Journal Article


M G Keane
D J Buckley
P Allen
J Bailey
F.J. Monahan
M N O'Grady


Agriculture & Food Science

muscle colour lipid a minced beef oxygen surface vitamin e stability

Colour-stabilising effect of muscle vitamin E in minced beef stored in high oxygen packs. (1997)

Abstract Minced beef samples stored in high oxygen modified atmosphere packs (80% O(2):20% CO(2)) were evaluated for colour stability during refrigerated storage. The oxymyoglobin content and surface redness (Hunter 'a' value) of m. biceps femoris samples, previously frozen and minced, were significantly lower in samples with a mean vitamin E (α-tocopherol) content of 2.5 μg g(-1) compared with samples with 3.3, 3.9 or 5.5 μg g(-1) after 4, 6 and 8 days of storage at 4 °C. Lipid oxidation was significantly higher in the beef samples with the low vitamin E content compared with the other groups indicating that a likely mechanism for the colour-stabilising effect of vitamin E is through its action as a lipid antioxidant.
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Full list of authors on original publication

M G Keane, D J Buckley, P Allen, J Bailey, F.J. Monahan, M N O'Grady

Experts in our system

Michael G. Keane
Total Publications: 50
Paul Allen
Total Publications: 102
F.J. Monahan
University College Dublin
Total Publications: 71
M N O'Grady
University College Cork
Total Publications: 27