosus (ST) steaks was evaluated after ageing (for 12 d at 4°C either in carcass or under-vacuum) and packaging (14 d under-vacuum (V), 4 d aerobic (A) and 7 d under modified atmosphere (70:30, O₂/CO₂) (MA)). The ageing method had no effect on a beef lipid oxidation intensity marker (malondialdehyde (MDA)), whereas packaging systems containing O₂ (A and MA) significantly increased lipid oxidation intensity (5 and 13 times higher than under V, respectively). Adding antioxidants to diets of animals given a PUFA-rich diet significantly improved lipid stability in steaks; the combination of vitamin E and PERP was more efficient than vitamin E alone for the most deleterious beef packaging.