黒毛和種去勢牛への屠殺前4週間のビタミンE投与による展示中の牛肉色と脂質の安定化

• 三津本 充

  農林水産省中国農業試験場

• 小沢 忍

  山口大学農学部

• 三橋 忠由

  農林水産省農林水産技術会議事務局

• 河野 幸雄

  広島県立畜産技術センター

• 原田 武典

  広島県立畜産技術センター

• 藤田 浩三

  広島県立畜産技術センター

• 小出 和之

  協和発酵工業株式会社

書誌事項

タイトル別名

• Improvement of Color and Lipid Stability during Display in Japanese Black Steer Beef by Dietary Vitamin E Supplementation for 4 Weeks before Slaughter
• クロゲワシュ キョセイ ウシ エ ノ トサツ マエ 4シュウカン ノ ビタミン

抄録

Effects of dietary vitamin E supplementation for 4 weeks before slaughter on drip loss, meat color and lipid stability during display in fresh beef steak from Japanese Black steers were studied. Three Japanese Black steers were fed no supplemental vitamin E and three Japanese Black steers were supplemented with 2, 500mg dl-α-tocopherol per animal daily for 4 weeks before slaughter. Semitendinosus muscles were sliced into 1-cm thick steaks, and 50-mm diameter pieces were cut from these sliced steaks with a template cutter. Samples were over-wrapped with PVC film and displayed under cool white fluorescent lights at 4°C for 10 days. Drip losses, surface metmyoglobin percentages, L^*a^*b^* values and 2-thiobarbituric acid reactive substances (TBARS) values were determined at day 1, 4, 7 and 10. Dietary vitamin E supplementation increased (P<0.05) α-tocopherol concentrations in plasma, liver, kidney fat and semitendinosus. Vitamin E-supplemented beef had lower metmyoglobin percentages (P<0.001) and TBARS values (P<0.001) and higher a^* values (P<0.001) and b^* values (P<0.05) compared to the control, but no differences (P>0.05) in drip losses and L^* values. Dietary vitamin E supplementation for 4 weeks maintained redness (a^* value)(from 23.0 to 16.2), and delayed metmyoglobin formation (from 4.4 to 23.5%) and lipid oxidation (from 0.02 to 0.53mg MDA/kg) in beef steak during display compared to the control (from 23.5 to 11.3, from 3.0 to 52.7%, and from 0.07 to 1.66mg MDA/kg, respectively)

収録刊行物

• 日本畜産学会報

  日本畜産学会報 66 (11), 962-968, 1995

  公益社団法人 日本畜産学会

キーワード

• vitamin E
• beef
• color
• metmyoglobin
• lipid

詳細情報

• CRID: 1390001205196034048
• NII論文ID: 10024582181
• NII論文ID: 10021720056
• NII書誌ID: AN00195188
• DOI: 10.2508/chikusan.66.962
• ISSN: 18808255
• ISSN: 00215309
• ISSN: 1346907X
• NDL書誌ID: 3644088
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I3644088
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可